Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Ham and Cheese Breakfast Casserole

How fast does time fly?  It is already Easter this Sunday :)

My family always has a barbeque and we grill hamburgers. My mom makes my favorite Macaroni Salad and Grammy's White Sheet Cake.  We color a TON of Easter Eggs and the neighbor kids usually come join in the fun.       

For those of you that eat Ham on Easter, this is the perfect casserole to enjoy the next morning with all your leftover ham.  Of course, you can eat this at any time and use deli ham, which is what I did.  

You can make this casserole the night before and pop it in the oven in the morning and breakfast is served.  

It is so simple and tastes so GOOD!

Ham and Cheese Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese

For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter 

Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper.  In a medium bowl, whisk together eggs and milk.  Whisk in the cream cheese.  It doesn't have to be completely smooth.  Add the mustard powder, salt and pepper.  Last, add the ham, red pepper and shredded cheese.  Pour over hash browns and stir to combine.  Cover with plastic wrap and refrigerate for at least four hours or overnight.  

Remove plastic wrap and place casserole in a cold oven.  Heat oven to 350 degrees and bake for 45 minutes.  Meanwhile, combine all topping ingredients.  Remove casserole from oven and sprinkle with topping.  Return to oven and bake for 15 more minutes.  If you want the topping to brown more, broil for a few minutes at the end.  Remove from oven, cut into squares and serve.    Serves: 4-6.              

Jenn's Notes: I used square O'Brien hash browns (with onions and peppers).  I served with additional chopped bell peppers and hot sauce.  

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

White Bean, Ham and Wild Rice Chowder

This was a make-up-a-recipe-as-you-go kind of soup that turned out way way GOOD.  

I am a super chunky soup person.  This chowder is just that.  It's thick and creamy with lots of chunks of veggies, beans, ham and rice.   

I used bacon for two reasons.  One, I really wanted to saute my veggies in bacon grease, because bacon grease means FLAVOR.  Plus, garnishing a creamy soup with crispy bacon is always a plus.

This tastes amazing day one and served as leftovers.

It's hearty and delicious, to say the least :)

White Bean, Ham and Wild Rice Chowder

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

6 slices thick bacon, diced
1 1/2 c. chopped celery (about 4 stalks)
1 c. chopped carrots (about 3 carrots)
1/3 c. finely chopped onion
1 tsp. chicken bouillon powder (I use Shirley J)
1 1/2 tsp. lemon pepper
2 tsp. Italian seasoning
1/4 c. all-purpose flour
2 c. water
1 1/2 c. half-and-half (I use fat-free)
1 1/2 c. cubed ham
1 (15 oz.) can Great Northern beans, drained
1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
   Original Recipe with 23 herbs and seasonings, cooked
     according to package directions

*Wild Rice can be omitted and replaced with another can of Great Northern beans, if desired.

Heat a large dutch-oven over medium heat.  Add the diced bacon and cook until crisp; remove bacon to a paper-towel lined plate and reserve for a garnish.  Remove all but two Tablespoons of bacon grease.  Add the celery, carrots and onion and saute until vegetables are tender; about 10-15 minutes.  Add the chicken bouillon powder, lemon pepper and Italian seasoning and stir together.  Stir in the flour and cook for two minutes.  

Slowly add the water and use a wooden spoon to scrape up the brown bits on the bottom of the pan.  Mixture should be very thick right now.  Stir in the half-and-half, ham, beans and cooked wild rice.  If mixture is still too thick for your liking, stir in more water.  Taste and adjust seasonings, if needed.  You can serve immediately, but I like to cover mine with a lid and simmer for about 45 minutes.  The chowder will stick to the bottom of the pan, so make sure to stir it occasionally.  Serve with crackers or sliced bread and garnish with cooked bacon.  Makes 5-6 servings.  

Jenn's Notes: I used leftover holiday ham that I had in my freezer.  

Linked up at Weekend Potluck! and Strut Your Stuff Saturday! and Tip Me Tuesday!

