Happy Holidays everyone!  I LOVE holiday meals because to me leftovers always mean SOUP and tons of fun new recipes to make.  I LOVE Turkey Noodle Soup after turkey day and a warm, hearty bean soup after Christmas.  There is just something amazing that happens to soup when you add a smoky hambone, sweet pineapple glazed ham and a ton veggies.

I wanted to finish our Healthy Holiday Series with one of my favorite soups and some tasty Healthy Holiday Leftover ideas.  The next time you are trying to figure out what to do with all your holiday leftovers, give any of these leftover ideas a try.  I think you will make sure you buy extra next year just so you can look forward to this soup the day after Christmas!

NEXT DAY HAM & NAVY BEAN SOUP (print it!)

INGREDIENTS

• 1 lb dried navy beans
• 1 cup chopped ham
• 2 tsp Extra Virgin Olive Oil
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 32 oz Chicken Broth
• 15 oz diced tomatoes with green chilies
• 1 leftover ham bone or smoked ham hock (optional)
• A few dashes of your favorite hot sauce
• Sea salt and black pepper to taste
• Garnish with 2 pieces cooked & crumbled bacon and chopped fresh parsley, optional

INSTRUCTIONS

1.  Sort and wash beans; place in a large Dutch oven. Soak overnight or use the following quick soak method.  Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

2.  Heat oil in a large stock pan over medium heat  and add ham.  Brown for about 4-5 minutes. Add bell pepper and the next 5 ingredients (bell pepper through minced garlic); sauté 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add tomatoes, beans and hot sauce. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.

3.  Remove ham bone and allow to cool.  Remove ham from bone and chop into pieces.  Add to soup if desired or save for another time.

4.  Place 2 cups of the bean mixture in a blender, and process until smooth. Return the puréed mixture to pan. If using, top with the bacon and parsley.

Makes 10, heaping 1 1/2 cup servings, 5 points+ each

Nutritional information per serving (excluding toppings) calculate at caloriecount.com:

Note: This soup will freeze well for up to two months. Pour into single serving airtight containers, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

LEFTOVER IDEAS

I froze some of our ham so I can make this New Years Day Soup next ~ doesn’t it sound amazing and I LOVE the stats.

Here are some other ideas for how you can use up all the leftovers you have from your healthy holiday celebration:

Mini Frittatas with Ham and Cheese Quiches (I make these every year – they are so easy and awesome!)

Ham & Cheese Scones

Green eggs and ham

Ham, Spinach & Sun Dried Tomato Calzones

Ham & Pineapple Pita Pizza

Ham & Pineapple Sandwiches

Leftover Veggies tossed on salad

Is there such a thing as leftover Au Gratin Potatoes?

Oh and last, but, not least, do NOT forget to FREEZE your leftovers.  Make your own healthy little mini frozen dinners for the nights you don’t want to cook or save some ham for soup another day.

I hope you all have a wonderful Holiday celebrating, enjoying your friends and family, eating too much deliciously healthy and not so healthy foods.  You can always get right back on track tomorrow ~ it’s one day a year so enjoy it!

See you all tomorrow when I resume blogging my daily eats along with a few highlights of our Christmas celebration and some of my FAVORITE gifts.

Speaking of Gifts ~ GO HERE & ENTER IF YOU LOVE STARBUCK’S!

Night all!

Happy Saturday all!  I really, really wanted an Eggwich this morning, but, there was only ONE problem.  I used up all our eggs on egg salad sandwiches ~ oops!  I pondered actually running to the store to get some eggs, but, totally forgot about the eggs when The Husband mentioned a “Dirty Latte”. 

What can I say?! I am easily distracted when FREE Starbuck’s is involved.

2 Slices Trader Joe’s FF Multi-Grain Bread with 1 Tbsp whipped butter (5 pts+) and a Grande Dirty Latte (FF, Decaf Latte with 1 pump mocha) (4 points+)

After breakfast, I did head back out in the rain to restock on a few things at Trader Joe’s.  Since I LOVED the Spicy Ranchero Egg White Salad I decided to give the Egg White Salad with Chives a try.

1 Point+ for half the container!

I wish my camera captured how fluorescent yellow it is….the color is kinda fun.

I topped one slice of sour dough with 1/2 the salad, sea salt and black pepper. (4 points+).  I like the egg salad with chives, but, I think the spicy ranchero is better.

I made up a super colorful and crunchy side salad to go with my sandwich.

