Pretty Penne Ham Skillet

Ingredients:
~ 1 lb uncooked penne pasta
~ 3 c. fully cooked ham, cubed
~ 1 large red pepper, diced
~ 1 med. yellow onion, chopped
~ 1/4 c. fresh minced parsley (or dried)
~ 2 garlic cloves, minced OR 1/4 tsp. powder
~ 1/2 tsp basil
~ 1/2 tsp oregano
~ 1/4 c. olive oil
~ 3 T butter
~ 1 can chicken broth
~ 1 T lemon juice
~ 1/2 c. shredded Parmesan

Directions:
Cook pasta. Meanwhile, in large skillet, saute veggies, ham and seasoning in oil and butter for 4-6 minutes until ham is brown and veggies are tender. Stir in broth and lemon juice. Bring to boil. Reduce heat, simmer uncovered 10-15 minutes or until liquid is reduced by half. Drain pasta and stir into mixture. Sprinkle with Parmesan cheese.

Recipe from: my sister, Tricia

Ham 'N' Noodle Hot Dish

Ingredients:
~ 3 T butter, divided
~ 1 c. milk
~ 1/2 tsp salt (optional)
~ 2 T flour
~ 1 c. shredded cheddar cheese
~ 2 c. diced fully cooked ham
~ 1 c. frozen peas, thawed
~ 1 1/2 c. medium noodles, cooked & drained (I use whole wheat)
~ 1/4 c. dry bread crumbs
~ 1/2 tsp dried parsley flakes

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

Recipe from: My sister, Tricia

Broccoli, Ham, and Cheese Soup - CROCKPOT RECIPE

It's a cinch to get kids to eat their broccoli with this rich cheese soup. You should try this in my home-made bread bowls (recipe recently posted). This is a delicious comfort food that will have you sitting in front of the window on a cold winter day wishing winter would never end (imagine that)!


Ingredients:
5 large russet potatoes, peeled and diced
4 garlic cloves, pressed (I substitute with powdered instead)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 cups diced cooked ham
1 1/2 cups broccoli florets
1/2 tsp salt
3/4 tsp pepper
2 cups whipping cream or half and half
2 cups shredded sharp cheddar cheese
Toppings: sour cream, shredded cheddar cheese

Directions:
Combine first 8 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender. Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture. Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.

Recipe from: my sister, TRICIA

Ham 'n' Potatoes Au Gratin

We had friends over tonight and I served this for dinner. Katelyn’s friend said, “this is sooo good I’m going to kiss it…and he did!” The kids gobbled it up and begged for more. My adult friend LOVED it and took home the recipe! It’s easy, fairly quick, and I think it would also make a great breakfast dish as well.




Ingredients:
• ¼ cup chopped green onions
• ¼ cup chopped green pepper
(I didn’t have either of these one night and made it with just ½ cup white onion – fantastic!)
• EVOO
• 3 cups diced, peeled potatoes
• 1 lb fully cooked ham, cubed
• 1/3 cup light mayo
• 1 T flour
• 1/8 tsp pepper
• 1 cup fat free milk
• 1 ¼ cup low fat shredded cheddar cheese

Directions:
Boil potatoes until soft, drain water. Meanwhile, heat EVOO in a skillet and sauté onions and pepper with ham (ham is already cooked, this will just caramelize the surface - yum). When veggies are tender, remove from heat and add cooked potatoes along with mayonnaise to the skillet; mix well. Spoon mixture into an 11”x7” baking dish. Place the skillet back onto the stove and add flour and pepper. Turn heat to medium-high and slowly whisk in milk; bring to boil. Boil and stir 1 minute. Stir in cheese just until melted; pour over potato mixture. Cover & bake at 350 degrees for 30-40 minutes or until bubbly. 4 servings

Recipe from: my sister, TRICIA