Lentil Soup with Greens

Olive Oil
1 cup carrots, diced
1 cup celery, diced
1 small onion, diced
2 cloved garlic, minced
1 1/4 cup brown lentils, rinsed
6 cups vegetable stock
4-5 leaves of chard and/or kale, rinsed and sliced thinly
Salt and Pepper

Combine oil in a saucepan with carrots, celery, onion and garlic.  Cover and cook for 6-7 minutes.  Place veggies into crockpot.  Add lentils and stock.  Cook on low for 8 hours.  Just before serving, steam greens and add to soup.  Add salt and pepper as needed.

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Delicious and so healthy!  My kids ate it up, even my 8-month old!

Turkey Breakfast Sausage

1 lb lean ground turkey
3/4 tsp salt
1/2 tsp ground sage
1/2 tsp pepper
1/4 tsp ground ginger

Combine ingredients in a bowl.  Divide into 8 small patties and cook in a greased pan over medium heat for about 5 minutes on each side.  Serve with maple syrup over top.

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YUM!  I had no idea these would be SO easy!  Much healthier than the store-bought version, and the flavor is delicious!

Parmesan Spinach Chicken Bundles

6 chicken breasts
10 oz pkg frozen spinach, thawed and squeezed dry
4 oz cream cheese
3 TB parmesan cheese (plus extra for topping)
1 cup mozzarella cheese
1 egg, beaten
Ritz crackers, crushed
Spaghetti sauce

Pound chicken until it is very thin.  In a bowl, combine spinach, cream cheese, Parm cheese and mozzarella cheese.  Spread mixture onto flattened chicken.  Roll up and secure with a toothpick.  Place beaten egg and Ritz crackers into 2 shallow dishes.  Dip chicken bundles into egg, and then roll in Ritz crackers.  Place in a greased 9x13 dish.  Sprinkle extra parmesan cheese over top and bake at 375 for 30 minutes or until cooked through.  Serve with spaghetti noodles and spaghetti sauce on top.

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These took quite a bit of work, but it was SO worth it.  YUM YUM YUM!  These were so delicious!