The post 20+ Uses For Left Over Ham appeared first on A Mouse In My Kitchen.
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I love cooking ham. It’s easy, and delicious. I can honestly say that ham is probably my favorite meat. Not much beats the flavor of a juicy, sweet ham that is glazed in brown sugar and pineapple juice, served with a side of mashed potatoes and sweet corn. Ah. My mouth is watering just thinking about it. When I had the chance this week to buy a 10 pound ham for $14, I jumped on it. The problem? There are four of us in our family, two adults, one two year old, and one almost one year old. 10 pounds of ham goes a LONG way with two people and two half people. So, after the first initial dinner, I had to come up with lots of good ways to use the left over ham. I asked my readers what they thought, and I got LOTS of ideas! I decided to put them all into one fabulous post so you can all have awesome ideas of what to do with your leftover ham.
What to do with your leftover ham
- Make omelets
- Make a sandwich (hot or cold)
- Ham Salad (ham (chopped in a food processor), mayo, onion, celery, salt & pepper)
- Potato Chowder
- Potato and Leek Soup
- Fancy Ramen Noodles
- Clam Chowder
- Grilled ham & swiss & pineapple sandwhich
- Ham Fried Rice
- Loaded Baked Potato
- Ham & Potatoes Au Gratin
- Cowboy Hash (potatoes, ham & eggs mixed together in one skillet)
- Ham & egg breakfast burritos
- Add it to a green salad
- Put it in a casserole
- Pull out some crackers and cheese and make homemade lunchable
- Put it in quiche
- Use it as a pizza topping
- Make up a pasta salad
- Eat it cold as a quick snack
- If all else fails, you can even freeze the ham. Put a few slices in a zip loc back and freeze. Pull it out and fry it in the morning for breakfast!
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]]>The post Week 8 of the running challenge & a delicious sandwich recipe appeared first on A Mouse In My Kitchen.
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Welcome to week 8 of the running challenge! If you’ve been keeping up, by the end of this week you’ll be 2/3 of the way done (time wise) with you 100 mile summer challenge. You should have run a total of 53.5 miles so far. Good job if you’re keeping up! If you’re not, don’t worry! Just keep on keeping on and you’ll reach your goal in no time. Just don’t give up!
Remember if you are participating in this challenge, use the hash tag #100milesummer when talking about it so we can all keep up on how everyone is doing!
Each week, either Traci or I try to share some kind of running tip or recipe. Our most popular one (by far) has been this post by Traci on how to love running, even if you hate it. Be sure to check it out if you’re having a hard time with this challenge!
This week, I’m going to share my favorite ever sandwich with you guys. It’s delicious and easy to make, and super good for you!
Just look at these pictures if you don’t believe me about how delicious it is.
- 2 pieces of bread
- 1/2 avocado
- 1 tomato
- 1/2 cucumber
- mayonnaise
- Toast your bread
- skin the avocado and cucumber
- cut the avocado, tomato, and cucumber into flat pieces
- Spread mayonnaise on the bread
- Layer vegetables on bread and close sandwich
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]]>The post Exercise Challenge Week 4: Quinoa Stuffed Avocados appeared first on A Mouse In My Kitchen.
]]>I thought I’d share an awesome healthy recipe that I created this week. I love this because it’s loaded with good-for-you foods. If you want the nutritional information for this recipe, click the magic button!
Plus it tastes yummy 
If you’ve never cooked quinoa before, you should read this post. It gives an overview of what it is and how to cook it.
By the way, if you’re participating in the 100 mile summer challenge, be sure to use the hash code #100milesummer so we can give each other some support!
- 1/2 cup quinoa
- 2 cups water
- 1 bouillon cube
- 1/2 of a tomato
- 1/2 of a jalapeno
- 1 tablespoon olive oil
- juice of 1/2 of a lime
- salt
- 2 avocados
- Cook the quinoa in the water and bouillon cube
- chop the tomato and jalapeno into very small pieces
- mix the quinoa, tomatoes and jalapeno in a bowl
- chill in the fridge for at least one hour
- drizzle lime juice over quinoa
- spread a dash of salt over the quinoa
- split avocados in two and get the pit out
- place a scoop of the quinoa on the avacados
- enjoy :)
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]]>The post Gluten Free Pizza appeared first on A Mouse In My Kitchen.