Copycat Denny's Moons Over My Hammy

This sandwich is F-A-B-U-L-O-U-S.  I have made it several times and I can't get enough.  I haven't been to Denny's for years, but back when I used to go I loved to get this sandwich.    

I never actually get to make myself this in the morning, but I love to eat breakfast for dinner and this is almost as good as it gets.

The combination of American cheese and Swiss cheese gives you some outrageous flavor.  I love to use thick Texas Toast rather than Sourdough Bread.  Mostly because the remaining loaf of Texas Toast WILL get eaten in my house, whereas, the Sourdough probably wouldn't.    

Serve with a side of hashbrowns and you will have your own diner dish on your table.

Copycat Denny's Moons Over My Hammy

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 slices texas toast, toasted
4 large eggs
1 Tbl. chopped green onions, opt.
salt and pepper, to taste
2 slices American cheese
2 slices Swiss cheese
4-8 thin slices black forest ham, depending
    on how big your slices are

Crack eggs into a medium skillet over medium heat.  Stir with a spatula and add green onions; season with salt and pepper.  When barely cooked through and still moist, remove to a plate.  Add the sliced ham to the skillet to heat through; about 30 seconds.  Do not heat too long or it will get tough.  To make sandwiches: Lay out two slices of toast and top each with sliced Swiss cheese.  Place in warm skillet for a minute to slightly melt the cheese.  Remove from skillet.  Top each with sliced ham, scrambled eggs, a slice of American cheese and with the remaining two pieces of toast.  Slice and serve.  Makes 2 sandwiches.  

Baked Italian Sandwich

This is one of the BEST sandwiches I have had in a long time.  It tasted like something I would get at a sandwich shop and believe me . . . I would pay money for this one.  Incredible.

It even tastes just as good leftover.

I wish I could eat this every single day for lunch!

Nuff said.

Baked Italian Sandwich 

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

2 pkgs. crescent rolls
2 c. fresh spinach
1/4 lb. deli Genoa salami, sliced
Cheddar cheese, sliced
1/2 lb. deli black forest ham, thinly sliced
1/2 jar roasted red peppers, patted dry and chopped
2 Tbl. chopped green onions, opt.
1 tsp. dried oregano
1 tsp. Italian seasoning
S&P
4 eggs
1/4 c. Parmesan cheese, freshly grated
1/2 tsp. Johnny's garlic seasoning (or garlic powder) 

Preheat oven to 350 degrees.  Grease a 9-inch springform pan with cooking spray.  Unroll one package of crescent roll dough and line the bottom of the springform pan; pressing seams together to seal.  Layer with one cup of fresh spinach, followed by the salami, sliced Cheddar cheese (as much as desired), deli ham, roasted red peppers and green onions.  Top with remaining one cup of spinach.  Sprinkle with oregano, Italian seasoning, salt and pepper.  Beat three eggs with a fork and pour evenly over the top.  Sprinkle with Parmesan cheese.  

Last, unroll the remaining package of crescent rolls and cover top.  Pinch seams together the best you can.  Beat remaining egg and brush over the top of the crescent dough.  Sprinkle with Johnny's garlic seasoning.  Cover with foil and bake for 30 minutes.  Remove foil and bake another 30 minutes.  Remove from oven and allow to sit for 10 minutes.  Run a knife around the edge of pan and remove springform.  Slice and serve.  Serves: 4-6. 

*This can also be made in an 8x8-inch baking pan.  

Jenn's Notes: I made this exactly as I typed it above and it is Incredible.  It is also amazing leftover.

Deli Cordon Bleu Sandwich

If I am going to eat a sandwich during these cold, Winter months, it better be warm and toasty with gooey melted cheese.  This sandwich was all that and it tasted amazing. You can have it on the lunch or dinner table in a matter of minutes, which means more time to spend on that Holiday shopping most of us have left to do.  Half of us ate this with the honey mustard and the other half with the cream cheese and mayo mixture and both were delicious.  This is a keeper.  

