Cream of Potato Soup



  • 8 potatoes, chopped
  • 3 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 onion, diced
  • 3 tablespoons margarine
  • 2 chicken bouillon cubes
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (12 ounce) can evaporated milk


  1. Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
  2. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

“This is an excellent slow-cooker recipe I got from my sister. It’s very simple to prepare and easy to adjust with different add-ins and garnishes. I like to add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. ” Recipe


Enchilada Veggie Quesadillas

veggie enchilada

My family loves Mexican food and this Enchilada Veggie Quesadillas was the perfect dish to add to our collection.


2 medium sized flour tortilla shells
2 tablespoon enchilada sauce
1/4 cup sweet bell peppers (yellow, red, or orange)
1/4 cup black beans
1/4 cup corn
1 ounce of cheese (your preferred favorite)
1 tablespoon sour cream
cilantro (optional garnish)


  1. Spread 1 tablespoon enchilada sauce on each tortilla shell
  2. Broil shell until it becomes crispy (to your liking)
  3. Top tortilla with remaining ingredients except for sour cream and cilantro
  4. Place bask in oven and baked until cheese melts
  5. Remove from oven and top with sour cream and (optional) cilantro.


Delicious Sunday Roast


I found this recipe a while ago on Pinterest but it never had a valid link attached to it so I’m not really sure where it came from but props to them for figuring this out.  It’s super easy and extremely delicious!


1 roast (I use beef and whatever size you need to feed your family, this recipe isn’t an exact science.)
1 package Ranch dressing mix1 package brown gravy mix
1 package Italian dressing mix


  1. Put frozen roast in to crock pot
  2. Mix Ranch dressing packet, brown gravy packet, and Italian dressing packet with 1/2 cup of water. Pour over roast.
  3. Put temperature to low and cook for 8-10 hours.

Crock Pot Chicken Noodle Soup

chicken noodle soup

It’s a chilly summer day today and I thought some Crock Pot Chicken Noodle Soup would be the perfect thing to warm up my little family but not heat up the house too much by using the stove.


1 lb skinless, boneless chicken breasts
1 tsp olive oil8 cups fat free chicken broth
3 large carrots, chopped
3 celery stalks, chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp dried dill
4 oz egg noodles
juice from 1/2 a lemon
1/4 cup fresh parsley, chopped
salt and pepper to taste


  1. Combine all ingredients except the egg noodles and parsley in a crock pot.
  2. Cook on low for 6-8 hours. Remove chicken and chop.
  3. Add egg noodles, parsley and lemon juice to crock pot, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve

Hawaiian Chicken Kabobs





  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
  • 1 (20 ounce) can pineapple chunks, drained


  1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Original Recipe