what to do with leftover ham?

godblessourhome

here's 13 ideas:

Crockpot Chicken Cordon Bleu
Scalloped Potatoes and Ham
Ham and Garden Veggie Shells
Cheesy Ham, Peas and Pasta Bake
Ham Primavera
Ham and Asparagus Lasagna
Ham and Pineapple Pizza
Ham, Mushroom and Broccoli Quiche
Ham and Zucchini Omelets
Breakfast Casserole with Ham
Ham and Bean Soup
Cheesy Ham and Potato Soup
Hot Ham and Cheese Sandwiches

add your ideas!

strapple

throw it into some slow cooked pinto beans halfway through the process

mmmmmmmmmmmmmmmmmmmmmmmm

CFAITH_WARD

Not great on calories but my fav...Monto Cristo......(Ham and swizz on french toast)

Bridgetc140

I'm making ham and bean soup. I just haven't figured out what I'm going to do with the chicken yet.............I hate deboning chicken.

Crystal817

I'm making "Quick Chicken Cordon Bleu" tonight.

http://www.eatingwell.com/recipes/quick_chicken_cordon_bleu.html



INGREDIENTS
4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)

PREPARATION
Preheat oven to 400°F.
Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
TIPS & NOTES
Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
NUTRITION 275 calories; 13 g fat ( 4 g sat , 6 g mono ); 97 mg cholesterol; 4 g carbohydrates; 34 g protein; 1 g fiber; 327 mg sodium; 259 mg potassium.
Exchanges: 4 1/2 lean meat, 1 fat