Sunday, November 30, 2014

Ham Roll-ups


No pictures, because we eat them too fast, but here is the recipe for the ham roll-ups that our mom made every Thanksgiving, passed down through her family. Aunt Sandy and a lot of the cousins still make these too, and Brooks is so attached to them now that he won't let a Thanksgiving go by without me making them.
Here's the SUPER easy recipe!


Ingredients:
2 big containers cottage cheese
one softened 8 ounce cream cheese
one packet of dried onion soup mix
3-4 large packages of thinly sliced ham or turkey lunch meat (I prefer the smoked turkey) 


Directions: 
Mix cottage cheese, cream cheese, and dry packet of onion soup mix. Best if done in the mixer, just to get the cream cheese mixed up really well. 
Next, drop one spoonful of the mixture onto the middle of a slice or two of the lunch meat.
Fold in all the edges to make little "packages". You can use a toothpick to keep them folded if needed. 
And that is all! One of the easiest and yummiest recipes out there!
One bit of advice, make the mixture a few hours ahead of time so that the onions in the mix have a chance to soften.

Monday, October 20, 2014

"Magic" Vegetable Soup (From favfamilyrecipes.com)

 Weight loss magic soup

Ingredients
  • 2 cans chicken broth -you may use low-sodium (I don't!)
  • 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought)
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic (I use the minced garlic from the jar)
  • 1 package sliced mushrooms (I use two packs of mushrooms because I love them so much)
  • 3 carrots, peeled and sliced (I add a few extra carrots)
  • 1 zucchini, diced (I add extra zucchini and yellow squash)
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans (I never add these- it sounded not very good to me!)
  • 1 can kidney beans, drained and rinsed (I do two cans of beans- cannellini and black beans)
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning (I don't always add this)
  • Salt and Pepper to taste
Instructions
  • In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. (I have to cook mine for wayyyy longer, maybe because I add more vegetables. It goes for like 6 hours on high.)
  • This makes a large batch of soup. (This fills my whole big crock pot, and there isn't a lot of juice. I freeze it in tupperware containers that I can then pull out one at a time. When I heat some up, I always add some tomato soup and a little garlic salt (my favorite way right now) or some Spicy V8. Warning- these are a lot of veggies, so you might want to take Beano before you eat it!! Just sayin'.....)

Monday, September 22, 2014

Crock Pot Potatoe Soup





This recipe has been making the rounds on facebook, and although we have yet to try it, it looks really good! Perfect for this fall season.


Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.