Hot Ham and Cheese

Who doesn't love a good and simple Hot Ham and Cheese Sandwich? Once in a while we crave it, so why not indulge just a little. Throw in a 1 cup of Sliced Apples (53 calories) and 10 baby carrots (35 calories) for a 448 calorie lunch or dinner! This will be sure to satisfy for your needs.

Hot Ham and Cheese

Serves 1

• 1 Great Value Hamburger bun
• 1 slice of sargento baby Swiss cheese
• 1 slice of American cheese
• 8 Slices of Premium Smoked Land O' frost Ham

Directions:

1. Heat Ham all the way through, this could either be done in the microwave or on the stove top.
2. Toast the bun (Optional)
3. Place 1 piece of cheese on the top of the bun and 1 piece of cheese on the bottom portion of the bun
4. Layer with the Ham
5. Place the sandwich on a microwave safe plate and heat in the microwave for the 30 seconds
6. Enjoy!

I will post pictures of this recipe soon!

Calories-360

Total Fat- 16.5g   (to omit some of this fat, try low fat cheese)

Carbohydrate- 25.0g

Fiber- 1g

Protein- 30 g

Spinach Artichoke Dip

• 8oz Neufchatel cheese 
• 1 jar of Ragu light parmesan alfredo sauce
• 1 can of artichoke hearts (13.75-14oz quartered)
• 1 box of frozen spinach (8-9 oz )
• 2 Cups of Kraft Shredded Classic Italian Cheese (Parmesan and mozzarella) (or you can just use 1 cup to cut back on fat and calories)

Directions:

1. Let cream cheese soften at room temperature
2. Thaw out spinach and drain excess water off (you will probably have to squeeze the water out with your hand)
3. Finely chop artichoke hearts
4. In a large bowl mix cream cheese, spinach, artichoke hearts, alfredo sauce and ½ of the cheese .
5. Spread in a pie dish or in separate little dishes and then top with remaining cheese.
6. Place in a preheated 375* oven for 20-25 minutes or until cheese is melted.
7. (Optional step)Then place in the broiler until cheese turns brown (about 2 minutes)

Nutritional Informatio

Using 2 cups of cheese				Using 1 cup of cheese
Whole	Serves 8			Whole	Serves 8
1937 Calories	242 Calories			1577 Calories	198 Calories
139.5 g Fat	17 g Fat			112 g Fat	14 g Fat
6205 g sodium	775 g sodium			5405 g sodium	676 g sodium
60 g carbs	8 g carbs			56 g carbs	7 g carbs
91 g protien	11 g protien			67 g protien	8g protien

Chicken, Bacon, Ranch Salad Sandwich or Melt

Chicken, Bacon, Ranch Salad Sandwich or Melt

Chicken, Bacon, Ranch Salad Sandwich or Melt
Serves 4

• 12 oz cooked, cubed boneless skinless Chicken Breast, boneless skinless, 
• 8 medium slices, Bacon cooked 
• 1/2c. Kraft Fat Free Ranch Salad Dressing, (
• 1/4c. Onions,chopped (you can use green onions in place)
• 1/4c. Celery, diced 
• 4oz Cheddar or Colby Cheese or your favorite cheese, Low Fat, (1oz = 1 slice)
• 4 leafs Iceberg Lettuce,
• 4 slices Red Ripe Tomatoes, (1/4" thick) 
• 8 slices Bread, reduced calorie, wheat, 

Directions: In a large bowl place chicken and mix in ranch dressing to coat. Add in onions and celery.Mix. Place 1oz of cheese on bread, 2 slices of bacon (cut in 1/2), then chicken mixture, tomato, lettuce and the last piece of bread. 

*You can do a melt if you wish. Just do not add lettuce.

Italian Vegetable Soup (Stove top or Crock pot)

Serves 4

• 4 cups of Vegetable broth  (Chicken or beef Broth would work also)
• 2 large tomatoes, chopped and seeded (1 cup)
• 2 medium carrots sliced (1 cup)
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 2 garlic cloves, minced
• 1 tbsp of fresh parsley chopped (1/2tbsp dried)
• 1 1/2 tsp of fresh basil chopped (1/2 teaspoon dried)
• 1/4 tsp salt
• 1 bay leaf, whole
• 1/2 cup uncooked macaroni
• 1- 15 ounce can red or white kidney beans rinsed and drained
• 1/4 cup of fresh green beans, cut
• 2 smalls zucchini, cut into 1-inch slices (2cups)

Directions: In large saucepan, heat vegetable broth, tomatoes, carrots, celery, onion, garlic, parsley, basil, salt,and bay leaf to boiling. Reduce heat, Cover and simmer 15 minutes.

