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Ham and Potato Bake

I love meals that are all in one bowl, like my Shredded Pork over Mashed Potatoes. This one of those types of meals, it’s got ham, potatoes, and broccoli all together in a creamy, cheesy sauce. Between the broccoli and the onions, you’ll get just about a serving of veggies. I would have added more broccoli, but I’m not sure how much The Man would have liked that.

Ingredients
4 cups diced potatoes
1/4 cup minced garlic
1 cup diced onions
3 cups diced ham
12 oz steamed broccoli, cut into 1/2 inch pieces
1 1/2 cup milk
3 oz cream cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup shredded cheddar cheese

Directions
Preheat the oven to 350 degrees.
Line a 9″ x 13″ pan with foil.
In a large skillet over medium high heat, cook the potatoes, onion, and garlic together until the potatoes are tender enough to stick a fork in them. Add the ham and cook for three more minutes. Spread evenly in the bottom of the prepared pan. Cover with the broccoli.
In the same skillet over medium heat, add the cream cheese, milk, garlic and onion powders. After the cream cheese is melted, add 1/4 cup of the cheddar cheese. Continue cooking until the sauce thickens and can coat a spoon. Stir it constantly so it doesn’t burn.
Evenly pour the sauce over the pan and sprinkle with the remaining cheddar cheese.
Bake for about 15 minutes, or until the cheese begins to lightly brown.
Let it sit for about 10 minutes before serving.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.5
Total Fat: 11.1 g
Cholesterol: 58.1 mg
Sodium: 1,206.3 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

Ham and Potato Bake-001

Creamed Asparagus and Ham

I don’t know about you, but I love having breakfast for dinner. Especially on those lazy days that you didn’t want to get out of your pj’s. Plus you can have the leftovers the next morning. This is great over whole wheat toast, which is pretty impressive for me to say since I don’t like whole wheat toast like I said the other day. I didn’t include the toast in the calorie count because it can vary.

Ingredients

2 cups asparagus, fresh, cut into 1 inch pieces
1 table spoon cornstarch
1 1/2 cups 1% milk
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1 1/2 cup cooked ham, cubed
1 1/2 cups shredded cheddar cheese

Directions

Steam the asparagus until tender, set aside. In a sauce pan, mix cornstarch with two tablespoons milk (before turning on the heat). Add butter, garlic salt and remaining milk. Cook and stir over medium heat until thick and bubbly. Add parsley, ham, cheese and asparagus, cook until cheese is melted and ham is warm. Serve over toast or biscuits.

Nutritional Info

•Servings Per Recipe: 6
•Amount Per Serving
•Calories: 201.6
•Total Fat: 12.2 g
•Cholesterol: 49.3 mg
•Sodium: 740.8 mg
•Total Carbs: 6.8 g
•Dietary Fiber: 1.0 g
•Protein: 16.7 g

Creamed Aspparagus and Ham