Who doesn’t love a One Pot Meal?I absolute love them because they’re quick, you get to throw everything in one pot and everybody gets full! WINNING!Today I’m sharing a meal that I create in many variations.I hoe you use this recipe to motivate your creativity and of course fill your family’s belly.
Hoping you all enjoyed your Christmas with your family and friends. We enjoyed our time with our kids and since they’re on winter break we’ll have many more days like this. Today I want to share with you what to do with that holiday ham and bone before you and your family get tired of it. This meal isn’t necessarily for right after the holiday unless you want to cook it right away. Otherwise throw it in the freezer and use this recipe for the day you take it out.
Ingredients you’ll need for this recipe:
1 Leftover ham & bone
1 Bag 15 Bean Soup (ham flavor packet will be added 30 minutes before serving our soup)
1 Medium Onion Diced
1 Lemon Squeezed (will be added 30 minutes before serving our soup)
32 oz. Vegetable Broth
32 oz. Water
2 Tbl Spoons Minced Garlic
***Don’t forget to put yo foot in it***
Let’s get started (finish reading post or watch video directions)
We’re going to start by adding our hambone to our crockpot. Once the bone is added we’re going to rinse our beans and add them to the pot as well.
We’re rinsing our beans to make sure we remove any dirt and make sure there’s no foreign objects floating around.
Once your beans have been added to the crockpot, add in your diced onions and pour in your vegetable broth. Your container of vegetable broth is 32 oz. so, once you’ve emptied the container fill it with water and pour that in too. You’re more than welcome to use another container of vegetable broth, but since this ham and bone will add so much flavor, we can save the couple dollars and use some agua.
Now, add in your ham. I’ve diced mine into small to medium size chunks.
Before we add the lid and turn on our crockpot we’ll add in the minced garlic. Save the squeezed lemon and ham flavor packet for after it’s almost time to serve.
Now, we’re going to turn our crockpot on high for 6 hours *cue jeopardy music*
6 Hours Later
Add in your squeezed lemon juice from your lemon, the ham flavor pack, stir and allow to cook for 30 more minutes.
*cue jeopardy music*
Remove the bone and serve it over some rice or without and add some cornbread or your family’s favorite bread or dinner rolls.
Enjoy this remix on your leftover holiday ham and bone.
Looking for a treat for the weekend or an any day treat? Try these S’more Waffle Cones. Easy to make and avoid the mess.
This past week our air conditioner went out. I was suppose to cook this dish Tuesday, but there was no way I was turning on the oven. No way. Today, I was able to make this Enchilada Chicken Bake, a simple quick meal and so many things you can use to substitute these items if you don’t have them on hand. Here’s what you will need to make this dish.
6 – 8 pieces of chicken tenders (cut them into strips)
1 Packet of Enchilada Sauce Mix
1 Yellow Bell Pepper ( cut into strips)
1 Green Bell Pepper (cut int strips)
1 tbl spoon Minced Garlic
Handful of Basil
Preheat your oven on 375 degrees
Cut up and prep vegetables.
Pour Olive Oil inside oven safe dish
Lay chicken strips inside dish. Depending on how much fat your chicken has on it make sure to remove it. I do leave a bit on for flavor.
Now, we’ll pour on the enchilada sauce mix and after we’ve done that mix it all together well.
Now it’s time to lay on the rest of the ingredients.
Begin with the basil, minced garlic, onions and bell pepper……
Place in oven for 1 hour. 15 minutes before it’s time to remove from oven, top with shredded cheese and place back in oven for 15 more minutes.
I served mine over brown rice. It can be served over jasmine rice, quinoa, kale, spinach……. or inside corn or flour taco shells.