Stir in macaroni, beans, green beans, and zucchini. Heat to boiling, reduce heat. Cover and simmer 10-15 minutes, or until macaroni and vegetables are tender. Remove bay leaf. Serve warm. 

Amount Per Serving

Calories 229.1

Total Fat 1.6 g

Saturated Fat 0.4 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.3 g

Cholesterol 0.0 mg

Sodium 1,516.6 mg

Potassium 1,064.6 mg

Total Carbohydrate 42.0 g

Dietary Fiber 14.1 g

Sugars 3.1 g

Protein 13.8 g

Mushroom Rice Pilaf

Serves 4

• ¼ C  margarine or butter
• 1 (7 oz) can  drained, sliced mushrooms
• 3  cup of Chicken Broth (use low sodium for lower sodium)
• 1/2 cup chopped red onions
• 2  cups white rice (or your favorite rice)
• 1/2  teaspoon salt
• 1 Tbs. Dried Parsley

Directions: In a deep skillet or saucepan over medium high heat, melt margarine. Add mushrooms and red onion; cook 1 minute, stirring often. Add rice and stir to coat with margarine. Add broth, salt and parsley. Bring mixture to a boil, , cover, lower heat to medium and simmer about 18 minutes, until all the liquid is absorbed.  Remove from heat and let sit 5 for minutes. Fluff with fork and serve hot.

Nutritional Information 

Amount per Serving 1

Calories                                  234.8

Total Fat                                12.4 g

Saturated Fat                         2.0 g

Polyunsaturated Fat             7.0 g

Monosaturated Fat               4.3 g

Cholesterol                             3.7 mg

Sodium                                   1341.3 mg

Potassium                               432.4 mg

Total Carbohydrates                        27.1 g

Dietary Fibers                                    1.9 g

Sugar                                      0.8 g

 Protein                                   5.0 g

Chicken and Rice Skillet

Serves 4

• ¼ C  margarine or butter
• 1  pound boneless skinless chicken breasts cut into 1-inch pieces (Cooked)
• 3  cup of Chicken Broth (use low sodium for lower sodium)
• 1  bag frozen broccoli, red peppers, onions and mushrooms, thawed
• 2  cups white rice (or your favorite rice)
• 1  teaspoon salt
• 1/4  teaspoon pepper
• 1  cup shredded Cheddar cheese (4 ounces) (use low fat for lower fat content)

Directions: In a deep skillet or saucepan over medium high heat, melt margarine. Add vegetables; cook 1 minute, stirring often. Add rice and stir to coat with margarine. Add broth, salt and pepper. Bring mixture to a boil, add chicken, cover, lower heat to medium and simmer about 18 minutes, until all the liquid is absorbed. Sprinkle with Cheese. Remove from heat and let sit 5 for minutes. Fluff with fork and serve hot. 

Nutritional Information 

Amount per Serving 1

Calories                                  390.6

Total Fat                               22 g

Saturated Fat                         8.1 g

Polyunsaturated Fat             7.3 g

Monosaturated Fat               7.0 g

Cholesterol                             43.7 mg

Sodium                                   1675.6 mg

Potassium                              576.7 mg

Total Carbohydrates                        33 g

Dietary Fibers                                    3.2 g

Sugar                                      0.7 g

 Protein                                   16.5 g

Skillet Chicken Vegetables and Noodles

Serves 4 (1.5 cup servings)

Cook Time 15-20 Minutes

• 2 TBSP Margarine  
• 3 C. Chicken Broth, (or use 3 cups of low sodium chicken broth)
• 2 C. Diced Cooked Boneless Skinless Chicken Breast
• 1/4 C. Flour
• 1 C. Milk, 2%, 
• 1 Egg, medium 
• 2 C, Egg Noodles
• 1 Package Mixed Vegetables, frozen, (Thawed and drain and excess liquid off)
• 1/2 TSP Salt
• 1/4 TSP Pepper

Directions: In a deep skillet over medium high heat, melt margarine and add vegetables. cook for about 3 minutes  Add broth, salt and pepper and bring to a boil. Meanwhile pace flour in a small bowl and gradually stir in milk, mixing thoroughly. Then stir in egg and mix well, set aside. When broth boils add cooked chicken and noodles. Return to a boil. Gradually stir in flour mixture to thicken and bring to a boil. Serve Hot. 

Nutritional Facts: 

Amount per Serving 1

Calories                                  282.9

Total Fat                                10.0g

Saturated Fat                        2.7 g

Polyunsaturated Fat             4.4 g

Monosaturated Fat               3.7 g

Cholesterol                             84.5 mg

Sodium                                   1183.9 mg

Potassium                               618.4 mg

Total Carbohydrates                        32.8 g

Dietary Fibers                                    3.6 g

Sugar                                      3.8 g

 Protein                                   16.9 g