Split Pea and Ham Soup


Here’s a delicious soup that I make ahead and store in the freezer. It’s very low fat and high in fiber.

1 pound diced ham, chopped finely

1 raw ham bone, optional

2- 16 oz bags split peas

2- 32 oz containers chicken stock, unsalted

6 medium to small Yukon gold potatoes, diced into 1 inch cubes

1 large white onion, finely chopped

4 cups small sliced carrots

1 stalk celery, chopped

2 cloves garlic, finely chopped

4 chicken bouillon cubes

4 bay leaves

2 glasses of water

Add thyme, oregano, parsley, basil, garlic, etc…to taste


In a large soup pot. Combine all ingredients.

Cook on slow boil for 30 minutes until split peas and carrots are tender.

This recipe makes a huge pot of low fat, very healthy soup. I put it into individual containers in the freezer. This eliminates stopping for takeout on the long days when there’s no time to cook.

Also, it’s a lot more healthy than the store-bought canned soups.

Hope you enjoy my split pea and ham soup.

May good fortune guide your path,

J.A. Ireland


Single serving of Split Pea and Ham Soup


My Heart Healthy Citrus Chicken Recipe


Hi Everyone,

Today I’m cooking my recipe of Heart Healthy Citrus Chicken. I started by cleaning my chicken. I’m using three pounds of leg quarters. I removed all the skin and as much fat as possible. Next I cut the legs off the thighs then thoroughly rinsed in cold tap water before putting them in an already sprayed with non-stick, deep, 13/9 baking pan. Again, I use extra virgin olive oil non-stick. I placed the ready chicken in the fridge for later while I made my citrus marinade.


Three pounds of chicken

Two oranges

One tablespoon garlic

One teaspoon pepper

Two tablespoons basil

Two tablespoons red wine vinegar

One tablespoon caraway seeds

One tablespoon extra virgin olive oil

One tablespoon ginger

One and half cup orange marmalade jelly

One and half cup sweet baby rays BBQ sauce

One quarter cup tomato ketchup

Preheat oven to 350 degrees. Next I grated two tablespoons of orange zest then squeezed the juice from the two oranges with my juicer and put it in a saucepan. This is the start of my citrus marinate.

Mix all other ingredients together in saucepan. This is the citrus marinate. Remove the chicken from fridge. Using half the marinate, cover each piece of chicken as much as possible. Put in oven uncovered on a higher rack. Bake for 30 minutes. Put remaining marinate in fridge.

After 30 minutes, remove chicken from oven and marinate from fridge. Turn each piece of chicken over then spread on the rest of the marinate, being careful to cover each piece. Place chicken back in oven and bake for about 20 minutes. Do a fork check in the bone area for red juice and cook extra accordingly. Total cooking should be 45 to 50 min.


Heart Healthy Citrus Chicken – YUM!

This is my version of heart healthy Citrus Chicken. Everyone loves it. Here’s a picture of how my Heart Healthy Citrus Chicken looks when ready to serve.

Next I’m making my Heart Healthy Oven Bake Herb Potatoes.


Heart Healthy Herb Potatoes

I coated my oven pan with extra virgin olive oil nonstick spray, then washed eight medium sized Yukon Gold potatoes. I cut off any bad places then sliced into ¾ to 1 inch bites before placing in a large mixing bowl. When all the potatoes are cut, pour in 3 tablespoons extra virgin olive oil and toss . Potatoes should all be covered well, if not add a little more oil. Next, pour the potatoes in the pan and spread evenly. Now for the spices. This is the fun part. Go to town. Really. The herbs make the potatoes so don’t be shy. Today I’m using garlic, basil, paprika, Italian, thyme, chili powder, parsley. See; just go to town. You’re making herb potatoes. Flip the potatoes over and coat them on the other side. I’m baking the potatoes next to my chicken for 15 min. Then turn them over and bake for 15 min more. Here’s a picture of how my Heart Healthy Herb Potatoes look when ready to serve.

Today’s Salad:

Baby Spinach

Shredded Red Cabbage

½ Green Pepper

½ Cucumber

1 can colander drained garbanzo beans to remove salt


Today’s Salad with Heart Healthy Fruity Dressing

My Dressing for today:

2 Tablespoons Pineapple Preserves

2 Tablespoons Pomegranate Red Wine Vinegar

2 Tablespoons Canola Oil

Just mix the ingredients together and the dressing is ready. Here’s a picture of my salad.

Thanks for stopping by.

May good fortune guide your path.

J.A. Ireland