Ham & Peas Mac & Cheese

Be careful! This recipe might turn your family into mac and cheese snobs! We used to enjoy the boxed stuff but now, after having this version, find the boxed stuff to be acceptable but not all that great. This mac and cheese though is beyond acceptable and really great!
The addition of the ham and peas really puts the mac and cheese over the top. This works well to use any small amount of leftover ham you might have. It's a perfect make-ahead meal that I've often made in the morning or during nap time and then had it quite easy come dinnertime.

Ham & Peas Mac & Cheese
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Yields: 8-12 servings

Ingredients:
1 lb pasta
2 T butter
2 T flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
~4 cups shredded cheese
1 cup peas
1/2 lb ham, diced 

Directions:
   1.  Cook pasta following package directions.
   2.  While pasta is cooking, melt butter in a medium saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in 1 cup milk until smooth. Whisk in remaining milk; cook until smooth and thickened, stirring often. Remove from heat; stir in spices. Whisk in 2 cups of cheese until smooth.
   3.  Mix together pasta, cheese sauce, and 1 cup shredded cheese. Stir in peas and ham. Pour into greased 9x13 pan. Scatter remaining cheese over top.
   4.  Bake at 350 for 30 minutes or until warmed through. Cool 5-10 minutes before serving.
Notes:
   ~I often will put this in two smaller pans and freeze one.
   ~To cook from freezing let it thaw overnight in fridge; follow directions as normal. 

Adapted from: Family Circle

This is linked to Good Cheap Eats and Tasty Tuesday.

Stromboli

 

Soon after my husband and I were engaged we went to his sister's house for dinner. She made Stromboli and my husband decided he loved it. I made a version the first year we were married but haven't made it since.
Last week I looked at a few different recipes, combined parts from each and came up with our version of Stromboli. It's really quite a simple dish to make and will likely make frequent appearances at our table!

Stromboli
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Yields: 4-6 servings

Ingredients:
pizza dough (not pictured)
1 cup peas
8-10 slices ham lunchmeat
~40 pieces pepperoni
1 cup shredded cheese
1/4 cup Parmesan cheese (not pictured)
black olives

Directions:
   1.  Preheat oven to 375.
   2.  Roll out pizza dough to a large rectangle, no longer than your baking sheet.
   3.  Sprinkle approximately 1/4 cup shredded cheese over the dough, leaving a 1/2 inch border.
   4.  Add ham, pepperoni, peas and olives. Top with remaining cheeses.
   5.  Roll up, starting with the long side; tuck ends in and pinch seams together.
   6.  Place seam side down on baking sheet; bake at 375 for 20-25 minutes. Let rest for 5-10 minutes before slicing.

Chicken Pot Pie

Growing up, I always loved pot pie night. I insisted on eating mine out of the tin and stirring my applesauce in. My siblings would dump their pie pot out on the plate and then stir in the applesauce. Well, now my pot pie has no tin and while I still enjoy having applesauce with pot pie, I definitely don't stir it in!
This recipe has quite the list of ingredients and can take a little bit of time to prepare but that's okay, becuase there's a whole lot of taste to make it worthwhile!

Chicken Pot Pie
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Yields: 4 servings

Ingredients:
1 cup diced, cooked chicken
1/2 cup diced, cooked carrots
1/2 cup diced, cooked potatoes
1/2 cup peas
1/2 cup green beans
1/4 cup butter
1/4 cup onion, diced
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 tsp salt

1/4 tsp pepper

1/2 tsp Italian seasoning

double pie crust (not pictured)

Directions:
   1.  Preheat oven to 375.
   2.  Combine chicken, carrots, potatoes, peas and green beans in a large bowl.
   3.  In a medium saucepan, melt butter. Add onion and cook for 3-4 minutes.
   4.  Whisk flour in and cook for 2 minutes. Whisk in chicken broth and milk and bring to a boil; reduce heat and simmer until thick.
   5.  Stir in spices and pour over chicken mixture.
   6.  Place one pie crust in baking dish. Pour chicken mixture into pie crust; top with second pie crust. Crimp edges and cut vents.
   7.  Cook at 375 for 50-60 minutes or until bubbly. Let stand 5-10 minutes before cutting.

Source: Life as Mom