I LOVE soup! I LOVE my crock pot! To me soup and crock pots are a marriage made in heaven; a gift to us from God! Here is a delicious, no fuss soup for any night of the week.
7-8 cups water (I use half water half chicken stock)
1 (16 ounce) package dried split peas, rinsed and sorted
salt & pepper to taste …
1 bay leaf
pinch dried thyme
3 medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
2 stalks celery, finely chopped (1 Cup)
1 medium onion, chopped (1/2 cup)
1 ham bone or 1-2lbs cubed ham
1/2 – 1 cup half and half or heavy whipping cream (optional)
Mix all ingredients except the cream in 5qt crock pot.
Cover and cook on low heat 7-8 hrs or on high heat 5-6 hours until peas are tender. If using ham bone remove it from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin.
Stir ham into soup. Stir in cream
Stir well before serving.
I am always looking for great ways to use all of those leftover meats that hang out in the fridge after the holidays. Here is a great, quick and easy breakfast!
Ham diced into small pieces
Eggs (2 per person)
Splash of half & half or milk
Salt and pepper to taste
In a small pan add a little butter and sauté the ham dices on medium low until slightly browned.
While ham browns whisk together the eggs, milk, salt & pepper.
When ham is browned add the egg mixture and let it set for a few seconds. Slowly fold the eggs until they reach your desired consistency. Sprinkle cheese and give one last fold.
What you need:
1 pound spaghetti thin or regular
1 pound Italian sausage or ground beef
1 jar of spaghetti sauce
4oz cream cheese softened
3-4 cups mozzarella cheese
Preheat oven to 350 degrees
Bring a pot of water to a boil, add the noodles.
While the water boils and the noodles cook, brown the meat in a pan. Drain the fat.
When the meat is cooked add the sauce and let it simmer for a couple of minutes.
Drain the pasta just short of al dente, as it will cook a little more when you bake it.
Return the noodles to the pan and add the meat mixture and the cream cheese. Stir until well combined.
Pour into a 9×13 pan, top with mozzarella and bake at 350 for about 10 minutes or until the top is melty and golden. Serve with a salad or steamed veggies. Enjoy!