Scalloped Potatoes and Ham

4-5 russett potatoes

1/2 onion

2 cans (10.5oz) cream of chicken

1-2 cups cheddar cheese (or Mexican blend cheese)

1/2 pkg of cooked Ham

Cut potatoes into thin slices (thicker slices take longer to cook) and place into a large bowl. Slice Ham into small chunks approx. 1 inch and add to the bowl. Next, add chopped onion to the bowl. Add cream of chicken and mix well.

Transfer the potato mixture to a 9x13 pan. Sprinkle with cheese and bake uncovered at 350F for 40-45 minutes.

**For quicker potato slicing, I use a mandoline. So easy!

Healthy Grilled Vegetables

We always include these delicious vegetables whenever we grill! Even the girls eat them! The best part is that you can choose any vegetable that suits your palat. Our favorites are:

2 summer squash (or zucchini)
1 bunch of asparagus
1 red bell pepper
1 clove garlic
1-2 glugs of Olive oil
Sea salt to taste

1 ziplock bag, gallon size
Foil

Slice the veggies about equal in thickness (so they'll cook evenly). Place all the veggies into the ziplock bag. Using a garlic press, crush the clove of garlic into the bag (using fresh garlic is a must). Next, add 1-2 glugs of olive oil into the bag. Add just enough to coat the veggies. Seal bag and shake until completely mixed and coated.


Grill the veggies on 2 layers of foil for more stability. Cook until tender.
Season with sea salt and enjoy!
**You can also bake this in the oven. Just arrange veggies in a single layer on a baking sheet and cook for 25-30 minutes at 450F.