Potatoe, Ham and Roasted Garlic Soup

more to come ....

Or alter the ingredients a little and have:
Chicken Cordon Bleu Soup
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives

Stuffed Bell Peppers

1 cup long grain white rice
1 cup water
1 chicken bouillon cube
2 tablespoons canola oil
1 pound ground beef
1 teaspoon worcestershire sauce
1/2 teaspoon italian seasoning
3 cloves garlic, minced
1 onion, chopped
3 large bell peppers, cut into bite sized pieces
1 (16 ounce) can chopped tomatoes
1 cup shredded cheddar

Fully Loaded Potatoe Wedges

4 large russet, potatoes, sliced into wedges
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon paprika
4 tablespoons olive oil
salt/pepper, optional
1 cup cheddar cheese
3 slices turkey bacon, chopped and cooked until crisp
1/2 cup sour cream
3 scallions, chopped, optional

Preheat oven to 450 degrees.

Place potato wedges on an aluminum foil lined baking sheet.

In a small bowl, combine garlic powder, onion powder, paprika and olive oil. Stir into a paste. Brush over both sides of the potato wedges. Sprinkle both sides with salt pepper.

Bake in the preheated oven for about 20 – 25 minutes; turn. Bake until crisp, about 10 minutes more. Sprinkle the wedges with the cheddar cheese. Bake about 3 -4 minutes longer or until the cheese is melted. Top with bacon, sour cream and chopped scallions. Serve immediately.