Pkg of instant vanilla pudding mix
Whipped topping (like Cool Whip)
Can of cream of chicken soup
4 oz of cheddar cheese
Pkg of frozen California-blend vegetables
150 g deli ham cut as a 1 cm thick steak
2 cans of tomato soup
Monterey Jack cheese
Natural cane sugar
[Buy a 1 L of milk this week. Also needed: miniature semisweet chocolate chips]
Lunch: Soup and 1/2 a pommegranate
Dinner: Ham and rice bake
Dessert: Ice cream sandwich!
Mix a package of instant vanilla pudding mix and 2 cups of cold milk according to package directions and refrigerate until set. Fold in 2 cups of whipped topping and a cup of miniature semisweet chocolate chips.
Place 24 graham crackers square on a baking sheet. Top each with about 3 Tbsp of filling. Place another graham cracker on top. Freeze for 1 hour. Wrap individually in plastic wrap. Freeze. Eat frozen.
Ham and Rice Bake
Preheat oven to 350 degrees. Combine a can of condensed cream of chicken soup and 1/2 cup of shredded cheddar cheese in a large pot. Cook and stir until cheese is melted. Stir in a thawed package of California-blend vegetables, a cup of cooked rice, a cup of cubed deli ham, and a sliced leek (just the white and pale green part – compost the dark green part unless you want to make soup out if it).
Transfer to a greased baking dish. Sprinkle with 1/2 cup more of cheese. Bake, uncovered, for 25-30 minutes.
Zesty Tomato Soup
Combine 2 cans of condensed tomato soup, 2 2/3 cups of water, and 2 tsp of chili powder in a pot. Heat through. Garnish with oyster crackers and shredded Monterey Jack cheese.
Instant Impromptu Soup Tips!
Create instant soup by combining leftover vegetables with chicken or beef broth in a blender and processing until smooth.
Add chicken or beef broth to leftover rice and stir in some lightly sauteed vegetables.
Heat just until warmed through.
Make soup out of leftovers and then freeze to eat on a later date.