Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.
Chicken Cordon Bleu
2 servings
Ingredients
2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
Breading Mix
2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat oven to 400°F.
Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.
Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.
In a shallow bowl, mix the egg with the milk.
In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.
Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.
Place chicken in a baking dish coated with cooking spray.
Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.
Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.
This dish goes well with oven roasted asparagus.
Ham and Cheese Egg Muffins
Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.
Makes 12 egg muffins
Ingredients
8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder
Directions
Preheat the oven to 350 degrees F.
Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.
Spray a standard 12 cup muffin tin with olive oil cooking spray.
Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.
Bake for about 25-30 minutes until cooked through and puffy.
Ham & Cheese Omelet
2 servings
Ingredients
2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste
Directions
Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.
In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.
Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.
Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.
Stuffed Peppers with Ham and Cauliflower Rice
These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.
2 servings
Ingredients
2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste
Directions
To prepare the cauliflower rice:
Wash and cut a head of cauliflower into small pieces.
Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.
Reserve 1/2 cup for this recipe and use the remainder for another dish.
Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.
Reserve 1/4 cup of the cooking liquid and then drain the peppers.
Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.
Preheat the oven to 375°F.
In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.
Add the cooking water and shredded cheese.
Stir until blended; add ham, cauliflower rice, parsley and pepper.
Fill peppers with the ham mixture and top with the pepper lids.
Coat a small baking dish with cooking spray and place the peppers in the dish.
Bake the peppers until the stuffing is heated through, about 30 minutes.
