As you know we love ham because it is sometimes as cheap as 99 cents a pound, and you can get like 4 meals out of it! That is what I call stretching my dinner dollar!
Rice anything is always a hit around here :).
by Food.com
Ingredients
- 1 medium onion, chopped
- 1 tablespoon oil (I use extra virgin olive oil)
- 3 cups cooked rice
- 2 cups cooked ham, diced
- 3 cups broccoli florets, steamed
- 1 (10 ounce) can corn
- 1/2 cup milk
- 2 (10 ounce) cans cream of mushroom soup
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder
- 2 cups cheddar cheese, shredded (I prefer extra-aged)
- 1/2 cup fine breadcrumb
- 1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
- 1/4 cup butter, melted or 1/4 cup margarine
- 1Preheat oven to 375 degrees.
- 2Cook onions in oil over a medium-low heat until soft.
- 3In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
- 4Dump broccoli mixture into a large casserole dish.
- 5In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
- 6Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.ALEXIS NOTES: I used brown rice and fresh broccoli.
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by Food.com
Ingredients
- 6 English muffins
- 10 -12 ounces Canadian bacon (2 packages, or use diced ham)
- 8 large eggs
- 2 cups reduced-fat milk (or whole milk)
- 1 teaspoon onion powder
- cooking spray
- 1/2 teaspoon paprika
- easy hollandaise sauce (Click link if you need a recipe)
- 1Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
- 2Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
- 3Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
- 4While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before servingALEXIS NOTES: I used whole wheat english muffins.
And what you do when you just the bone left over?
1 ham bone with some meat left on
2 cups dried pinto beans
8 cups water to soak dried beans in overnight
6-8 cups water for cooking beans in; alternatively use chicken stock
2 cloves garlic, chopped
1 large onion, finely chopped
1/2 cup green enchilada sauce
cilantro
2 cups dried pinto beans
8 cups water to soak dried beans in overnight
6-8 cups water for cooking beans in; alternatively use chicken stock
2 cloves garlic, chopped
1 large onion, finely chopped
1/2 cup green enchilada sauce
cilantro
1) Using overnight soak method, place dried beans and 8 cups water in large stockpot to soak over night. Drain beans in the morning and prepare to cook them in crock pot.
2) Place ham bone, beans, 6 cups water, garlic, and onion in crock pot. Cover and let the crock pot do its magic.
3) Check after three to four hours if using the crock pot or after two hours on the stove top to determine tenderness of beans. Also, add additional water if beans begin to dry out. Once they have softened and are finally cooked through, remove ham bone. Carefully cut off any ham remaining on the bone. Finely chop the ham and return it to the soup. Stir in green enchilada sauce and top with chopped cilantro. Check for taste and add salt and pepper if needed.
ALEXIS NOTES: I'm lazy ... lol I put the dried beans in and cranked it up to high :), I skipped the onion and cilantro.
I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday and Delicious Dishes.
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