Slow Cooker Ham and Potato Soup

INGREDIENTS:

8 cups russet potatoes, diced

1 yellow onion, diced

2 large carrots, peeled and chopped

1/2 cup chopped celery

16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham

1 teaspoon Kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 cup flour

4 cups chicken broth

1 1/2 cups heavy cream (you can also use milk – I used whole milk)

½ cup sour cream

INSTRUCTIONS:

1 ) Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.

2 ) Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)

3 ) Add the flour, heavy cream/milk and sour cream and stir everything together.

Cover and cook on high for an additional 15 minutes.

AIR FRYER DONUTS 🍩🍩🍩

Just take one pack of grands biscuits and cut a hole out of the center.

Cook them in your air fryer at 360 for about six minutes or until they’re golden.

Flip them once during cook time to make sure they cook on both sides. 

When you’re finished brush them with melted butter and dip them in cinnamon sugar.

Almond Bark Puff Corn

INGREDIENTS

▢ 9 squares of Almond bark (comes in 12 square count)

▢ 1 bag Puffcorn 9oz

▢ Christmas sprinkles

INSTRUCTIONS

Pour puffcorn in a large bowl.

Break up the almond bark squares and put it in a bowl (I used a large measuring cup). 

Microwave it at 30 second increments stirring each time until fully melted.

Lay down a large piece of parchment paper next to you. Get out a spatula.

Pour half the almond bark on top of the puffcorn. Stir with the spatula making sure the bottom pieces get covered. 

Add the rest and stir.

Spread the puffcorn all over the parchment paper. 

Add the sprinkles on top.

Let harden for about 1-2 hours.

Put in baggies or enjoy!

Ham & Cheese Sliders

INGREDIENTS

24 Hawaiian sweet rolls

1 package Swiss Cheese Slices

Smoked ham

½ cup melted Butter

1 tbsp Dijon Mustard

1 tbsp poppy seeds

1 tsp Worcestershire Sauce

1 tbsp dried minced onion

DIRECTIONS

Preheat oven to 350F.

In a small bowl, whisk together melted butter, mustard, poppy seeds, worcestershire and minced onion.

Slice through the buns to separate the tops and bottoms. 

Place the bottom layer of the buns in a 9x13” baking dish. Layer with ham, cheese. Place the top layer of buns on top.

Brush the butter mixture over the tops of the buns, making sure some gets in between the buns.

Bake for 15-20 minutes, until the cheese is melted. Serve warm.

Oreo Delight Dessert

Prep Time 25 minutes

Chill Time 6 hours

Total Time 6 hours 25 minutes

Servings 9 Servings

INGREDIENTS

Base:

30 Oreos

7 tablespoons unsalted butter melted

Cream Cheese Layer:

8 ounces 1 package of cream cheese, room temperature

1 cup powdered sugar

2 teaspoons vanilla extract

1 8-ounce container of whipped topping, thawed

Chocolate Layer:

1 3.4-ounce package of instant chocolate pudding mix

1 1/2 cups cold milk

Top Layer:

1 cup heavy whipping cream

1/4 cup powdered sugar

INSTRUCTIONS

Base: Add the Oreos to a food processor and run at high speed until the Oreos are blended into fine crumbs. 

Scoop out about 1/2 cup of crumbs and set them aside for the top of the dessert.

While running the processor at low speed, slowly pour in the melted butter, and continue running until well-mixed. (Stir the crumbs with a spatula or spoon, if desired, to make sure the crumbs are well coated in the butter.)

Press the crumbs into the base of an 8x8 baking dish or pan, and set in the freezer while you make the cream cheese layer.

Cream Cheese Layer: 

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Fold in the whipped topping until well-mixed.

Spoon the cream cheese mixture over the Oreo crumb base, and spread evenly. Place in the refrigerator.

Chocolate Pudding Layer: 

Whisk the chocolate pudding and cold milk together in a medium or large bowl until thick.

