Mary Ellen's toss it together soup with rolls

Toss it Together Soup

2 cups cubed ham
1 can of tomatoes (undrained)
1 can of chicken broth
1 can of green beans (undrained)
1 can of kidney beans (undrained)
2 cubed potatoes
1 c water
1 bay leaf
oregano
garlic
dash of chili powder

Put it all in the crock pot and simmer for four hours on high in the slow cooker. Top with shredded cheddar cheese.

*notes: I didn't have ham, so I used ground beef. I added 3 strips of cooked bacon, crumbled, and 1 c blackeyed peas leftover from our lunch. I also forgot the potatoes because I had a lot going on today, but it was still delish, though my toddler probably would have eaten more had I remembered the potatoes. He only ate the broth. Served them with rolls.


Dinner Rolls

This makes a very dense roll or bun. I found it originally when looking for a hamburger bun recipe. It is delicious, but if you like a lighter bread or need something lighter for your purposes, let it raise once before forming into rolls, then raise again. Two rises will give it a lighter texture.

2 c milk (I used soy milk)
1/4 c margarine
1/4 c water
1/4 c white sugar
2 Tbs yeast
2 tsp salt
6 c flour

In medium saucepan, combine first 4 ingredients over low heat. When about 110 degrees Fahrenheit, turn off heat, add yeast, mix, and set aside for about 5 minutes to proof (get foamy).

In large bowl, combine salt and flour. When the yeast mixture is foamy, add to flour and mix thoroughly, kneading for about 5 minutes. Divide into 24 equal pieces (flatter if you want hamburger buns, ball shaped if you want rolls), place into greased pans, cover, and let rise for about 20 minutes. Bake at 375 for 15 minutes. Brush the top with melted margarine when out of the oven.

Spaghetti with onions and zucchini

Good way to sneak in veggies and make a jar of sauce go further. I don't make my own sauces. I am lazy that way. I only use Prego though in the dairy-free varieties, because they don't have high-fructose corn syrup in their sauce. And it tastes good. If your family has a hard time with zucchini, try using two and shredding them instead of dicing them. They hide easier that way. I also prefer my zucchini to be more crisp than soggy, so I don't cook it long.

2 Tbs olive oil
2 cloves garlic, minced or pressed
1 onion, diced
4 small zucchini, diced
1/2 pound ground beef
1 jar Prego sauce

Spaghetti, cooked according to package directions*

Heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and ground beef. Cook until ground beef is no longer pink. Add zucchini, cook for a minute or two (just until slightly tender), then add the sauce and just heat through. Serve over prepared noodles.

*It's best to make the sauce first because it can simmer while you finish the spaghetti. If you start the water on high heat when you're starting the sauce, they should finish closer to the same time.