Chicken Sausage with Condensed Cream of Portabella Mushroom Soup & Vegetables over Pasta

You can make this dish with leftover chopped or shredded chicken, or chicken sausage (I used Trader Joe’s Chicken Sausage with Sundried Tomatoes). I used the latter because I didn’t have time to cook chicken and I had no leftovers.

After you’ve chopped about 3 cups of cooked chicken or 16 oz. of chicken sausage, peel, crush, and chop four cloves of garlic and set aside. Next, skin or peel, chop, and set aside the following: 1 onion, five carrots, a carton of white button mushrooms, and a bunch of fresh broccoli florets (or use a 10 oz. bag of frozen broccoli). Fill a pot with water to boil your pasta (I used a 16 oz. bag of whole wheat penne pasta). Follow the instructions that come with the pasta. Continue reading

Kale and Garden Vegetables Stir Fry

Our bountiful garden once again allowed us to enjoy a stirringly delicious vegetable stir fry dish. Chop a bunch of fresh kale, three or four small summer squashes, two medium-sized Japanese eggplants (long and thin), two Italian peppers, and one onion.

Image contributed by Moi

Image contributed by Moi

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