Pour over the cream cheese layer, and smooth out with a spatula.

Top Layer: 

Beat the heavy whipping cream and powdered sugar with an electric hand mixer until stiff and fluffy. 

Spread over the chocolate pudding with a spatula.

Sprinkle the reserved Oreo crumbs over the top, cover with plastic wrap, and refrigerate for 4-6 hours, or until set.

Serve chilled.

Chicken Parm Soup

Prep Time - 30 minutes

Servings - 8 servings

Calories - 202kcal

 

INGREDIENTS

1 28 oz can san Marzano tomatoes

2 tbsp salted butter

2 tbsp dried minced onion or 1/2 cup minced fresh onion

1 tsp minced garlic

1 6 oz can tomato paste

4 cups chicken broth

1 tsp oregano

1 1/2 tsp basil

1 tsp salt

2 cups dried pasta small pasta like small shells, elbows or ditalini

1/2 cup heavy whipping cream

2 cups diced rotisserie chicken

1 cup mozzarella cheese

INSTRUCTIONS

Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.

In the bottom of a large pot, melt the butter completely.

Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.

Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.

Add in the prepared tomatoes. Stir until combined.

Add the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.

Bring to a boil.Once the soup is boiling, add in the dry pasta. 

Set a timer and simmer for 10-12 minutes, stirring occasionally. 

Start checking for doneness at 10 minutes.

Once the pasta is a dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.

Turn off the heat.

Stir in the heavy cream until well combined.

Serve and top each bowl with some Mozzarella cheese.

Nutrition

Calories: 202kcal | Carbohydrates: 7g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1130mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg

Air Fryer Blooming Baked Potatoes

PREP TIME - 5 minutes

COOK TIME - 12 minutes

ADDITIONAL TIME - 7 minutes

TOTAL TIME - 24 minutes

INGREDIENTS

2 Medium potatoes, sliced crosswise and lengthwise

1 TBS Olive oil or spray oil.

Salt and pepper to taste

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 tsp dried rosemary

1 TBS fresh parsley, finely chopped (for garnishing)

Optional toppings: Butter, Bacon crumbles, Shredded cheese, Chives or green onions, sour cream.

INSTRUCTIONS

Start by washing and scrubbing your potatoes, then pat them dry.

Slice them crosswise and lengthwise into thin slices. Be careful not to cut all the way through. The potato petals must still be attached to the base of the potato.

Place the potatoes in the microwave, and cook on high for 5-7 minutes until soft.

Preheat the air fryer to 390°F (195°C).

Remove potatoes from the microwave and brush them with olive oil or melted butter, then sprinkle with salt and pepper, to taste, garlic powder, rosemary, thyme, and/or seasoning of choice.

Place the potatoes in the air fryer and cook on airfry setting for 10-12 minutes, or until they are tender and golden brown with crispy skin.

AIR FRYER BAKED POTATO

INGREDIENTS

3 russet potatoes (mine were 300 grams)

3 tablespoons canola oil

salt and pepper

Toppings - cheese, butter, top the tater, bacon, olives, queso, broccoli, sour cream, onions, green onions, chives, salsa, crispy fried onions.

INSTRUCTIONS

Preheat air fryer to 400 degrees F according to manufacturer directions if required.

Wash and dry potatoes thoroughly.

Rub all over with oil and season well with salt and pepper.

Place in the basket of the air fryer, place the basket into the air fryer and cook for 40 minutes (a little less if your potatoes are smaller than mine, a little more if your potatoes are larger than mine).

Check doneness be inserting a knife into the center of the potatoes -- if it goes in and comes out easily, they are done. If it seems to get stuck, give them 5-10 more minutes.

