1 medium onion (rinsed)
1/2 lb chicken (or turkey) Italian sausage (2 links)
1 1/2 lb Yukon gold potatoes (rinsed)
1 (48-oz) box reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon dried Italian seasoning
4 cups chopped kale greens (about 5 oz)
1/2 cup heavy cream

1. Preheat large saucepan on medium 2–3 minutes. Remove ends and skin from onion; slice onion thinly.
2. Remove casing from sausage by cutting off one end of casing and squeezing contents into pan. Slide casing through fingers to remove entire contents (wash hands). Cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains. While sausage cooks, cut potatoes in half; slice thinly.
3. Stir onions into sausage; cook 1–2 minutes or until onions are softened. Stir in potatoes, broth, salt, Italian seasoning, and kale. Cook 12–15 minutes, stirring occasionally, or until potatoes are tender.
4. Puree soup lightly using stick blender (or potato masher) until desired smoothness. Stir in cream; serve.

CALORIES (per 1/8 recipe) 180kcal; FAT 7g; CHOL 40mg; SODIUM 740mg; CARB 20g; FIBER 2g; PROTEIN 11g; VIT A 100%; VIT C 60%; CALC 6%; IRON 10%

cooking spray
1 egg (or 1/4 cup egg substitute)
1 cup canned pumpkin
2/3 cup canned dulce de leche caramel
1 (16-oz) package refrigerated cookie dough (snicker doodle or sugar) *see Shortcuts and Tips

1. Preheat oven to 375°F. Lightly coat 24-cup mini-muffin pan with cooking spray. Whisk egg in medium bowl until blended. Stir in pumpkin and caramel until evenly mixed.
2. Separate cookie dough, placing one square in each cup of muffin pan. Press dough evenly, using fingertips, into bottom of cup and up sides to form a crust.
3. Fill each cup with about 1 teaspoon of pumpkin mixture. Bake 25 minutes or until crust is golden. Cool 10 minutes in pan; turn out with a fork and serve. (Makes 24 mini-cakes.)

CALORIES (per 1/24 recipe) 120kcal; FAT 4.5g; CHOL 25mg; SODIUM 70mg; CARB 17g; FIBER 1g; PROTEIN 2g; VIT A 35%; VIT C 0%; CALC 2%; IRON 4%