Healthy Flavored Water

1/4 Watermelon

1 Large Cucumber

1 Tangerine (or Orange)

10-12 Fresh Mint Leaves

Slice all fruit and add to water container, fill with water, let sit 24 hours before drinking, serve over ice.

Loaded Baked Potato and Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken, cut into 1/2 inch cubes

5 medium potatoes, peeled and cut into 1/2 inch cubes

1/4 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground black pepper

1 tablespoon paprika

5 small cloves garlic, crushed

Topping:

2 cups shredded sharp cheddar cheese

5 slices of bacon, cooked and crumbled

1/2 cup diced green onions or chives

Directions:

Preheat oven to 400°.

In a medium bowl mix together the olive oil, salt, pepper, garlic and paprika.

Add the cut potatoes to this mixture, stir to coat. 

Grease 8x8 baking dish with butter and add potatoes. When scooping the potatoes into the baking dish, leave behind any extra mixture.  Add cut up chicken to remaining mixture and let marinade until potatoes are cooked. 

Roast the potatoes for 45 minutes, stirring every 10-15 minutes until the potatoes are tender.

Remove pan from oven, add the chicken on top of the potatoes, cover chicken with the shredded cheese, sprinkle the bacon on top of the cheese. 

Bake at 400° for 25 minutes or until the chicken is cooked through and the topping is bubbly. 

Serve with hot sauce, ranch dressing or sour cream. 

Serves 4

Ham & Potato Soup

1 large ham bone

5 cups of hot water

Cook ham bone in hot water on low for 3 hours. Remove ham bone making sure to scrape off any meat left on the bone and put back in the ham broth, set aside.

7-8 medium/large potatoes, peeled and diced into 1" cubes

1 large onion, diced

3-4 large carrots, chopped

2 cups of ham diced

1 cup heavy cream (or milk)

1 cup sour cream

salt and pepper to taste

4-5 slices of bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

Add diced potatoes, onion, carrots, and ham to ham broth. Cook on medium heat until potatoes and carrots are done. 

Add milk and sour cream and cook until heated through.  If you would like a thicker soup remove about 2 cups of the cooked potatoes, mash and return to the soup.  Add salt and pepper to taste.

Pour soup into a bowl, top with shredded cheddar cheese and bacon bits, serve hot. 

Hawaiian Roll Ham & Swiss Sandwiches

1 - 12 pack of King's Hawaiian Original Rolls

1 lb deli ham, shaved

1 lb swiss cheese, thinly sliced

1 stick butter

3 tablespoons Dijon mustard (I used garlic herb mustard and it was very good)

1 1/2 teaspoons Worcestershire sauce

3 teaspoons of poppy seeds

1/4 large onion, finely chopped

Heat oven to 350°. 

In small saucepan melt butter, mix in mustard, Worcestershire sauce, onion, and poppy seeds. Simmer for several minutes (until onion is cooked).

Cut the entire pack of rolls in half, horizontally (keeping top and bottom halves in tact). 

Grease a cookie sheet (bottom only), place the bottom half of rolls on the cookie sheet and spread 1/3 of the onion mixture over the bottom of the rolls.  Layer the ham and swiss cheese in 3 layers of each or until used up. Paint the remaining onion mixture on the underside of the top half of rolls. Place top half of rolls on the ham and cheese.   Cover with foil and bake for 20-25 minutes.  Separate into individual sandwiches and serve.