Sunday, December 26, 2010
I'm taking advantage of my leftover ham this week and incorporating it into several of my meals.
B-Ham and Cheese Muffins
Ham and Cheese Muffins
2 c. self rising flour
½ t. b. soda
1 c. milk
½ c. mayonnaise
½ cup finely chopped cooked ham
½ cup shredded cheddar cheese
In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake 425 deg. 16-18 minutes or until muffins test done. 1 dozen
L-Minestrone Soup, Cheese and Crackers
8 servings, 1 cup soup and five crackers each
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
1 can (16 oz.) no-salt-added stewed tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (prepared without salt)
1 pkg. (16 oz.) frozen mixed vegetables
1/4 cup shell macaroni, uncooked
1 tsp. garlic powder
1 tsp. dried basil leaves
PREMIUM Unsalted Tops Saltine Crackers
COMBINE all ingredients except crackers in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low.
SIMMER 20 min. or until macaroni is tender.
SERVE with the crackers.
D-Freezer Meal- Cavatini, Salad, Texas Toast
B-Ham and Cheese Crescent Pizza, Fruit
Ham and Eggs Crescent Pizza
8 oz. pkg. crescent rolls
¼ c. onion, chopped
1 T margarine, melted
1 c. finely chopped cooked ham
1 c. shredded Swiss cheese
4 large eggs, lightly beaten
½ c. milk
½ t. salt
¼ t. pepper
1 T chopped fresh or frozen chives
Unroll crescent rolls and place in ungreased 13-x 9x2 pan. Press ½ inch up sides to form a crust; seal perforations. Bake 375 degrees for 5 minutes on lower rack of oven; set aside. Cook onions in butter in a small skillet over medium heat, stirring constantly until crisp tender. Stir in ham and mix thoroughly. Spoon mixture over dough. Sprinkle with shredded cheese. Combine eggs, milk, salt and pepper. Pour over cheese. Sprinkle with chopped chives. Bake 350 degrees 25-30 minutes or until set.
D-Gen. Tso Chicken, Asian Rice and Veggies, Egg Rolls
B-Eggs, Sausage, Toast
L-Grilled Cheese, Veggies and Dip
D-Pork Filet (make in crock pot), Mac and Cheese, Green Veggie, Rolls
D-Ham and Broccoli Bake, Salad
Ham and Broccoli Bake
2 cups cooked macaroni
1 1/2 cups blanched broccoli
2 cups cooked ham -- diced
1 can cheddar cheese soup
2 Tablespoons dried onion flakes
1/2 cup water -- (1/2 to 3/4)
1 cup fresh bread crumbs
2 Tablespoons melted butter
Layer macaroni and broccoli in 9 X 13 baking dish. Heat soup with onion flakes and enough water to make the consistency of thick cream. Stir ham; heat through. Pour evenly over macaroni and broccoli. Blend crumbs with butter. Sprinkle over top. Bake at 350 until hot through and brown on top. Serves 4
NOTES--I use whatever kind of soup I have on hand. I mix all the ingredients except the bread crumbs together and put it in a freezer bag. I put the crumbs in a separate bag. Freeze. When ready to use just let it thaw and put it in a baking dish. Put the bread crumbs on top and bake at 350.
B-One Eyed Sailors, Fried Bologna
L-Leftovers or Sammies
D-LF Spinach Lasagna, Salad, Garlic Bread
Low-fat Spinach Lasagna
2 cups fat free cottage cheese
3 cups reduced fat mozzarella cheese, shredded
½-1 cup grated Parmesan cheese
10 oz. frozen chopped spinach
27 oz. jar spaghetti sauce
¼ cup water
6-9 uncooked lasagna noodles
Mix cottage cheese; mozzarella cheese and parmesan cheese in bowl; set aside. Cook spinach according to package directions; drain. Heat spaghetti sauce and water in saucepan; add spinach and simmer 15 minutes. Spread 1/3 in 9 x 13 inch dish. Layer ½ of uncooked noodles, cheese mixture and remaining spinach sauce; repeat layers. Bake covered with foil 325 degrees for 45 minutes. Uncover and bake 15 minutes. Let stand 10 minutes before serving. 6-8 servings.
Saturday, January 1, 2011
L-Freezer Meal - White Chicken Chili, Cornbread
D-Freezer Pizza, Veggies and Dip
Sunday, January 2, 2011
B-Pumpkin Chocolate Chip Muffins
L-Mixed Beans, Fried Potatoes and Onions, Fried Cabbage, Cornbread
D-C.O.R.N. (Clean Out Refrigerator Night)
I've already decided to change my menu. I'm going to switch Saturday's lunch with Sunday's lunch and I'm going to add a collard greens recipe that I just found by looking at other menus. Here it is:
Smoked Sausage and Collards
* 1 lb sausage (smoked or kielbasa) cut into coins
* 2 large bunches of collards
* salt and pepper to taste
Rinse the collards three times. Three shalt be the number thou shalt rinse, and the number of the rinsing shall be three. Four shalt thou not rinse, nor either rinse thou two, excepting that thou then proceed to three. Five is right out. Once the number three, being the third number, be reached, then. . .
Sorry, I got carried away. Once the collards have been rinsed tear from the main stem and into bite sized pieces. Discard the tough woody stems.
In a large, non-aluminum pot heat the sausage , covered over medium heat until browned. Add the collards. Cover, stir occasionally until they have reached their desired tenderness. Season to taste.
I like mine with hot sauce.