Bean and Chicken Sausage Stew

Hey look at that--my semester ended and I came here to post a recipe for the first time since September.

Seriously, folks, we've eaten between then and now, I just haven't had the time or energy to post recipes here. Plus I tend to stick to stuff I know how to make when I'm trying to feed the family and complete assignments.

This is one I probably could have used during the semester as it is SO INCREDIBLY EASY. It's a great filling meal that is both good for you and inexpensive, plus it seriously takes about 15 minutes to prepare.

Bean and Chicken Sausage Stew

1 Tbsp olive oil
1 130oz package chicken sausage links, thinly sliced. Be sure to get a flavor everyone really likes, because this will create a lot of the flavor in the stew. I used sun-dried tomato and artichoke because the store was very limited in options, but The Big Geek doesn't care for artichokes so this probably was not the greatest choice. He ate it anyhow.
2 cloves garlic, thinly sliced (or the pre-minced kind for those of us who might be lazy)
1 19-oz can cannellini beans, drained and rinsed. (aka white kidney beans)
1 14.5 oz can low-sodium chicken broth (or 14.5 oz of broth you made)
1 14.5 oz can diced tomatoes
1 bunch kale
Kosher salt and pepper

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, WITHOUT TURNING, until browned (about 3 min). Turn, add the garlic, and cook for 2 min. more.

Add the beans, broth, and tomatoes with their liquid. Bring to a simmer and cook over med-high heat.

Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear into large pieces.

Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes. Season with 1/4 tsp of salt and pepper.

Serve with crusty bread!

The little geeks did not have this as one has stomach flu and the other is too busy to sit down and eat. My guess is they would eat the sausage but not much else from this meal. I really liked the flavor, I love that you get the nutrition from the kale, and I LOVE how easy this is to throw together. I'll make this again with a variety of chicken sausage TBG will like.

Crock Pot Potato Ham Chowder

This is a great way to use leftover ham or even the bone from a bone-in ham. It's quick to toss together and you toss it into the crock pot and walk away. There is a bit to do at the end, but it's worth it. :)

Ingredients:
3 1/2 cups diced potatoes
1/2 cup chopped celery
1/2 cup diced onion
3 1/4 cups ham (or however much you have, or just toss in the ham bone assuming there's still meat on it)
3 1/4 cups water or chicken broth
6 chicken bullion cubes (or 3 if you use broth--I used "better than bullion" vegetable base)
1/2 tsp salt
1 tsp pepper
5 Tbsp flour
5 Tbsp butter
2 cups milk (I use fat free, but it doesn't matter)

Spray crock pot with cooking spray and stir potatoes through pepper into the crockpot. Cook on low for 6-8 hours. If you use a ham bone, about 30 minutes before serving remove the bone, cut away ham from it, dice it, and stir ham back into crock pot. About 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over medium heat until thick. Stir mixture into crockpot. Let cook 15-20 minutes more.

Especially good served with some sharp cheddar cheese, chives, and crumbled bacon, but very tasty just as it is.