Linguini Ham Casserole

This recipe is great and will feed a large family. It was so creamy and satisfying. I think that it would be even better with the addition of more veggies, such as, mushrooms, zucchini and corn. I will try it that way next time.

Source: http://thekitchn.com/

Serves 10 - 12
Ingredients:

4 cups cooked and diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped ( I used 1/2 package of mixed frozen peppers, thawed)
1 medium onion, chopped
5 tablespoons butter
6 tablespoons flour
3 cups milk (2% or whole), scalded ( I used 2.5 c 1%)
1/3 cup chicken stock or broth
1 cup shredded cheddar cheese, divided ( I used 1/2 c)
3/4 cup shredded Parmesan cheese, divided ( I used 1/4 c)
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
1 pound linguine noodles, broken into thirds and cooked to al dente ( I used whole wheat)

Directions:
Preheat oven to 350°F.
Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and Parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.

To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
If you aren't feeding a crowd, split the casserole between two smaller dishes and freeze one for next week.

Ham and Mozzarella Frittata

I have always wanted to make a frittata, but for some reason, I was too intimidated. I can't imagine why, because it is super easy and quick. The only irritant was that it needs to be watched so that it doesn't burn under the broiler, but that is small considering the whole meal too about 15 minutes from start to finish! I am now thinking of how many combinations I could come up with to make more of these easy meals! If only I could get my husband on board with eating breakfast for dinner!

Loosely adapted from: http://picky-palate.com

Ingredients:
1 tbsp butter
1/2 c onion
1 c chopped ham
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 c milk
1/2 c mozzarella cheese

Directions:
Preheat oven's broiler. In a skillet sprayed with cooking spray(I used cast iron) heat over medium heat and add butter. When hot, add the onions and saute until soft about 5 minutes.
Add the ham and cook for an additional 3 minutes.
In a small bowl, whisk the eggs, salt, pepper and milk until combined. Pour into hot skillet and cook for 3-5 minutes, pushing the sides down with a rubber spatula. Top with the cheese and place under the broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around the edges. Remove and let cool before cutting into wedges.

Potato & Ham Galette

This recipe is adapted from Robin Miller. Her recipe included goat cheese, but I refuse to buy it because of the cost. This is a very easy recipe that you could adapt any way you like. It kind of reminded me of a pizza, but with potatoes instead of dough. My family loved it and it really was satisfying and fairly healthy.

Adapted from Robin Miller

Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro

Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.

Serves 4-6