Deli Cordon Bleu Sandwich
adapted from: Chef-In-Training
(Printable Recipe) or (Printable with Picture)

2 slices Texas Toast
3 thin slices chicken deli meat (I used golden)
3 thin slices ham deli meat (I used black forest)
2 slices Swiss cheese
2-3 slices cooked bacon
1 oz. cream cheese, softened
1 Tbl. mayonnaise
1/4 tsp. bread crumbs
or
Honey Mustard
2 Tbl. mayonnaise
1/2 Tbl. prepared mustard
1/2 Tbl. honey
3/4 tsp. lemon juice

In a small bowl, mix softened cream cheese, mayonnaise and bread crumbs together; set aside.  Or, combine all honey mustard ingredients; set aside.  Butter one side of a piece of texas toast and place butter side down on a heated skillet over medium heat.  Top with cheese, deli meat and bacon.  Take other piece of texas toast and spread cream cheese/mayo mixture or honey mustard on one side and butter on the other side.  Place on top of sandwich in the pan, butter side up. When bread is toasted and golden, carefully flip sandwich over to toast other half.  Serve.  Yield: One sandwich.

Jenn's Notes: The honey mustard will make more than you want to spread on your sandwich, but I like to serve the extra on the side to dip my sandwich in.  

Weeknight Cheesy Corn Chowder

Can you believe it is already time to start getting out the Christmas decorations?  I don't know about you, but I am NOT ready to pull out the Christmas tree.  I am still wondering what happened to the past 11 months?

I thought you might need something comforting to help with all the stress that comes along with the holidays.

 I absolutely LOVE the flavor of this chowder and I love that it doesn't have any carrots or potatoes in it.  Since you don't have to boil any veggies, this comes together super quick and it is easy enough for a weeknight.  Oh, and the smell!!  It is intoxicating.  I can't even begin to describe how good this smells.  I'm not talking about the smell that roams throughout the house, but the smell of the actual soup.  This is one of those times that I really wish the smell could travel through our computer screens so you could all experience what I did!

I now declare this my favorite weeknight chowder recipe, but my Ham Chowder is still my favorite Sunday dinner chowder!

Weeknight Cheesy Corn Chowder
From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/2 Lb. bacon, diced
1/2 c. onion, finely chopped
1 red bell pepper, ribbed, seeded & finely chopped
1 (15.25 oz.) can corn, drained
3/4 c. chopped deli ham
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 1/2 - 2 c. half-and-half
1 tsp. Italian seasoning, or to taste
1/2 c. (heaping) Monterey Jack cheese, shredded
1/2 c. (heaping) Pepper Jack cheese, shredded
sliced green onions, for garnish
sliced bread, for serving

Add diced bacon to a large pot over medium heat.  Cook until crispy and remove to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the onion and chopped red pepper and saute for a few minutes or until tender.  Add the corn and chopped ham and stir to combine.  Sprinkle the flour over the top and stir well.  Slowly whisk in chicken broth and stir until fully incorporated.  Continue cooking and allow soup to thicken, 5-10 minutes.  Whisk in the half-and-half and Italian seasoning.  Cook until heated through and reaches desired thickness, do not boil.  Reduce heat to low and stir in the reserved bacon and both cheeses until melted.  Season with salt and pepper, if needed.  Garnish with sliced green onions and serve with sliced bread on the side.  Yield: 4 big servings.  

Jenn's Notes: If you don't like ham in chowder, then leave it out and it will be just as good.  If you are planning to add the deli ham, I have the deli slice it a little thicker than you would if it was for sandwiches.  This is also amazing with leftover holiday ham.  

Chicken Cordon Bleu Florentine Casserole

This casserole is sooooooo good!  It is loaded with ham and chicken and it is rich and creamy and cheesy with a great crunch from the Panko bread crumbs.  Not to mention, it is full of healthy spinach! Like I said - so good!  I sent the recipe home with one of my co-workers and she tried it this past weekend and her family loved it too! 

