Zuppa Toscana Soup

1 pound Italian sausage (1/3 less fat)
1 teaspoons crushed red pepper flakes (can omit or use less if you don't like spicy)
4 slices turkey bacon, cut into pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
4-5 russet potato, thinly sliced
1 cup fat free half and half
1/4 bunch fresh spinach, tough stems removed

DIRECTIONS
Cook the Italian sausage and red pepper flakes in over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth in a larger pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the half and half and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Tastes pretty close to the one from Olive Garden! Yummy!

Orange Balls

12 oz. finely crushed vanilla wafers
16 oz. ( 3 3/4 c.) powdered sugar
1/2 c. softened butter
6 oz. thawed frozen orange juice concentrate
Finely crushed nuts or coconut (to roll the balls in)

Combine the first four ingredients and roll into one inch balls
Then roll in nuts or coconut. Refrigerate until serving.

Chicken Cordon Bleu

6 Chicken Breasts
1/2 lb. Monterey Jack Cheese, shredded
1 cup sour cream
1/2 lb cubed ham
1 can cream of mushroom

Pound each chicken breast with a mallet. Place ham and cheese inside each chicken breast. Roll up and secure with toothpicks. Mix up soup and sour cream and pour over chicken. Bake at 350 for 45 minutes.

**This comes with a 5 star rating from Larry L. :) But is is super easy and really tasty!