Wednesday, October 16, 2013

Cheesy Ham and Potato Soup

This soup was extremely delicious and filling!  The other day I went grocery shopping without a meal plan and came home with a big slab of ham.  I really had no plans for it at all and after raiding the pantry this came to life.  I will definitely double this recipe next time and freeze the extras for another night.  I also came across a recipe on Pinterest for "Cream of Something Soup" and I had most of the ingredients on hand and came up with my "Cream of Nothing Soup." 

Ingredients for Cream of Nothing Soup
  • 1 1/4 cup chicken broth
  • 1 cup dry milk
  • 3/4 cup cornstarch
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dry basil
  • 1/4 teaspoon dry parsley
  1. Bring 3/4 cup of Cream of Nothing mixture and 1 1/4 cup chicken broth to a light boil.
  2. Stir over heat until it thickens.

Ingredients for Soup:
  • 2 small russet potatoes, diced in small cubes
  • 1 1/2 cups diced ham
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup cheddar cheese
  • 1 cup water
  • 1/2 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1-2 tablespoon olive oil
  • salt and pepper to taste

  1. Saute onions, garlic and potatoes with olive oil over medium heat for about 5 minutes.
  2. In a separate pan saute ham with a little bit of oil until nicely browned.
  3. Add ham to potato mixture and stir.
  4. Add cream of nothing soup, water and all other ingredients, except cheese and bring to a light boil.
  5. Cover and simmer for about 30 minutes, stirring occasionally.
  6. Stir in cheese and serve!

*If you do not want to make "cream of nothing soup" just replace with one can of your favorite cream condensed soup.*

Thursday, October 10, 2013

Hummus, Avocado and Tomato Toast

I have seen so many  pictures lately of people eating avocado toast and it looks so yummy!  I decided to give it a whirl and I loved it.  However, I wanted to bulk it up a bit so it would be more of a lunch.  I am absolutely in love with this recipe and it is so filling and delicious.
  • Whole wheat toast
  • 1 tablespoon hummus, regular or flavor of your choice.
  • 1/2 avocado, smashed
  • Tomato slices
  • Splash of balsamic vinegar, regular or white
  • salt and pepper, to taste
  1. Toast your bread.
  2. Apply Hummus and top with avocado and tomato.
  3. Drizzle with balsamic vinegar and salt and pepper.

Wednesday, October 9, 2013

Crockpot Chicken Chili

I rarely go shopping without a meal plan however, this week I did.  I randomly went shopping on a Sunday and was no way prepared for it. Shopping is always reserved for Monday mornings, no LINES!  Without a list I really just picked up some of my basic items.  I came home with chicken and really had no idea what to make with it.  I then realized I had bought a can of Cannellini beans for my lunch salads and decided to make a chicken chili.  This was so good and you don't have to cook anything before hand.  Definitely a keeper and I will double the batch next time for a freezer meal.  I also think corn and a can of green chilies would be AMAZING!

  • 2 chicken breasts, uncooked
  • 1 can black beans, drained and rinsed
  • 1 can Cannellini beans, drained and rinsed
  • 1 can diced tomatoes, drained and rinsed
  • 2 cups chicken broth
  • 1/2 yellow onion, diced
  • 1/2 cup sour cream, you can always substitute for plain Greek yogurt!
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoon chili powder, more to taste
  • salt and pepper, to taste
  • Cholula, to taste
  • Avocado, sour cream and green onions for garnish

  1. Place chicken in a lightly oiled crockpot.
  2. Cover chicken with all remaining ingredients, except the sour cream and garnish toppings.
  3. Cook chicken on low for 6 hours or high for 3 hours.
  4. Remove chicken and shred.
  5. Add shredded chicken back to crock with sour cream and stir.
  6. Cook on low for an additional 1/2 hour and serve!
To Freeze:
 Leftovers: Freeze cooled leftovers in a ziploc bag.  Thaw when ready to serve and heat in pan. 
Freezer Meal:  Add all ingredients except sour cream and garnish toppings in a large freezer ziploc bag.  When ready to make thaw and empty bag into crockpot and cook with directions above.