Wednesday, September 24, 2014

Leftover Potato Soup

I made this last night out of leftovers...the rest of the leftovers are going in a quiche keeps coming back.

3 baked potatoes skinned and chunked (we had baked potatoes monday night)
4 cups chicken broth
1 cup chicken chunks already cooked(some on sale in the fridge section - rest went into quiche)
1 cup ham chunks(had lunch meat)
1 cup of milk with a 1/4 cup of flour dissolved in it.
1 cup of shredded cheese ( had italian mix in the house)

Place potatoes, broth, chicken and ham in the pot.  Heat to boiling.  Add milk mixture to pot.  Cook until it begins to thicken.  Add cheese.  Serve cheese is melted.  This took less than 20 minutes.

We had steak'ums on the side.

So tonight quiche contains, chicken, steak'um, broccoli (leftovers)  and cheese.

NOTE: Don't have baked potatoes throw them in the microwave and you will have them in about 5 minutes...stab them with a fork to prevent a microwave disaster.

Tuesday, September 16, 2014

Ham Roll Ups

Here is another left over creation...
3 cups shredded ham or turkey ham
24oz size container of cottage cheese
2 cups of mozzarella cheese, divided
1/2 cup of Parmesan cheese
1 egg
1 tablespoon of garlic and herb seasoning(I like McCormick's salt free brand)
1 large jar of Alfredo/white sauce
12 lasagna noodles 

Cook lasagna noodles according to package.  Drain cottage cheese.  Mix cottage cheese, 1.5 cups of cheese, Parmesan, egg and seasoning.  Spoon and spread about 1/3 cup of cheese mixture onto the noodle.  Spread 1/4 cup of ham over cheese mixture.  Roll and place in greased 13 x 9 pan.  Repeat for the remaining noodles.  Pour Alfredo sauce over pasta, top with remaining cheese.  Cover and bake at 350 for 30 to 45 minutes.  

Family pictures...finally

My sister-in-law took these amazing pictures.  We were at Bethel University in Minnesota.  It is the land of a thousand lakes and there was a little one at the college.  Angela is so the third child.  We are lucky to take any pictures at all.  School has started back and we are adjusting.