Ham Pinwheels

August 31, 2008

These Ham Pinwheels are as much fun to make as they are to eat. Your kids will love to help.

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INGREDIENTS:

* 1 (8 ounce) package cream cheese, softened
* 4 dill pickles, chopped
* 2 tablespoons prepared mustard
* 3 tablespoons chopped fresh chives
* 5 slices ham

DIRECTIONS:

1. Combine the cream cheese, pickles, mustard, and chives in a small bowl
2. Spread the mixture evenly on the ham slices and roll them up carefully.
3. Wrap each rolled up slice of ham in aluminum foil and put them in the fridge for 2 hours.
4. Unwrap them and slice them into pinwheels before serving.

Free Homemade Chicken Noodle Soup Recipes

August 31, 2008

This homemade chicken noodle soup recipe makes for a comforting and filling lunch any day of the week.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.

INGREDIENTS:

* 4 chicken thigh fillets (cut into small chunks)
* 4 cups chicken broth (homemade, stock cubes, or canned broth)
* 1 small onion (finely chopped)
* 1 clove garlic (crushed)
* 2 medium carrots (roughly chopped)
* 2 stalks celery (finely chopped)
* 1 small can corn
* 1 cup pasta shells (or any small pasta you have)
* 1 cup cream

DIRECTIONS:

Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft).

Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes.

Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.

Creamy Chicken Noodle Soup

August 31, 2008

This creamy chicken noodle soup is filling and warms you up on a cold winter day. Serve it with a piece of French bread, a roll or even a grilled cheese sandwich for a filling lunch.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.

INGREDIENTS:

* 4 chicken thigh fillets (cut into small chunks)
* 4 cups chicken broth
* 1 small onion (finely chopped)
* 1 clove garlic (crushed)
* 2 medium carrots (roughly chopped)
* 2 stalks celery (finely chopped)
* 1 small can corn
* 1 cup pasta shells
* 1 cup cream

DIRECTIONS:

Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft). Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes.

Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.

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