Posts by Rachel Schultz

Super Fast Kale & Sausage Soup

June 17, 2013

This soup has become a family favorite of ours over the years. Whenever I decide I want to make a soup for the meal plan of the week – this one seems to often come up on the short list. It is a very good soup to make a homemade bread with! (Although aren’t all of them?) For the bread, I like making this very easy homemade one (that you can make in a pyrex bowl!) Lastly, sometimes I leave the soup as is and other times I add a small pasta, possibly orecchiette or orzo.

SUPER FAST KALE & SAUSAGE SOUP
Serves 3-4

1 pound pork sausage
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
2 cups kale, sliced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1 teaspoon pepper
4 cups vegetable broth
15 ounces white beans
1 tablespoon lemon juice

In the base of a large stockpot, drizzle sausage with olive oil and brown over medium heat. Add onion and carrots to pot and cook for 5-7 minutes, stirring occasionally. Add kale to pot and cook for 1 minute. Add garlic, oregano, basil, parsley, salt, pepper, vegetable broth, white beans, and lemon juice to pot. Cover and simmer on low heat for 25 minutes.

4.5 from 2 reviews
SUPER FAST KALE & SAUSAGE SOUP
 
Author:
Ingredients
  • 1 pound pork sausage
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 cups kale, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 4 cups vegetable broth
  • 15 ounces white beans
  • 1 tablespoon lemon juice
Instructions
  1. In the base of a large stockpot, drizzle sausage with olive oil and brown over medium heat.
  2. Add onion and carrots to pot and cook for 5-7 minutes, stirring occasionally.
  3. Add kale to pot and cook for 1 minute.
  4. Add garlic, oregano, basil, parsley, salt, pepper, vegetable broth, white beans, and lemon juice to pot.
  5. Cover and simmer on low heat for 25 minutes.

 

This soup has become a family favorite of ours over the years. Whenever I decide I want to make a soup for the meal plan of the week – this one seems to often come up on the short list. It is a very good soup to make a homemade bread with!

READ MORE

FRIED HONEY BANANAS

May 15, 2013

The only ingredients here are banana, honey, olive oil, and cinnamon. These are amazing by themselves, but also give a nice upgrade sprinkled on things like french toast and pancakes, a peanut butter and banana sandwich, or ice cream. Lastly, you can also use coconut oil instead of olive oil for a nice flavor difference.

Fried Honey Bananas

Fried Honey Bananas
Serves about 12 fried banana slices

1 tablespoon coconut oil (olive oil works too!)
1 slightly under-ripened banana
1 tablespoon honey
1 tablespoon water
1 teaspoon cinnamon

Heat oil in a skillet over medium heat. Slice banana into about 1/4 inch thick slices.

Fry bananas for 2 minutes on each side, occasionally lifting to prevent sticking.

Whisk together honey and water. Remove pan from heat and pour honey and water over bananas.

Top with cinnamon.

Fried Honey Bananas Fried Honey Bananas

4.5 from 61 reviews
FRIED HONEY BANANAS
 
Author:
Ingredients
  • 1 tablespoon coconut oil (olive oil works too!)
  • 1 slightly under-ripened banana
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon cinnamon
Instructions
  1. Heat oil in a skillet over medium heat. Slice banana into about ¼ inch thick slices.
  2. Fry bananas for 2 minutes on each side, occasionally lifting to prevent sticking.
  3. Whisk together honey and water. Remove pan from heat and pour honey and water over bananas.
  4. Top with cinnamon.

 

Fried Honey Bananas

The only ingredients here are banana, honey, olive oil, and cinnamon. These are amazing by themselves, but also give a nice upgrade sprinkled on things like french toast and pancakes, a peanut butter and banana sandwich, or ice cream. Lastly, you can also use coconut oil instead of olive oil for a nice flavor difference.

READ MORE

SLOW COOKER CHICKEN CAESAR SANDWICHES

May 9, 2013

It came to be that time for me – the moment in every young cook’s life when their knife skills get the best of them. (To be clear, I do not even have elite chef knife skills). I cut myself. The husband and knight in shining armor came to the rescue as is typical of him. I trust you will all have less drama making these sandwiches! I love these because they are a slow cooker thing that when brought together with the other ingredietns feels really fresh and not crockpot-ish.

A great meal to eat with some good potato chips or sliced up carrots. I love the caesar dressed chicken with the creaminess of the avocado.

SLOW COOKER CHICKEN CAESAR SANDWICHES
Serves eight

8 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cups caesar dressing
1 cup parmesan, shredded
1/2 cup fresh parsley, chopped (1 tablespoon dried)
2 teaspoons pepper
8 hamburger buns
1 cup spring mix lettuce
2 avocados, sliced

Arrange chicken breasts in base of slow cooker. Drizzle with olive oil. Cook on high for 3-4 hours or low for 5-6 hours.

Remove chicken from slow cooker and shred. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper. Cook on low for 30 minutes.

Remove and serve on buns with spring mix and avocado slices.

4.3 from 17 reviews
SLOW COOKER CHICKEN CAESAR SANDWICHES
 
Author:
Ingredients
  • 8 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 cups caesar dressing
  • 1 cup parmesan, shredded
  • ½ cup fresh parsley, chopped (1 tablespoon dried)
  • 2 teaspoons pepper
  • 8 hamburger buns
  • 1 cup spring mix lettuce
  • 2 avocados, sliced
Instructions
  1. Arrange chicken breasts in base of slow cooker. Drizzle with olive oil. Cook on high for 3-4 hours or low for 5-6 hours.
  2. Remove chicken from slow cooker and shred. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper. Cook on low for 30 minutes.
  3. Remove and serve on buns with spring mix and avocado slices.

Adapted from Sweet Treats and More.

It came to be that time for me – the moment in every young cook’s life when their knife skills get the best of them. (To be clear, I do not even have elite chef knife skills). I cut myself. The husband and knight in shining armor came to the rescue as is typical of him.

READ MORE

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