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3-INGREDIENT BAKED HAM AND CHEESE ROLLUPS

3-INGREDIENT BAKED HAM AND CHEESE ROLLUPS

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YIELD: Makes 8 slices

INGREDIENTS:

1 ball pizza dough
8 oz. thinly sliced deli ham
1 cup shredded mozzarella cheese

Optional:
Fresh parsley, for sprinkling
Mustard or horseradish sauce, for serving

DIRECTIONS:

Preheat oven to 400 degrees F. Roll out pizza dough on a lightly floured surface. Press to form a 12 x 8-inch rectangle.

Arrange ham slices evenly over dough to within 1/2 inch of edges. Sprinkle evenly with cheese. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal. Place, seam side down, on a greased baking sheet.

Bake for 50 minutes, or until deep golden brown. Let stand 10 minutes before cutting into 8 slices with a serrated knife.

Serve with mustard or horseradish sauce, if desired.

Enjoy!

TIP
Feel free to assemble the loaf and refrigerate up to 1 day before baking.

Cooking times may vary based on the thickness of the pizza dough you're using. For instance, refrigerated canned pizza dough may only require a baking time of 20 minutes or so.

Adapted from Kraft

SWEET THAI CHILI SALMON SKEWERS

How Sweet Eats

SWEET CHILI SALMON SKEWERS

total time:

30 MINS

 

INGREDIENTS

• 4 (4-ounce) salmon filets, cut into chunks
• a pinch of salt and pepper
• 1 bunch of green onions, sliced into 1 to 2-inch pieces
• 1 cup sweet chili sauce, plus extra for topping
• 1 tablespoon coconut oil
• 2 tablespoons fresh chopped cilantro
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 2 limes, sliced

INSTRUCTIONS

1. Place the salmon in a bowl and season with salt and pepper, then cover with the sweet chili sauce, tossing well to coat. Take the chunks and skewer them with about 3 or 4 pieces of green onion in between (I did 4 to 5 salmon chunks per skewer), beginning and ending with the salmon. You can toss with a little more chili sauce if desired.
2. Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the skewers in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side. Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.

Overnight Asparagus Strata

Total Time

• Prep: 15 min. + chilling Bake: 40 min.
• 

Makes

• 8 servings

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 English muffins, split and toasted
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 1 cup cubed fully cooked ham
• 1/2 cup chopped sweet red pepper
• 8 large eggs
• 2 cups 2% milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper

Directions

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
• Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
• In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
• Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 318 calories, 17g fat (9g saturated fat), 255mg cholesterol, 916mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 21g protein.

Originally published as Overnight Asparagus Strata in Taste of Home April/May 2004

Song of Solomon

Weelicious 

Carrot, Broccoli and Cheese Orzo

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https://weelicious.com/2011/03/08/carrot-broccoli-cheese-orzo/Weelicious Credit

Ingredients

• 1 small garlic clove
• 1 small shallot
• 1 cup baby carrots
• 1 cup broccoli florets
• 2 tablespoons unsalted butter or olive oil
• 1 cup white or whole wheat orzo
• 1/2 teaspoon kosher salt
• 1 cup water
• 1 1/2 cups low sodium chicken broth
• 1/3 cup parmesan cheese, grated

Preparation

1. Place shallot and garlic in food processor and pulse to chop.

2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.

3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.

4. Add the salt, water and broth to the pot and cook over medium heat for 10

minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.

5. Add the Parmesan cheese and stir to combine.

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