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Sunday, March 31, 2013

Use It or Lose It - Pasta & Ham 2 Ways

Happy Easter everyone!
If you're wondering why I'm at home cooking for two today, Grandma's not having Easter dinner until next week. My aunt just had her teeth removed to make way for dentures, so inviting her to dinner so soon would be cruel.

Today's leftovers:

8oz of ham steak
A half-empty veggie tray from a work party, mostly broccoli and tomatoes

I bought a pack of 5 large drumsticks the other day for $1.60, with the intent of frying them up today. After looking at my leftovers, I decided on a nice pasta salad with ham and fresh veggies for a side dish. However, my husband cringed at the idea of cold pasta.
We haven't had a day above 40 degrees here in Indiana for months. With today's high being 60 degrees, I HAD to have open windows and my cold side with fresh veggies.
I decided to do something for both of us. :)

Hot Ham and Cheese Casserole
Serves 4

2 cups cooked pasta (al dente)
1 small can of mushrooms, drained
1/2 cup chopped raw broccoli
1/2 cup diced ham
1 cup of cheese sauce of your choice
1/4 cup bread crumbs
2 Tbsp melted butter

Preheat oven to 350 and prepare an 8x8 dish.
Warm cheese sauce in a pan and combine with pasta, ham, and vegetables. Pour into prepared dish, top with bread crumbs and drizzle with butter. Bake covered for 20 minutes, then uncovered for 20 minutes.

Ham and Fresh Veggie Pasta Salad
Serves 4

1/4 cup apple cider vinegar
1/8 cup vegetable oil
1/2 tsp lemongrass
1/2 tsp dill weed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar

2 cups cooked pasta, al dente, cold rinsed
1/2 cup cherry tomatoes, sliced if desired
1/2 cup chopped raw broccoli
1/2 cup chopped ham

Combine first 7 ingredients to make dressing. Toss in a bowl with remaining ingredients, chill covered for at least 1 hour.

Which one to pair with fried chicken? Decisions, decisions!
And the answer is...