Menu Planner: Honey-orange glazed ham is the centerpiece of a family feast
Honey-orange glazed hamHeat oven to 350 degrees. Place a 2- to 3-pound fully cooked boneless ham on a rack in a roasting pan. Roast uncovered 30 minutes or until internal temperature reaches 140 degrees. Meanwhile, mix together 1 tablespoon orange juice, 1/4 cup honey, 1/8 teaspoon cinnamon and 1/8 teaspoon ground cloves. Baste ham with mixture the last 10 minutes of roasting. Let stand for 5 minutes; slice and serve. To accompany the family favorite, make your own scalloped potatoes and steam some fresh broccoli.Baked eggplant and polentaMakes 6 servingsPreparation time: 20 minutesCooking time: 40 minutesINGREDIENTS1 (1 1/2-pound) peeled eggplant, cut lengthwise into 8 slices1 (26-ounce) jar marinara sauce, divided8 ounces (2 cups) shredded part-skim mozzarella cheese, divided1/4 cup freshly grated Parmesan cheese, divided1 (17- or 18-ounce) tube ready-to-heat polenta, cut into 20 slicesHeat oven to 450 degrees. Coat eggplant slices with cooking spray on both sides. Place on a baking sheet and bake 20 minutes or until tender. Reduce oven heat to 375 degrees. Place 4 slices eggplant in bottom of a 9-by-13-inch baking dish. Spread with 1 cup marinara sauce; sprinkle with 2/3 cup mozzarella. And 1 tablespoon Parmesan. Repeat layers once. Top with polenta slices, remaining sauce and both cheeses. Bake, uncovered, 20 minutes or until cheese melts.Per serving: 265 calories, 14 grams protein, 10 grams fat (33% calories from fat), 4.7 grams saturated fat, 30 grams carbohydrate, 27 milligrams cholesterol, 1,015 milligrams sodium, 5 grams fiber.Carb count: 2.Barbecue meatloafMakes 10 slicesPreparation time: 15 minutesCooking time: about 1 hourINGREDIENTS1/2 cup chopped onion1 pound ground turkey breast1/2 pound lean ground beef1/2 cup dry breadcrumbs1/2 cup plus 2 tablespoons barbecue sauce, divided2 tablespoons Worcestershire sauce1 teaspoon Dijon mustard1 teaspoon minced garlic1/2 teaspoon dried thymeHeat oven to 350 degrees. Microwave onion 1 minute on high (100% power); drain. Combine cooked onion, turkey, beef, breadcrumbs, 1/2 cup barbecue sauce, Worcestershire sauce, mustard, garlic and thyme; mix. Spoon into a 9-by-4-inch loaf pan. Brush with remaining barbecue sauce. Bake 50 to 60 minutes or until internal temperature reaches 165 degrees. Drain fat. Cover and let stand 10 minutes. Slice and serve.Per serving: 157 calories, 14 grams protein, 5 grams fat (31% calories from fat), 1.5 grams saturated fat, 12 grams carbohydrate, 46 milligrams cholesterol, 216 milligrams sodium, no fiber.Carb count: 1.Chicken with 40 clovers of garlicMakes 8 servingsPreparation time: 20 minutesCooking time: 1 1/2 hoursINGREDIENTS2 medium onions, chopped4 ribs celery, thinly sliced1 teaspoon dried tarragon3 tablespoons chopped fresh parsley8 skinless bone-in chicken thighs (about 2 3/4 pounds total)8 skinless chicken legs (about 1 3/4 pounds total)3 tablespoons olive oil3/4 teaspoon coarse salt1/4 teaspoon freshly ground pepper1/2 cup dry vermouth (or dry sherry or dry white wine)40 cloves garlic, separated but not peeledHeat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Combine onions, celery, tarragon and parsley in the baking dish. Rub chicken pieces with oil; season with salt and pepper. Place chicken on top of onions and celery. Drizzle with vermouth and tuck the garlic in and around the chicken. Cover with foil. Bake 1 1/2 hours or until internal temperature of thigh is 165 degrees.Per serving: 462 calories, 34 grams protein, 31 grams fat (60% calories from fat), 7.7 grams saturated fat, 10 grams carbohydrate, 187 milligrams cholesterol, 399 milligrams sodium, 2 grams fiber.Carb count: 0.5.Georgia grilled ham and cheeseFor an easy meal: Mix 2 tablespoons low-fat mayonnaise with 3 tablespoons peach preserves. Spread mixture evenly on one side of 8 rye bread slices. Place 1 slice leftover ham on each of 4 slices bread; sprinkle each ham slice with 2 tablespoons shredded Monterey Jack cheese. Top with remaining bread slices; coat with cooking spray. Cook in a large, nonstick skillet on medium-low heat until cheese melts and bread is lightly browned. Serve sandwiches with a romaine salad. Leapin’ lizards crunch barsThis is what dessert is all about to a kid — green, but not a vegetable. Coat an 8-by-8-inch baking dish with cooking spray. Combine 1 (12-ounce) package miniature marshmallows and 1/2 cup reduced-fat peanut butter in a pot. Cook on low for 10 minutes or until marshmallows melt, stirring constantly. Add 6 drops (or more if you want it really gross) green food coloring; mix well. Add 6 cups crisp rice cereal; mix well. Remove from heat and spoon mixture into prepared pan; spread evenly and press down with back of a large spoon. Refrigerate 1 hour. Cut into 8 long, thin strips, then in half. Remove strips from pan. Press 2 chocolate chips into one end of each strip to make eyes. Be brave and eat a lizard.