* Organic Mixed Greens

* Organic Broccoli Slaw

* Organic Sweet Peppers

* 1 Tbsp Dried Cranberries (1 point+)

* 3 Trader Joe’s Candied Walnuts, crumbled (1 point+)

Then, I topped it with a new to me dressing.  I am not sure why I’ve never tried this TJ’s Balsamic Vinaigrette until now, but, it is AWESOME!!!  It reminds me of the dressing at my favorite salad place, Jack’s Urban Eats.

ONLY 1 POINT+ per Tbsp ~ that is AWESOME!!! I drizzled my salad with 1 Tbsp – it was enough.

Dessert!

My entire lunch was 8 Points+ ~ I LOVE it when you get a lot of food for little points+.

Can you all believe it?!  I finally decided to make a NEW recipe for once!!  I know it’s been awhile and I am way over due in giving you all some fun new ideas.

It has been raining for like a week straight here and The Husband is sick so I decided some soup was in order.  I have really been wanting a reason to use a sour dough bread bowl.

I wanted a big bowl of chunky corn, potato and bacon chowder.  I LOVE my chowders to be hearty so I often pack them with vegetables and lean protein.  I LOVED the smokiness of the ham and the crunch of the bacon on top.  The broth softened the bread so it made it seem like you had little “dumplings” in there too. 

I LOVED this recipe, but, I think next time around, I’d only use 3 cups of broth and omit the cream of corn as I think it would make it more “chowder like” and thicker.

FRESH CORN, POTATO & “BACON” CHOWDER

INGREDIENTS

• 3 slices bacon, cut into 1/2 inch pieces
• 2 tsp olive oil
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup celery, chopped
• 2 Yukon Gold Potatoes, diced (about 1/2 lb)
• 2 Yukon Gold Potatoes, “baked in the microwave” for 7 minutes, mashed
• 6 oz Canadian bacon, diced
• 4 cup reduced-sodium chicken broth
• 4 ears corn on the cob
• 1 cup Trader Joe’s Fire Roasted corn
• 15 oz can cream of corn, optional
• 1 cup fat-free evaporated milk  
• Pinch of crushed red pepper flakes
• Sea Salt & Black Pepper to Taste
• 5 Dashes of hot sauce to taste
• 2 Tbsp scallion(s), fresh, chopped

INGREDIENTS

1.  In a large sauce pan, cook bacon over medium heat until crispy.  Remove bacon and set aside.  Discard bacon grease.

2.  In the same pan, add the olive oil onion, pepper, celery and canadian bacon.  Cook for about 2 minutes, until softened.  Diced half of your potatoes to the onion mixture.  Cook for 5 minutes. 

3.  Meanwhile, remove the kernels from the corn by placing in a large bowl and using your knife to remove the kernels.  Add both types of corn, broth, evaporated milk, creamed corn, “mashed potatoes” and spices.  Simmer for 5 minutes.

4.  Serve soup topped with crumbled bacon and scallions.

Makes 10 servings, heaping 1 1/2 cups each

Nutritional information based on 10 servings, 6 points+ each

STEP – BY – STEP

I really think the secret ingredients that make this recipe awesome are the two types of corn.  The Fire Roasted Corn adds a sweet smokiness while the fresh corn adds a deliciously sweet crunch.

Cook up your bacon and set aside.  Be sure to make an extra piece for yourself, because, you know you are going to eat some (2 points+ a slice)

While the bacon cooks, chop your veggies.

Add your veggie mixture plus Canadian bacon to the pan.  Cook for 2 minutes.

Add potatoes and cook for 5 minutes.

FRESH CORN!   TIP ~ Whenever you slice corn off the cob, do it in a BIG BOWL to keep it from going all over the place.

Add your fire roasted corn, fresh corn and broth.

Add your remaining 2 potatoes.  I cooked mine in the microwave for 7 minutes, then, mashed them. This works as a “thickener”.

Add in the cream of corn and evaporated milk.

Serve in a mini sour dough bread bowl topped with the crumbled bacon and scallions.

I actually gave The Husband my bread bowl top and the “inside bread” that I scooped out to make room for my soup.  I totally had plans to eat the ENTIRE bowl, but, was full half way through so I stopped. (11 points+)

MOVIE TIME ~ We are watching Firewall!

Q’s

What is your FAVORITE type of soup?

I am by far a “broth” based soup person.  I LOVE my soups to be chunky, not creamy and smooth and I actually do not like canned soup really at all.  I buy it, but, I never eat it lol.  My all time favorite soup is probably ~ Chicken Tortilla Soup topped with fresh avocado!

Night all!

Thanks for all the compliments on this week’s Wordless Wednesday!  My nephew has to be the cutest kid ever, I just LOVE his personality.  Then again, I am probably a bit biased

Today’s eats were kind of random and 100% unplanned.  I think I learned my lesson on WHY I plan out my day BEFORE I head out of the house.  I had actually packed yogurt with pineapple and granola for breakfast, but, it just didn’t sound good.