NUTRITION

Serving: 1potato | Calories: 292cal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Chicken Bacon Ranch Stuffed Cucumbers

INGREDIENTS:

1-large cucumber

4 slices of bacon

1 cup shredded rotisserie chicken

1-2 tablespoons Mayonnaise(to your liking)

1/2 cup Cream cheese

1 tablespoon Ranch Seasoning

Salt & pepper to taste

INSTRUCTIONS:

1. Cook the 4 pieces of bacon – crispy. Crumble up 2 and place in bowl.

2. Shred chicken and place in bowl with bacon.

3. Mix in mayonnaise, cream cheese, Ranch seasoning and salt/pepper. Blend all together.

4.Cut cucumbers in half (leave skin on) and slice down the middle of each half giving you 4 cucumber pieces.

5. Scoop out the centers of the cucumbers and fill them with the chicken/bacon/cream cheese mixture. Press down so it fills the center of the cucumbers.

6. Crumble remaining bacon and spread on top of each stuffed cucumber.

Chicken Caprese Flatbread

Chicken Caprese Flatbread

Chicken Caprese Flatbread is one of my go-to lunches. It's so good, I make it at least once a week! You can either make it for yourself and eat it over a few days, or serve it as a meal for the whole family.

 CourseLunch, Main Course

 Keywordchicken flatbread

 Prep Time10 minutes

 Cook Time5 minutes

 Servings8

 Calories288kcal

 AuthorKarli Bitner

Ingredients

2 cups diced cucumber

2 cups diced tomato

1 -2 tbsp oil

1 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 cup fresh basil minced

8 mini naan flatbread

3 cups diced rotisserie chicken

2 cups shredded mozzarella cheese

balsamic glaze

Instructions

In a small bowl, combine the cucumber, tomato, oil, salt, garlic powder, pepper and fresh basil. Toss to coat everything, set aside. This will make enough to make 8 flatbreads- this will store well in the fridge for up to 3 days.

Prepare one flatbread at a time. Arrange diced chicken on the naan flat bread and then sprinkle the top with shredded mozzarella cheese.

Either bake in your oven or air fryer at 350° for 5 minutes or until the chicken is heated through and the cheese has melted. Remove and place on your plate

Spoon a generous amount of the cucumber caprese mixture on top of the flat bread and then drizzle with balsamic glaze.

Enjoy!

Notes

These ingredients will make about 8 flatbreads. If you don't have enough people to eat it all at once, the cucumber caprese mixture will store great in the fridge for about 3 days. Then it makes the quickest lunch!

Nutrition

Calories: 288kcal | Carbohydrates: 26g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 866mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg

Pretzel Bites with Cheddar Sauce

Prep Time - 35 mins

Cook Time - 13 mins

Total Time - 48 mins

INGREDIENTS

Pretzel Bites

1 ½ cup water lukewarm

2 ¼ tsp instant rise yeast ¼ oz packet

2 tbsp butter melted

1 tbsp brown sugar

1 tsp salt

4 cup flour

½ cup baking soda

1 egg beaten

½ tbsp water

coarse salt for sprinkling

Cheese Sauce

2 ¼ cup whole milk

¼ cup salted butter

¼ cup flour

2 cup mild cheddar cheese grated

¼ tsp salt

¼ tsp pepper

¼ tsp ground mustard powder

INSTRUCTIONS

Pretzel Bites

In the bowl of a stand mixer add warm water and instant yeast. 

Whisk together.

Add the butter, brown sugar, and salt to the yeast mixture. 

Whisk until combined.

Fit the dough hook on the mixer and turn on low speed. Slowly add in 3 cups of flour, ½ cup at a time, until mixture is combined and pulling away from the sides. 

PRO TIP: If dough is still sticky, add flour, and an additional ¼ cup at a time until no longer sticky and dough bounces back when poked with your finger.

Place the dough out onto a lightly floured surface. Knead by hand for 2 minutes and then shape into a ball. Place in a large mixing bowl that has been lightly coated with cooking spray. Cover and let rest for 10 minutes.

While your dough is resting, bring a large pot of water and baking soda to a boil.

Cut dough into six equal pieces. Roll each piece into 1 inch long ropes. Cut each rope into 1 ½ inch bites.

