Awesome Ham and Potato Soup to Welcome Fall


Alright so I might be a bit early,

but I love fall!!!

As much as I love summer, I am absolutely sick of it and ready for the colder weather, comfy clothes, rainy days and soup :)

And I don’t have to worry about fitting in a bikini so that’s definitely a plus!

And I am finally allowed to eat soup. Without feeling like a complete weirdo! I mean cmon soup in the middle of summer? When It’s 110F outside?

Yes, I love me some good soup.

It’s comforting, easy-peasy to make, only 1 pot needed! and super tasty :)

And this soup definitely does not disappoint!

It’s light yet creamy, packed with ham, potatoes, a little cheese and some veggies!

The perfect soup for fall (or summer)!

Ham and Potato Soup

Serves 6

Ingredients:

  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup celery, diced
  • 1 1/2 cup ham, cubed
  • 4 cups diced potatoes
  • 3 1/2 cups chicken broth, reduced sodium
  • 1 chicken bouillon cube, crushed
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk (I used skim)
  • 1/2 cup frozen peas
  • 1/2 cup cheddar cheese, shredded
  • salt and pepper

Directions:

In a dutch oven over medium high heat, heat the oil. When hot (but not smoking) add the onions. Cook for 3 mins. Add the garlic and celery and cook for another 2 mins. Add the ham, potatoes, broth and crushed bouillon cube. Bring to a boil, then cover and reduce heat to low. Simmer for 15mins.

In a saucepan, melt the butter. Add the flour and stir to combine. Cook for 1 min. Slowly add the milk, whisking constantly, breaking up any lumps.

Add the milk mixture to the potato soup and stir to combine. Cook for 20mins.

Add the peas and cook for 5 mins.

Turn the heat off and add the cheese. Stir to combine. Add salt and pepper to taste.

Serve with toasted bread and extra cheese sprinkled on top.

Chicken Bacon Ranch Pizza

Yum!

This is the Bomb!!!

So a few days ago, I was going through a stack of old magazines and newspapers that have been pilling up on my dresser for a while now and since we are moving soon, it was time to throw away and organize some things. Well as I was going through the junk, an ad popped at me.

A pizza ad to be exact.

And since Mr. Picky was right next to me, he noticed. And he said that he was craving pizza. Badly.

So of course I had to make some.

He rarely has any requests when it comes to food so when he does I try to accommodate him as much as possible.

All he wanted on his pizza was chicken, bacon and ranch.

I made it happen and it turned out fricken fa-bu-lous :)

I love making homemade pizza! I just really don’t see the point in spending $15-$20 on something that is really cheap to make! I also love that I know exactly what goes in it and can customize it however I want:)

If you can, make your own dough, the recipe I use is very easy to make and super quick so you definitely need to give it try.

But if you are short on time go ahead and cheat, its ok :)  You can get pizza dough from your local grocery store or ask your favorite pizza place and they might sell you some!

Chicken Bacon Ranch Pizza

Makes 1 pizza

Ingredients:

  • Pizza Dough
  • 8 oz tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 tsp red pepper flakes
  • 2 medium small chicken breasts, shredded
  • 4 slices of bacon, cooked, drained and crumbled
  • about 2 cups of shredded italian blend cheese
  • ranch to drizzle (I used bacon ranch)

Directions: Preheat oven to 375F.

Roll out the pizza dough and transfer to a pizza pan. Using your fingers, create a crust.

In a bowl combine the tomato sauce, basil, garlic, sugar, salt and red pepper flakes.

Cover the crust with the tomato sauce. Top with shredded chicken, bacon and cheese.

Bake for 23-25mins.

Let cool for 5 mins then drizzle ranch all over!

Devour :)

Notes:

- To shred chicken breasts: In a pot, bring about 2 cups of water to a boil. Add the chicken breasts, return to a boil. Turn the heat to low and simmer for 30mins or until the chicken is easily pierced with a fork. Let it cool and shred with your fingers or 2 forks.

Lighter Chicken Parmesan

Alright so today I will be sharing a really easy recipe that requires minimum work and a few pantry-staple ingredients :)

Easy. Breezy. Beautiful. Chicken Parm!

Absolutely love it :)

The chicken is juicy and covered in yummy marinara and lots of gooey cheese, served with some linguine in marinara and some crusty garlic bread - you have a perfectly ahhmazing meal that was really easy to make :)

And since the chicken is baked rather than fried, it makes it healthier. So go ahead and pile on the cheese :)

Lighter Chicken Parmesan

Serves 2

Ingredients:

  • 2 boneless chicken breasts, pounded to 1/4 to 1/2 in thickness
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • salt and pepper
  • 3/4 cup marinara sauce
  • 4 slices of mozzarella
  • extra shredded parmesan for topping

Directions:

Preheat oven to 400F.

Whisk the egg in a bowl. Mix the flour, panko, parmesan, garlic. basil in a shallow dish. Salt and pepper both sides of your chicken breasts, then dip the chicken first in the egg then in the flour mixture. Place on a foil lined baking sheet. Bake for 16mins flipping once halfway through.

In a 8×8 baking dish, pour 1/4 cup of the sauce. Top with the cooked chicken breast, then with the remaining marinara. Top with a few slices of mozzarella and a generous amount of shredded parmesan.

Bake for another 5-8 mins or until the cheese is melted and the chicken is cooked through. Sprinkle with some chopped fresh basil.

Serve with pasta and garlic bread. Enjoy :)