Bean Chowder with Turkey

Bean Chowder with Turkey

Ingredients:

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 1 onion - chopped
• 1 can diced tomatoes
• 3 small chicken sausages Italian style of your choice
• 3 cups turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. In a large saucepan, melt 1 tsp. butter. 
3. Add garlic and onion and sautee for 2-3 minutes.
4. Add the beans, including the liquid from one can, tomatoes and sausages.
5. Cover and cook on medium low for 15 minutes.
6. Add the turkey and cook 5 more minutes to warm the meat. Season to taste, including sea salt and black pepper and parsley if you like.
7. Transfer about 4-5 soup ladles of the mixture to an oven safe bowl for each serving. Spread breadcrumbs over the top and drizzle melted butter to coat the crumbs.
8. Place the bowls on a cookie sheet and broil on high for about 4-5 minutes until the breadcrumbs are brown.

Total servings = 6. Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.

Sweet Potato Fries

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 1 tbsp. olive oil
• 2 tbsp. butter
• 1/8 cup sour cream

Directions:

1. Cut a large sweet potato into wedges about 1/2 inch thick
2. Preheat oven to 400 degrees. 
3. Coat rimmed baking sheet with non-stick spray. 
4. Add 1 tbsp. extra-virgin olive oil and coat the potatoes with it. 
5. Arrange in a single layer with the oil, sea salt and pepper. 
6. Bake about 40 minutes flipping once after 20 minutes
7. Melt 2 tbsp. butter in a sauce pan over medium heat. 
8. After about 8 minutes, the foam will subside and the butter will turn a golden brown. 
9. Mix it with 1/8 cup of sour cream - whisk to mix well. 
10. Serve as a topping or dip for the potatoes.