Recipes

Dinner on the Table in 30 Minutes or Less

Have dinner on the table in around 30 minutes without sacrificing taste or nutrition.В  These Individual Ham and Macaroni Casseroles are perfect little ramekin entrees.В  This one dish contains pasta for grains, peas for vegetables, dairy in the milk and cheese, and meat in the ham.В  Add the very tasty and healthy Sauteed Greens for a quick and easy meal.В  The greens recipe is a heart healthy recipe from the American Heart Association. INDIVIDUAL HAM AND MACARONI CASSEROLE Preheat broiler. Spray 5 ramekins with nonstick cooking spray and set aside. 2 cups small shell macaroni 1/2 cup frozen peas 2 cups milk 1/4 cup flour 1 cup shredded Cheddar cheese 1/4 cup + 5 tbsp grated Parmesan cheese 1 cup diced cooked ham Cook pasta according to package directions. During the last minute of macaroni cooking, add the peas. Whisk the milk and flour together in a large saucepan. Stir mixture together over medium heat until simmering. Remove from heat and stir in the cheddar cheese and the 1/4 cup of Parmesan cheese. Add the pasta and peas to the mixture. Stir in the ham. Spoon 1 cup of the mixture into each of the prepared ramekins. Top each with 1 tbsp of the grated Parmesan cheese. Place ramekins on a baking sheet and broil until the tops are lightly browned. Note: This is a great way to use leftover ham. SAUTEED GREENS Note: This is a recipe from the American Heart Association. 1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded 1/3 of a medium head of cabbage, coarsely shredded 2 tbsp olive oil 1 clove garlic, minced 1 medium onion, cut into quarters and sliced 1 to 2 tsp rice vinegar, optional In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain. Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain. In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately. Enjoy!

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