Buffalo Chicken Salad

Ingredients:
2 hearts of romaine lettuce, chopped
1 cup shredded carrots
1 lb chicken breast, cut into bite size pieces
1 Tbsp. vegetable oil
2 Tbsp. butter
Salt and black pepper
1/4 cup Frank's hot sauce
Ranch or Blue Cheese dressing

Directions:
Preheat a skillet over medium-high heat. Add oil and butter to the hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook about 5 minutes more. Combine the lettuce and carrots; top salad with chicken and dressing.
(We liked this served with celery sticks and cheese quesadilla wedges.)
Recipe courtesy Rachael Ray

Potato Sausage Soup (similar to Olive Garden's Zuppa Toscana)

Ingredients:
1 lb. ground Italian sausage
1 1/2 tsp. red pepper flakes
1 large diced white onion
4 Tbsp. bacon pieces
2 cloves garlic, chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes (about 3 large potatoes)
1/4 bunch of kale, chopped

Directions:
Saute the sausage and red pepper flakes in a large pot. Drain and set aside in another bowl. In the same pan, saute bacon, onion and garlic over medium-low heat until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add sliced potatoes and cook until soft, about half an hour. Add heavy cream, kale and sausage; heat through and serve.