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April Recipes

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Veggie Tuna Casserole

3 Tbsp. Butter (divided)

4 Medium Carrots (chopped)

1 Medium Onion (chopped)

1 Medium Sweet Red Pepper (chopped)

1 Cup Baby Portobello Mushrooms (sliced)

2 Cans (5 oz. each) Albacore White Tuna
(in water, drained and flaked)

2 Cups Fresh Baby Spinach

1 Cup Frozen Peas

3 Cups Uncooked Spiral Pasta

1 Tbsp. All-purpose Flour

2/3 Cup Reduced-Sodium Chicken Broth

1/3 Cup Half-n-half Cream

1/2 Cup Parmesan Cheese

3/4 tsp. Salt

1/4 tsp. Pepper

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8 to 10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2 to 3 minutes. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean. In same skillet, melt remaining butter over medium heat. Stir in the flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1 to 2 minutes. Stir in the cheese, salt and pepper. Pour over pasta mixture and toss to coat. Serves 6

Chilled Carrot & Dill Salad

2 Cups Carrots (thinly sliced)

1/2 Cup Shallots (small dice)

2 Tbsp. Fresh Dill (chopped)

1 tsp. Olive Oil

2 Tbsp. Red Wine Vinegar Salt and Pepper (to taste)

Parboil carrots until tender yet crisp, about 2 minutes. Rinse under cold water and drain. Combine carrots and onions. Set aside. Mix remaining ingredients in a small bowl until well blended. Pour over the carrot and onion mixture and toss well. Refrigerate for at least 3 hours to blend flavors. Serves 4

Apricot-Glazed Smoked Easter Ham

1 Ready-to-cook Smoked Ham Half (bone in)

Whole Clove

3 Cups Water

1 (8 oz.) Jar Apricot Preserves (1 cup)

1/4 Cup Light Brown Sugar

2 Tbsp. Grainy Dijon Mustard

1 Tbsp. Cider Vinegar

Position oven rack in bottom third of the oven; heat to 325 degrees F. Use a shallow roasting pan.

Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using a sharp knife, score fat in diamond pattern. Press 1 clove into the center of each diamond. Place the ham in the shallow roasting pan; pour water in the pan. Cover loosely with heavy-duty foil. Roast ham 1 1/2 hours. Meanwhile mix glaze ingredients. Remove ham from oven; brush with 1/3 of the glaze. Continue to bake, uncovered for 1 hour, brushing with remaining glaze every 20 minutes or until internal temperature registers 160 degrees F. Let ham rest 20 minutes. Transfer to platter. Serve hot, warm or room temperature. Serves 8.

Easter Ham and Bean Soup

1 Pkg. (20 oz.) Hurst’s Great Northern HamBeans

1 Leftover Ham Bone (with a good amount of meat left on the bone)

1 Large Onion (diced)

1 Cup Carrots (diced)

1 Cup Celery (diced)

2 Cloves Garlic (chopped)

8 Cups Water, Chicken Stock or Ham Broth

Salt and Pepper (to taste)

Fresh Thyme (for garnish, optional)

No soak recipe. Rinse the beans and sort through them. Discard unwanted debris.In a 4 to 6 quart slow cooker, add the cleaned beans and all the rest of the ingredients, including the Hurst’s flavor packet. Cook on high for 5 hours or on low for 7 to 8 hours. Remove the ham bone from the pot. Shred or chop all the remaining ham and add back to the slow cooker. Tastes great with an extra shake of black pepper. Serves 10.

Note: If you pre-soak the beans reduce the cooking liquid by 1 1/2 cups.

Dump & Bake Salsa Chicken

1 (14.4 oz.) Bag Frozen Corn (about 3 cups)

1 (15 oz.) Can Black Beans (drained, rinsed)

1 (15 oz.) Can Petite Diced Tomatoes (drained)

1 Cup Salsa (divided)

1 tsp. Garlic (minced)

1/2 tsp. Cumin

2 lbs. Chicken Breasts (boneless, skinless)

Salt and Pepper (to taste)

Preheat the oven to 375 degrees F. Spray a large (9x13 inch) baking dish with cooking spray. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, 1/2 cup of salsa, garlic and cumin. Place the chicken on top of the corn mixture. Season the chicken with salt and pepper to taste. Pour the remaining 1/2 cup of salsa over the chicken. Cover tightly with foil and bake for approximately 45 to 60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total amount of baking time will vary depending on the size of the chicken breasts. Remove chicken from the dish and slice (or shred with two forks). Return the chicken to the dish, stir to combine and serve over rice or see suggestions below. Serves 6.

