Kale-Potato Soup
Arugula-Pear Salad
Ingredients
- 3 slices center cut bacon
- ½ cup chopped onion
- 1 Tbsp minced garlic
- ½ (16-oz) pkg chopped kale
- ½ (24-oz) pkg refrigerated mashed potatoes
- 2 cups low-sodium chicken broth
- ¾ cup 2% reduced-fat milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup shredded Gruyère cheese (or use Parmesan cheese)
Instructions
- Cook bacon in a Dutch oven until crisp. Drain, reserving drippings in pot. Crumble bacon.
- Cook onion and garlic in hot drippings 3 to 4 minutes or until tender. Add kale, potatoes, broth, milk, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
- Stir in cheese until melted. Top with bacon.
Side Dish Ingredients
- 2 Tbsp chopped walnuts
- ½ (5-oz) pkg arugula
- 2 red pears, sliced
- 3 Tbsp refrigerated Champagne vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Toss together arugula, pears, nuts, and vinaigrette in a medium-size bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
354
|
183
|
537
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 28 | 20 | 48 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 936 | 60 | 996 |
Quick & Healthy Meal Plan
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