Chicken Soup with Cabbage and Apple

I took this one straight from Cooking Light this month. I made it last night and I think its a keeper. Has a good sweet salty combo and its healthy!
Hands on Time: 30 minutes, Total time: 40 minutes

2 teaspoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves
4 ounces chicken apple sausage, sliced (this may be hard to find, but Wegman's carries it, it does have a great flavor if you can find it)
5 cups Chicken Stock
8 ounces chopped potato
3 cups thinly sliced green cabbage
2 cups shredded cooked chicken breast (I used meat from a rotisserie I'd bought)
2 cups sliced Granny Smith apple
1 tablespoon cider vinegar
1/4 tsp kosher salt
1/4 tsp pepper

1. Heat a skillet over medium heat. Add caraway and fennel; cook 2 minutes, stirring constantly. Place in a spice or coffee grinder; process until ground (I didn't do this because I didn't have one of these and it still turned out okay)
2. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrot and garlic; cook 6 minutes. Add sausage, cook 1 minute. Add ground spices; cook 30 seconds, stirring constantly. Add Chicken Stock and potato; bring to a boil. Cover, reduce heat and simmer 10 minutes. Increase heat to medium-high. Add cabbage and remaining ingredients; cook 3 minutes.

Turkey Burgers

1 medium yellow onion
2-3 cloves garlic, minced
1 tbsp olive oil
1 lb ground turkey
4 tbsp dried bread crumbs
2 tbsp barbecue sauce
3 tbsp quick-cooking oats (not instant)
1 tsp dried basil
1 tsp dried oregano
Salt and pepper

Chop onion into 1/8" to 1/4" pieces. Warm oil in skillet, add onion and garlic. Cook for about 10 minutes, until onions start to brown, stirring frequently. Add 1 tbsp of water at a time, as necessary, to prevent burning. Transfer to large bowl and let cool for about 10 minutes.

Add all other ingredients to bowl, mix,  and shape into 4 burgers.  I made them an hour ahead and stuck them into the freezer to prevent them from falling apart on the grill.

Grill for 7 minutes a side, until no longer pink in center and thermometer registers 165.

Chicken with Tomato-Herb Pan Sauce

6 tbsp unsalted butter, room temperature
3-4 cloves of garlic, minced
3 tsp chopped fresh oregano
1 1/2 tsp paprika Salt and pepper to taste
1 1/2 lbs skinless, boneless chicken breast
2 1/2 pints grape tomatoes
3 tbsp chopped fresh parsley
Dry white wine or chicken broth, to deglaze the pan

I got this recipe from epicurious (originally Bon Appetit). It was a hit at home, but this could've had something to do with the amount of Christmas leftovers we'd been having.

Pound chicken and season with salt and pepper. Mash butter, garlic, oregano, and paprika in small bowl to blend. Season with salt and pepper.

Melt half of blended butter in skillet over medium heat. Add chicken and cook until no longer pink in center, about 5 minutes per side. Transfer to plate and tent with foil.

Deglaze pan with wine or chicken broth. Increase heat to high and add tomatoes, stirring occasionally until they begin to char and burst. Add other half of blended butter to skillet. Crush tomatoes lightly leaving some chunks, stir one minute. Spoon tomato sauce over chicken and garnish with parsley.

I served it over rice but would be good over pasta or on its own!