Left Over Ham? (Three Recipes)

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 :).

Ham Broccoli Rice & Cheese Casserole

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

1. 1Preheat oven to 375 degrees.
2. 2Cook onions in oil over a medium-low heat until soft.
3. 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.
4. 4Dump broccoli mixture into a large casserole dish.
5. 5In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
6. 6Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.ALEXIS NOTES: I used brown rice and fresh broccoli.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Eggs Benedict Casserole

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)

Directions

1. 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.
2. 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.
3. 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.
4. 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?

Pinto Bean and Ham Bone Soup

Ingredients

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

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.

TMTT ~ Breakfast, Dinner & Bread

Wow what a day Monday I woke up going set up and made my first call to find I didn't have a voice?? What the heck just happened there? I don't talk to anyone before I have to start work so no sounds came out of me until then and let's just say it wasn't a pleasant sound, I sounded like a cross between a frog and a man! I'm on the tea, orange juice and salt water diet! UGH let's hope it comes back by Tuesday so I'm not out another day of work, my checkbook can't handle two days of no work :(.

Now onto some yummy recipes! Saturday my dad took me and the boys out and we stopped to have breakfast and we had Eggs Benedict. I haven't had this in so long I had to go home and make it.

Eggs Benedict from Rachel Ray

(click the link to find a cool video how to poach and egg)

INGREDIENTS:

• 4 ounces turkey Canadian bacon
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup chicken broth
• 4 large eggs, plus 2 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and pepper
• 2 whole wheat English muffins, split and toasted

• DIRECTIONS:

  1. Preheat the oven to 150°. Fill a large, deep skillet with enough salted water to reach a depth of

     1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain.

     Reserve the skillet.
     

  2. Heat the reserved skillet over medium heat. Add the turkey bacon and cook, turning,

     until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish

     and place in the oven to keep warm; reserve the skillet.
     

  3. In a small saucepan, melt the butter over medium heat. Add the flour and cook,

     stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook,

     whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks,

     1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
     

  4. Fill the reserved skillet with enough water to reach a depth of 1 inch and

     bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.
     

  5. Place an English muffin half on each of 4 plates. Divide the bacon among the

     muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.

ALEXIS NOTES: I used whole wheat flour and added a little dijon mustard for the sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Next for dinner we have our staples here chicken and rice :).

Broccoli Chicken Casserole from Family Oven

Ingredients

• 1 cup shredded Cheddar cheese
• 1 cup dry stuffing mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 4 skinless, boneless chicken breast halves
• 1 tablespoon mayonnaise
• 1 pound broccoli florets, cooked

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C).
   2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
   3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

ALEXIS NOTES: I used brown rice and fresh broccoli in the steamer also we didn't have stuffing so I used bread crumbs.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And we end with a yummy bread, I had 2 zucchini that had to be used up and it was time to feed the neighbors :). My weekly thing I do for them.

Zucchini Bread with Crumble Top from Recipe Tips

Ingredients:

-		3 eggs
-		1 cup canola oil or vegetable oil
-		2 cups sugar
-		3 cups grated zucchini
-		2 teaspoons vanilla
-		3 cups flour
-		1/2 teaspoon nutmeg
-		3 teaspoons cinnamon
-		1 teaspoon baking soda
-		1/4 teaspoon baking powder
-		1 teaspoon salt
		TOPPING:
-		3/4 cup brown sugar
-		3/4 cup flour
-		3 tablespoons butter or margarine
-		2 teaspoons cinnamon
-		1/2 cup chopped pecans - chopped medium fine

Directions

• Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
• Grease and flour 2 loaf pans. Preheat oven to 325°F.
• Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
• Add eggs to a large mixing bowl and beat together until slightly foamy.
• add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
• Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
• In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
• Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
• Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
• Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
• Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.

ALEXIS NOTES: I used my pan that has 4 and overflowed a bit next time I will just scrap the extra. I added a little pumpkin pie spice because I love it. I had extra of the crumble also, I should have to filled it so full made them hard to come out and I had to scrap two of the loaves. I also used half whole wheat flour. I also skipped the nuts.