Kale-Potato Soup
Arugula-Pear Salad
Ingredients
- 6 slices center cut bacon
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 2 Tbsp minced garlic
- 1 (16-oz) pkg chopped kale
- 1 (24-oz) pkg refrigerated mashed potatoes (such as Simply Potatoes)
- 1 (32-oz) carton low-sodium chicken broth
- 1½ cups 2% reduced-fat milk
- ½ tsp salt
- ½ tsp pepper
- 1 cup shredded Gruyère cheese (or use Parmesan cheese)
Instructions
- Cook bacon in a large Dutch oven until crisp. Drain, reserving 2 Tbsp drippings in pot. Crumble bacon.
- Cook onions and garlic in hot drippings 3 to 4 minutes or until tender. Add kale, potatoes, broth, milk, salt, and pepper. Bring to boil; cover, reduce heat, and simmer 10 minutes.
- Stir in cheese until melted. Top with bacon.
Side Dish Ingredients
- ¼ cup chopped walnuts
- 1 (5-oz) pkg arugula
- 4 red pears, sliced
- ⅓ cup refrigerated Champagne vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Combine arugula, pears, and nuts in a large bowl. Pour dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
354
|
174
|
528
|
| Fat (g) | 20 | 10 | 30 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 28 | 19 | 47 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 936 | 55 | 991 |
Quick & Healthy Meal Plan
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