Pasta with Ham and Cabbage

Cooked pasta
1-2 cups cooked, chopped ham
1/2 C. chopped onion
1/3-1/2 head cabbage, chopped
1/2 C. chicken broth
1/2 C. parmesan cheese

Heat oil in a very large skillet.  Saute onion and cabbage until starting to cook.  Add ham and chicken broth and cook until onion and cabbage are cooked to desired doneness.  Toss with pasta and parmesan cheese.

Ham & Noodle Hot Dish

This was really good.  Although we thought it would be better with crushed potato chips or french fried onions instead of the bread crumbs.

 












3 T. butter, divided
2 T. flour
1 C. milk
1 C. shredded cheese of choice
1/2 tsp. salt
2 C. diced, cooked ham
1 1/2 C. medium sized noodles, cooked and drained
1 C. peas
1/4 C. dry bread crumbs
1/2 tsp. Italian seasoning

In a saucepan, melt 2 T. butter.  Stir in the flour until smooth.  Gradually add milk.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat.  Stir in cheese and salt until melted.  Add ham, noodles, and peas.  Pour into a greased 1 quart baking dish.  Melt remaining butter.  Add bread crumbs and seasoning.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Gingered Pork & Asparagus

Mmmmmmm.... asparagus.  I skipped the rice/noodles and served it with homemade biscuits.

6 T. apple juice
6 T. soy sauce
4 garlic cloves, minced
1 T. ground ginger
1 lb. pork, thinly sliced
2 T. oil
1 lb. fresh asparagus, cut into 1 inch pieces
1 1/2 tsp. cornstarch

In a large resealable plastic bag or shallow glass container, combine juice, soy sauce, garlic, and ginger.  Remove 1/2 cup to set aside.  Add pork to the bag.  Seal, cover chicken with marinade, and refrigerate for 1 hour.  In a large skillet over medium-high heat, stir-fry the pork in oil until done.  Remove pork from skillet and set aside.  In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender.  Stir cornstarch into reserved marinade.  Add to skillet.  Bring to a boil and cook for 2 minutes or until thickened.  Return pork to the skillet and heat through.  Serve over rice or noodles.

Ham & Cheese Quesadillas

You could use any kind of meat and cheese you want in this!

I spread a very thin layer of ranch dressing on one tortilla shell, topped with layers of thinly sliced ham (like Carl Buddig style), and then covered it with shredded cheddar cheese.  Top with another tortilla and heat in a skillet over medium heat until slightly browned.  Flip and cook until second side is crisp.  Remove to a cutting board and slice with a pizza cutter.  Repeat until you have enough quesadillas to feed your family!

Enchanting Butterflies & Flowers

I'll admit I didn't take the time to make the carrots look like flowers.  But this was pretty good.

8 oz. (2 cups) small bow pasta
3 carrots, trimmed and peeled (I sliced up baby carrots)
1 T. oil or butter
4 oz. lean ham, slivered
1 can (14 1/2 oz.) chicken broth (I just make mine from bouillon)
1/2 cup grated parmesan cheese

Cook pasta according to package directions. Cut each carrot into 2 or 3 inch lengths (I think I'm just going to use baby carrots). With a small sharp knife, carefully carve out narrow, shallow "v" shapes, about 1/4 inch apart around the outside of each piece of carrot. Thinly slice each carrot. The "v" shape cutouts give the slices a petal-like appearance. Heat the oil in a large saucepan over medium heat. Add the carrots and cook until almost tender, about 2 minutes. Add the ham and cook 2 minutes longer. Add the chicken broth. Simmer for 10 minutes. Stir in the cheese and simmer 5 minutes longer, stirring occasionally. Stir in the pasta and serve. If desired, sprinkle in a little fresh parsley for leaves.

Chinese Meatballs with Sesame Rice

1 lb. ground pork or turkey

6 water chestnuts, minced (I got a can of them and minced about half)
2 scallions, trimmed and minced
2 T. soy sauce
1 tsp. sesame oil
1 T. oil
3 cups hot cooked rice
2 T. toasted sesame seeds
1 scallion, thinly sliced
In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil until well mixed. Shape into tiny meatballs, about 1 inch in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. Meanwhile, in a large bowl, combine the rice, sesame seeds, and scallions. Toss well to combine. Serve the meatballs beside or over rice.
* To toast sesame seeds: Place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds start to turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.

Not-So-Boring Tomato Soup

My husband thought up the basic idea for this one night while enduring boring canned tomato soup and grilled cheese.

1/2 lb. sausage, cooked
1 can condensed tomato soup
1 or 2 potatoes, baked and cut into chunks
1 tomato, chopped
1 C. water
1/4 C. milk
Salt, pepper, and basil to taste

Mix all ingredients together in a saucepan and simmer to your liking.

Sausage with Peppers and Pasta

3 C. rigatoni pasta, uncooked
1 lb. sausage, cut into chunks
1 each: red, green, and yellow bell pepper, coarsely chopped
1 can (14 oz.) Italian style diced tomatoes
1 ½ C. shredded mozzarella/parmesan cheese blend
¼ C. shredded mozzarella/parmesan cheese blend

Cook pasta as directed on package. Cook sausage in large skillet on medium heat 10 minutes. Stir in peppers. Cook 7 minutes or until sausage is cooked through and peppers are tender-crisp. Stir in tomatoes and cook 2 minutes or until heated through. Add pasta to sausage mixture with 1 ½ cups cheese. Mix well. Top with remaining cheese.

Tricks & Ideas:
-You can skip buying the expensive mozzarella/parmesan mixture by tossing shredded mozzarella with some of the parmesan cheese in your fridge door!

Sausage Stuffed Green Peppers

4 medium green peppers
1 T. oil
1 lb. ground sausage
1 tsp. dried oregano
1 medium onion, chopped (about ½ cup)
½ C. bread crumbs
1 C. shredded mozzarella
2 C. spaghetti sauce

Cut a thin slice from the top of each pepper. Cut in half lengthwise and discard the seeds and white membranes. Place the pepper shells in a 13x9 baking dish or roasting pan and set them aside.

Heat oil in a 10 inch skillet over med-high heat. Add the sausage and cook until it’s well browned. Add oregano and onion and cook until the onion is tender. Pour off any fat. Stir in bread crumbs, most of the cheese, and half the spaghetti sauce. Spoon the mixture into the pepper shells. Pour the remaining pasta sauce over the peppers and top with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until pepper are tender.

Tricks & Ideas
-A friend of mine thought stuffed peppers would be good with chicken instead of sausage.

Citrus Sauced Pork Chops

1 can (14 oz.) chicken broth, divided
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper

Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.

Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.

Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.

Quick Sausage Rotini

3 C. rotini pasta, uncooked
1 lb. sausage links, cut into bite sized pieces
1 can (15 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Italian dressing
1 C. mozzarella cheese, shredded, divided

Cook pasta as directed. Meanwhile, cook sausage in skillet over med-high heat 10 minutes or until done. Drain sausage and return to skillet. Add tomatoes, onions, and dressing. Cook 5 minutes or until onions are tender-crisp, stirring occasionally. Toss pasta with sausage mixture and ¾ cup cheese. Sprinkle with remaining cheese.

Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.