Ham and Cheddar Lasagna

So I went to make lasagna the other day and realized while straining my cottage cheese that I had used the same colander to clean out new fish tank rocks. Needless to say, I did not get all of the rocks out when I scrubbed it.... so after already having opened the can of pasta sauce, I scrambled through the fridge to create something that didn't need that kind of cheese. The result turned out pretty darn good, and rock free!

Ingredients:

Hunt's Pasta Sauce, garlic and herb
1 box oven-ready lasagna noodles (Barilla)
2 c. diced ham
1 c. sweet bell pepper, chopped (I used mini, multi-color)
1 bag shredded cheddar cheese, reduced fat
1 c. shredded white cheddar

Preheat the oven to 350 degrees. Mix together the diced ham, sweet pepper, and reduced fat cheddar together in a medium size bowl. Spread about 2-3 tablespoons of pasta sauce on the bottom of a 9x13 baking dish. Top with three oven-ready noodles.

Place about 1/4 cup of the ham mixture on each noodle. Drizzle with 1 tablespoon sauce per each. Top with three more noodles and repeat the process until all of your filling is gone and you are down to one or no noodle sheets left.

Spread the remaining of the sauce from the can over the noodles on top. Sprinkle with the shredded white cheddar cheese. Cover the pan with tinfoil and bake in the oven for 40 minutes. Remove the tinfoil and cook for another 5 minutes.

Let the lasagna cool for at least 10 minutes before trying to slice and serve. If you don't, the noodles will be sliding around everywhere. I topped each serving with some grated Parmesan cheese and chives.

Ham Sauce

Ingredients:

1 c. golden raisins
2 c. water
1 1/2 Tbs. cornstarch
1/3 c. brown sugar
1 tsp. dried mustard
1/2 tsp. ground cloves
1 Tbs. butter
1 Tbs. apple cider vinegar

In a small saucepan, combine the raising and water together and boil on medium heat for 5 minutes. Mix in the brown sugar, cornstarch, mustard and cloves. Add in the cornstarch and cook for another minute. Add the butter and vinegar and stir everything until the sauce is thickened and well combined. Serve while hot with some sliced ham.

Spicy Farmer's Casserole

Casserole's are always comforting as the weather starts to get colder in the fall. The best part is that you can make this up the night before and re-heat before you eat! The spicy potatoes go great with the sweet green pepper and ham. Better yet? This recipes is Weight Watchers friendly!

Ingredients:

20 oz. Simply Potatoes Southwest Hash Browns
3/4 c. shredded Marble Jack cheese
1 c. diced cooked ham
2 sliced green onions
1/2 green pepper, chopped
1 tsp. salt
1/2 tsp. fresh pepper
1 1/2 c. unsweetened almond milk
1 c. liquid egg whites

Preheat the oven to 350 degrees. Coat a 2 quart square baking dish with non stick cooking spray. Spread the potatoes out in an even layer. Sprinkle with the shredded cheese and sliced green onion. Add the diced ham and green pepper. In a large bowl, whisk the milk, egg white, salt and pepper together. Pour on top of the ingredients in the casserole. Bake uncovered for 50-60 minutes. Let cool 10 minutes before slicing and serving.

(Makes 6 servings, 4 Weight Watchers Smart Points per serving)

Ham and Cheese Pinwheels

These pinwheels are absolutely delicious! If you have ever had the ham and Swiss sliders using the King's Hawaiian rolls, these are exactly that, only rolled up into a flaky crescent pinwheel!

Ingredients:

2 tubes crescent rolls, I use reduced fat
24 slices black forest ham
16-20 slices deli Swiss cheese
1 stick salted butter, melted
1 1/2 Tbs. mustard
1 Tbs. dried minced onion
1/2 tsp. Worcestershire
Poppy seeds

Preheat the oven to 350 degrees. Grease a jellyroll pan with non stick cooking spray. Roll out both crescent tubes and press together the seams. Lay out 12 slices of ham on top. Layer the Swiss cheese, single file on top of the ham, ripping them to fit if needed. Starting lengthwise, roll the dough up to form a long log. Place seam side down and slice into 1 inch slices. Repeat for the second crescent roll. Place about 1 inch or more apart in a single layer. In a small bowl, add the mustard, onion and Worcestershire to the melted butter and mix. Pour, using a spoon, the butter on top of each pinwheel making sure the liquid goes into the pinwheel. Sprinkle the tops with poppy seeds and bake for 25 minutes until golden brown.

