Ham and Macaroni Casserole

If you served ham on Easter than like me you have leftover ham taking up space in your frig.This was a recipe my mom made whenever there was leftover ham from a big holiday meal. She used canned cream of mushroom soup but I updated the recipe by making my own sauce instead. This recipe will make 1 large and 1 small casserole or 2 medium sized casseroles. This dish freezes quite well so you can have one tonight and the other another day when you don't have time to cook.

Serves 8-10

4 cups ham, cubed
1.5 pounds of elbow macaroni, cooked to package directions
1 large onion, diced
1 pound button mushrooms, diced
4 tbsp Smart Balance or butter
1/2 cup flour
1/3 cup dry white wine
2 cups chicken stock
3 cups low fat milk
1 tbsp fresh thyme leaves
salt and pepper
2 cups shredded low fat swiss cheese
2 tsp olive oil

Spray 2 oblong casserole dishes with cooking spray. Place the cooked macaroni on the bottom of the dishes. Top with the ham. Spray a large skillet with cooking spray and heat the oil. Add the onion and mushrooms, season with salt and pepper and cook until the veggies just begin to brown. Spoon them on top of the meat and pasta. Melt the Smart Balance or butter in a medium sized sauce pan. Add the flour and whisk until combined. Cook, whisking constantly for 1 minute. Add the wine, stock, milk, salt and pepper and thyme. Whisk until the mixture is smooth and comes to a boil and thickens. Pour the sauce over the meat, veggies and pasta in the casseroles. Sprinkle the cheese over the top. Cover with foil and freeze or place in a 400 degree oven for 30 minutes covered. Remove the foil and continue to bake for 20 minutes more until top is browned. If baking after being frozen, allow the casserole to thaw in the frig overnight before baking.

Creme Brulee French Toast

Oven French Toast is quick and easy. I haven't made French Toast the traditional way in years. I swapped the full fat half and half for the fat free variety to help lighten the dish a bit. You could also swap out half of the eggs for egg beaters to lower it a bit more. This recipe couldn't be more suited for a busy holiday morning. The dish is assembled the night before and then baked half an hour before you sit down to eat.My children would be very disappointed to not see this dish on the menu for Easter Brunch.

Serves 6-8

1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf of French Bread sliced
8 eggs
2 cups fat-free half and half
1 teaspoon of Brandy
1 teaspoon Triple Sec
1 teaspoon vanilla extract
grated nutmeg-optional

In a microwave safe bowl, place the butter, brown sugar and corn syrup. Heat until the butter and sugar have melted, about 3 minutes on high. Spray the bottom of a 9x13 baking pan with cooking spray. Pour the brown sugar mix into the bottom of the pan to coat. Lay several pieces of bread on top of the brown sugar mix. In a medium mixing bowl, whisk together the eggs, half and half, brandy, triple sec and vanilla. Pour over the bread and grate the nutmeg over all. Cover with foil and refrigerate for at least 6 hours or overnight. Preheat the oven to 350. Remove the foil and let the french toast come to room temperature. Bake uncovered for 35-45 minutes until puffed and browned. Serve with fresh berries.

Oven Omelet

I often make this during the holidays however there is no reason this couldn't be presented at brunch. The omelet can quickly be assembled and the oven will do the rest. You can even make it up to 24 hours ahead if time runs short. Just cover with foil and place in the frig. Remove the foil before baking. I made mine with mushrooms, green onions, cheese and prosciutto but you could add just about anything you like.

Serves 6

12 eggs,cracked
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil

Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.

Kitchen Reveal-It's done!

Finally, after several months... the kitchen is done. We started this process back in mid October. The contractor had the bulk of it finished back in mid February but today we hung the valances and I now consider this project to be complete.

We went with a country french feel. The cabinetry is a warm butter yellow and the island is a lovely shade of blue. We extended the island to 8 feet and it now seats four comfortably. On the other side I have the microwave and 2 refrigerated drawers. These have been a big hit with the family. The rest of the island stores cutlery and dishes.

My favorite part of the kitchen is my large walk in pantry. I have a place for everything including small appliances like the toaster and Kuerig. These were all out in plain veiw in the old kitchen and made the place feel cluttered. I have large barn doors that can be drawn across the opening when company is here.

The large Viking range is the focal point of our new kitchen and I love it. I also had an under the counter oven installed just to the right of the range for holiday baking and the thanksgiving turkey. You can just see part of it over the island.

Here in the family room, we added the built-ins to match the kitchen cabinets. I have so much storage now that I haven't filled all the cupboards up yet. But just give me time and I'll find something to put in there.

We used to have a hideous sliding glass door here. This is not our front entrance but as this door leads directly into the kitchen this door became the most used by family and visitors alike. We had the slider replaced with these beautiful french doors that a local stained glass artist made for us.

Upon entering you run into this lovely old bench. I found it at a local antique store and could not resist placing it here. I just love it! Well that's the reveal. I have to say while the process was frustrating at times and moved at the pace of a snail, I am thrilled with the results and am looking forward to getting back in the kitchen to cook. Happy Easter!