Slow Cooker Split Pea Soup, Grilled Ham and Cheese Sandwich, Korean Banana Milk, Dates
Servings 2
Calories 890kcal
Ingredients
Slow Cooker Split Pea Soup
- ½ cup Dried split peas
- ½ cup Onion diced
- 1 cup Carrot diced
- 1 stalk Celery diced
- 3 cloves Garlic minced
- 4 cups Chicken broth
- ¼ tsp Dried thyme
- 1 Bay leaf
- Salt to taste
- Black pepper to taste
Grilled Ham and Cheese
- 2 slices Sourdough bread
- 4 slices Deli ham
- 2 slices Your choice of cheese cheddar, Swiss, or your preference
- 1 TBSP Butter
Korean Banana Milk
- 1 Banana
- 2 tsp Maple syrup
- ¼ tsp Vanilla extract
- 1 scoop Protein powder vanilla flavor
- 2 cups Almond milk
- 1 cup Water
- Ice cubes optional, for serving
Dates
- 2 Dates
Instructions
- Prepare the ingredients as instructed.
- Prepare Split Pea Soup: In a slow cooker, combine split peas, onion, carrot, celery, garlic, chicken broth, dried thyme, black pepper, and bay leaf. Cover and cook on low heat for 6 - 8 hours until peas are tender. Season with additional salt and pepper as needed. Remove bay leaf before serving.
- Make the Grilled Ham and Cheese: Butter one side of each slice of bread. Heat a skillet over medium heat.
- Place two slices of bread, butter side down, in the skillet. Top with cheese and ham, then the remaining slices of bread (butter side up).
- Grill until the bread is golden and the cheese is melted, flipping once. Cut in half.
- Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, protein powder, almond milk, and water. Blend until smooth. Serve over ice if desired.
- Serve the split pea soup with half grilled ham and cheese, Korean banana milk, and dates.
Nutrition
Calories: 890kcal | Carbohydrates: 97g | Protein: 56g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 3326mg | Potassium: 1483mg | Fiber: 21g | Sugar: 31g | Vitamin A: 11409IU | Vitamin C: 15mg | Calcium: 735mg | Iron: 7mg