Creamed Turkey with Puff Pastry

From the Taste of Home, Simple & Delicious Magazine, Freezer Pleasures

Prep/Total Time: 25 minutes
$2.31/serving

1 pkg (17.3 oz) frozen puff pastry
4 cans (18.8 oz each) chunky chicken corn chowder soup
4 cups cooked turkey, cubed
2 pkgs (16 oz each) frozen peas and carrots, thawed
1 pkg (8 oz) cream cheese, softened
1/4 tsp pepper

1. Thaw one sheet of puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400 for 10 - 15 minutes, or until golden brown.

2. Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat, simmer uncovered for 5 minutes or until cream cheese is melted.

3. Serve 1/2 of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.

4. To make frozen soup, thaw in fridge overnight. Thaw remaining puff pastry. Heat soup on stove. Bring soup to a boil, then reduce heat and simmer for 5 minutes. Serve over puff pastry.

Olive Garden Zuppa Toscana Soup

1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large white onion, diced
4 T bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken boullion
1 cup heavy cream
1 lb sliced russet potatoes (about 3 large potatoes)
1/4 of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare the other ingredients. In the same pan, sautee bacon, onions and garlic for approximately 15 minutes, or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until heated. Stir in the sausage.

Add the kale right before serving.

Cover well and freeze. To prepare, thaw in refrigerator and heat until warm.