New Week ... Sorta on Vacation!

It's Monday which means it is a fresh week to get stuff done. I am technically on vacation until January, except I will still be writing. I'm bummed because I will miss the kids I watch but they have assured me I am to come over so they can play with the baby. *laugh*


I felt super productive yesterday morning. I got the house cleaned back up, dishes caught up, made breakfast AND dinner! Now I have the drive to get some things done this week. I think. =)

Tonight's meal will be Ham & Potato Soup using the Plan To Eat meal planner. I am in LOVE with this planner! It is SO simple. You can even import recipes from online so you don't have to type them up. You drop the meal into the planner and it will give you a shopping list. Heck YES! Thanks to Stacy Makes Cents for showing me this menu planner. It has made my life SUPER easy.

The only downside for today ... is it is SUPER hard to stay in the holiday spirit when it is 70 degrees outside! I am sure there are a few people *cough, cough, Candy* who are not complaining in the least. ;)

Delicious Ham and Potato Soup

Source: allrecipes.com

Course: Soup

Prep Time: 20 Min
Cook Time: 25 Min
Total Time: 45 Min

Serves: 8

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Amount Per Serving
Calories: 195
Fat: 10.5g
Cholesterol: 30mg
Sodium: 394mg
Sugar: 3.8g
Carbohydrate: 19.5g
Fiber: 1.9g
Protein: 6.1g

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