ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
HAM AND VEGETABLE GRATIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams
EASY VEGGIE BAKE WITH HAM
When all you have to do is combine ingredients and bake, that's easy. But why not go for easy and delicious? This ham and veggie bake is a win-win.
Provided by My Food and Family
Categories Home
Time 1h
Yield 5 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Combine all ingredients except cheese.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
- Bake 45 min. or until potatoes are tender. Top with cheese; bake, uncovered, 5 min.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
SLICED HAM WITH ROASTED VEGETABLES
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.
Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1179mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 31g protein.
EASY VEGGIE AND HAM SUPPER
Make and share this Easy Veggie and Ham Supper recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large non-stick skillet, melt butter over medium heat.
- Add veggies, ham, pasta, garlic and oregano.
- Cook, stirring occasionally, for 3 minutes.
- In a bowl whisk eggs and mustard until blended; stir in 3/4 cup of the cheese.
- Pour egg mixture into skillet and stir gently until eggs start to thicken; smooth the top surface with a spatula.
- As the egg mixture continues to cook, lift the edges to let the uncooked portion run underneath.
- When no visible liquid remains, about 2 minutes, arrange tomatoes cut side up and sprinkle with remaining cheese.
- Cover with a lid or foil and cook 2 minutes or until cheese is melted and bottom is lightly browned.
- Remove from heat; let stand for 1 minute before cutting into wedges.
Nutrition Facts : Calories 409.4, Fat 22.6, SaturatedFat 10.7, Cholesterol 367.8, Sodium 387.4, Carbohydrate 26.2, Fiber 5.2, Sugar 1, Protein 26.6
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