I wanted some warm, something breakfast-y and filling.  Just when I was about to give in and have my yogurt, my co-worker showed up with SENORITAS!!!

They are straight from the oven, warm, soft and slightly buttery with caramelized sugar bottoms. (6 points+ estimate on the high side, they are small)

Morning Star Breakfast Sausage (2 points+) and pineapple.

I never had a “real” lunch because we usually leave early before our Winter Shut Down.  Lunch became the bread, cheese and cracker plate I made up that we received from Dairi Concepts while I watched the clock tick away  

* 3 slices sourdough baguette (2 points+)

* 5 Wheat Thins (1 points+)

* 4 slices cheese ~ Asiago, Parmesan, Romano and Fontina (6 points+)

After work The Husband and I finished up a little shopping before stopping at Trader Joe’s.  They had the COOLEST RAINBOW as we walked out.  We both whipped out our cameras in the pouring rain to snap some pictures. 

I wish you all could see the TWO rainbows next to each other making 2 perfect 1/2 circles.

Dinner tonight was made to host all my Craving Ellie in My Belly Friends (CEiMB) Cookbook Club Friends.  I picked this recipe awhile back knowing that I wouldn’t have a ton of time Christmas week and I’d want something that would cook FAST.

This week’s recipe is Ellie Krieger’s Baked Beans with Ham.

I debated using Canadian bacon, but, decided on this Ham Steak when I saw it at Trader Joe’s.  I used 12 ounces of it.

This recipe is just as easy as my Quick & Easy Slow Cooker Baked Beans, but, it is ready in under 30 minutes.

Start off by browning 1 onion in 2 teaspoons of canola oil.

Add 2 cloves of minced garlic and 12 oz of ham, brown slightly, about 3 minutes.

I used 2 cans of White Kidney Beans because I couldn’t find canned navy beans along with 1/2 a can of Crushed Tomatoes.

Add remaining liquids ~ 1/2 cup water and 1/4 molasses.

2 Tbsp Cider Vinegar, 1 Tbsp Dijon Mustard, Black Pepper and Crushed Red Pepper Flakes for a “spicy” kick.

You all didn’t think I could just follow a recipe, did you?! LOL.  I actually tasted the sauce and decided it NEEDED more.  I added 1/4 cup Gayle’s Apple Cider BBQ Sauce, but, wished I had her Chipotle BBQ to add smokiness.

While the beans simmered, I whipped up one of the BEST salads I think I’ve had in a long time.

Crunchy Apple Salad

INGREDIENTS

5 Tbsp red wine vinegar

1/4 cup water

1 1/2 Tbsp Agave Nectar

4 tsp canola oil

1 1/2 tsp dijon mustard

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1 package coleslaw mix

1 apple, cored and thinly sliced

3 scallions, green and white, chopped (about 1/2 cup)

1/4 cup dry roasted walnuts, chopped

INSTRUCTIONS

1.  In a large bowl, whisk together the vinegar through pepper. 

2.  Add the cabbage, apple, green onions and walnuts.  Toss to combine.

Makes 4, 1 cup servings, 3 points+ each

Nutritional information per 1 cup serving

The Baked Beans with Ham Recipe can be found in Ellie’s So Easy Cookbook and online HERE.

1 heaping cup = 11 points+.  Definitely tasty and filling.  The ham chunks totally made me think of BACON.  I bet this would be awesome over some brown rice.

Crunchy, nutty, hearty and filling.  This salad reminded me a little of a Chinese Chicken Salad based on the dressing.  I can definitely see repeating this again and again.

After dinner, I whipped up my 3rd attempt at Butter Toffee with Almonds ~ this time, I think I got the recipe right!

I LOVE Winter Break at work ~ I do not have to go back to work until next year – woohooo!

Q’s:

1.  What are your favorite type of beans to eat?

I LOVE all beans really, but, I think Chickpeas are my favorite because they are fun to say.  Nope, I NEVER call them Garbanzo beans

Night all!

Happy Monday all!!!  I am back today with an amazing fall soup recipe that will help you use up all the veggies you have on hand.  This has to be by far the easiest Minestrone soup recipes I’ve ever made in the crock pot.  I LOVE it because there isn’t much you have to do when you get home to get dinner on the table, yet, it tastes like you worked all day making it from “scratch”

Give this recipe a whirl the next time you need to clean out the fridge and pantry.  I definitely think this would be fantastic with some butternut squash, crunchy carrots and even corn (don’t tell The Husband ~ you know how he is weird about corn in his food LOL). 

