Scrambled Ham & Cheese Florentine

I am really not a fan of eggs- I could totally pass on ever eating an egg again in my life- but oh man have I ever created a recipe that I CRAVE!!!!


I call it:

Scrambled Ham & Cheese Florentine

(Servings- 2)

Ingredients:

• 4 Eggs
• Tablespoon of Milk
• Ranch Dressing
• Diced Ham- or you can use Sandwich meat and cut it up 
• Cheese- we were out of shredded cheese so I used Sandwich cheese cut up- either will work 
• Spinach- Chopped- I used about a ½ cup

In a bowl mix the four eggs, Tbsp of Milk, ½ Tbsp of Ranch, Diced Ham, Cheese, and Spinach. Then put the mixture into a fry pan and cook on low-med heat, mixing often with a spatula to make the eggs scrambled.

When they are cooked thoroughly dish up your eggs and Drizzle more ranch over the top of your serving. *Optional- Add a dash of salsa or hot sauce to spice things up.

They are so moist and full of flavor and this dish keeps you full all morning long.
 
 

 

Enjoy!

 

Italian Herb & Cheese Pasta

I have a new favorite product that I have to share with you!

The container did have a recipe on the back that I followed- with my own special touch to it.

Ingredients:

1 pound diced Chicken
2 cups (cooked) noodles
1 package of steamer mixed veggies in cheese sauce
1 package of Philly's Cookie Creme in Italian Cheese & Herb

In a pan cook 1 pound of diced chicken. I add a little water to my pan to help keep it moist- just enough to slightly cover the bottom of the pan. I also added some lemon pepper to the chicken. While that is cooking cook up your favorite noodle. Half a box, or about 2 cups (cooked).

Once your chicken is fully cooked add the bag of steamer mixed veggies and cover, stiring often until veggies are cooked.

Once veggies are cooked add in the Cooking Creme and mix. Then add in your noodles and stir together and serve immediately.

Add some homemade bread or rolls on the side and you have yourself a well rounded meal.

Enjoy!



Greek Pasta Salad

Ingredients:

• Whole Wheat Pasta
• 2 Cucumbers- chopped into bite size pieces
• 1 can of Artichokes chopped
• Half a jar of Greek Olives
• Mediterranean Feta Cheese
• Greek Dressing

Boil noodles as directed on package. In the meantime chop your cucumbers and Artichokes. Drain Olives. Once noodles are cooked rinse with cold water and mix all ingredients together. Pour over Greek Dressing and mix well.

Enjoy!

 

Carmelized Ham and Cheese with a Veggie Side Dish

Caramelized Ham and Cheese Sandwiches

I have had this before at a baby shower and came across the recipe so I had to try making them for myself, they are delicious!

•  Hawaiian Rolls- we chose the wheat ones
•  Ham
•  Swiss Cheese
•  1 tbsp Dijon Mustard
•  2 tbsp Minced Onion
•  1 Stick of butter (1/2 cup)

 

 Preheat your oven to 350. Slice the rolls and cut your ham and cheese so it will fit nicely on your roll. I did an alternating stack of meat and cheese and meat and cheese. Place the sandwiches into a cake pan. Melt together the butter, minced onion and Dijon mustard. Brush the melted mixture heavily all over the sandwiches, make sure you use all of the mixture. I brushed a majority of it on the top and them poured the remaining mixture all over so that it covered the bottom of the pan too. Bake for 10-15 minutes, keep a close eye on it so the tops of your sandwiches don’t burn. Let sit for 3 minutes to cool and to allow the sauce to harden slightly to give the sandwich that caramelized texture.

 

 

 

Veggie Side Dish

I cut up veggies a lot and sauté them in a pan but this is the first time I used Greek dressing as my oil and I will now never do anything different! Delicious with little effort!

• Zucchini sliced
• Yellow squash sliced
• Red potato sliced into bite size pieces
• ¼ cup of Kraft Greek Vinaigrette Salad Dressing W/ Extra Virgin Olive Oil
• Pinch of salt and pepper

Mix all of the ingredients together and sauté in a pan until cooked, you could also make a foil packet and cook on the grill.

 

Yummy Dinner!

Grilled Asparagus

It’s that time of the year to start grilling fabulous vegetables and some are ready to be harvested, for example- Asparagus!

I Love wild fresh asparagus and putting them on the grill is one of the most delicious ways to enjoy them.

Start by rinsing off and chopping off the bottom 2-3 inches of the asparagus

Make a little foil tray with sides to put on your grill

Spray with non-stick cooking spray, I prefer the Olive Oil Pam Spray

Spread your asparagus out in your little foil tray and moderately coat with Extra Virgin Olive Oil (or as my cooking icons say- EVOO) and then lightly coat with Ranch Dressing

Now- for the magic to this recipe- gather a ¼ cup of salted cashews and crush up and sprinkle over the top of the asparagus

Grill for about 30 minutes and ENJOY!

The salted cashews give the asparagus the right amount of salt and add some crunch to this dish.

Taco Rice Hotdish

Ingredients:

1 pound of hamburger
1 can of cream of cheddar cheese
1 cup of rice (we used brown rice)
1/2 can of water
1 package of taco seasoning
1/4 cup of salsa
Tortilla chips

Put hamburger in pan and add taco seasoning and brown. In a bowl mix together rice, cream of cheddar cheese, water and salsa. Once hamburger is browned mix in with the other ingredients. Have oven preheating at 350. Pour hotdish into an 8x8 glass baking dish and cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Let set for 5 minutes before serving.

We served ours over a layer of torilla chips. Taylor added taco sauce to his as well.

I chalked this up as a good recipe as Miley had seconds!

Low-Fat Mexican Roll Ups Recipe

Ingredients:

2- 8oz packages of 1/3 less Fat or Fat Free Cream Cheese
1 can of Rotel (diced tomatoes and chilies)
8 large tortillas
1 package of Mexican finely shredded Cheese
1 tablespoon of Taco seasoning
Plastic Wrap
Salsa

Leave Cream Cheese on the counter to soften, about an hour. In the meantime drain the can of Rotel and finely chop the tomatoes and chilies, I used a food processor. Mix together in a mixer cream cheese, rotel, taco seasoning, ½ cup of shredded cheese, beat until mixed well.

Lay out your large tortillas and scoop about ¾ cups of the mixture onto your first tortilla and spread out thinly across the entire tortilla all the way to the edges. Sprinkle some shredded cheese over the spread and roll up tortilla tightly then wrap tightly in plastic wrap. Repeat until mixture is all gone. Refrigerate roll ups for at least 1 hour to set. When you are ready to serve them slice them in inch sections and place on a tray. Have a bowl of salsa available next to them and encourage your guests to add a dollop of salsa onto their roll up.

Enjoy!