Chicken Cordon Blue Crepes

From: Taste of Home-Holiday & Celebrations Cookbook 2003

1 c. flour
2 eggs
1 1/4 c. milk

Filling:
2 c. chopped cooked chicken
2/3 c. chopped cooked ham
1 c. swiss

Sauce:
2 Tbsp butter
2 Tbsp flour
1 tsp chicken bouillon granules
1 1/2 c. milk
1/4 c. swiss
2 Tbsp cooked ham

In bowl whisk flour, eggs, and milk til smooth. Cover and refrigerate 1 hour.
Heat pan, pour about 2 Tbsp (I did about 1/4 c.) in center of pan to evenly coat bottom. Cook til top is dry. Turn and cook 15-20 seconds longer. Remove to plate. Repeat with remaining batter, add oil if needed. Place wax between crepes. Sprinkle chicken, ham, and swiss over crepes. Roll tightly. Place in 9 x 13 pan.

For sauce:
In small pan, melt butter. Stir in flour and bouillon til blended. Gradually whisk in milk. Bring to boil, cook and stir 1-2 min. or thick and bubbly. Remove from heat. Stir swiss and ham til melted. Pour 2/3 c. sauce over crepes. Bake uncovered at 350 for 15-20 min. Serve with remaining sauce.

*I poured all the sauce over the crepes to bake.
**These are really good but they do take a little prep time.

Pasta w/ Peas & Ham

1/4 c. fresh lemon juice (which is about 1 lemon)
1/4 tsp pepper
1/3 c. olive oil
1/2 c. parmesan cheese, divided
salt
1/2 lb. farfalle (bow tie) pasta
1 c. frozen peas
3/4 c. cooked, cubed ham

In a bowl or jar w/ lid, combine lemon juice, pepper, olive oil, half the cheese, and a pinch of salt. Cover and shake well, set aside. Cook pasta according to package. During the last 2 min. of cooking time, add peas and ham. Drain. Place in a bowl. Add lemon juice mixture and mix well. Top with remaining cheese.

Nutrition Info: 490 Calories, 50 g Carbs

Quick Ham Stroganoff

From:Freda Chandler

2 c. ham, diced
1 can cream soup of your choice (chicken, mushroom, celery)
1/2 c. chopped onion
2 Tbsp butter
1 can (4 oz) mushrooms, drained
1 c. sour cream

Cook ham and onion in butter until onion is tender. Stir in mushrooms and soup. Cook over med heat for 5 min. Blend in sour cream. Cook very slowly until heated through. Serve over noodles or rice.

*Also works with ground beef or strips of beef

Ham & Broccoli Casserole

Cheddar Sauce:
1 c. chicken broth
3 Tbsp butter
2 stalks celery, diced
1 c. shredded cheese
1 c. half & half
1/2 onion, diced
3 Tbsp flour

In 2-quart pan heat butter and saute onions and celery. In another pan heat the broth and half & half. Once celery and onion are soft stir in flour and continue to cook stirring often for 2 min. Whisk in stock & half & half and whisk for 1 min. Whisk in cheese till melted. Set aside.

Casserole:
1 c. diced ham
1 c. broccoli
3 c. cooked penne pasta
1/2 c. shredded cheese
prepared cheese sauce

Preheat oven to 350. In lg. bowl toss all ingredients except cheese. Pour mix into 8 x 14 dish. Sprinkle cheese over casserole & bake 25 min or till golden brown.