Originally Posted by Mom to Hot Rod (Post 1872245)

How about ham, tomato and cheese pasta salad? I make this alot in the summer time. Can be made ahead of time and served warm or cold.

Originally Posted by jp4m2 (Post 1872288)

I made a terrific Tetrazzini from Cooking Light with ham and a little chicken thrown in....you could use just the ham, I didn't have the dry sherry on hand so I left it out, and I used fettuccine noodles cause they where bigger, didn't use the almonds either, and it was still great......


Chicken-and-Ham Tetrazzini
1 (7-ounce) package spaghetti
1 tablespoon reduced-calorie stick margarine
1 cup presliced fresh mushrooms
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 1/2 cups skinned, shredded roasted chicken breast (about 5 ounces)
3/4 cup finely chopped extra-lean ham (about 1/4 pound)
2/3 cup grated Parmesan cheese, divided
1/4 cup dry sherry
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1 (4-ounce) jar diced pimento, drained
Vegetable cooking spray
1 teaspoon paprika
2 tablespoons sliced almonds

Cook spaghetti according to package directions, omitting salt and fat; drain well. Rinse under cold running water; drain well, and set aside.

Melt the margarine in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients, and sauté 4 minutes or until tender. Stir in flour, and pepper; cook 30 seconds, stirring constantly. Gradually add milk, and cook 1 1/2 minutes or until thickened, stirring constantly. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts. Add chicken, ham, 1/3 cup Parmesan cheese, and next 3 ingredients; stir well.

Combine the spaghetti and chicken mixture in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine remaining 1/3 cup Parmesan cheese and paprika, and stir well. Sprinkle Parmesan cheese mixture, remaining 1/2 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting the cheese-and-almond topping; cover and chill. Add topping just before baking.


Yield: 6 servings (serving size: 2 cups)

CALORIES 397 (27% from fat); FAT 11.6g (sat 4.8g,mono 3.8g,poly 1.9g); PROTEIN 27.5g; CHOLESTEROL 51mg; CALCIUM 341mg; SODIUM 775mg; FIBER 2.4g; IRON 3.4mg; CARBOHYDRATE 42.2g

Originally Posted by mistyinca (Post 1872409)

OK, I went with the stirfry thing.!! You win Yorkie Luv! :D LOL :p

Originally Posted by mistyinca (Post 1872411)

Mmmm this sounds good too. Can you post the recipe. I'll be having ham for a few days! LOL :rolleyes: