Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.

Buffalo Chicken Pasta Bake

Ingredients:
16 oz. GF Penne (or Rotini) Pasta, cooked and drained
3 boneless, skinless chicken breasts, cubed and cooked
1/2-1 C Buffalo Hot Sauce (1/2 cup gives it a good kick)
3/4-1 C Ranch Dressing (Or Blue Cheese)
1-2 C Shredded cheese (Colby-Jack, cheddar, or Mozzarella)

Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta, and cheese.
4. Pour sauce over all and mix well.
5. Pour everything into prepared baking dish (9x9 Glass), sprinkle with cheese (if desired) and bake for 20-25 minutes.