Spinach Dip

1 pkg chopped spinach, thawed, drained
1 cup mayo
160z cup sour cream
1 pkg Knorr vegetable soup mix
1 chopped onion, medium
80z water chestnuts, sliced, drained (optional)

3 green onions, chopped (optional)
Bread bowl

Mix ingredients together. Hollow out bread bowl. Put dip in bread bowl. Serve with bread cubes and other favorite dippers.

Sausage and Escarole Soup

Ingredients

• 7 links of sausage (sweet or hot, whichever you choose)
  
• Cooking spray
• 1 onion
• 6 cloves chopped garlic
  
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 (14.5-ounce) cans stewed tomatoes, undrained
  
• 6 cups chicken broth
• 2 cups escarole
  
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 tablespoons grated fresh Romano or Parmesan cheese
• noodles (optional)
  

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.

Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.

Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Continue cooking until ready to serve , about 1 hour.

Approximately 30 minutes before serving, stir in uncooked noodles.

Approximately 15 minutes before serving, stir in escarole, basil, and oregano.

Ladle soup into bowls, and sprinkle each serving with cheese.

*This can be cooked and served immediately, if you choose. Simply cook noodles while preparing soup. After bringing to a boil, let soup cook for 3 minutes, becoming thick. Then stir in noodles and herbs, and serve.

Oven-Roasted Mushroom Soup

Ingredients

• 1/3 cup(s) olive oil
• 1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
• 1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) coarse-ground pepper
• 1/2 cup(s) very finely chopped shallots
• 3/4 cup(s) white wine
• 3 cup(s) low-sodium chicken broth
• 1 1/2 teaspoon(s) chopped fresh thyme leaves
• 2 tablespoon(s) heavy cream
• 1 tablespoon(s) lemon juice

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Directions

1. Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
2. Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

Potato Soup

Ingredients

• 1 package of bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4 scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Mustard-rosemary chicken with carrots and potatoes

Ingredients

• 12 thin whole carrots
• 1 tbsp plus 1 tsp EVOO
• 1/4 tsp salt
• 1/4 c dijon mustard
• 4 minced garlic cloves
• 1 1/2 tsp chopped rosemary, plus 3 sprigs
• 4 chicken thighs
• 4 chicken legs
• 8 baby yukon gold or red bliss potatoes, halved
• 1 lemon, halved
• pepper

Directions

1. Preheat oven to 425. toss carrots, 1 tsp EVOO, 1/8 tsp salt in a bowl. spread out on a baking sheet, and bake until they begin to soften and carmelize. Set aside when done.
   
2. combine mustard, garlic, chopped rosemary, 2 tsp EVOO in another bowl. rub mixture over chicken (and under skin, if using skin-on chicken). toss remaining salt, oil, pepper, and potatoes in a bowl.
3. place chicken, potatoes and rosemary sprigs on baking sheet. bake until chicken is done, about 45 minutes. with a little time left, place carrots on baking sheet to finish cooking (to your desired taste).
4. remove from oven, sprinkle with lemon juics and serve.