Play It Again, Ham: 10 Hearty Ham Dishes

     I found a big ham for 99 cents a pound at the store.  The kids had friends over on Friday night and it fed the crowd with plenty to spare.  For our company night I served the ham with mac and cheese and mixed veggies.  I've often used leftovers to make a new dinner creation.  The great thing about ham I found is that it can be used for any meal.  Good luck with your sequels!


10 Hamtastic Meals:

1. Ham steaks for breakfast with eggs.

2. Chef Salad  with ham and chicken, turkey, or roast beef

3. Scalloped Potatoes

4. Pea Soup

5. Ham Sandwiches

6. Ham Salad Sandwiches

7. Ham and Broccoli Pie

8. Ham and Cheese Hot Pockets/Calzones

9. Bean Soup

10. Scrambled eggs with diced ham/ Denver Omelet

Deep Thaw: Time to Defrost The Freezer

The freezer is full!

    My freezer is packed to the gills or rather the wings since I have a plethora of poultry. In case you have been on the edge of your seat wondering if I bought the extra freezer contemplated on in  The Big Chill, I have not. I know I could buy that extra chest freezer and find a place for it in the basement. However,  since I bought these turkey burgers for a summer camping trip I think it is time to clean out the freezer.

    My main motivation for the weeding of the freezer isn't so much that I'm concerned about freezer burn.  It has to do with the sales circular.  I keep hearing about great sales and specials from my couponing friend and there is no where to store the stuff.

   Okay so here we go.  I am not buying any more meat until we free up the freezer.  I bet we can get a week's worth of meals using up what we have on hand. First night is turkey burgers.  I will defrost the chicken too for the next day.  I usually buy whole chickens or thighs.  I got the big bag of breasts again to make it easier for the camping trip.

   Stand by for some creative meals.  I may have to stop at the store for some milk or bread, but dinner is coming from the freezer this week.  Brr! I better get started!

Fiesta Pie: leftovers madeover

Taco Pie and please don't call it quiche

   At the end of the week we had a medley of leftovers: a barbecued chicken breast, a bit of steak, and half a serving of taco meat and re fried beans.  I could give everyone an ounce of meat with a vegetable on the side, but that seemed too much like reruns.  It was time for this food to write an alternate ending.  What I had plenty of in the fridge was eggs.  They had just arrived fresh from my neighbor's chickens.  

   I spied this new recipe in the gluten free cookbook. I sliced up the meat and layered in the pan like lasagna.  Then I put in the re fried beans, chopped peppers and poured the  whisked eggs over everything. Into the oven it went, skipping the skillet step to cook until firm.  With a dollop of plain yogurt and a splash of salsa the fiesta taco pie was served. 

Frittata from: Deliciously G-Free by Elisabeth Hasselbeck

10 eggs

1/4 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1/2 yellow onion, diced

1/2 green bell pepper, seeded and diced

1 cup of canned black beans, drained and well rinsed

1 cup grated mozzarella or cheddar cheese

Preheat oven to 350 degrees. Place the eggs, half-and-half, salt, and pepper in a large bowl. Whisk to combine and set aside. Heat an 8-inch ovenproof skillet with high sides over medium-high heat. Add 1 tablespoon of olive oil, onion, and pepper, Cook, stirring occasionally, until tender, 3 to 4 minutes. Transfer to small bowl. In the skillet add the egg mixture and cook 1 minute until the edges bubble. Pull cooked egg to center of the pan.  Scatter the cooked vegetables, beans and cheese over the egg. Transfer the skillet to the oven and and bake for 10 to 12 minutes until firm. Let cool for 5 minutes.