Crustless Zucchini Pie

Ingredients:

10 oz Shredded Zucchini, liquid squeezed out
1/2 C Shallots, chopped
1/4 C Fresh Chives, chopped
3/4 C Shredded Cheddar, divided
1/2 C Whole Wheat Flour
1 t Baking Powder
2/3 C Milk
1 t Olive Oil
2 Large Eggs, beaten
1/2 t Kosher Salt
Black pepper, to taste
3/4 C Diced Smoked Ham, optional

Directions:

Preheat oven to 400 degrees.

Grease a pie dish or 8x8-inch casserole dish.

In a large bowl, combine zucchini, shallots, chives, and 1/2 C of shredded cheese.

In a separate bowl, whisk together flour and baking powder. Stir in milk, oil, eggs, salt and pepper.

Pour flour mixture into zucchini mixture and stir until just combined. Fold in ham dices, if using.

Pour into prepared baking dish.

Top with remaining shredded cheese.

Bake 30-35 minutes or until tester in center comes out clean.

Remove from oven and let stand 5 minutes before serving.

Yield: 6 Servings

* Adapted from http://www.skinnytaste.com/crust-less-summer-zucchini-pie/

Slow-Cooker Norwegian Yellow Split Pea Soup (Gulertersuppe)

Ingredients:

1 lb Dried Yellow Split

2-3 T Dried Minced Onion

2 Bay Leaves

1 t Salt

1/2 t Black Pepper

3 Large Carrots, peeled and sliced

2 Large Turnips, peeled and diced

2 Small Rutabagas, peeled and diced

1 Parsnip, peeled and sliced

1-2 lb Meaty ham bone (or 1lb Bone-In Ham Steak, diced)

5 C Hot Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well before serving. Salt to taste. 

16 Bean Ham and Kale Soup

Ingredients:

20 oz Bag of 16 Bean Soup Mix (or bean mix of your choice), discard flavor packet

5-6 oz Smoked Ham Steak, diced (with bone, if possible)

1 Large Onion, diced

4-5 Carrots, peeled and sliced

4 Garlic cloves, minced or pressed

1 Medium Green Pepper, diced

4 Celery Stalks, sliced

2 Green Onions, sliced

1 T Dried Cilantro

1 C Tomato Sauce

3/4 t Ground Cumin

1 T Kosher Salt

1 t Black Pepper

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 C Kale, coarsely chooped with stems removed (fresh or frozen)

Directions:

Rinse beans. In a large pot cover beans with water (according to package directions) and soak overnight. 

Discard the water and add 15 cups of fresh water to pot of beans. Cook uncovered for 1 hour on medium-heat. 

Add ham, onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt, pepper, rosemary, thyme and kale. 

Lower heat to low and simmer, covered for about one hour, stirring occasionally or until beans are cooked through. 

Add more salt, to taste, if needed. 

Yield: 8 Servings

* Adapted from http://www.skinnytaste.com/2016/01/16-bean-soup-with-ham-and-kale.html?m=1#more

Gluten-Free Savory Breakfast Muffins

Ingredients:

4 Large eggs

1/4 C Sour cream (or plain milk kefir)

4 T Coconut flour

1/4 t Kosher salt

1/4 t Baking powder

1/2 C Breakfast meat, cooked and chopped (bacon, ham, or sausage)

1/3 C Shredded cheese

1/2 C Chopped vegetables (spinach, kale, green onions, etc.)

Directions:

Preheat oven to 375 degrees. 

Line a muffin tin with 5 muffin cups or spray with nonstick spray. 

In a medium bowl, mix together eggs and sour cream (or kefir). 

Add coconut flour, salt, baking powder, meat, cheese, and vegetables. Stir. 

Allow to sit for five minutes to thicken. 

Pour batter into muffin cups. 

Bake 15-20 minutes or until tops begin to brown. 

Allow to cool before serving. 

Yield: 5 muffins

* Adapted from http://thecoconutmama.com/2014/07/bacon-and-egg-coconut-flour-muffins/

Asparagus and Ham Frittata

Ingredients:

8 Eggs

3/4 C Milk

2 C Shredded Cheddar cheese

2/3 C Chopped ham

14 Asparagus spears

Directions:

Preheat oven to 400 degrees. 

Whisk eggs and milk until well combined. Stir in cheese and ham. 

Pour into greased 9-inch round pan. Arrange asparagus on top like the spikes of a wheel. 

Bake 30-40 minutes until golden. Cool for five minutes before cutting into wedges and serving. 

* Adapted from http://www.framedcooks.com/2010/10/asparagus-and-ham-oven-frittata.html

Chicken Cordon Bleu Casserole

Ingredients:

16 oz Chicken or herb flavored stuffing mix, prepared as directed on package

2 C Ham, cooked and chopped

3 C Chicken, cooked and chopped

10 oz Can Cream of chicken condensed soup

1 T Dijon mustard

3 C Mixed vegetables

12 Pieces Thin sliced Swiss cheese

1/8-1/4 C Milk or cream

Directions:

Coat a 9x13 casserole dish with non-stick spray. 

In a large bowl, combine soup and mustard. 

Add ham, chicken, vegetables, and enough milk that mixture is just a little creamy. 

Pour into prepared casserole dish. Top with cheese and stuffing. (May refrigerate overnight at this point)

Cover with aluminum foil and bake at 375 degrees 40-45 minutes or until heated through. Remove aluminum foil for last few minutes and allow to brown slightly. 

* Adapted from http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Slow-Cooker Hearty Split Pea and Ham Soup

Ingredients:

1 Pound Meaty Ham Bone or Diced Ham Steak

4 1/2 T Dried Minced Onions

1 Pound Dried Split Peas

2 Large Carrots, peeled and sliced

2 Celery Ribs, sliced

1 Bay Leaf

1/4 t Dried Leaf Marjoram

1 t Salt

1/2 t Black Pepper

5 C Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well. Add more hot water (up to one cup, if too thick). 

Remove bone, if using, pull off meat and return meat to slow-cooker. Add salt to taste. 

Yield: 4-6 Servings