Split Pea Soup

adapted from the many recipes in my "Fix It and Forget It" cookbook ....

In 2 T. olive oil, saute: (I actually did this the night before, in the crock pot)
1/2 a "head"? of celery, chopped
1 onion, chopped
4 carrots, chopped
4 cloves of garlic, chopped

Add:
2 c. shredded ham, and bones
2 bay leaves
1 lb. split peas
5 c. water
1 bullion cube
1 t. pepper

In the Crock Pot on Low for 8 hours.

Homemade Hot Pockets

These are from another Pillsbury monthly ....
(for 3 servings)

Cook 1 c. rice per package instructions

Refrigerated Crescent Rolls

Lightly grease a cookie sheet and place 3 of the crescent triangles flat on cookie sheet

Add to rice:
a 10 oz. package of broccoli in cheese sauce
1/4 c. parmesan
1/4 c. other cheese
salt and pepper to taste

spoon as much of this mixture onto the crescent rolls, cover with another triangle and crimp edges together with a fork.

If desired, brush with melted butter and sprinkle with parmesan cheese.

Bake at 350 for about 20 minutes


verdict: not bad; Jack ate his; I'm not huge on the broccoli stalk chunks that make it into frozen broccoli.

Last Minute Meatball Hoagies

I found a jar of pizza sauce in the back of the fridge, so decided to use it up.

I cut a loaf of French Bread lengthwise, then into 6-inch pieces.

Spread pizza sauce on top, slice meatballs in half and place on bread, cover with shredded mozarella cheese.

Heat in oven until cheese is melted.

Yum!

Skillet Beans and Penne

modified from a Pillsbury monthly cookbook ....

Cook 8 oz. pasta to desired done-ness

In a large skillet melt 1 T. butter, then add the following vegetables and cook util crisp-tender;
1 c. frozen corn
chopped onion
1 can of beans (drained)
2 medium zucchini, cut to desired size
3 chopped tomatoes

Add pasta, and;
salt and pepper to taste
1/2 c. cottage cheese (the recipe called for 1/2 and 1/2 but I didn't have any)
1/4 c. shredded parmesan

verdict: babies wouldn't eat much of it, Leesha and I liked it, Jeffry thought it was bland.

Creamy Stroganoff

This recipe originally came from my Aunt Delaine ....

To make a big batch today, (taking meals to friends who just had babies last month):

Brown:
2 lbs. ground chicken (any meat will work, this is just what I chose this time)
1 minced onion

Add:
dried parsley flakes (added mostly for "character" or color)
1 t. ground black pepper
1 pt. cottage cheese
16 oz. sour cream
28 oz. can cream of mushroom soup

Being a mushroom lover, I would have added canned mushrooms if I'd had them on hand.


Serve over prepared noodles

MN Hotdish

This recipe courtesy of my friend Jeanelle. We did a dinner swap (vs. the usual cookie exchange) in December. I really liked this dish. 

Brown:

    1 lb hamburger 

    1 medium onion

Partially boil:

    4 diced carrots 

    4 diced potatoes  

 Mix together with a can of tomato soup 

bake at 375 degrees for 1 hour

My Own Potato Soup

Saute;

1 1/2 T. butter

1/4 c. chopped onion

1/2 c. chopped celery

1 chopped carrot

1+c. chopped mushrooms

Add:

1 can chicken broth

2+c. chopped potatoes

I also put in some meatballs"

and a "dollop of Daisy" sour cream

It turned out good.