Cabbage Soup

Cabbage Soup

4 slices bacon, cut up into pieces about 1/2 inch wide
2 leeks or 1 medium onion
5 or 6 medium potatoes, peeled and diced
1 cup chicken broth
4 tbsp chicken flavored soup base
4 cups (or more) water
1 can diced tomatoes - do not drain
1 lb bag of cole slaw mix (or a meduim head of cabbage, shredded)

Cook the bacon in the bottom of a large pot until crisp.  Meanwhile, cut the leeks into 1/2 inch slices and separate into rings.  Use the white bulb and some of the green stems.  Rinse well to remove dirt.  Drain.
Put leeks in the pan with the bacon and stir to deglaze the pan.  Add the potatoes and 1 cup of chicken broth.   Add tomatoes and a can full of water.  Cook until potatoes are very soft, adding water as needed.  Add soup bases andm stir well. 
Stir in cole slaw mix and cook just long enough to soften the cabbage.

Chicken with Leeks and Peppers

 Chicken with Leeks and Peppers

2 medium uncooked leeks, trimmed and sliced
2 medium green peppers (can use red or orange for more color)
1 Tbsp plus 2 tsp olive oil, divided use
2 tsp rosemary, crushed
1/8 tsp salt
1/8 tsp pepper
1 1/2 pound uncooked boneless, skinless chicken breasts (six pieces)
1 Tbsp balsamic vinegar

Slice the leeks, separating the rings, and place in a collander.  Rinse and drain well.   Add to the sliced peppers in a large mixing bowl. Add the 2 tsp olive oil, rosemary, salt and pepper.  Mix to coat the vegetables and put in an 9 x 13 baking dish sprayed with oil.
Place the remaining 1 Tbsp olive oil in a skillet and heat on medium.  Add the chicken breasts and brown lightly on both sides. 
Place the chicken on top of the vegetables in the baking dish.  Brush the chicken with the balsamic vinegar.
Bake at 350 for 30 minutes or until the chicken is done.

This recipe makes 6 servings, 1 breast and about 3/4 cup of the vegetables.