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Sunday, May 24, 2009

Ham & Egg Casserole

I found a recipe for this on Taste of Home magazine's website, but changed a few things to make it my own. It is a yummy casserole for brunch!!! Great for using up leftover ham.

1 Tbsp. dried minced onions
1/2 cup butter, melted
10 slices white bread, cubed
2 cups cubed fully cooked ham
3 cups shredded cheddar cheese (or cheddar/Monterrey jack mixture)
6 eggs
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper

Combine bread and ham; place in a 9 x 13 in. baking dish that has been prepared with cooking spray.

In a separate bowl, beat minced onions, butter, eggs, milk, salt, and pepper with a wire whisk. Stir in shredded cheese. Pour over bread and ham mixture. Cover with foil. Bake at 300° for 45 minutes to 1 hour. Remove foil about 5 minutes before finished cooking. Yield: 10-12 servings.

Wednesday, May 13, 2009

BLT Summer Salad (it can be a meal)

Here is another healthy one from my sis-in-law, Jenny Lynne. So yummy and refreshing. Pretty easy to make and you can adjust the ingredients to make it low-fat/high fiber or not!

1 1lb. pkg cooked whole wheat/plain Rotini or Wagon Wheel pasta (Do not over cook)

8-10 pieces cooked Bacon/Turkey bacon, cut into little pieces
3 C. Romain or Ice burg Lettuce cut into 1 inch pieces
3 Roma Tomatoes, diced

While noodles cook, cut up the above ingredients. In a huge bowl mix the following:

1 C. Low-fat Mayo
4 T. Apple Cider Vinegar
2 t. Sugar
1 t. Salt
1/2 t. Pepper

Drain noodles and toss all ingredients into the huge bowl and mix until everything is coated. YUM.
I like serving this for dinner with whole wheat rolls and raspberry jam. It will easily work for two dinners or a big summer BBQ!