Ham and Potato Soup

This was really yummy!  Serve with warm rolls on a cold windy day, and you've got a wonderful fall meal.

I originally made this to serve 11 people.  I doubled the recipe, and it was just enough.  For my family, I won't need to double.

• 3 1/2 cups peeled, diced potatoes
• 1/3 cup celery, diced
• 1/3 cup finely chopped onion
• 3/4 cup ham, cooked and diced
• 3 1/4 cups water
• 2 TBS chicken bullion granules
• 1/2 tsp salt, to taste 
• 1 tsp ground pepper, to taste
• 5 TBS butter
• 5 TBS flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham, and water in stock pot and bring to boil.  Allow to boil over medium heat until potatoes are tender, about 15 minutes.  Stir in the chicken bullion.  
2. In a separate sauce pan, melt butter over medium-low heat until it has melted.  Whisk in flour slowly, and cook about 1 minute, stirring constantly.  Slowly stir in milk, whisking to be careful lumps don't form.  Continue stirring over medium heat until mixture thickens, about 4-5 minutes.
3. Stir the milk into the stockpot and cook soup until heated through.  Serve immediately.  

Granola

I've been wanting a yummy granola recipe for a while.  I got this one from Relief Society, and um mmm mmm.  :)

• 1/2 cup honey
• 1/2 cup oil
• 3 cups rolled oats
• 1/2 cups wheat germ
• 1/2 cup flaxseed
• 1/2 cup nuts
• 1/2 cup sunflower seeds
• you can also add raisins or coconut, if desired

1. Mix oil and honey.  In separate bowl, combine all remaining ingredients, except raisins or coconut.  Pour honey over mixture and mix well. 
2. Spread onto cookie sheet and bake at 350 for about 15-20 minutes.  
3. If adding raisins or coconut, add after the granola has baked, but before it has cooled.

Tuna Casserole

Here's a casserole we do for a little variety.  Not fantastic, but good enough to use every once in a while.  Easy and adds a little variety.

• 3 cups cooked macaroni
• 2-3 (6 ounce) can tuna, drained
• 2 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1/2 cup French fried onions

1. Preheat oven to 350 degrees
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
3. Bake at 350 for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Shredded Chicken

We make this on a weekly basis.  Oh so yummy, oh so easy, and oh so versatile.  I got this recipe from a spicy chicken soup recipe, and it's been a family favorite ever since.

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves - the meat can still be frozen!  Ah!  Not having to defrost meat!

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

In large pot over low heat, combine water and seasonings.  Place chicken in pot and boil over low heat for 1-1 1/2 hours.  Remove chicken and shred.  (Awesome tip from my sister-in, to shred, use a mixer instead of forks.  Shreds the chicken in like a quarter of the time!) 

Chicken TacosAdd about 1/3 cup salsa, a few tsp of taco seasoning, and a few tsp of the chicken broth.  Top it in a tortilla with lettuce, tomato, onion, jalepenos, and sour cream, and you've got a yummy dinner with minimal effort.  


Chicken TaquitosUse with this recipe! mmm.Still looking for other ways to use this yummy shredded chicken.