Chicken Noodle Soup

Another soup for you today! You know how I feel about using what I already have on hand. That's no different with this soup... other than the fact that I usually use one of those pre-made rotisserie chickens. If you want to go to the trouble of cooking up a bunch of chicken then by all means, go for it. But.... this is a lazy meal for me. :)

2 boxes of chicken stock
1 medium to large onion, diced
3 small potatoes, diced
4 medium carrots, diced
4 celery stalks, diced
3 cloves garlic, finely diced
1 whole rotisserie chicken, meat pulled off bones in small shreds
1/2 pkg egg noodles
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/8 tsp dried marjoram
Salt and pepper to taste

In a large stock pot sautee garlic, onion and spices in olive oil. Leave out the salt for now if you're using a prepared chicken, you don't want to have it be too salty. Add in your carrots, celery, potatoes, and chicken. Add in all your stock, and any water needed to cover your ingredients. Simmer for 30 - 40 minutes until your vegetables are tender. If using noodles add these in and cook according to package directions. You can make this with homemade noodles if you'd like. You can also add in a few tablespoons of cornstarch if you'd like a slightly thicker soup. Enjoy!

Cheddar pinwheels (Or anything really)

Ever need an amazing side and not know what to do? Other than my standards of Cheese biscuits and cheese stuffed crescent rolls (think I might like cheese?) I love these bacon and cheddar pinwheels. This recipe does work well with pretty much everything though. Try out some different fillings! Tuna and kale is a favorite of my hubby, we've tried several things. Shredded chicken with a bit of tomato is good too. This is all probably stuff you have on hand... if not... what do you have in your fridge? ;)

Bacon and cheddar pinwheels

1 pkg Pillsbury crescent rolls (reduced fat works, but stay away from the BIG rolls)
8 oz cream cheese, softened
1 tsp fresh chives, chopped (dried works as well)
1/4 tsp garlic powder
1/2 to 1 c. finely grated cheddar cheese
3-4 slices bacon, cooked and cooled then crumbled

Open your crescent rolls. Smush all of the seams together, you're using this as one big piece of dough. Roll out slightly. Combine the softened cream cheese, chives, and garlic powder. Spread this evenly over your dough. Go all the way to the edge, you're going to use all of the dough. Add your cheddar, and bacon. Roll up the LONG way. Your pinwheels won't cook in the middle if you roll the other way. Seal up the edge by pressing it together. Get our your sharpest knife and cut into 1/2 inch to inch long pieces. Place on a parchment lined baking sheet and bake according to package directions. :) These are always a crowd pleaser, try them out!

Ham and Beans

This is my grandmother's recipe. It's the most simple recipe I've seen for ham and beans. While it might be the most simple, it does not disappoint! Make this with your leftover ham bone from your holiday dinners, or go to your butcher, or Honeybaked Ham store and buy yourself a bone. Onto the recipe!

4 cups dried pinto beans, soaked 24 hours (Or 3 or 4 cans worth)
1 lb ham bone (more is ok!)OR just 1 lb of ham
1 tsp salt
Enough water to cover beans

This can be made two ways, in the crock pot OR on the stovetop. In the crockpot just add your beans, ham and water. Leave the salt out until the end, the ham has a lot of salt in it already. Cook on high for 4-5 hours. Pull your ham bone out and remove all of the meat. Cut up and put back into your soup. Add your salt if necessary. Serve with freshly cracked black pepper and some nice bread or biscuits.

On the stovetop, cook your beans until the skins crack about 4 hours. Add your ham bone. Simmer several more hours. Remove ham and cut up and add back to soup. Salt to taste.