Zuppa Toscana

I don’t speak Italian, but the woman I got this recipe from (Annie, whose Italian name is Anna Maria and a maiden name I can’t spell) says this is Italian for “Tuscan Soup” and that it isn’t authentic but is patterned after the kind of soups they sometimes serve in Tuscany.  By which she means it has sausage, greens and cream.  This is a low carb version that I’m unclear if she originated or merely passed on.

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Zuppa Toscana

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Ingredients
  • 1/2 lb bacon, diced
  • 1 lb mild pork breakfast sausage
  • 1.5 c chopped onion
  • 4 cloves garlic, minced
  • 2 qts chicken stock
  • 4 c loosely packed kale, torn into bite-sized pieces
  • 3-4 c cauliflower, cut into small pieces
  • 1.5 c heavy cream
Method
  1. Fry bacon in medium/large skillet.
  2. Remove to paper towels.
  3. In same skillet, fry sausage, breaking up as it cooks; set aside.
  4. In large Dutch oven, cook onions in oil until clear and tender.
  5. Add garlic and cook 1 minute.
  6. Add stock.
  7. Add bacon, then sausage.
  8. Add cauliflower; cook until cauliflower is soft (about 15 minutes).
  9. add heavy cream.
  10. Add kale.
  11. Simmer 5-10 minutes.

Pollo in Potacchio

Pollo in Potacchio or braised chicken with tomatoes and rosemary, is an Italian dish that Gina at skinnytaste.com tells how to cook three ways.  I’m generally doing it in the slow cooker because I don’t have an instant pot or a lot of time, usually.  She suggests using imported tomatoes but if you can’t find them, don’t worry, the more important ingredient is fresh rosemary.

Cheeseburger Salad

Almost everything I love about a cheeseburger without the one thing I don’t like (the bun).  The only thing missing is the bacon and I add that. This Cheeseburger Salad from skinnytaste.com is seriously tasty. When I make it, I cook the patties in a skillet as I’m not a big griller.  As I said, I add bacon, too, I cook and crumble some and sprinkle it on the top.  It’s low-carb but not low-calorie so Gina at skinnytaste is probably not going to do that.

Maple Dijon Pork Chops

These are slow-cooked and the use of maple extract instead of syrup means they are light in calories too.

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Maple Dijon Pork Chops

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Ingredients
  • 1 Tbsp oil
  • 1 c chicken broth
  • 1 onion, chopped
  • 1/4 c Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp maple extract
  • 4 pork chops
  • 1 c heavy cream
  • 1 tsp chopped fresh thyme leaves (optional for garnish)
Method
  1. Grease the inside of a slow cooker with oil.
  2. Add broth, onion, mustard, garlic, and extract; stir to combine.
  3. Add pork chops, turning to coat well.
  4. Cover. Cook on LOW for 8 hours.
  5. Remove chops to serving platter. Stir cream into sauce.
  6. Serve with sauce and, optionally, topped with fresh thyme.

Caesar Beef in a Pan

This is the beefeater’s version of Caesar salad.  Beef, onions, garlic, celery (for crunch, instead of croutons), Caesar dressing, and Parmesan cheese.  It’s a sort of skillet scramble. No lettuce.

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Caesar Beef in a Pan

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Ingredients
  • 1 Tbsp EVOO
  • 1.5 lbs lean ground beef
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 2 garlic cloves minced
  • 3 Tbsp Caesar dressing
  • 1/2 c shredded Parmesan cheese
Method
  1. Heat oil in skillet. Add meat, celery, onion, and garlic.
  2. Cook until meat is browned and veggies are tender.
  3. Stir in dressing
  4. Remove from heat and season with salt and pepper.
  5. Sprinkle with cheese.

Oven Roasted Orange Salmon

This was a featured recipe on the Kroger Website and I could not wait to try it.  I love the notion of orange-roasted salmon and this Oven Roasted Orange Salmon recipe looked delectable.

When I made it, it was easier than I anticipated.  Next time, though, I’ll use the ginger paste in the tube instead of grating my own, as cleaning my microplane grater has always been a challenge.  My family loved it. I may have seen some plate licking.