Vegan Dinner for Gregg jr 10/08/16

Vegan

Potato and Kale Soup

Prep Time: 15 Minutes

Cook Time: 40 Minutes

2 - Cups fresh Kale

(Chopped)

2 - Stalks of celery 

(Washed and chopped)

1 - Large onion

(Peeled and  diced)

6  - Fresh cloves of garlic

(chopped or 2 Tbsp minced garlic)

2 - Whole carrots or 15 Baby carrots 

(Peeled and diced)

6 - Red potatoes 

(Peeled and cut into bite size pieces)

1 - 32 oz container of vegetable broth

1 1/2 - Tbsp garlic salt

1 - Tbsp celery salt

1 - Tbsp black pepper

1 - Cup of frozen corn kernels

2 - 8 oz packages of fresh mushrooms

1 - 8 oz bag of Daiya cheddar cheese

Optional 

Franks original red hot or sriracha sauce 

added to your bowl if preferred 

In a large pot soup pot

add 3 Tbsp of water 

add the onion, garlic, celery, and carrots

and saute over a medium heat for 5 minutes stirring often 

(not to let it burn add more water if needed)

add the vegetable broth to the pot

then add  the celery salt and black pepper

 and garlic salt, mushrooms and potatoes 

Bring to a boil and stir lower heat and let simmer for 

15 minutes until potatoes are tender

in a blender puree 2 cups of the soup 

and return it to the pot to thicken it

add the kale and corn and Daiya cheddar 

and let simmer for 10 Minutes

Optional 

add the Franks original red hot or sriracha sauce 

to your individual bowls  

Omnivore Crock Pot Chicken, Potatoes and Kale Soup 10/09/16

Omnivore

Crock Pot

Chicken, Potatoes

and

 Kale Soup 

Thank you Maria Leech for the recipe

She is an excellent cook

Prep Time: 20 Minutes

Cook Time: 4 Hours

1 - Large can of cream of mushroom soup

(or 2 small cans)

3 - Boneless chicken breast 

(cut into bite size pieces and cooked)

1 - Cup of shoes string carrots 

(or one large carrot cut into match sticks)

1 - Large onion 

(Peeled and diced)

2 - Stocks of celery 

(Washed and diced)

1 1/2 - Tbsp minced garlic

(or 5 cloves chopped)

1 - 32 oz container of chicken broth

2 - Cups of fresh Kale

1 -  6 oz Bag of shredded cheddar cheese

Optional 

2 - 8 oz package of fresh mushrooms

(Peeled and sliced)

In a frying pan cook the chicken 

Then add to the slow cooker

add the cream of mushroom soup

add the onion, carrots, garlic and celery

mix together add the kale then the 

Chicken broth 

Place the lid on and cook for 4 Hours 

after 3 hours and 45 minutes add the 

 cheddar cheese and mix 

Salt and pepper to taste