Spinach, Ham and Rice Casserole

This was a new recipe that we tried the other night, and we really liked it. My girls actually ate it too. Surprisingly they like spinach! YEA! This is another recipe that is super easy when you want to hurry and throw something together and let it bake.

the goods:

2 pkgs. (10 oz. each), frozen spinach, thawed and squeezed dry

2 c. prepared rice

2/3 c. whole milk (i don't use whole milk)

2 large eggs

1 c. Gruyere cheese, grated

1 T. EVOO

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1/2 c. dry white wine

1/2 lb. ham, chopped

1. Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 c. Gruyere cheese, 1 and 1/4 tsp. salt, and 1/4 tsp. pepper.
2. In a large skillet heat oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until heated through, about 2 minutes.

Add ham mixture to the spinach mixture and stir to combine. Transfer to an 8-inch baking dish; top with remaining cheese.

Bake until warmed through and golden brown on top, 25-30 minutes.

Ham and Cheese Pasta with Chopped Walnuts

This pasta meal might seem odd, but it is really good. I know I say that about all of them, but it really is great! And using the fresh parsley makes a HUGE difference! And having a food processor to chop the walnuts and parsley up, really helps. The girls also picked out these miniature bowtie noodles. It was fun to eat and the girls could actually fit the whole noodle in their mouth. They thought it was fun. This meal is fast, easy, and tasty. What more could you ask for?!

the goods:

1 pound bow tie pasta
Salt
1/2 cup walnuts, finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
10 slices Canadian bacon or breakfast ham, cut into thin strips
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
Juice of 1 lemon
3/4 cup flat-leaf parsley leaves (3 generous handfuls), chopped
2 tablespoons butter
1 cup grated Parmigiano Reggiano, plus some to pass at the table

1. Bring a large pot of water up to a boil over high heat to cook the pasta. Once the water boils, salt it and cook the pasta to al dente. Right before draining the pasta, remove and reserve 1 cup of the pasta cooking water. Place a large skillet over medium-high heat, add the chopped walnuts and toast them, stirring every now and then, until they are golden and smell toasty -- a couple of minutes. Remove nuts from the skillet and reserve.

2. Once the pasta is close to being done, return the same skillet you cooked the walnuts in to the stove top over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Once the EVOO is hot, add ham and cook for 2-3 minutes or until it starts to lightly brown.

3. Add the garlic and red pepper flakes, cook it for another minute. Add the reserved pasta cooking liquid and cook until liquid has reduced by half. Add the pasta, toasted walnuts, lemon juice and parsley, toss it to coat the noodles and continue to cook until the pasta has soaked up almost all of the liquid. Turn heat off, add the butter and grated cheese, and toss until the butter has melted. Serve with extra Parmigiano at the table.

Hot Ham and Cheese Sandwiches with Broccoli Salad

This sandwich recipe was given to me by Melessa as well. It is so easy and good that it's hard not to make it. Plus I usually have everything on hand. They are really good and SUPER easy.

the goods:

Shaved ham

Swiss, provolone, or white cheddar cheese

Hoagie buns

1/4 butter, softened

2 T. Dijon mustard

1 tsp. poppy seeds

1 tsp. dill

In a small bowl, combine the butter, Dijon, poppy seeds and dill. Stir until very well mixed. Then spread a small amount of the butter mixture on both sides of the hoagie bun. Then add your cheese and your ham to your liking.

Wrap each hoagie in foil.

Bake @ 350 degrees for 15 minutes.

For the Broccoli Salad:

1 head of fresh broccoli, chopped

1 can mandarin oranges, drained

1/4 c. red onion, chopped

8 slices bacon, cooked and crumbled (I used turkey bacon)

2 c. mozzerella cheese, shredded

1/2 c. sunflower seeds

Craisins, optional

Dressing:

1 c. mayo

3 T. apple cider vinegar

1/2 c. sugar

Mix together dressing and pour over salad right before serving.

**This salad is nice because you can add things to how you like them. Chad was out of town the night I fixed this meal, so the salad I made wasn't as big and I didn't even need to use all the dressing because it made to much for just me to eat. So just eye it and see what you like and dislike. But it is REALLY good.