Slow Cooker
Chicken Sausage and Fennel Soup
Arugula, Red Grapes, and Walnut Salad
Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- 1 lb sun-dried-tomato chicken sausage links, casings removed
- 5 cups organic chicken broth
- 4 tomatoes, seeded and chopped
- 2 small fennel bulbs, cored and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp balsamic vinegar
Instructions
- Melt oil in a large skillet; add sausage, and cook 8 minutes or until browned and crumbly; drain and transfer to a 5- or 6-quart slow cooker.
- Stir in broth, tomatoes, fennel, onion, garlic, oregano, salt, and pepper. Cover and cook on LOW 8 hours. Stir in vinegar before serving.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- 1 (5-oz) pkg arugula
- 1 cup seedless red grapes, halved
- ¼ cup chopped raw walnuts
Side Dish Instructions
- Whisk together oil, vinegar, and salt in a large bowl. Add arugula, grapes, and nuts; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