Preheat the oven to 425 degrees and line two baking sheets with parchment paper.

Add each piece of cut dough into the boiling water (work in batches) and let cook for 20 seconds. Remove from the water with a slotted spoon and place pretzel bites on the baking sheets evenly spaced about an inch apart.

In a small bowl combine egg and water. Beat together. Brush beaten egg wash over each pretzel bite and then sprinkle with coarse salt.

Place the baking sheet in the oven and let bake for 12 to 15 minutes, or until golden brown.

CHEESE SAUCE

In a medium saucepan over medium-low heat the butter. Once the butter is melted add flour and whisk together until no lumps remain.

Turn heat to medium and slowly whisk in milk. Let cook over medium heat whisking often for about 5 minutes. The mixture will thicken as it cooks.

Add cheese, salt, pepper, and ground mustard. Whisk to combine until smooth. Season with additional salt and pepper to taste.

Nutrition

Calories: 399kcal | Carbohydrates: 46g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 2168mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 551IU | Calcium: 237mg | Iron: 3mg

Dill Pickle Wrap Dip

Prep Time - 10 minutes

Total Time - 10 minutes

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1 cup dill pickles, drained and finely chopped

1 jar (2.5 ounces) dried beef, finely chopped

Assorted crackers or fresh veggies, for serving

INSTRUCTIONS

In a medium mixing bowl, beat cream cheese with an electric mixer until smooth. 

Add the sour cream and beat until smooth. 

Stir in pickles and beef.

Cover and chill in refrigerator at least 2 hours before serving.

Serve with crackers or fresh vegetables.

Homemade Star Crunch Cookies

Prep Time 5 minutes

Cook Time 5 minutes

Total Time10 minutes

Servings 24 cookies

Calories 148kcal

INGREDIENTS

5 cups Crispy Rice Cereal

1 1/2 cups Chocolate Chips

1 cup Peanut Butter

1/4 cup coconut oil

1/2 cup maple syrup

INSTRUCTIONS

Line a large baking tray with parchment paper and set aside. 

In a large mixing bowl, add your crispy rice cereal and set aside. 

In a microwave safe bowl or stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined- If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating. 

Pour liquid mixture over the crispy rice cereal and mix until fully incorporated. 

Using a large spoon or cookie scoop, drop crunch cookie batter on the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm. 

Notes

Homemade Star Crunch Cookies can be kept at room temperature, covered. This lasts for up to a week for optimum freshness. They can be kept in a fridge and are freezer friendly too. 

https://thebigmansworld.com/healthy-no-bake-chocolate-peanut-butter-crunch-cookies-vegan-gluten-free/ 

Melty California Grilled Avocado Chicken

INGREDIENTS

4 boneless skinless chicken breasts, about 6 oz. each

1 Tbsp avocado oil, or extra-virgin olive oil

1 tsp dry Italian seasonings

1 fresh garlic clove, minced

sea salt and freshly ground black pepper

4 slices high quality mozzarella cheese

4 large slices ripe avocado

4 large slices fresh tomato

4 large fresh basil leaves

2 Tbsps high quality balsamic vinegar

2 Tbsps raw honey

INSTRUCTIONS

In a large glass bowl add chicken, oil, garlic, Italian seasonings, sea salt, and pepper. Toss well to get chicken coated.

Heat a grill pan or an outside grill to medium-high.

Grill chicken for about 4-5 minutes per side (about 10 minutes total), or until cooked through and no longer pink in the center.

Top chicken with mozzarella, avocado, and tomato slices, and cook for an additional 2 minutes, just until cheese is melted.

In a small glass bowl whisk balsamic vinegar, honey, and a pinch of salt.

Drizzle this balsamic mixture over the chicken and garnish with your fresh basil leaves. 

https://cleanfoodcrush.com/melty-california-grilled-avocado-chicken-clean-eating/#zrdn-recipe-container