It might seem like a lot of ingredients, but it comes together pretty quick and since it is a casserole, you can just throw everything in the casserole dish, bake and enjoy!  I know you will love this one and I think it will be a frequent menu item!

Chicken Cordon Bleu Florentine Casserole

(Printable Recipe)

2 Tbl. extra virgin olive oil

2 cloves garlic, minced
1 1/2 c. fresh spinach, chopped

3/4 c. thinly sliced deli ham, chopped

1 Lb. chicken, cooked and shredded

3 Tbl. butter

3-4 Tbl. flour

2 1/2 c. milk

salt and pepper

Italian seasoning, to taste

1 1/2 c. shredded Italian cheese blend

1/4 c. crumbled Gorgonzola, or to taste

1/2 Lb. radiatori pasta, cooked

3/4 c. panko bread crumbs

1/2 tsp. dried parsley

1/2 tsp. Italian seasoning

1/2 tsp. Johnny's Garlic Spread or garlic powder

salt and pepper

1/4 c. Parmesan cheese, grated

Preheat oven to 350 degrees.  Heat 2 Tbl. extra virgin olive oil in a large skillet.  Add the garlic and saute for about 30 seconds.  Add the spinach and saute a few minutes or until it's wilted.  Add the chopped ham and shredded chicken and toss to coat with spinach and garlic.  Cook about one minute and then remove from skillet and set aside.  To the same, now empty, skillet add 3 Tbl. butter and cook until melted.  Whisk in the flour until a thick paste forms.  Slowly whisk in the milk and cook until thickened.  Season with salt, pepper and Italian seasoning. Then, stir in the Italian cheese and Gorgonzola and stir until cheese is melted.  Taste and adjust seasoning as needed.  Stir in the spinach mixture and cooked pasta.  Stir until everything is coated with sauce and pour into a 2-quart casserole dish.  Combine bread crumbs, dried parsley, Johnny's Garlic Spread, salt, pepper and grated Parmesan cheese.  Sprinkle over the top of casserole.  Spray top lightly with either cooking spray or butter spray.  Bake, uncovered, for 15-20 minutes or until top is golden brown.  Serves 4-6.  

Jenn's Notes: You can use seasoned bread crumbs instead of using the Panko and other seasonings, but I love the crunch the Panko adds.  This was a hit and we had it on the dinner table from start to finish in less than an hour.  

slightly adapted from: Blogging For Fishes submitted by Girls In Aprons 

Baked Ham and Cheese Croissants

It is so HOT outside and sometimes all you want is a nice quick and easy sandwich for dinner.  I am always looking for new quick and easy sandwich recipes.  This baked ham and cheese croissant was delicious.  I was pretty skeptical at first, baking an already baked croissant?  Weird.  I tried it anyway and lets just say that it was even more flaky than it usually is (if that's possible - yes it is)!!  You get a nice crisp crust when you first bite into it.  Then, light and incredibly flaky layers followed by the creaminess from the cream cheese and then the delicious ham flavor.  Oh it was pretty darn good.

Baked Ham and Cheese Croissants

adapted from: Real Mom Kitchen    

(Printable Recipe)

4 oz. cream cheese, softened

1/2 Tbl. honey dijon mustard, opt. 

6 large croissants

Monterey or Colby Jack cheese, sliced

3/4 Lb. sliced deli ham

Combine the cream cheese and honey dijon mustard.  Slice the croissants in half, horizontally.  Spread top half with some of the cream cheese mixture.  Layer the ham over the bottom half of each croissant and top with a slice or two of cheese.  Cover sandwich with top layer and place on a baking sheet.  Bake at 350 degrees for about 10 minutes or until slightly golden and crispy and cheese is melted.  Serve immediately. 

Jenn's Notes:  I did not add the honey dijon mustard, because I didn't have any.  I also used Cheddar cheese instead of the Monterey and Colby.  I loved it with the cream cheese and I wished I would have added a little extra.  I served with some corn on the cob and it was delicious.