Chicken Cordon Bleu

Just made my fav chicken meal tonight for friends.

Chicken Cordon Bleu

4 (ish) Chicken breasts (flatten w/ meat tenderizer) 

1 package of cream cheese

1 garlic clove

1 palmful of oregano

1 package of deli ham

1 cup (ish) of milk

1 cup of bread crumbs

1/2 cup of parmesan cheese

toothpicks

Preheat oven to 350. Mix cream cheese with garlic and oregano. Mix bread crumbs and parmesan cheese. Put milk in bowl. After you flatten the chicken, place ham on top, and put a spoonful of the cream cheese mixture on the ham. Roll up the stuffed chicken, using toothpicks to secure the chicken. Dip the chicken roll into the milk then dip into the bread crumb mixture. Place onto greased (spray) baking pan. Bake for 30 mins or until it's done. *Note that the chicken may have a pink color from the ham even though it may be done. 

I usually serve it with rice and green beans (tonight I also made squash - yum!) Enjoy!

[from Rene']

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Harmony's Salad

One of my favorite full meal salads is just to add everything that's in your veggie drawer with some chicken or ham from the deli and a few boiled eggs. Add some balasamic dressing and you're good to go!

[from Harmony]

Ham Fried Rice

I do this whenever I have leftover ham.

I scramble however many eggs we want. I like a lot of eggs, so I usually do six. Then I add the ham, cubed, and fry that for a bit. Then I add cooked rice. I add some teriyaki sauce, soy sauce, and orange juice. Cook that around. Then add veggies as desired. I tend to like carrots and peas. I add the peas frozen, and I use fresh carrots sliced up.

[from Valerie]



My dad owns a chinese restaurant and the key to their fried rice is massaging the rice. Lol They rinse it a few times, then cook it, let it cool, and then they take their hands and break up every tiny clump. They do it over and over again until the rice falls through their fingers like sand.
[from Brittney]

Leftover Ham

With our leftover Easter ham, I cubed up a bunch to make omlets. I was too lazy and ended up just doing ham and cheese scrambled eggs, but it was still good. :)

[from Kristi]

Oven Eggs With Ham and Swiss Chard

Even made with low-fat sour cream and cheese, this savory casserole is so creamy and delicious that my kids don't bat an eye at the addition of nutritious Swiss chard. The cooked onion gives a bit of sweetness, and the ham contributes just the right amount of salt.


Whether you're celebrating Easter or just gathering with a group of friends, the delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your guests.
Ingredients

•1 medium onion, finely chopped (about 1 1/2 cups)

•1 teaspoon butter

•1 teaspoon olive oil

•4 medium leaves Swiss chard, stems removed and leaves finely chopped (about 1 cup)

•6 eggs

•6 egg whites

•1 cup light sour cream

•1/3 cup chopped fresh Italian parsley

•1 1/2 cups cooked, diced ham (about 7 ounces)

•2 1/2 cups grated reduced-fat Swiss or sharp Cheddar

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Instructions

In a medium-size skillet, sauté the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9- by 13-inch glass baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.

Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.

Source

[from Jenny]

Cooking With Greens

I usually use a hambone when cooking any "green" like that. Then I just do the simple, sauteed onions, garlic, chicken broth and hambone (and some leftover ham) and cook those greens until they're the way you like them (of course salt/pepper). I like mine to still have bite/chew to them. I'm not big on the cooked till slimey type.


I've done it this way with both Kale and Chard.

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I also love, love, love my kale just sauteed in olive oil, garlic and onions (s/p). It gets as tender as you want it and we just woof it down. My MIL will make it like this and sometimes add either celery or apples to the mix.

[from Charisa]