Honey-orange glazed ham
Heat oven to 350 degrees. Place a 2- to 3-pound fully cooked boneless ham on a rack in a roasting pan. Roast uncovered 30 minutes or until internal temperature reaches 140 degrees.
Meanwhile, mix together 1 tablespoon orange juice, 1/4 cup honey, 1/8 teaspoon cinnamon and 1/8 teaspoon ground cloves.
Baste ham with mixture the last 10 minutes of roasting. Let stand for 5 minutes; slice and serve.
To accompany the family favorite, make your own scalloped potatoes and steam some fresh broccoli.
Baked eggplant and polenta
Makes 6 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
INGREDIENTS
1 (1 1/2-pound) peeled eggplant, cut lengthwise into 8 slices
1 (26-ounce) jar marinara sauce, divided
8 ounces (2 cups) shredded part-skim mozzarella cheese, divided
1/4 cup freshly grated Parmesan cheese, divided
1 (17- or 18-ounce) tube ready-to-heat polenta, cut into 20 slices
Heat oven to 450 degrees. Coat eggplant slices with cooking spray on both sides. Place on a baking sheet and bake 20 minutes or until tender. Reduce oven heat to 375 degrees. Place 4 slices eggplant in bottom of a 9-by-13-inch baking dish. Spread with 1 cup marinara sauce; sprinkle with 2/3 cup mozzarella. And 1 tablespoon Parmesan. Repeat layers once. Top with polenta slices, remaining sauce and both cheeses. Bake, uncovered, 20 minutes or until cheese melts.
Per serving: 265 calories, 14 grams protein, 10 grams fat (33% calories from fat), 4.7 grams saturated fat, 30 grams carbohydrate, 27 milligrams cholesterol, 1,015 milligrams sodium, 5 grams fiber.
Carb count: 2.
Barbecue meatloaf
Makes 10 slices
Preparation time: 15 minutes
Cooking time: about 1 hour
INGREDIENTS
1/2 cup chopped onion
1 pound ground turkey breast
1/2 pound lean ground beef
1/2 cup dry breadcrumbs
1/2 cup plus 2 tablespoons barbecue sauce, divided
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon dried thyme
Heat oven to 350 degrees. Microwave onion 1 minute on high (100% power); drain. Combine cooked onion, turkey, beef, breadcrumbs, 1/2 cup barbecue sauce, Worcestershire sauce, mustard, garlic and thyme; mix. Spoon into a 9-by-4-inch loaf pan. Brush with remaining barbecue sauce. Bake 50 to 60 minutes or until internal temperature reaches 165 degrees. Drain fat. Cover and let stand 10 minutes. Slice and serve.
Per serving: 157 calories, 14 grams protein, 5 grams fat (31% calories from fat), 1.5 grams saturated fat, 12 grams carbohydrate, 46 milligrams cholesterol, 216 milligrams sodium, no fiber.
Carb count: 1.
Chicken with 40 clovers of garlic
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 1 1/2 hours
INGREDIENTS
2 medium onions, chopped
4 ribs celery, thinly sliced
1 teaspoon dried tarragon
3 tablespoons chopped fresh parsley
8 skinless bone-in chicken thighs (about 2 3/4 pounds total)
8 skinless chicken legs (about 1 3/4 pounds total)
3 tablespoons olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup dry vermouth (or dry sherry or dry white wine)
40 cloves garlic, separated but not peeled
Heat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Combine onions, celery, tarragon and parsley in the baking dish. Rub chicken pieces with oil; season with salt and pepper. Place chicken on top of onions and celery. Drizzle with vermouth and tuck the garlic in and around the chicken. Cover with foil. Bake 1 1/2 hours or until internal temperature of thigh is 165 degrees.
Per serving: 462 calories, 34 grams protein, 31 grams fat (60% calories from fat), 7.7 grams saturated fat, 10 grams carbohydrate, 187 milligrams cholesterol, 399 milligrams sodium, 2 grams fiber.
Carb count: 0.5.
Georgia grilled ham and cheese
For an easy meal: Mix 2 tablespoons low-fat mayonnaise with 3 tablespoons peach preserves. Spread mixture evenly on one side of 8 rye bread slices. Place 1 slice leftover ham on each of 4 slices bread; sprinkle each ham slice with 2 tablespoons shredded Monterey Jack cheese. Top with remaining bread slices; coat with cooking spray. Cook in a large, nonstick skillet on medium-low heat until cheese melts and bread is lightly browned. Serve sandwiches with a romaine salad.
Leapin’ lizards crunch bars
This is what dessert is all about to a kid — green, but not a vegetable. Coat an 8-by-8-inch baking dish with cooking spray. Combine 1 (12-ounce) package miniature marshmallows and 1/2 cup reduced-fat peanut butter in a pot. Cook on low for 10 minutes or until marshmallows melt, stirring constantly. Add 6 drops (or more if you want it really gross) green food coloring; mix well. Add 6 cups crisp rice cereal; mix well. Remove from heat and spoon mixture into prepared pan; spread evenly and press down with back of a large spoon. Refrigerate 1 hour. Cut into 8 long, thin strips, then in half. Remove strips from pan. Press 2 chocolate chips into one end of each strip to make eyes. Be brave and eat a lizard.
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