Although this recipe is a slow cooker recipe, it only takes 4 hours from start to finish. So if you normally eat at 6:00 you’ll need to start it at 2:00.
- 12 oz potatoes, cut into ¾-inch pieces
- 1 tsp onion powder
- Two 14.5- oz cans chicken broth
- ¼ cup cornstarch
- ½ tsp dried thyme, crushed
- ¼ tsp ground black pepper
- One 12- oz can evaporated fat-free milk (1½ cups)
- ½ cup ham, diced
- 1 cup coarsely shredded carrots (2 medium)
- 1 cup broccoli florets, steamed
- ¼ cup shredded cheddar cheese (1- oz)
- In the insert of a slow cooker, combine potatoes and onion powder. Pour broth over vegetables. Cover and cook on high-heat setting for 3 hours.
- In a medium bowl, combine cornstarch, thyme and pepper. Whisk in evaporated milk. Slowly stir the cornstarch mixture, ham and carrots into the hot soup. Cover and cook for 30 minutes more, stirring the soup occasionally.
- Serve the soup topped with broccoli and cheese.
- 1-2 TBS olive oil
- 5-6 garlic cloves, minced
- 1 tsp onion powder
- 2 (15 oz) cans fire-roasted diced tomatoes
- 4 cups chicken broth
- 3/4 cup vegetable juice
- 1 TBS dried basil
- 1/4 cup plus 2 TBS milk
- Optional: Cooked pasta (8-10 oz) orzo or broken spaghetti
- Optional: Cooked, crumbled ground beef, ground turkey, or italian sausage
- Salt and Pepper to taste
- Heat oil in a large pot over medium heat.
- Add garlic and saute until garlic is gragrant.
- Add onion powder, dried basil, un-drained tomatoes, broth and juice.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Using an immersion blender (or put it in the blender!), blend the mixture until the soup has reached your desired consistency.
- Add milk and any optional ingredients. Salt and pepper to taste.
Original recipe comes from the new Our Best Bites Savoring the Seasons cook book!
Grilled Cheese Sandwiches
- 12 pieces of bread (for 6 sandwiches)
- 6 slices of cheese
- Preheat a griddle.
- Butter BOTH sides of the bread (yum!) then place 6 pieces on the griddle.
- Layer each with a slice of cheese and top with another slice of bread.
- Cook on one side until the bottom bread is nice and toasted and the cheese has started to melt.
- Flip and cook on the other side until it is nice and golden brown.
- 1 lb. dried split peas, rinsed and sorted
- 2 quarts chicken broth or 8 c. water + 8 tsp. chicken bouillon
- 1 lb. ham diced into small pieces (perfect for left over ham!)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. marjoram
- 1/2 tsp. smoked paprika
- pinch of thyme
- 1 bay leaf
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with garlic croutons.
Slightly adapted from http://www.ourbestbites.com/2011/01/split-pea-soup-with-ham/
- 1/4 cup extra-virgin olive oil, divided
- 1 medium onion, finely sliced (about 1 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary leaves
- 4 cups chicken broth
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed
- 1 bunch spinach (about 4 ounces), trimmed and washed
- 2 teaspoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
- Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
- Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
- Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 12 cups chicken broth
- 1/2 large yellow or white onion (or 1 small whole onion), chopped
- 4 or 5 stalks celery, chopped
- 2 large carrots, sliced
- 5 or 6 garlic cloves, crushed
- 2 large chicken breasts, cubed
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- 1/2 pound noodles (your favorite shape)
- Melt butter in large pot, add olive oil and chopped onions.
- Salt onions, stir, then turn to medium heat and cover pot with lid while preparing other ingredients.
- Stir in chopped celery, garlic, and carrots, and about a cup of chicken broth.
- Add chicken and the remaining chicken broth.
- Add salt, pepper, and cayenne pepper.
- Cover and simmer 20 minutes over medium heat.
- Stir in noodles, and cook until tender, about 12 minutes.
Recipe source: The Marathon Mom
- Olive Oil
- 2 TBS Butter
- ½ cup chicken broth
- 1 small green pepper, diced
- 1 small yellow pepper, diced
- 1 can diced tomatoes, drained
- 1 box or bag of frozen vegetables
- 1 jar of alfredo sauce or make your own here using my favorite recipe from Our Best Bites!
- 2 frozen chicken breasts sliced into tender-like pieces
- Dash of basil, optional
- Sprinkle 1-2 tablespoons of the olive oil in the bottom of the slow cooker.
- Add everything to the slow cooker besides the chicken. Stir.
- Add frozen chicken and cover the pieces with the other slow cooker ingredients.
- Cook on high for 3-4 hours or on low for 5-6 hours.
Adapted slightly from the recipe found here.
- 1 jar of pasta sauce (she used Hunt’s Garlic and Herb)
- 2 cups of water
- 1 1/2 cups of frozen mixed veggies
- 1/3 cup chopped onion
- 1/2 lb. cooked ground beef
- 1/4 tsp. black pepper
- 1/2 tsp. garlic salt
- 1 Tbs Italian seasoning
- 1 1/4 cup uncooked pasta mini shells (or some other small shape)
- 2 cups water
- Shredded Parmesan
- Mix together all ingredients except for the pasta, parmesan, and last 2 cups of water in the crock-pot.
- Cook on low for 5-6 hours, or on high for 2-3 hours.
- 30 minutes before you plan on eating, add the pasta and the remaining 2 cups of water.
- Cook on high for 30 minutes. Top with Parmesan
Thanks Karin for this yummy recipe!!