Ham & Pasta Skillet

Source-  Campbell's Kitchen

I got this recipe in an email from Campbell's right after Easter.  They were pushing it as a recipe to use up leftover ham. Now I didn't have ham leftover from Easter, but I did have some left in the freezer and I only needed one more recipe to use up the rest.  This recipe fit the bill.

Ingredients

• 1 can (10 3/4 ounces) Condensed Broccoli Cheese Sou
• 2 cups broccoli florets or 1 package (10 ounces) frozen broccoli cuts, thawed
• 1 cup milk
• 1 tablespoon spicy brown mustard
• 1 1/2 cups cooked ham cut into strips
• 2 1/4 cups medium shell-shaped pasta

Preparation

• Cook pasta according to package directions.
• Drain, and set aside.
• Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil.  
• Reduce the heat to low.  
• Cook for 5 minutes or until the broccoli is tender.
• Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.

 Review & Changes- This recipe had really amazing flavor.  The mustard gave just a slight tang that went well with the broccoli and cheese.  I was really happy with the overall dish, and wouldn't make any changes.

Chicken Cordon Bleu Casserole

Source- Lauren's Kitchen

I've never had Chicken Cordon Bleu.  For some reason I always assumed that it had bleu cheese, and I don't think I'd like it.  But when this recipe popped up in my Google Reader I thought the pictured looked so good that I at least had to check out the ingredients. 

Turns out I liked everything that you use, so I had to make this eventually.  Eventually became this past week when I added it to the weekly menu.  It uses ham, and I still have some left in the freezer. 

Ingredients

• 2 T EVOO
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 1 clove garlic, minced
• 1/2 lb diced ham
• 2 c cooks, shredded chicken breast (used 2 fairly large chicken breasts)
• 4 T butter
• 1/4 c flour (had to use cornstarch)
• 1/2 t salt
• 1/4 t pepper
• 14 oz can chicken broth
• 3 cups cooked rice (I used brown)
• 1 c shredded cheddar
• 1 c shredded mozzarella or swiss (used 2 cups mozzarella)

Preparation

• Preheat oven to 350.
• I cooked the chicken on our George Foreman. Then I shredded from there.
• Heat oil in a large, rimmed skillet over medium heat. (used Dutch oven)
• Add the onions and peppers and cook for about 5 minutes, until tender.
• Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
• Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
• Slowly stir in the chicken broth, then mix in the rice.
• Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
• Bake for 20-25 minutes.

Review & Changes-  This recipe was really good.  I really, really liked it.  And it makes lots, so you get lots of leftovers to enjoy it longer. 

I wouldn't change anything. 

Penne with Spinach and Ham

Source-Betty Crocker

Remember that ham I mentioned buying a few weeks ago?  Yeah?  Well we've still got some.  So again I went looking for a new recipe that used ham for us to try.  Came across this and thought it looked really good, plus healthy with all that fresh spinach. 

Ingredients

• 8oz uncooked whole wheat penne pasta  (used 16oz)
• 2 teaspoons olive oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, finely chopped
• 1 1/2 cups grape tomatoes or halved cherry tomatoes
• 2/3 cup finely chopped cooked ham
• 1/2 cup dry white wine or water
• 4 cups fresh spinach leaves
• 2 tablespoons finely shredded Parmesan cheese

Preparation

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat.
• Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
• Stir in tomatoes, ham and wine.
• Cook and stir until some of the wine has evaporated.
• Add spinach and pasta; toss gently.
• Sprinkle with cheese.

Review & Changes- This recipe was really interesting.  Essentially there was no sauce.  It wasn't dry, but there wasn't a creamy or tomato-ey sauce over everything.  Because of this you got to taste the real flavor of the ingredients.  So while I won't call this recipe my new favorite, I did enjoy it. 

We never have enough tomatoes.  Doesn't matter the recipe, I just never seem to buy enough to satisfy.  With this recipe I used a pint of grape tomatoes.  I'd double that next time. 

Ranch Ham 'N Cheese Pasta

Source- ...and a Cookie for Dessert

When I first saw the title to this recipe I assumed it had Ranch dressing in it and I was unsure how ranch dressing would taste with ham and pasta.  But, after looking over the recipe and discovering that there isn't actually any dressing it, I added it to my list of recipes to try.

After buying a huge ham that we had the meat department cut into steaks I went in search of a ham recipe to use some.  I saw this and decided to give it a try.  I love when recipes have a bunch of ingredients but I have most on hand.  Weird yes, but I like it!

Ingredients

• 1 package (16 ounces) penne pasta
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon salt-free lemon-pepper seasoning (omitted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 cup (8 ounces) reduced-fat sour cream
• 2 cups cubed fully cooked lean ham
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1/4 cup shredded Parmesan cheese

Preparation

• Cook pasta according to package directions; drain. 
• In a Dutch oven, melt butter; whisk in flour until smooth. 
• Gradually add milk and seasonings. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; fold in sour cream until blended. 
• Add ham and pasta; cook and stir until heated through. 
• Remove from the heat; stir in Mexican cheese blend until melted.
• Sprinkle with Parmesan cheese.

Review and Changes- This recipe really surprised me.  With all those seasonings it actually had a ranch flavor to it.  I was really impressed and H and I both really liked it.  I wouldn't change anything and I'd definitely make this again!