Olive Garden Zuppa Toscana

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!

Speaking of Tofu...

Here's what I'm eating for lunch this week. Protein-packed, very filling, and super tasty!

TOFU IN PEANUT SAUCE

Sm package of extra-firm tofu: drain and pat dry with paper towels. Cube (I like my cubes small), and pat dry again. Season with seasoning salt and brown in butter. (I like mine as crispy as possible)

1/2 cup peanut butter

2 Tbls soy sauce

3 Tbls lime juice

1/2 tsp minced fresh ginger

2-3 cloves of garlic, chopped

1/4 tsp crushed red pepper

Mix in small bowl and pour over tofu in skillet. Heat through. Add 1 bag baby spinach and cook until it wilts. Serve over brown rice.