QUICK & EASY SLOW COOKER MINESTRONE SOUP

INGREDIENTS

3 cups beans, soaked or two 15 oz cans beans, drained and rinsed

6 oz lean Canadian bacon, chopped

15 oz can fire roasted, diced tomatoes

4 cups of vegetables – I used what I had in the fridge (celery, zucchini, summer squash, onion, bell pepper, green beans)

32 oz chicken or vegetable broth

1 teaspoon dried Italian Seasoning

1 teaspoon crushed red pepper flakes

6 oz whole wheat pasta

Sea Salt & Black Pepper to taste

Top with parsley and parmesan if desired

INSTRUCTIONS

1.  Combine beans through crushed red pepper flakes in a 5 quart crock pot.  Cook on low all day long, about 8-9 hours. 

2.  Turn heat up to high, add pasta and continue cooking another 15 minutes or until pasta is cooked through.  Season to taste, top with parmesan, parsley and enjoy!

Makes 10 servings, about 1 heaping cup each

Nutritional information per serving based on 10 servings, 2 points per serving!

I LOVE serving up my soups with really good, chewy, crunchy bread.  Ever since I met the Healthy Bread in 5 Minutes A Day people last year at The Foodbuzz Fest, I have wanted to give it a try.  I mean, who wouldn’t eat more homemade bread if it only took 5 minutes a day!

I honestly decided that I NEEDED to give it a try when I saw the words ~ Garlic Parmesan Knot ~ I haven’t met a piece of cheesy garlic bread I haven’t LOVED.

I used my Kitchen aid and mixed all the ingredients for their Master Bread Recipe in the book together.  You can see a similar recipe they make online here.

I covered lightly with plastic wrap and let it rest.

2 hours later – like 5 times the size ~ WOW!!!  This is enough to make 4 lbs of bread and can be kept in the fridge from 4-14 days ~ you just take it out when you are ready to use it ~ Awesome!.

I used my Eat Right Precision Pro Food Scale to measure out 1 lb of my dough and “attempted” to roll it into knots.  I made sure to take a picture of the “one” that turned out LOL.

While I let my knots rise for 30 minutes, I whipped up the parsley garlic infused olive oil and added a little parmesan to the topping.

I LOVED the consistency of the bread – it was crunchy, yet, dense with a little chew.  However, I think next time I would drizzle just the garlic infused oil to bake them, then, add the garlic on top AFTER it cooks so you don’t get that “burnt” garlic flavor.

I had visions of recreating THESE ROLLS we had in Florida ~ Not quite the same, but, definitely a good start.  Now I have 3 lbs of bread to practice with LOL.

Have an AWESOME Biggest Loser Day Tuesday!  See you all tomorrow ~ maybe for some daily eats.  I can’t believe the FOODBUZZ FEST is only a few days away ~ woohooo!!!  Can’t wait to see you everyone.

Night all!

The Husband came up with the title for this post. Who says you can have Ham and Eggs when you can have Ham ‘n’ Eggs?! He says the difference is ham and eggs are two separate dishes and Ham ‘n’ Eggs are one big ghoulash of a dish that we had. Ok, I am not sure what he meant by it, but, it makes me laugh hearing him say and explain it. He’s so funny ~ that’s why I LOVE him so!

Can you guess what we had for dinner tonight? Hmmmm…..well, it starts with breakfast lol.

For starters, I had a slice of the fabulous new Honey Wheat bread that we bought at Gillwood’s today topped with a little whipped butter.

And paired it nicely with some scrambled eggs (eggs, dash of milk, dash of Tapatio hot sauce, sea salt, freshly ground black pepper, sprinkle of parmesan). I had one egg and The Husband had three. He put his on top of his “ham hash below” while I kept mine on the side.

The star of tonight’s dinner was Rachael Ray’s Ham and Spinach Hash ~ I’ve made this recipe several times and love it because it has so much flavor and you can get in some veggies in a new way. I modify her recipe by cutting the butter and the oil in 1/2 and tonight I used Rosemary since I didn’t have any time. It was awesome as usual ~ totally hammy!

I forgot how filling this dish was and how gigantic my one slice of bread was. I wasn’t sure if I’d be able to finish it all, but, I DID! Ok well, I scooped the extra ham and stuff to The Husband’s plate – so that counts, right?

I am off to put together my list of baked goodies for the bake sale. Meghann received her testing package today…..you can see what she thought here. Based on her review, it looks like I just might have to put together a variety pack

Ok I’ll stop hamming it up with corniness…..I think my brain has officially decided to make me loopy.

Have a great night all! I am off to enjoy my new magazine, relax and get caught up on some much needed sleep.