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Last week, I wrote a review about the cookbook “Cooking For Your Gluten Free Teen.” I loved the cookbook, and I got permission to share one of the recipes that I made, gluten free pizza. I have to say that I really liked it, and so did my kids. The crust was thin and crispy and I really couldn’t tell that it was gluten free. I don’t have a mixer or anything, (I don’t even have a hand mixer right now) so I just mixed it by hand and it turned out fine. If you’d like a more detailed version of this recipe, you can like the Berghoff’s Catering and Restaurant Group’s official facebook page. You’ll receive this recipe and another one for delicious gluten-free cake. Also, if you’d like to purchase a copy of this book, you can do so here.
- 1 (6-ounce) can tomato paste
- 1 cup water
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 1/2 cups gluten-free all-purpose flour or flour of your choice with xanthan gum in the mix
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon sugar
- 1 tablespoon dried egg whites
- 1 1/2 teaspoon bread machine or instant yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water (about 110 degrees F)
- 3 tablespoons extra virgin olive oil
- 1 1/2 to 2 cups shredded mozzarella, Soyrella, or casein-free nondairy alternative
- Toppings of choice
- Preheat oven to 425
- mix together all the ingredients for the sauce. Refrigerate until ready to use.
- Mix together flour, milk powder, Parmesan cheese, sugar, dried egg whites, yeast, baking powder and salt. If you have a mixer, use the flat beater attachment and mix on low. If you are using a hand mixer, mix on low until mixed well and dough is formed. If you have neither, mix until all the ingredients are well combined.
- Add the water and olive oil.
- Mix on low until dough is formed.
- Increase speed and beat for five minutes
- Cover the bowl and let the dough rise for about an hour or until double in size.
- Spray a 12 inch pizza pan with nonstick spray.
- Scrap the dough onto the pan.
- Coat your hands with flour or spray with nonstick cooking spray. Press the dough out onto the pan until it's flat.
- Let the dough rise for 15-20 minutes.
- Bake the dough for 10 minutes.
- Remove from oven and spread sauce onto the baked crust. Spread cheese on top of the crust and put your choice of toppings on the top.
- Bake for 15 minutes.
- Let rest 5-10 minutes.
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]]>The post Recipe #35: Easy Chicken Tacos appeared first on A Mouse In My Kitchen.
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This recipe is a variation of one of the first things I ever learned to cook, chicken tacos. My mom taught me how to bake, and how to help her cook, but the when I was in high school, it was actually a few of my boyfriends that first started teaching me to cook. The very first thing a boyfriend taught me was how to cook scrambled eggs (yes, I was 16 before I could cook scrambled eggs… we were a cereal kind of family). The second thing a boyfriend taught me was how to make amazing Alfredo sauce. And this, easy chicken tacos, is the third thing I learned from a boyfriend. This one was actually taught to me by the boyfriend’s mother. I have actually varied it a little from the original recipe. I have changed a few things to make it easier.
Here is what you need:
- Chicken breasts
- Taco Seasoning
- Cayenne Pepper
- Salsa
- Green Peppers
So, the first thing I changed to make it easier is that I boil the chicken. I usually do this early in the day, when the kids are taking naps. If I’m not going to be home, I stick it in the crockpot so when it’s time to make dinner, it’s almost already done.
Once the chicken is boiled, shred it. Earlier, I shared the tip that if you use a beater to shred the chicken, it goes super quick.
Heat up a frying pan with a little bit of oil. Saute the green peppers until they are soft. Add the chicken and seasoning (add quite a bit, but have the tastes of those you are cooking for in mind. Cayenne pepper will make the chicken spicy really quickly).
I always put just a little bit of water in with the chicken. After you’ve let it cook on medium high (ish) for ten minutes or so, add about a cup of salsa. Turn the burner to low and let it cook for about twenty minutes.
That’s it! Slap that meat onto a tortilla, add a little sour cream or plain yogurt and some cheese and you got yourself a delicious taco.
- Chicken breasts (about 1 for every 2 people)
- Taco Seasoning
- Cayenne Pepper
- 1 cup Salsa
- Green Peppers
- Taco fixings (tortilla, sour cream, etc)
- Cook the chicken. You can either boil it or cook it in a crock pot.
- Shred the chicken.
- Cut the green peppers.
- Heat up a frying pan with a little cooking oil in it. Saute the green peppers until soft.
- Add chicken and seasoning. The more cayenne pepper you add, the spicier it will be.
- Let it cook on medium heat for about 10 minutes.
- Add salsa.
- Turn the burner to low and let it cook for twenty minutes with the lid on.
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