Wondering what to do with the leftover ham from Christmas?  Here is a great scalloped potato and ham recipe.  I used turkey ham and red potatoes in mine to keep it more healthy, but you can change it based on your preference.   I made this recipe with about 6 medium potatoes.  You will also need 2 cups of chicken broth, onion, garlic, (to taste, I used about half a small onion and about 1 T garlic) shredded cheese, milk, and chicken bullion.  Begin by bringing the chicken broth, chopped onion, and garlic to a boil.  While it is boiling, cut the potatoes to about the thickness shown in the picture. 

Once it is at a full boil, reduce the heat and add one cup of milk and one packet of chicken bouillon.  You can also use a can of cream of chicken soup instead if you prefer.   Layer the potatoes in the bottom of a casserole dish.  Pour the sauce over the top.  Add the chopped ham and cover the whole thing with shredded cheese. (Again to your taste.  I used about 3/4 a bag).

Bake in a 400 degree oven for about 40 minutes.  Check it after 30 as I use a stoneware pan and my oven is old.  Enjoy! 

I ran to the grocery store after work because even though it is frigid out, I was giving Old Mother Hubbard a run for her money.  I was looking for something I could make quickly after shopping but that would still be decently healthy.  I saw Tyson Fajita Chicken Strips in the freezer section.  They are precooked so I decided I would try them in Chicken Wraps.  I used BBQ sauce, ranch, shredded cheese, and whole wheat tortillas. 

Per the directions on the bag, I cooked the chicken in the microwave for 2 minutes so it would not be frozen.  While it cooked, I mixed two parts BBQ to one part Ranch Dressing in a bowl.  I then added the chicken and stirred until it was coated thickly. 

Start a skillet pan heating at about "4" heat and spray it with cooking spray.  Place cheese in the tortilla and cover it with chicken.  Fold the tortilla and secure it with a toothpick so it will stay closed.  Once the pan is hot, cook the tortilla on each side until toasted.  I did about 3 minutes on each side.  That is all!  Talk about easy. 

Be sure to remove the toothpick, then devour this bad boy because it is GOOD.  My husband was skeptical at first, but after the first bite asked me if I could make another one for his lunch. 

One of my favorite fast but hearty dinners in the winter time is Tuna Noodle Casserole.  Of course, butter noodles, and cream of whatever soup is not on the top ten list of healthy foods!  I decided to "healthy it up" since it is such an easy but yummy recipe for those crazy week nights.  I used whole wheat noodles, milk with chicken bouillon, a little cream cheese, two cans of tuna,and some shredded cheese.  Oh, and peas.  Anyone who knows me knows how much I love peas.  I eat these things for a snack.  They are delicious!! 

Begin by boiling the noodles.  I used about half of a 12 oz bag.  This ended up being PLENTY.  I know what I am having for lunch.  For the next week.  :)  Drain them and put them back in the pot.  Meanwhile, mix together 1.5 cups of milk with 2 packets of the chicken bouillon.  Stir until most of the chunks are mixed in. 

Pour the mixture along with the tuna (undrained if you like tuna flavor, otherwise drain it for less of a tuna taste), 1/4 cup of whipped cream cheese, 1 cup of shredded cheese, and a steam bag of peas.  I did not cook the peas first and it worked just fine.    Stir it all together and cook until warm.  It doesn't get much easier than that!