This was soup week. And rightly so. It was so cold this past week with temps reaching way below zero when you throw in the wind chills. Everything was frozen. All the trees had ice dangling on them. Most of the roads were impassable. I haven’t seen the base of our driveway in weeks!

My backyard view of the frozen tree tops

Nonetheless, the soup must go on! I made two batches this week. First up was split pea soup. I had a slice of ham, complete with a slice of ham hock bone, in the freezer. I cut up half of it into tiny little pieces, along with the bone and made a medium sized pot of split pea soup. I love it with a side of toast. Hubby likes it with oysterettes which he dips into the soup and gobbles all of it up together!

Next up soup was chicken with mini ricotta and spinach ravioli, carrots, onions, celery and spinach. Hubby is famous for his chicken broth. He cooks it twice. The first time he just boils the chicken bone/carcass for an hour or so. Then he adds in the veggies and cooks the broth for another hour. Makes for a good, deep, thick broth. Just perfect on these cold wintery days and nights. Topped with parmesan cheese, of course. A complete meal all by itself!

Good soup deserves good bread. I made one batch of small crescent rolls (.85 cents at Aldi) and another batch of corn muffins (.47 cents at Aldi). The corn muffins went perfectly with a frittata hubby cooked up one morning for breakfast. He used up one potato that was a leftover, as well as one Greek sausage stuffed with feta cheese in the frittata. Delish! I made a side tomato salad to go with the chicken soup. I had some leftover basil from my garden still frozen in the freezer, a minced red onion, a dash of olive oil…..hubby bought a French baguette to go along with the tomato salad and we were in heaven. Great lunch!

Lastly, I tried my hand at making a pan sheet of chicken and peppers with onions. I cut everything up into bite sized pieces, coated the works with some low-salt, chili seasoning (.60 cents at Aldi) and voila’: chicken fajitas were born. I topped mine off with a dollop of low-fat sour cream (over brown rice) and another healthy dinner was served! Hubby has his rolled up in a tortilla.

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