Ham and Cranberry Casserole

Serves 4-6

Ingredients:

3 cups cooked ham, cubed

½ cup water

½ cup sugar

2 tbsp butter

1 ¼ cups fresh cranberries, washed

2 tbsp grated orange rind

Salt and pepper to taste

Instructions:

Preheat oven to 350° Fahrenheit.

Melt the butter in a large frying pan and sauté ham until browned. Bring water and sugar to a boil in a saucepan und stir constantly. Add ¾ cup cranberries, cover and simmer for about 15 minutes. Then add the orange rind and season well.

Hot Breakfast On-the-Run

Many parents wish they could give their kids a hot breakfast, but often feel like they don’t have enough time due to the fast paced lives most of us lead these days, so our kids reach for a cereal bar or a bowl of sugary cereal, or even go without. But with a little planning ahead and using ingredients you probably already have on hand, you can create these hot breakfasts that you and your children can eat on the way to school and work.

Prep. Time-10 minutes or less:

Egg Roll Ups

Freeze, Heat and Go Breakfasts

Breakfast is probably the meal that is skipped the most because people are either in a hurry and don’t have time, they don’t feel like eating or don’t have an appetite early in the morning. However, as studies have shown, breakfast is the most important meal of the day. Eating breakfast gets your metabolism going, supplies your energy for the day and stabilizes your blood sugar levels.

To help with the issue of not enough time to make breakfast and to give you some added motivation to encourage you to eat breakfast, here are some great tasting breakfast ideas that you can make ahead and freeze. Then all you have to do is grab them, heat up quickly in the microwave, and go!

Homemade Chicken Soup

Homemade chicken soup is great any time of the year.

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and then simmer, uncovered until the meat falls off of the bones (ocasionally, skim the foam off). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return chicken, carrots, celery and onion to the pot, stir together, and serve

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