Cheesy Ham with Vegetables Casserole

If you are wanting a quick and easy meal that your family will love, this recipe is sure to please.  Even people who do not like vegetables will enjoy this meal.  Serve this casserole with a salad and some bread or biscuits, and you have a complete meal. 

Ingredients

1 (10-oz.) pkg. broccoli, cauliflower, and carrots
1 (10.75-oz.) can cheddar cheese soup * See notes below
1/2 c. sour cream
2 c. ham, cut into small cubes
2 c. cooked rice *
1 onion, chopped
1 garlic clove, minced
1/2 c. soft bread crumbs
1 tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 1 1/2 qt. baking dish.

Cook mixed vegetables according to package directions. Vegetables do not have to be cooked all the way through, you just want them al dente and no longer frozen.  Drain. 

Place vegetables in a large bowl. Add the ham, rice, onions, and garlic. Gently mix.

In a small bowl, combine cheddar cheese soup and sour cream. Stir until smooth.

Pour the cheese soup mixture over the mixed vegetables, ham, and rice. Gently stir to combine.

Place bread crumbs in a small bowl. Pour the melted butter over the top and stir to combine.  Sprinkle the bread crumb over the ham and vegetables. 

Bake for 30 to 35 minutes, or until heated through. Serve. During the last 5 minutes of cooking time, you can sprinkle some more cheddar cheese over the top if desired.

Notes

If you don't have a can of cheddar cheese soup, use 1/2 cup milk and 1-cup shredded cheddar cheese.

Instead of rice, you can use 3-cups cooked pasta.

Carrot Banana Bread with  Cream Cheese Frosting

This carrot banana bread is moist and full of flavorful spices. It is so easy to put together. If you have extra carrots that you're wondering what to do with, add them to banana bread. Turn ordinary banana bread into something delicious. And for an extra treat, spread the loaf with cream cheese frosting if desired.

Ingredients

2 c. flour
1 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3 over-ripe bananas, mashed smooth
1 c. carrots, shredded
1/2 c. mayonnaise
1 egg
1/2 c. raisins (optional)
1/4 c. walnuts, chopped (optional)
1/4 c. flaked coconut (optional)
1 tsp. vanilla

Frosting

4 oz. cream cheese, softened
1/3 c. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Spray a 9 x 5-inch loaf pan.

In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.

In a small bowl, combine bananas, carrots, mayonnaise, egg, and vanilla. Beat until thoroughly combined.  

Add the banana mixture into the flour mixture and stir only until moistened. Be careful to not over mix or the bread will be tough. 

Fold in walnuts, coconut, and raisins.

Transfer to the prepared loaf pan. Spread it out evenly in the pan.

Bake 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. Place the bread on a wire rack to finish cooling.

Prepare the cream cheese frosting, if desired.

In a mixing bowl, add cream cheese, powdered sugar, cinnamon, and vanilla.  Beat until well incorporated. 

Spread frosting over the top of the cooled carrot banana bread.

Slice the bread and serve. 

Lemon Chicken Over Pasta

Nothing is better than a quick and easy meal idea that tastes like you have been cooking all day. Lemon chicken, bell peppers, onions, and garlic served over pasta makes a delicious meal that your family will love.

Ingredients

1 Tbs. butter
1 sweet bell pepper, chopped
1 onion, chopped
4 garlic  cloves, minced
2 chicken breast with skin removed
2 Tbs. flour
1  tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 1/2 tsp. garlic powder
2 tsp. cooking oil
2/3 c. chicken broth
3 Tbs. lemon juice
1 Tbs. brown sugar
1 Tbs. parsley
2 c. pasta, cooked

Directions

Preheat oven to 350°.

In a large ovenproof cast iron skillet, melt butter.  Sauté bell peppers, onion, and garlic over medium heat until tender and the onions are caramelized. Remove the vegetables from the skillet and place in a bowl.

In a low dish, combine flour, salt, pepper, oregano, thyme, and garlic powder.  

Dredge the chicken breasts in the flour mixture. 

Heat the oil over medium heat in the same skillet that you sautéed the bell peppers, onion, and garlic in. 

Add the chicken and cook 3 to 4 minutes, or until brown.  Turn the chicken over and cook another 3 to 4 minutes, browning the other side.

Remove the chicken and place on top of the vegetables. 

In the skillet that you browned the chicken, pour in chicken broth, lemon juice, and brown sugar.  Scrape the brown bits off the bottom of the pan, as this adds flavor to the sauce. 

Add the chicken, peppers, onions, and garlic back into the skillet. 

Bake for 15 minutes.  Baste the chicken with the pan juices and then bake another 15 minutes or until the internal temperature of the chicken reads 165°.  

Serve over the cooked pasta and garnish with parsley.