Mini Pull-Apart Cuban Sliders

These tasty little sliders are a great way to use up some leftover buns or to serve as an easy appetizer at your next party!

Ingredients:

9 rolls (I used wheat), still attached and uncut
4 large slices deli ham (perfectly square)
6 slices Swiss cheese
9 pickle slices
9 mild banana pepper slices
1/2 stick margarine, melted
1 Tbs. Dijon

Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper, spray with non stick spray, and set aside. Meanwhile, cut the rolls in half lengthwise so that the bottom is all still connected. Layer the ham, then Swiss, pickles, and topped with the banana peppers. Cover with the remaining half of roll tops.

In a small bowl, melt the margarine and mustard together, mix, and pour over the top of the sandwiches. Bake for 20 minutes. Cut into 9 sliders.

Mini Canadian Bacon and Dill Toasts

These little tasty toasts go great as a side with some over easy eggs, or would even be good as an appetizer at a casual gathering. You could also add some scrambled eggs on top and call them little mini breakfast pizzas!

Ingredients:

3 Sara Lee Hawaiian Dinner Rolls (or King's Hawaiian), cut in half
24 mini pizza style Hormel Canadian Bacon slices
1 Tbs. fresh chopped dill
I Can't Believe It's Not Butter, Extra Virgin Olive Oil Spray
1/8 c. reduced fat shredded marble (or colby) cheese

Flatten each dinner roll half using a rolling pin or your palm. Spray each half (cut side up) with the evoo spray. Heat a large skillet to medium heat and place the bread butter side down. Cook 1-2 minutes until the butter spray turns the bread a deep golden brown. Heat the oven to broil.

Line a baking sheet with parchment paper. Place the toasted buns golden side up. To the top of each, add 4 slices of Canadian bacon.

Sprinkle the top with about 1 tsp. shredded cheese each, and then finish with the fresh dill. Stick under the broiler for 1 minute or less, or just until the cheese melts.

Thyme for some Ham and Gouda Quiche!

Well, I am an egg addict and make many quiches. Especially when I have random ingredients in the refrigerator that only has a small amount left so I can get rid of it before it goes bad. So, like every quiche I've ever made, this started out with leftover ham from when I cooked one in the oven. After my husband took some for work the next day for breakfast, he told me that I need to "write this recipe down" because it was one of the best quiches I've ever made. Well, this is my version of writing it down! ;-)

Ingredients:
4 eggs
1 1/2 c. milk
1/3 c. Bisquick, Heart Smart
1/2 tsp. garlic salt
1/4 tsp. fresh cracked pepper
1 1/2 tsp. fresh thyme
3/4 c. ham, chopped into small pieces
1 c. grated smoked Gouda cheese

Preheat the oven to 375 degrees. Spray a quiche or pie pan with non stick cooking spray. In a medium size bowl using a fork or whisk, mix the eggs, milk, Bisquick, salt and pepper together. If a few clumps are left, that is okay they will cook out in the oven. Spread the diced ham and thyme on the bottom of the prepared dish. Pour the egg mixture on top. Sprinkle the grated cheese in an even layer on top. Bake in the oven for 35 minutes until the top is golden brown. Let cool before slicing so that any juices left from baking soak back into the quiche.

(This recipe makes 4-6 servings. Two slices if cut into 6 servings is 9 points plus Weight Watchers points.)

Frankenstein Sammies

I usually make my family-famous baby pasty recipe and just die the dough orange to resemble a pumpkin. This year I decided to replace them and try out a mini ham and cheese sandwich recipe instead. The Frankenstein's turned out really cute! And they would be great snacks at a kid Halloween party or Frankenstein themed party!

Ingredients:

1 box (15 oz.) refrigerated pie crusts
8 oz. thin deli ham, chopped (may use less depending on how much you try and cram into the sandwich)
4 oz. Monterrey Jack shredded cheese
1 egg
Green food coloring (liquid or paste)
Edible Cookie Marker

Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. Meanwhile, unroll one of the pie crusts and place on a flat work surface. Using a small Frankenstein cookie cutter (about 2 1/2 inches by 1 1/2 inches), cut out the pie dough. Save the scraps and set aside. Repeat for the second pie dough. With the remaining scraps, combine the dough together in your hands and then roll out the dough and continue to make the Frankenstein's until the dough is mostly gone or too tough to roll out anymore. In a small bowl, whisk the egg, about 1 Tbs. of water, and a small amount of green food coloring until the egg is mixed in and you have reached the color green you are looking for.

