Healthy Olive Garden Copycat Zuppa Toscana

Healthy Olive Garden Copycat Zuppa Toscana

Who doesn’t love The Olive Garden?  Warm bread sticks, salads with tangy dressings, warm pasta and soup = pure yumminess.  When I was pregnant and very, very nauseated, I fell in love with Olive Garden’s Zuppa Toscana.  It’s perfectly seasoned with a variety of textures and flavors. However, it’s definitely not the healthiest soup.  It has heavy whipping cream, butter, bacon, and who knows what else.  Since I refuse to compromise on flavor and my health, I made a few tweaks (like using coconut milk instead of heavy whipping cream) and created this masterpiece!  Your family (nor your taste-buds) will know the difference. PrintHealthy Olive Garden Copycat Zuppa Toscana Ingredients1 lb Turkey or lean ground sausage (I prefer the HOT option to make it spicy) 1 large onion, chopped 4 medium red potatoes, washed and thinly sliced into about 1/4 inch slices 2 tsp minced garlic 6 slices of turkey bacon, cooked and finely chopped 1 (32 oz) container of Organic Chicken broth/stock 4 cups water 1 large bunch of kale, washed and coarsely chopped 1 cup coconut milkInstructionsBrown sausage and onion in large pot. Add chicken broth/stock and water to pot. Bring to boil. Add potatoes, garlic, and turkey bacon. Cook until potatoes are soften about 15 minutes. Add kale and cook for additional 3 minutes. Remove from heat. Add coconut milk. Serve and Enjoy! 3.1http://www.nodietsallowed.com/healthy-olive-garden-copycat-zuppa-toscana/ Love this Olive Garden Copycat?  Try my Ziti Spinach Alfredo.  You won’t know it’s healthy...
Turkey Bacon Stuffed Chicken

Turkey Bacon Stuffed Chicken

 This is one of my favorite chicken recipes!  It’s juicy, salty, and has crispy onions and turkey bacon.  There are lots of different side dishes I like to  pair it with, but I think my favorites are my potato wedges and steamed yellow squash. I continue working on improving my photography.  Here’s another ‘before’ and ‘after’! PrintTurkey Bacon Stuffed Chicken Ingredients4 chicken breasts (thawed) 1 large onion chopped 1 tsp minced garlic 1½ cup mushrooms, finely chopped 6 slices turkey bacon, finely chopped 2-3 handfuls of fresh spinach 2 Tbs olive oil 1 tsp salt ½ tsp pepper 1 tsp of dried or fresh rosemary, roughly chopped toothpicks InstructionsPreheat the oven to 350 F. Cut chicken breast in half, but do not cut all the way through. Open the chicken until flat and pound with meat mallet until the breast is evenly about ¼ inch thick. Heat olive oil in pan over medium heat. Add onions, mushrooms, and turkey bacon and sauté until onions are translucent. Then add the garlic, rosemary, and spinach. Cook just until the spinach has wilted down. Remove from heat. Spread the mixture over each chicken breast. Roll up breast starting from one end to the other and secure with the toothpicks. Spray a baking sheet with non-stick olive oil spray. Place chicken breasts on sheet and drizzle each breast with olive oil. Sprinkle salt and pepper on each. Bake until chicken is no longer pink on the inside which is approximately 20 to 25 minutes. Remove toothpicks and serve with your favorite side...

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