Ham with Brown Sugar and Pineapple

I had this recipe for a long time before I actually tried it.  A traditional ham dinner is always a treat and I have asked myself, "why change something that works"?  After many rave reviews from family members I tried it.  I have made it many, many times since.  It's so easy and so tasty!  I have included a recipe, but it's not a very fussy one.  Cooking it on a low temp and slowly, really tenderizes the meat. I like the use my crockpot whenever possible.  The size of the ham really doesn't matter, just baste it every so often and you're set!

 Before

 After

Ham with Brown Sugar and Pineapple

Whole ham
1-3/4 pds. brown sugar (roughly)
20 oz. can crushed pineapple

Place ham into large roaster.  Pack brown sugar around base of ham.  Dump can of pineapple on top of ham, juice and all.  Tent ham with tinfoil.  Bake at 300° for 4 hours, basting approximately every 30 minutes.  If using crockpot, cook for 6 hours on high.  Another option is putting the ham in a pan and making it on your grill, excellent!

Creamy Linguine With Ham and Peas

Oh my goodness!  This was the first time I have made this recipe and it's unbelievable!  I got it from my sister, who got it from my niece, and so it goes....  When I go out to dinner, my favorite menu item is pasta, I haven't had great success in replicating these dishes.  This one passes the test!  My whole family loved it!  I made it according to the recipe, it's not very point friendly.  Instead of heavy cream, my sister used 1/2 milk and 1/2 half and half and said it was every bit as tasty. 

Creamy Linguine with Ham and Peas

8 oz. ham, cubed
1 lb. linguine
2 T. butter
8 oz. mushrooms, sliced
2 cloves garlic, minced
2 T. flour
1 c. chicken broth
2 c. heavy cream
1/2 c. parmesan cheese
1 c. frozen peas, thawed
2 roma tomatoes, chopped
6 leaves fresh basil, chopped

Cook linguine according to package directions, don't forget the salt (I used 1 T.).  Cooking water should taste salty.

Heat butter in large skillet.  Add mushrooms and saute' until soft.  Add garlic and saute' another minute or two until garlic is soft.  Add flour, stir until cooked slightly.  Add chicken broth, cook for a few minutes until flour is incorporated and sauce has thickened.  Add cream and heat to simmering.  Add peas and ham.  (Add salt and pepper is desired.)  Toss sauce with linguine, then toss gently with parmesan cheese, tomatoes and basil.  Serves 9.
WW PointsPlus™ = 13 pts. per cup

Mediterranean Pasta Salad

This salad is very, very good.  If you're up for the sharp taste of some of these ingredients you will not be disappointed!  It's very simple to prepare.  It's fun to use some of these "adult" items.  I tend to get into the rut of making the same recipes over and over again, sometimes I like to step out of the box.  This is a great pasta salad to make when you are preparing something to pass at a gathering.

Mediterranean Pasta Salad

1 c. uncooked orzo (rice-shaped pasta; about 8 oz.)
2 c. bagged prewashed baby spinach, chopped
1/2 c. chopped drained oil-packed sun-dried tomato halves
3 T. chopped red onion
3 T. chopped pitted kalamata olives
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 (6 oz.) jar marinated artichoke hearts, undrained
3/4 c. (3 oz.) feta cheese, crumbled and divided

Cook the orzo according to package directions, omitting salt and fat; rinse with cold water.  Combine orzo, spinach and next 5 ingredients (through salt) in a large bowl.  Drain artichokes, reserving marinade.  Coarsely chop artichokes, and add artichokes, reserved marinade and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.  Sprinkle each serving with remaining feta cheese.
WW  PointsPlus™ = 24 pts. whole recipe

Chow Mein Hotdish

If I were to make a list of the top 10 meals that make me think of my childhood.  Chow Mein Hotdish would definitely make the list.  My kids love it as much as I did.  We like to top it with soy sauce and the chow mein noodles are a must!  As my mom always did, we serve it with homemade bread.  Thanks to technology, my bread is much easier.  I would be lost without my bread machine, it's not as good as moms, but an excellent substitute.

