Ingredients

• 1 medium onion, thinly sliced
• 1 ½ lb Yukon gold potatoes
• ½ lb chicken (or turkey) Italian sausage (2 links)
• 1 (48-oz) box reduced-sodium chicken broth
• ½ teaspoon kosher salt
• ½ teaspoon dried Italian seasoning
• 4 cups chopped kale greens (about 8 oz)
• ½ cup heavy cream

Prep

• Slice onion. Halve potatoes, then slice thinly.
• Remove casing from sausage (wash hands).

Steps

1. Preheat large stock pot on medium 2-3 minutes. Place sausage in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains.
2. Stir in onions; cook 1-2 minutes or until onions are softened. Stir in potatoes, broth, salt, seasoning, and kale; cook and stir 12-15 minutes or until potatoes are tender.
3. Puree soup lightly using stick blender (or potato masher) until smooth. Stir in cream; serve.

Ingredients

• Cooking spray
• 1 large egg (or ¼ cup egg substitute)
• 1 cup pumpkin puree
• ⅔ cup canned dulce de leche caramel
• 1 (24 ct) package refrigerated sugar cookie dough

Steps

1. Preheat oven to 375°F. Coat 24-cup mini muffin pan with spray. Whisk egg in medium bowl; stir in pumpkin and caramel until evenly mixed.
2. Separate cookie dough pieces; press 1 square into bottom and up sides of each muffin cup to form crusts.
3. Add about 1 teaspoon pumpkin mixture to each cup. Bake 25 minutes or until crusts are golden and centers are set. Cool 10 minutes in pan; turn out with a fork and serve.