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Posts tagged ‘ham’

Ham Stuffed Manicotti

Here is a recipe for your freezer. This one goes on my to try soon list.

Ham Stuffed Manicotti

•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese

Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.


Hearty Ham Chowder

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

Please come back and Join me for Freezer Food Friday and a pot pie recipe for your freezer



Hearty Ham Chowder


Nonstick cooking spray

3 cups cooked ham, cut into 1/2-inch cubes

4 green onions, chopped

1 teaspoon minced garlic

1 tablespoon all-purpose flour

4 cups frozen diced hash brown potatoes (or 4 medium potatoes, peeled and cut into 1/2-inch cubes)

1 15-ounce can whole kernel corn, drained

1 15-ounce can cream-style corn

2 12-ounce cans fat free evaporated milk

1 tablespoon Dijon mustard

2 bay leaves

1/2 cup reduced-fat shredded cheddar cheese, optional


Spray a Dutch oven with nonstick cooking spray and heat over medium-high heat.


Add the ham, green onions and garlic and sauté for 5 minutes, until ham is golden. Stir in the flour and then add all remaining ingredients except the cheese.


Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes, until potatoes are tender. Remove the bay leaves.

Stir in the cheese, if desired, just before serving, stirring until melted.


The chowder can be cooked in the slow cooker. If so, omit the flour and use only 1 can of evaporated milk.


Combine all ingredients except the cheese in the slow cooker and cook on low for six to eight hours or on high for four to six hours. Remove the bay leaves and stir in the cheese just before serving.



Makes 6 servings.



1 cup diced ham
2 cups rinsed lentils
2 cups diced carrots
2 cups sliced celery
1 cup chopped onions
1 tablespoon minced garlic
4 cups water

1 teaspoon dried oregano
2 1/4 cups fat-free chicken broth
1/4 teaspoon pepper
1 (5- to 6-ounce) package baby spinach leaves
2 tablespoons fresh lemon juice

In a 4-quart or larger slow cooker, combine the ham, lentils, carrots, celery, onions, garlic, water, oregano, broth and pepper. Cover and cook on high 7 hours or until lentils are tender. Stir in spinach; cover and cook 5 minutes or until tender. Stir in lemon juice. Serve.

Makes 8 servings

  • Per serving: 239 calories, 20 grams protein, 1 gram fat (5 percent calories from fat), 0.4 gram saturated fat, 40 grams carbohydrate, 9 milligrams cholesterol, 380 milligrams sodium, 9 grams fiber.
  • Preparation time: 15 minutes
  • Cooking time: 7 hours on low
  • Layered Ham Casserole

    Layered Ham Casserole

    Recipe is by Julie Kay.

    Serves 4.

    2 cups cubed cooked ham
    3/4 loaf stale French bread, cubed
    1 (13-oz.) pkg. frozen broccoli
    1 (28-oz.) can Ro-tel tomatoes
    1 (8-oz.) pkg. shredded Cheddar cheese, optional

    1. Put half of the ham into the slow cooker. Top with half of the cubed bread.

    2. Put half of partially thawed broccoli on top of ham/bread layers and pour half of tomatoes over all.

    3. Layer again in the same order. Cook on Low for 4 hours.4. Top with cheese; cook 10 minutes until cheese melts

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