Breakfast Pizza

Ingredients 2 tablespoons flour, divided
1 (16-ounce) package Bakery pizza dough
butter cooking spray
3 eggs
1/4 cup fat-free ricotta cheese
1/2 teaspoon seasoned salt
1 cup light shredded Mexican-blend cheese
1/2 cup cooked diced ham
1/4 cup frozen seasoning blend (diced onions, bell peppers, celery)

Steps
1. Preheat oven to 400°F. Sprinkle work surface with 1 tablespoon of the flour. Place dough in middle of flour and sprinkle top with remaining 1 tablespoon flour. Roll dough, using rolling pin, until 1/4-inch thick. (Shape should be somewhat rectangular.)
2. Place dough on 9- x 15-inch baking sheet and flatten with finger tips to loosely fit pan. Coat dough with cooking spray; set aside.
3. Combine in medium bowl: eggs, ricotta cheese, and seasoned salt until blended. Stir in remaining ingredients; spread mixture over dough leaving about 1-inch border. Bake 15 minutes.
4. Slide pizza off baking sheet, using turning spatula to control movement, directly onto oven rack. Bake 5 more minutes or until cheese is melted and crust is golden. Serve. CALORIES (per 1/6 recipe) 330kcal; FAT 10g; CHOL 130mg;
SODIUM 810mg; CARB 40g; FIBER 1g; PROTEIN 19g;
VIT A 6%; VIT C 0%; CALC 20%; IRON 15%

Hearty Ham Frittata

Ingredients
1 tablespoon butter
1/2 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1 (8-ounce) package cooked ham chunks
2 cups refrigerated sliced home fries
1/2 teaspoon seasoned salt
8 ounces broccoli florets (3 cups)
4 eggs
1/2 teaspoon ham base
1/4 cup sour cream
1/4 cup reduced fat milk
2 ounces Dubliner™ Irish cheese


Steps
1. Preheat large saucepan on medium-high for 2-3 minutes.
2. Place butter in pan and swirl to coat. Add seasoning blend and sauté 3 minutes, stirring occasionally.
3. Add ham chunks and cook 2 minutes, stirring occasionally.
4. Add potatoes and seasoned salt; cook 2 minutes, stirring occasionally.
5. Add broccoli, breaking into bite-size pieces, if needed. Stir, cover and reduce heat to medium. Cook 3 minutes, stirring occasionally.
6. Whisk together in medium mixing bowl: eggs, ham base, sour cream and milk.
7. Pour egg mixture over broccoli, cover and cook 5 minutes. (Do not stir.)
8. Shred cheese and sprinkle over egg mixture. Reduce heat to low and simmer 15 minutes.
9. Remove from heat and let stand 5 minutes. Serve.


(Recipe courtesy of Publix Apron's simple meals)

Hawaiian Roll-Ups

Ingredients
1 medium tomato
4 spinach and herb tortillas
4 tablespoons pineapple cream cheese spread
4 teaspoons honey mustard
8 slices Deli Smoked Tavern Ham
4 slices Deli Colby Jack cheese
1/2 cup shredded lettuce

Steps
1. Wash tomato and slice thinly.
2. Place tortillas on microwave-safe plate (may be paper) and microwave on high 30 seconds.
3. Place tortillas on flat surface and spread each with 1 tablespoon cream cheese up to 1-inch from edge. Top each with 1 teaspoon honey mustard.
4. Place 2 slices ham on honey mustard. Place 1 slice cheese on top of ham.
5. Top with 1 tomato slice and 2 tablespoons lettuce.
6. Fold one side of each tortilla up about 1-inch to form bottom and roll in the shape of a cylinder. Repeat process with remaining tortillas. Serve.


