I clean out my freezer seasonally. Each time the seasons change, I dig through and see what I can use up before it becomes freezer burnt.
What I found recently is a pretty good size container of ham. I decided to put together some bagel ham and cheese sandwiches to freeze for the week. These are simply yummy, all you need to do is take one out the night before and place it in the refrigerator for a simple nuke of 30 seconds in the morning.
But there was still quite a bit left! So tonight I have the following in the slow cooker. Wait till you taste this one. Simply make a delicious side salad and you're good to go.
4 cups water
4 chicken bouillon cubes
3 3/4 cup peeled, cubed potatoes
1 small onion, finely chopped
1/4 teaspoon pepper
4 ounces cream cheese, softened and cubed
1 cup cubed ham
1 can (5 ounces) evaporated milk
Sour cream and chopped green onions, optional
n a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, 15-20 minutes longer or until heated through. Serve with sour cream and green onions if desired.
What I found recently is a pretty good size container of ham. I decided to put together some bagel ham and cheese sandwiches to freeze for the week. These are simply yummy, all you need to do is take one out the night before and place it in the refrigerator for a simple nuke of 30 seconds in the morning.
But there was still quite a bit left! So tonight I have the following in the slow cooker. Wait till you taste this one. Simply make a delicious side salad and you're good to go.
4 cups water
4 chicken bouillon cubes
3 3/4 cup peeled, cubed potatoes
1 small onion, finely chopped
1/4 teaspoon pepper
4 ounces cream cheese, softened and cubed
1 cup cubed ham
1 can (5 ounces) evaporated milk
Sour cream and chopped green onions, optional
n a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, 15-20 minutes longer or until heated through. Serve with sour cream and green onions if desired.
RSS Feed
