Ham, sharp cheddar cheese, spicy brown mustard and refrigerated biscuits are a tasty dinner sure to please the family and help you use up the leftovers.
As the holidays have come to an end, I find that there are many tasty ingredients in my refrigerator worthy of being showcased. With a bit of help from store-bought biscuits, an impressive and easy meal was made. Once you’ve tried these, the filling options are endless! I simply served these pockets with a side salad for a complete and nutritious meal.
Yields 8 Pockets
1 Package of large refrigerator biscuits (I used Pillsbury Grands biscuits)
2 cups diced ham
4 oz sharp cheddar cheese, sliced or shredded
Spicy Brown Mustard
sesame seeds (optional)
Preheat oven to 350 degrees. In a small bowl, make your egg wash by whisking 1 egg and a splash of water to thin, set aside. Lightly flour surface. Roll a refrigerated biscuit to a 6 inch circle. Smear a thin layer of mustard in the center. Place 1/4 cup diced ham and 1 oz cheese just off from the center. Dampen bottom edge of biscuit with either water or I used the egg wash as it was next to me. Fold in half gently so not to tear dough. Gently seal with a fork. With a sharp knife, make 2-3 slits in the top. Lightly brush with egg wash and sprinkle with sesame seeds. Bake for 15-17 minutes or until the dough is a golden brown. Let cool slightly and serve.
These are so easy and will disappear just as quickly as they were made. I did, make a few with ham, diced green apples, cheese and Dijon mustard. These were the kids favorite! Other ideas for filling would be pizza sauce, fixings and mozzarella cheese. Or, as a friend of mine suggested, use pie filling, and sprinkle the top with cinnamon and sugar for dessert.
Posted in Baking, Cheese, Comfort Foods, Dijon Mustard, Ham, Healthy Meals, Holidays, Kid Friendly, Meals on the Go, Recipes, Value Meals
So cute and full of delicious flavors, these Mock Baby Quiche are as fun to make as they are to pop into your mouth! I love these for brunch, an easy appetizer or make a batch ahead of time to warm up for a quick healthy breakfast on the run! The kids ask for these and are a perfect healthy snack after school too! The ingredients are as versitle as your imagination. A wonderful way to use up leftovers and the last of your veggies. This recipe fits in wonderfully with a low-carb diet too!
This recipe makes 12, double and make an extra batch, as these babies don’t last long!
3/4 cup Sharp Cheddar Cheese (or cheese of choice) shredded
1/2 cup ham diced (deli ham works great too)
1 large scallion white and green parts, thinly sliced
1/4 cup green sweet pepper (or colored works well too) diced
salt and pepper to taste
Spray mini muffin tin with cooking spray. Pre-heat oven to 375 degrees. In each hole, place ham, scallions, green pepper and cheese. In another bowl, mix 4 eggs and milk with wire whisk. Salt and pepper to taste. Pour egg mixture over ham/cheese/vegetables in each tin just to the top. Cook 10-12 minutes until middle is set.
Pepper-jack cheese, swiss cheese or any favorite shredded cheese
Green peppers (or any colored pepper)
Tomatoes, seeded and drained diced
Fresh Herbs such as basil, thyme, sage, chives
For a Thanksgiving brunch try: Sage sausage, sweetened dried cranberries chopped and chives with swiss.
Our family favorite: Pepper-jack cheese, ham, scallions and green pepper!
I make these Balsamic Chicken Wraps almost weekly. These are the number one request from my boys. Healthy and so very versital these too, have become my favorite. The name comes from the Balsamic marinade that the chicken breast soak in overnight. I have learned to make a double batch as these make for wonderful lunches the next day or Dinner on the run for families looking to feed their kids healthy during busy schedules, just wrap them up and these babies can be eaten on the run! The topping options are endless, though the boys favorite is with ranch dressing, I love to make mine ceasar style with fresh grated parmesan and a fat-free Ceasar dressing.
Marinade for 4-6 Chicken breast
1/3 Cup Balsamic Vinegar
1/3 Cup Olive Oil
1/4 Cup water
1 Tbs diced garlic ( I like to use the jar kind)
1 tsp Cayenne pepper
1 tsp paparika
1 Tbs Adobo seasoning (Goya is the brand I use)
1 tsp black pepper
Mix ingredients and pour into a large ziploc bag with 4-6 chicken breast and marinate for 24 hours. I usually do this the night before and the next morning before work, I will massage bag working in the marinade. When I get home, I massage again. Always put bag in a bowl in case of leakage. Remove bag from Refridgerator at least 20 minutes before grilling. Let meat rest at least 5 minutes on cutting board before slicing.
Romaine lettuce (shredded)
Cheese (shredded, cheddar, parmesian, ohhh, what about a pepper jack?)
Try experimenting with the various flavored Tortillas (sun dried tomato, or spinach)
Get Creative!!! Hope your family loves them as much as mine!