(Recipe courtesy of Publix Apron's simple meals)

Ham With Sweet Onion Sauce

Ingredients

1 Deli fully cooked boneless ham (5-6 lb)
2/3 cup water, divided
aluminum foil
1 packet onion gravy mix (.87-ounce)
1 (8-ounce) can crushed pineapple in juice (undrained)
1/2 cup honey
1/3 cup cream sherry
2 tablespoons Deli-style mustard

Steps
1. Preheat oven to 325°F. Remove all packaging; place ham
in shallow baking pan (wash hands). Add 1/3 cup of the water to pan. Tent ham with aluminum foil, sealing edges tightly to the pan. Bake about 15 minutes per pound or just until internal temperature at center of ham is 130°F. Use a meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10-20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high, stirring occasionally. Slice ham and serve with sauce. (Makes 12 servings.)

(Recipe courtesy of Publix Apron's simple meals)

Ham With Chutney

Ingredients
1 semi-boneless fully cooked ham half (6–8 lbs)
aluminum foil
1 (16-ounce) can whole cranberry sauce
1/2 cup dried tropical fruit bits (mango, pineapple, papaya)
1/4 cup cream sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

Steps
1. Preheat oven to 325°F. Remove all packaging and wrap ham in foil; place in shallow baking pan. Bake about 20 minutes per pound or just until internal temperature at center of ham is at least 130°F. Use meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10–20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high. Boil chutney 2 minutes.
3. Reduce heat to low; simmer 10–12 minutes, stirring occasionally, or until sauce thickens and fruit softens. Slice ham and serve with chutney. (Ham makes 12–16 servings; chutney makes 2 cups.)


(recipe courtesy of Publix apron's simple meals)

Ham and Swiss Roast

Ingredients
1/4 cup Dijon mustard
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1 fully cooked ham (6–8 lb)
6 oz Swiss cheese slices

Steps

1. Preheat oven to 350°F. Combine mustard, caraway seeds, and pepper. Brush mustard mixture into 6–8 cuts (about 3 inches deep) equally spaced across top of ham; then insert 1/2 cheese slice into same openings.
2. Wrap ham tightly in foil. Bake 50–60 minutes or until cheese is melted and bubbly. (Refer to packaging to determine time for larger ham.) Let stand 5–10 minutes before slicing. Serve. (Makes 12 servings.)

(Recipe courtesy of Publix Apron's simple meals)

Ham and Orange Soda Sauce

Ingredients
1 fully cooked spiral-sliced ham (8–10 lb)
3 cups orange soda
1 (8-oz) can crushed pineapple in juice (undrained)
1/2 teaspoon fennel seeds
1/8 teaspoon ground allspice

Steps

1. The ham is fully cooked and ready to serve. It is best served cold or at room temperature to maintain its natural juices and tenderness. Remove packaging and transfer ham to serving platter; let stand no more than 30 minutes to bring to room temperature.
2. Combine remaining ingredients in large sauté pan on medium-high. Cook 8–10 minutes or until mixture has reduced by about three-fourths and sauce begins to thicken. Warm sauce can be poured over ham, separating slices to evenly coat, or served over ham slices. Carve ham and serve. Promptly refrigerate unused portions.

NOTE: Ham may dry out if heated. If heating ham is desired, follow package instructions and food safety guidelines. Use a meat thermometer for accuracy. Sauce may be poured over ham before heating. Individual slices may be warmed in a microwave.



(Recipe courtesy of Publix apron's simple meals)

Ham and Mushroom Quiche

Ingredients
4 ounces pre-sliced mushrooms (rinsed)
1 tablespoon butter
1 frozen deep-dish pie crust
4 eggs (or 1 cup egg substitute)
3/4 cup heavy whipping cream
1 tablespoon dried minced onions
pinch ground nutmeg
4 ounces cooked, diced ham
1/2 teaspoon Montreal steak seasoning
1 cup shredded Swiss cheese, divided

Steps
1. Preheat oven to 375°F. Preheat large sauté pan on medium-high 2–3 minutes.
2. Pat mushrooms dry, if needed. Place butter in pan; swirl to coat. Add mushrooms; cook 4–5 minutes, stirring occasionally, or until browned.
3. Meanwhile, place pie crust (in foil pan) on baking sheet; prick bottom of shell with fork. Bake 10 minutes or until golden.
4. Whisk together in medium bowl, eggs, whipping cream, onions, and nutmeg, until blended.
5. Add ham and steak seasoning to mushrooms; cook 1 minute, stirring often, to blend flavors. Spoon mixture evenly in pie crust. Pour in egg mixture; sprinkle with 3/4 cup of the cheese. Bake 30 minutes or until set.
6. Sprinkle with remaining 1/4 cup cheese; bake 10 more minutes or until cheese melts. Let stand 10 minutes; serve. (Makes 6 servings.)



