Recipe Of The Week 4/22: Honey Baked Ham
Ingredients:
6 to 8 lbs spiral bone-in ham
Glaze:
1/3 cup pineapple juice
1/2 orange, juiced
2 tsp dijon mustard
1/4 cup honey
1 tbsp brown sugar
Recipe of the Week: Tomato Parmesan Mini Quiche
Yields 6 Servings
Ingredients
- Nonstick cooking spray
- 12 4-inch round thin slices lower sodium cooked ham
- 1 ¼ cups seeded and chopped Roma tomatoes
- ½ cup thinly sliced green onions
- 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed
- ¼ teaspoon black pepper
- ⅔ cup finely shredded Parmesan cheese
- 6 eggs, lightly beaten
Directions:
- Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.
- Line prepared muffin cups with ham. Divide tomatoes, green onions, basil, and pepper among cups.
Top with cheese. Pour eggs over tomato mixture. - Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups for 5 minutes. Remove
from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.
*Keep it low carb by using raw vegetables for dipping!*
Adapted from: https://www.eatingwell.com/recipe/264599/tomato-parmesan-mini-quiches/
Nutritional Facts: Serving: Per 2 minis: 159 Calories; Protein 15g; Carbohydrates 5g; Dietary fiber 1g; sugars 3g; Fat 8g; Saturated fat 4g; Cholesterol 207mg; Sodium 450mg.
www.pinterest.com/novaphysicianwellness
Brianna Lawless, MS, RDN
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