Chow Mein Hotdish

3/4 lb. ground beef, browned with onion

1/2 heaping c. rice

1 can cream of chicken soup, undiluted

1 can cream of mushroom or cream of celery soup, undiluted

1 can water

chow mein noodles, optional

Mix together all ingredients (not noodles, bake uncovered for 1 hour at 350.  Top with chow mein noodles for last 15 minuted if desired.

WW PointsPlus™ = 36 pts. whole recipe without noodles

Layered Lemon Dessert

One of my sisters was kind enough to make this yesterday and kind enough to share with me.  I love lemon!  She actually made it in a glass 9 x 13 pan, very pretty dessert, you can see the layers through the pan.  I liked how light it was, it melts in your mouth!  Absolutely delicious, maybe not very point friendly, but, oh well........

Layered Lemon Dessert

1 c. cold butter or margarine

2 c. all-purpose flour

1 c. finely chopped pecans

SECOND LAYER

2 pkg. (8 oz. each) cream cheese, softened

1 c. confectioners' sugar

1 c. whipping cream, whipped

THIRD LAYER

2 pkg. (2.9 oz. each) cook-and-serve lemon pudding/pie filling mix

1 c. sugar

4-1/2 c. cold water, divided

4 egg yolks 

TOP LAYER

2 c. whipping cream

2 T. sugar

1 tsp. vanilla extract

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.  Press into an ungreased 13 x 9 x 2-in. baking pan.  Bake at 350° for 15 minutes or until lightly browned.  Cool on a wire rack.  In a mixing bowl, combine cream cheese and confectioners' sugar; mix well.  Fold in whipped cream; spread over cooled crust.  In a saucepan, combine pudding mix, sugar, 1 cup water and egg yolks until smooth.  Stir in the remaining water.  Bring to a boil over medium heat; cool.  Spread over cream cheese layer.  In a small mixing bowl, beat cream, sugar and vanilla until stiff peaks form; spread over lemon layer.  Refrigerate until serving.  Yield: 15 servings.
WW PointsPlus™ = 17 pts. per serving

Home Style Lasagna

I don't really know why I think making lasagna is so time consuming.  It really isn't any more work than most casseroles.  This recipe is a favorite of my kids, I think because it's so basic, no unusual or "scary" ingredients.  It's nice to have the option of using whatever your favorite spaghetti sauce might be.  The key to having your lasagna stay together when you serve it, is to let it sit after you take it out of the oven.  I tend to leave it be for a good 10-15 minutes.  Just enough time to make the cheesy garlic bread that must go with it!

 

Home Style Lasagna

16-oz. box lasagna noodles

8-oz. ground Italian sausage

8-oz. ground beef

2 to 3 cloves garlic, chopped

1/2 c. yellow onion, diced

30-oz. jar spaghetti sauce

1/2 tsp. salt

1/4 tsp. pepper

3 c. cottage cheese

2 (8-oz.) pkgs. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

2 lg. eggs, beaten

Cook pasta according to package directions.  Meanwhile, in large pot, saute Italian sausage, ground beef, garlic and onions.  When meat is cooked, drain off excess fat.  Add spaghetti sauce, salt and pepper.  Bring meat sauce to boil, reduce heat and simmer for 15 minutes.  In a large mixing bowl, combine cottage, mozzarella and Parmesan cheeses with beaten egg, mix until smooth.  To build lasagna, layer three strips of lasagna lengthwise in greases 9 x 13-inch pan.  Spread on 1/3 meat sauce and 1/3 cheese mixture.  Repeat laying process twice.  Bake lasagna in preheated 350° oven for 40 minutes.  Let stand 10 minutes.  Slice and serve.

WW PointsPlus™ = 12 pts. per 1/12 of pan

Roasted Sweet Potatoes with Honey and Cinnamon

As a child, I would have gone to great lengths to avoid sweet potatoes, as a child I avoided most foods, I was pretty predictable as to what I would and would not eat.  As an adult, I have definitely found a love for and an appreciation of all types of foods and have learned it's all in the preparation.  I try very hard to get my own children to broaden their horizons and at least try different things, they are often pleasantly surprised!