(Recipe courtesy of Publix apron's simple meals)

Ham and Cheese Crescents

Ingredients
1 (8-ounce) can refrigerated crescent rolls
8 ounces Deli Tavern Ham slices
1/4 cup shredded Cheddar cheese

Steps
1. Preheat oven to 375°F. Separate dough into 8 triangles, pressing slightly to stretch, without tearing.
2. Place ham on wide end of each crescent. (Cut slices in half, if needed.) Top with 1/2 tablespoon cheese. Tuck wide ends over ham and cheese; fold up, forming a completely enclosed pocket of dough around filling. Place point down on ungreased baking sheet.
3. Bake 11–13 minutes or until golden. (Be careful; filling may be very hot.) Serve.
Note: Crescents may be made earlier in day through step 2 and refrigerated on baking sheet. Bake when ready to serve.


(Recipe courtesy of Publix Apron's Simple Meals)

Ham and Beans with Sausage

Ingredients
1 large yellow onion, coarsely chopped
3 smoked sausage links (7 oz)
2 tablespoons unsalted butter
1 (8-oz) package cooked ham chunks
1 (32-oz) box reduced-sodium chicken broth
2 cans pinto beans (15–16 oz), drained
1 can great Northern beans (15–16 oz), drained
1 bay leaf

Prep

• Chop onion.
• Cut sausage into bite-size pieces.

Steps

1. Preheat stock pot on medium 2–3 minutes. Place butter, sausage, ham, and onions in pan; cook and stir 3–4 minutes or until onions have softened.
2. Stir in broth, both beans, and bay leaf; simmer 25–30 minutes or until mixture reduces by about one-half. Remove bay leaf and serve.

(Recipe courtesy of Publix apron's simple meals)

Grilled Ham Steak

Ingredients
1 lower-sodium ham center slice (about 1.3 lb)
3 tablespoons teriyaki marinade
1 (8-ounce) can pineapple rings in juice (drained)


Steps
1. Preheat 2-sided tabletop grill. Cut ham into four portions, removing and discarding bone. Slice through skin on edge of ham to prevent ham from curling (wash hands). Brush marinade over both sides of ham and pineapple.
2. Arrange ham and pineapple rings on grill (wash hands). Close lid and grill 4–5 minutes or until internal temperature of ham reaches 140°F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve.



(Recipe Courtesy of Publix Apron's Simple Meals)

Glazed Ham

Ingredients
1 semi-boneless fully cooked ham half (6–8 lb)
1/2 cup pineapple preserves
3 tablespoons pineapple juice (reserved from casserole)


Steps

1. The ham is fully cooked and ready to serve. Remove packaging and transfer ham to serving platter; let stand no more than 30 minutes to bring to room temperature.
2. Combine preserves and juice; microwave on HIGH 1-2 minutes or until hot. Slice ham and serve with sauce. Promptly refrigerate unused portions. NOTE: If you choose to heat your ham, follow label instructions. Glaze ham, if desired, by using up to 1/2 cup preserves to coat ham before heating. (Makes 12 [6 oz] servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)

Chicken, Ham and Cheese Sauté

Ingredients
1 pound chicken tenderloins
salt and pepper, to taste
1 tablespoon flour
1 tablespoon butter
1/2 cup frozen diced onions
1 (8-ounce) package cooked ham chunks
1/2 cup processed cheese sauce


Steps
1. Preheat large sauté pan on medium-high for 2-3 minutes.
2. Cut chicken into bite-size pieces and season with salt and pepper. Sprinkle with flour and turn to coat all sides, set aside and wash hands and cutting board with hot soapy water.
3. Place butter in pan and swirl to coat. Add onions and sauté 3 minutes, stirring occasionally.
4. Move onions to outer edge of pan. Using tongs, place chicken in pan and cook 4 minutes, turning occasionally to brown evenly.
5. Add ham and cook 2 minutes, stirring occasionally.
6. Stir in cheese, reduce heat to low, cover and simmer 8-10 minutes, or until sauce thickens, stirring occasionally. Serve.

