Ham N Egg Rice Salad
1 1/2 cups cooked white rice
1 1/2 cups cooked brown rice
2 apples, cored and diced
1 small red onion, finely diced
1 small sweet green pepper, or 1/2 red and 1/2 green
1 12 oz. can whole kernel corn, drained
1 cup raisins
1 tablespoon curry
1/3 cup apple cider vinegar
1/4 cup canola oil
2 tablespoons sugar
1 1/2 cups julienne strips cooked ham (about 8 oz)
2 cups julienne strips Swiss cheese (about 6 oz)
2 hard boiled eggs, peeled and sliced
parsley, for garnish
Cook rice according to package directions. Cool completely.
Toss together cooled white and brown rice, apples, onion, peppers corn and raisins.
Combine curry, vinegar, oil, and sugar. Shake well. Pour dressing over rice and toss to coat.
Arrange julienne strips of ham, cheese and sliced egg on top. Garnish with additional pepper strips and snipped fresh parsley. Chill to blend flavors.
Notes:
This salad makes a great lunch or an addition to summer barbecues. Serves 8-10
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV
Ham Lasagna
10 ounces spinach, fresh or frozen
3 cups light Alfredo sauce (approximately 26 oz)
3/4 cup low-fat milk
1/2 teaspoon dried Italian seasoning
1 carton (15 oz) part-skim Ricotta cheese
1/2 cup shredded Parmesan cheese
1 package (8 oz) oven ready (no boil) lasagna noodles
1 pound small diced low sodium, lean ham (approx 3 cups)
2 cans (7 oz ea) sliced mushrooms, drained
3 cups shredded part-skim Mozzarella cheese
Fresh parsley, garnish
Note – this recipe may be divided in half and prepared in a 9×9 square pan.
Preheat oven to 350 degrees. Spray 9×13 pan with non-stick spray, set aside.
Thaw frozen spinach and drain well (if using fresh spinach, place 2 tablespoons water in bottom of medium saucepan, add spinach, cover and cook over medium heat until wilted; drain well, chop in pan). Set aside.
Stir together Alfredo sauce, milk, Italian seasoning and Ricotta and Parmesan cheese. Spread approximately 3/4 cup sauce in bottom prepared pan; place 3 pieces of uncooked lasagna noodles on top sauce (crosswise in pan). Arrange 1/3 the ham, mushrooms and spinach on noodles; sprinkle with 1/4 the Mozzarella cheese and spoon 1/4 the sauce over cheese. Repeat with two more layers. Top with remaining noodles, spread with remaining sauce and sprinkle with remaining cheese. Cover with foil. Bake 30 minutes or until hot and bubbly. Remove from oven and allow to stand 10 minutes before cutting. Garnish with snipped fresh parsley.
Notes: Great recipe for using leftover ham. For variety, try recipe with broccoli. Recipe serves 12-16. Ham is a major contributor of sodium in this recipe. Nutrient analysis was calculated using a low-sodium ham. If regular or a salt cured ham is used the sodium content will be higher. Number of servings was increased to help control sodium in the meal. Serve this lasagna with colorful vegetables and a leafy salad to make it complete.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV
Deviled Ham Spread
1 pound lean low sodium ham
2/3 cup fat-free sour cream
1 tablespoon minced onion
1/8 teaspoon garlic powder
1 tablespoon Dijon mustard
2 tablespoons sweet pickle relish
1-2 tablespoons ketchup, optional or to taste
Drop Tabasco sauce, or to taste
Place all ingredients in food processor and jog to mix. Cover and refrigerate until ready to use.
Notes:
Great use of leftover Easter Ham, Deviled Ham Spread is tasty on sandwiches, crackers or stuffed in celery. Makes approximately 2 1/2 cups spread.
Serving suggestion: cut whole wheat pit bread in half, spread Deviled Ham inside pita, add chopped lettuce, slice of mild cheese and a slice of tomato. Serve with a glass of milk.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV
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