Place about 6 Frankenstein heads on your work surface. Using a pastry brush, brush the edges of the heads with the egg wash. Place a small amount of chopped ham, and then shredded cheese on top, in the center of the head. Using your rolling pin again, just gently roll 6 Frankenstein heads so that they are slightly wider than the original size. Place on top of the ham and cheese topped head, and press the sides down slightly so that the egg wash holds everything together. Repeat until all of them are filled. Place them on the prepared baking sheet, and brush the tops with the remaining green egg wash. Bake for 11-13 minutes until the edges become slightly golden brown. Let cool fully before drawing on a face and serving!

Ham and Swiss with a Twist

I like to call this a gourmet twisted version of a ham and cheese. Crispy on the outside, gooey on the inside, and a hint of apples and jam? Sounds weird I know....but you HAVE to try this!

Ingredients:

4 slices of bread (I used Country Potato Bread)
4 tsp. light margarine spread (I can't believe it's not butter!)
2 Tbs. light Jam (I used blueberry)
4 slices Swiss cheese
10 slices of deli Ham
1 large apple, peeled, cored and thinly sliced (you only use about half)

Heat a flat skillet to medium heat. Butter two slices of bread on one side, and place butter side down in the skillet. Add a slice of Swiss to each, and then top with a layer of thin sliced apple. Lay the 5 slices of deli ham on top of the apple slices. Butter one side of each of the remaining two slices of bread. Hold gently in your hand, butter side towards your hand, and spread 1 Tbs. of jam on the inside in an even layer. Place a slice of Swiss on top of the ham, and place the bread jam side down on top. By now it is probably time to flip the sandwiches, so check to make sure the bottom is golden brown, and flip them. Cook for another minute and a half to two minutes until the opposite side is a nice golden brown. Let cool slightly before slicing so that the cheese doesn't slide out of the sandwich.

Ham and Broccoli Egg Bake

Egg bakes in a 13x9 pan are always a great go-to when you have to feed multiple people for breakfast and fairly quick. They only take about 35-40 minutes in the oven and you can literally make a combination of whatever random ingredients are in your fridge. One of my favorite reasons for making these, minus it's versatility, is the fact that it is crustless. I love anything quiche related, but I can't stand when they are made with pie crust!

Ingredients:

4 c. chopped broccoli florets
1 1/2 c. deli ham, chopped (Oscar Mayer, honey ham)
8 oz. low fat shredded Mozzarella cheese
2 green onions, thinly sliced
10 eggs, beaten
Salt and pepper

Preheat the oven to 375 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Place the chopped broccoli, ham, and onions at the bottom of the pan, and spread out in an even layer. Whisk the eggs together, adding around 1 tsp. of salt and pepper. Pour the eggs on top of the broccoli and ham in the pan, and evenly spread the Mozzarella cheese on top. Bake for 35-40 minutes (mine took 38). Remove from the oven and let cool slightly before cutting into squares and serving.

Ham and Swiss Cocktail Sandwiches

If you need a recipe that feeds multiple people that doesn't take forever to get ready and make, I suggest you test out this recipe. There is a very heavy, very dense version of this that is out on the internet everywhere that uses mayonnaise and melted butter. I wanted to make a light version that still has some of the same great flavors, and still uses the dense Hawaiian rolls that everyone loves, but is much better for you.

Ingredients:

1 1/2 pkg. (20) King's Hawaiian Rolls, original
Stone ground mustard
1 pkg. deli style shaved honey ham (Oscar Mayer or Hillshire)
1 pkg. thin sliced Swiss cheese (Sargento)
Spray butter (Parkay)

Preheat the oven to 350 degrees. Peel the rolls apart from each other, and slice in half with a bread knife. Lay 20 bottom halves of the buns in an ungreased, nonstick 13x9 baking dish. "Squirt" and spread about 3/4 to 1 teaspoon of mustard on top of the buns. Top each bun with 1 slice of deli shaved ham, folded to fit on top of the buns. Break or cut the sliced Swiss cheese into quarters, and place 1 piece of Swiss on top of each piece of ham. Spray the inside of the top of the buns with butter spray, and place on top of the cheese. Bake for 7-9 minutes until the cheese is melted on the inside and the top of the buns are toasty and slightly browned.