 (Recipe courtesy of Publix Apron's Simple Meals)

Butter Rum Ham and Pineapple

Ingredients
1 1/2 pounds fully cooked, boneless ham
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons rum extract
1/2 peeled/cored pineapple


Steps
1. Preheat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30–45 seconds or until butter melts.
2. Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140°F. Remove ham from grill and cover to keep warm.
3. Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1–2 minutes until warm. Serve with ham.


(Recipe courtesy of Publix Apron's Simple Meals)

Breakfast Pizza

Ingredients
2 tablespoons flour, divided
1 (16-ounce) package Bakery pizza dough
butter cooking spray
3 eggs
1/4 cup fat-free ricotta cheese
1/2 teaspoon seasoned salt
1 cup light shredded Mexican-blend cheese
1/2 cup cooked diced ham
1/4 cup frozen seasoning blend (diced onions, bell peppers, celery)

Steps
1. Preheat oven to 400°F. Sprinkle work surface with 1 tablespoon of the flour. Place dough in middle of flour and sprinkle top with remaining 1 tablespoon flour. Roll dough, using rolling pin, until 1/4-inch thick. (Shape should be somewhat rectangular.)
2. Place dough on 9- x 15-inch baking sheet and flatten with finger tips to loosely fit pan. Coat dough with cooking spray; set aside.
3. Combine in medium bowl: eggs, ricotta cheese, and seasoned salt until blended. Stir in remaining ingredients; spread mixture over dough leaving about 1-inch border. Bake 15 minutes.
4. Slide pizza off baking sheet, using turning spatula to control movement, directly onto oven rack. Bake 5 more minutes or until cheese is melted and crust is golden. Serve.


(Recipe courtesy of Publix Apron's Simple Meals)

Turkey and Ham Tetrazzini

Ingredients 1 (10 3/4-ounce) can reduced-sodium cream of chicken soup
1 (10 3/4-ounce) can reduced-sodium cream of mushroom soup
3/4 cup reduced fat milk
3 tablespoons diced pimientos (undrained)
1 (2 1/4-ounce) can sliced black olives (drained)
1/4 teaspoon black pepper
pinch ground nutmeg
12 ounces fully-cooked oven roasted turkey breast
1 (8-ounce) package cooked ham chunks
8 ounces linguine (1/2 box)
1/2 cup chicken flavored crackers (about 12 crackers)
large zip-top bag
butter cooking spray
1 tablespoon grated Parmesan cheese


Steps
1. Place oven rack 10-12 inches from broiler, then preheat oven on broil. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Stir together in a microwave-safe bowl: soups, milk, pimientos, olives, pepper and nutmeg.
3. Dice turkey into bite-size pieces and add to soup mixture. Stir in ham, cover and microwave on high 6-7 minutes, or until fully heated.
4. Break pasta into 2-inch strips while adding to boiling water. Bring back to boil and boil 7-10 minutes, or until desired doneness, stirring occasionally.
5. Place crackers in zip-top bag and crush.
6. Drain pasta (do not rinse) and add to soup mixture, mixing thoroughly.
7. Spray 8-inch square baking dish with cooking spray. Spread Tetrazzini in dish and sprinkle with crackers and cheese.
8. Broil 1 minute, or until golden brown. Note: Leaving the Tetrazzini in the oven over 1 minute may result in burning.
9. Remove from oven and let stand 8-10 minutes before serving.

(Recipe Courtesy of Publix Apron's Simple Meals)