This week is much less hectic than last week in our home. We only have soccer practice, catechism, dentist appointments, school, and a soccer game this week. Plus school (homeschool, kindergarten).
I put together this week’s menu by choosing on a few things I’ve been wanting to eat. Plus, we are trying to eat a bit healthier.
“Ha!” I can hear you shouting at the screen. “Healthier, my eye!”
It’s true. Except for the lasagna, which is just a normal decadent lasagna, these dishes have all been healthierized. Not a word? Well, it is now.
The broccoli cheese soup is full of vegetables and made with fat-free half and half. The fancy pizza you see noted there is pretty much a salad on top of pizza crust. So there. Healthy.
Ham and scalloped potatoes was on the menu last night and it was delicious. I had it on the menu 2 weeks ago, but never got around to making it because we had an alarming amount of leftovers so we had 2 leftover nights in one week and this meal got bumped. My mom gave me a hunk of ham (technical term) and I chopped it up and used it here.
Here is my version of Ham & Scalloped Potatoes, based on Ree Dummond’s recipe here.
Ham & Scalloped Potatoes
1/4 cup of butter, plus extra for the pan
1 medium onion, finely chopped
1/3 cup AP flour
1 1/2 cup fat free half and half
1 1/2 cup skim (or 1/2%) milk
2 lbs. potatoes, scrubbed and sliced crossways very thin (I used a mandolin)
2 cups shaved and chopped, cooked ham
1 cup Mexican blend cheese
Spray the underside of some foil and cover the dish with it. Bake for 40 minutes. Remove the foil and bake an additional 20 to 30 minutes until top is slightly browned and sauce is bubbly. Remove from oven and let rest for 5-10 minutes before serving.