Recipe Notes: For a quicker cooking time you can cut larger chicken breasts in half lengthwise, for thinner pieces of meat. Thin, small chicken breasts will be done in about 25 to 30 minutes. This dish can be made in the slow-cooker. Place the chicken breasts in a slow-cooker and top with the rest of the ingredients. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

How to Serve Salsa Chicken
As Tacos: Stuff the shredded chicken and corn mixture into warm tortillas. Top with shredded cheddar cheese, lettuce, sour cream, green onion, olives, guacamole or any of your favorite toppings.

In Burrito Bowls: Fill a bowl with rice (or cauliflower rice) and top it with the salsa chicken. Add shredded cheddar cheese, lettuce, sour cream, green onion, olives, guacamole or any of your favorite toppings.

In Quesadillas: Slice or shred the chicken and stuff it inside quesadillas Use the corn and bean mixture as a topping just before serving.

A Taco Salad: Keep it really light and enjoy the salsa chicken served over a bed of crispy romaine lettuce. Add toppings if desired, but they are not necessary.

Strawberry Rhubarb Cream

Be sure to pick up extra strawberries for “tasting” as you create this beautiful dessert!

1/2 Cup Fresh Rhubarb (chopped)

2 Tbsp. plus 1 1/2 tsp. Sugar (divided)

1 1/2 tsp. Water

1/2 Cup Fresh Strawberries (cleaned, sliced)

1/3 Cup Heavy Whipping Cream (whipped)

Additional Fresh Strawberries (optional, for garnish)

In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature. Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in the whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired. Serves 2

Lemon Fluff Dessert

1 Large (6 oz.) Pkg. Lemon Jell-o

2 Cups Boiling Water

1 1/2 Cups Cold Water 1 Box (2.9 oz.)

Cook and Serve Lemon Pie Filling Mix (not instant)

1 (8 oz.) Tub Cool Whip

1 Lemon (sliced thin for garnish, if desired)

Cool Whip (for garnish if desired)

Prepare lemon jell-o with the 2 cups of boiling water and then the 1 1/2 cups cold water. Let it partially set. Prepare pie filling according to the package directions and let it cool. Cover with plastic wrap until cool to avoid a “skin” forming on the top layer. Whip together jell-o, pie filling and cool whip in large bowl. Place in the refrigerator until completely set. Top with additional cool whip topping and garnish with fresh lemon slices if desired.

Rib Eye Steak Italiano

1 Can (14.5 oz.) Hunt’s Fire Roasted, Diced Tomatoes (drained)

1/2 Cup Basil Pesto

4 Boneless Beef Rib-eye Steaks

No-stick Cooking Spray

Preheat the broiler. Mix the drained tomatoes and the pesto in a small bowl until well blended; set aside. Spray the rack of broiler pan with no-stick cooking spray. Place steaks on rack; broil 4 to 6 inches from the heat for 5 minutes.

Remove from broiler. Turn steaks over; spread tomato mixture over steaks. Broil 5 to 6 minutes more or until medium done (160 degrees).

Tips: An outdoor grill or stovetop grill pan may be used to cook steaks in place of the broiler, if desired. Serve with a side of pasta or rice.

Serves 4

Slow Cooker Osso Buco

1 tsp. Olive Oil

4 Pieces Veal Shank (each about 1 1/4 inches

thick, 2 lbs. total)

1 tsp. Salt

1/3 Cup Onion (chopped)

1/3 Cup Celery (chopped)

1/3 Cup Carrots (chopped)

2 Garlic Cloves, (chopped)

1 Tbsp. Tomato Paste

1 1/4 Cups Canned Crushed Tomatoes

3/4 Cup Beef Broth

Fresh Ground Black Pepper

3 Sprigs Fresh Thyme

1 Large Sprig Fresh Rosemary

Fresh Parsley (chopped, for topping)

Heat oil in a medium non-stick skillet over medium-high heat. Season veal shanks with salt then sear on all sides until browned but not cooked through. Place in slow cooker. Add the onion, celery, carrots, garlic, tomato paste, crushed tomatoes, beef broth, black pepper, thyme and rosemary. Stir to mix a bit. Cover and cook on high for 4 hours or low for 8 hours. Discard sprigs of thyme and rosemary. Sprinkle fresh parsley on top prior to serving. Serve with rice or pasta. Serves 4

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