Healthy Living Blog

Easter Leftovers

Another wonderful holiday comes to an end and that nagging question remains: What to do with those leftovers! Use the following food storage guidelines and leftover recipes to help you use up all that holiday food.

Ham
Ham slices will keep 3-4 days in the refrigerator. Freeze after 3 days.
Use leftover ham in soups, casseroles, to top green salads and in omelets.

Lamb
Lamb slices will keep 3-4 days in the refrigerator. Freeze after 3 days.
Use leftover lamb in soups, casseroles, and “gyro” sandwiches with yogurt and cucumber.

Hard Cooked Eggs
-Don’t allow hard-cooked eggs to sit out more than 2 hours at room temp.
-Hard cooked eggs will keep a full week in the refrigerator
-Use to make egg salad, deviled eggs, cob salads, to top toast with sliced egg and avocado slices, or to make sliced egg, lettuce and tomato sandwiches.

Lamb or Ham Barley Soup
Serves: 8, Prep. Time: 15 minutes, Total Time: 1 hour

Ingredients:
1 cup diced cooked lamb roast or ham
1/2 large onion, chopped
1 (28 ounce) can Delmonte diced tomatoes, drained
2 cups water
4 Cups Reduced-sodium Beef or Chicken Broth
1 (10.75 ounce) can Campbell’s condensed tomato soup
4 medium carrots, peeled and diced
3 stalks celery, chopped
1/2 teaspoon McCormick chili powder
1/2 teaspoon McCormick Herbs de Provence blend
1/2 teaspoon ground black pepper
1/2 cup barley

Directions:
In a large stockpot over medium heat: Spray stockpot with Meijer nonstick cooking spray. Add onion, celery and carrots. Cook 2-3 minutes, until crisp tender. Add remaining ingredients and mix well. Simmer over low-medium heat 40-45 minutes.

Approximate Nutrition Information (per serving): Calories: 165, 3g fat, 1g Saturated fat, 450mg Sodium, 12g Protein, 22g Carbohydrate, 5g Fiber

Approximate Nutrition Information (per serving): Calories: 170, 5g fat, 1.5g Saturated fat, 450mg Sodium, 3g Protein, 28g Carbohydrate, 7g Fiber

Pesto Pasta
This one-dish meal makes dinnertime easy. Serves: 6, Time: 25 minutes
8 ounces Meijer uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen Michigan asparagus
2 cups cubed cooked chicken or 1 1/2 cups cubed ham
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
1/2 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese

1.Cook pasta according to package directions; rinse and drain.
2.Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers; they make a great lunch.

Note: 1 (14.5-ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus in this recipe. Heat asparagus for 1 to 2 minutes in a microwave before combining with cooked pasta.

Approximate Nutrition Information (per serving): Calories: 326, 14g fat, 3g Saturated fat, 360 mg Sodium, 23g Protein, 27g Carbohydrate