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Tuesday Recipe: Scalloped Potatoes & Ham

Tuesday, May 15th, 2012

Looking for a way to use your leftovers from Saturday or Sunday night’s dinner? This main dish is the perfect way to use up a cooked ham and extra potatoes you may have in the fridge. Our recipe for Scalloped Potatoes & Ham, is not only resourceful, but it’s easy too. Made with only 5 ingredients, courtesy of our: Easy 5 Ingredients or Less Recipes cookbook.

What You’ll Need:

2-3 lbs. potatoes, peeled, sliced and divided

3/4-lb. pkg. cooked ham, cubed and divided

1 onion, sliced and divided

2 c. shredded cheddar cheese, divided

10-3/4 oz. can cream of celery soup

In addition to only using 5 ingredients, this recipe requires only 5 easy steps too!

Directions:

1. Layer a third each of the potatoes, ham, onion and cheese in a well-greased slow cooker.

2. Repeat another 2 times.

3. Spread soup on top.

4. Heat on a low setting for 7 to 8 hours.

5. Stir occasionally. Serves 4.

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~ Tuesday Recipe: Creamy Herb & Potato Soup

Tuesday, May 8th, 2012

Today we share a recipe that’s perfect to compliment any meal, serve for lunch, or warm you up on a rainy day. Creamy Herb & Potato Soup features hearty potatoes and spring fresh herbs.

What You’ll Need:

2 potatoes, peeled and cubed

2 cups water

1 large onion, diced

1/4 cup butter, cut

1/4 cup all purpose flour

1 teaspoon salt, 1/4 teaspoon pepper

1/2 teaspoon thyme, dried and crushed

1/4 teaspoon rosemary, dried and crushed

1 1/2 cups milk

Directions:

1. Bring the two cups of water to a boil, cook cubed potatoes until soft.

2. In another saucepan, grill diced onion in butter.

3. Then add the flour, salt, pepper, thyme and rosemary. Slowly stir in the milk.

4. Bring to a boil; cook while stirring for 3 minutes.

5. Add in the cooked potatoes with this mixture; heat all together.

6. Add pepper to taste, garnish with additional fresh or dried herbs of your choosing, and enjoy.

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~ Tuesday Recipe: Mexican-Style Frittata

Tuesday, May 1st, 2012

What You’ll Need:

1/2 cup chopped green peppers

1/2 cup chopped onions

1/2 cup chopped mushrooms

1/2 cup shredded cheddar cheese

4 large eggs

2 tablespoons low-fat milk

1 tablespoon olive oil

4 tablespoons salsa

Directions:

1. Preheat your oven to 350ºF.

2. Saute the vegetables in the olive oil, then add the salsa and reduce for 2 minutes.

3. While the vegetable and salsa mixture is reducing, take a mixing bowl (consider our perfectly sized Ceramic Mini Mixer Bowl, seen above) and add the eggs and low-fat milk. Mix gently.

4. Pour the egg and milk mixture into the veggies and cook for 2 minutes.

5. Sprinkle the cheese on top and place the saute pan (one without a plastic handle) into the oven.

6. Bake for 20-25 minutes, or until a knife is clear after cutting through the center. Enjoy.

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