Roasted Sweet Potatoes with Honey and Cinnamon

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 c. extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 c. honey
2 tsp. ground cinnamon
salt and freshly ground black pepper

Lay the potatoes out in a single layer on a roasting tray.  Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.  Roast in 375° oven for 25-30 minutes or until tender.

Take sweet potatoes out of oven and transfer to a serving platter.  Drizzle with more extra-virgin olive oil.

Serves 4.

WW  PointsPlus™ = 10 pts. per serving.

Individual Meat Loaves

I love how easy meat loaf is, throw it together and you're done.  This is a very basic recipe, I use it to make these individual loaves or a bread pan loaf and if I'm really ambitious I make meatballs.  Today I had classes most of the day, didn't get home until a bit after 3:00, threw a few potatoes in the oven, warmed up some frozen corn and Voila! a very good, hardy supper was prepared and served at 5:00.

Individual Meat Loaves 

1-1/2 lbs. ground beef
1 (5 oz.) can evaporated milk
1 egg, slightly beaten
¾ c. quick-cooking oats
¼ c chopped onion
1 tsp. salt
¼ tsp. pepper
1/3 c. ketchup
1 T. brown sugar
1 T. prepared mustard

In a bowl, combine the first seven ingredients and mix well.  Shape into six loaves, about 4 x 2-1/2-inch.  Place in an ungreased 13 x 9 x 2-inch baking dish.  Combine ketchup, sugar and mustard; spoon over loaves.  Bake, uncovered, at 350° for 35-45 minutes or until no pink remains.

WW  PointsPlus™ = 7 pts. per loaf

Almost Big Boy Slim Jim

Do you remember Big Boy Slim Jims?  Maybe I am dating myself, is Big Boy still around?  In my younger days the place to "be" was Big Boy on a Friday or Saturday night, hanging out for hours, hanging with all your friends.  Somehow the smell of all that deep fried food permeated the smell of cigarette smoke that was thick in the air, this was back in the day when nobody knew just how harmful tobacco smoke was, not sure what we thought, but we sure didn't think there was any harm in it. Anyway, I digress, this is a Big Boy Slim Jim wannabe, and it comes pretty close!  Have a few napkins handy to wipe the drips and take a bite of nostalgia..... wonderful!

Almost Big Boy Slim Jim

1 c. mayo

1 T. finely chopped onion

2 T. dill pickle relish (I chopped up dill pickle)

2 T. dill pickle juice

Mix ahead and let be in fridge awhile if possible (I often don't).

Hoagie buns

Ham

Swiss cheese

Tomato

Lettuce

Brown ham. I prefer regular left over ham, not lunch meat.  Heat a frying pan and liberally grease it with butter.  Then put the hoagie bun face down and lightly brown.  Flip bun over on frying pan and spread Big boy sauce on bottom (or both) sides of bun.  Layer ham, swiss cheese, tomato and lettuce.  Close bun and flatten with spatula.  Serve and demolish!

WW PointsPlus™ = Dressing only, using light mayo = 1 pt. per tablespoon

Baked Oatmeal

 My school age kids have gone off to school, my 3-year old is still sleeping, all is quiet.  Just got off the treadmill, retrieved the morning paper and am sitting down to my morning oatmeal.  Aaaaahhhhh......  Seriously, there is oatmeal and there is "oatmeal".  This is a favorite passed on from one of my sisters, topped with nothing other than fresh Michigan Wild Blueberries found on my parents Lake Superior lake shore property.  Not picked by me, berry picking is NOT my thing, thankfully I have a husband and children who love the opportunity to commune with nature and crawl around the ground for hours on end, and, thankfully I get to reap the benefits!

Baked Oatmeal

1 c. olive oil (can use butter or applesauce) I use half oil and half melted butter.

1-1/2 c. sugar

4 eggs

6 c. oatmeal (I used Old Fashioned)

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. milk

Combine all ingredients.  Pour into greased 9 x 13-inch pan.  Bake at 375° degree for 30-40 minutes or until lightly browned.  Serve with fresh fruit.  Can refrigerate overnight before baking.  Recipe can easily be cut in half.

WW PointsPlus™ = 10 pts. per 1/12 of recipe