Meal Stacking - Nov. 8, 2004



To begin stacking this meal: Start this meal-stack with a 2-3 pound pre-cooked ham. Dice 1 ½ cups for meals #2 and #3, (store ¾ cup in two separate freezer bags) and cut ¾ cups (plus or minus) for meal #1 into strips. These dishes are perfect for holiday left-overs.

Tips: Pre-cooked ham can be stored in the freezer for 1-2 months. Uncooked ham can be stored for 3-4 months. Consider making an additional quiche and freezing the second for a special holiday breakfast.

Meal #1: Tortellini with Mushrooms and Ham Served with Broiled Roma Tomatoes

  • 1 tbsp. olive oil
  • ¾ cup cooked ham cut in strips
  • 1 garlic clove, minced
  • 1 can cream of mushroom soup
  • ½ tsp. crushed basil leaves
  • 1 cup frozen peas
  • 1/8 tsp. black pepper
  • 1 soup can milk
  • milk
  • 2 tbsp. fresh parsley
  • basil leaves
  • 500ml or 2 cups cooked cheese-filled tortellini
  • salt
  • grated parmesan cheese
  • red pepper (optional for garnish)
  • 4 Roma tomatoes
  • ¼ cup onion

  1. Prepare tortellini according to package instructions, set aside.
  2. In 2-quart saucepan over medium heat in hot oil combine ham, onion, garlic and ½ crushed basil cook for 2 minutes.
  3. Stir in soup and peas; heat to boiling. Reduce heat to low. Cover; Cook 5 minutes or until peas are tender.
  4. Stir in milk, parsley and pepper; heat though.
  5. In large bowl, pour soup mixture over tortellini, toss lightly to coat. Serve with parmesan cheese.

      Side dish: Broiled Roma Tomatoes and Parmesan

    1. Cut tomatoes length wise and drizzle with melted butter.
    2. Sprinkle lightly with salt and crushed basil leaves.
    3. Top with a generous amount of parmesan cheese and broil carefully 3-4 minutes.

Meal #2: Ham-Basil Quiche with Pears and Spinach Salad

  • 1 tsp. crushed basil leaves or, 1 tbsp. fresh basil leaves
  • 1-2 9-inch pie shell, pre-baked
  • 1 cup diced cooked ham
  • 1 tbsp. mustard
  • 1 cup grated mozzarella cheese
  • 3 eggs for quiche
  • ¾ cup whipping cream
  • 2 eggs for salad
  • dash black pepper
  • 1 tbsp. parmesan cheese
  • honey mustard dressing
  • sliced tomato for garnish
  • croutons
  • 1 large can pears
  • 1 bag spinach
  • Cooked, crumbled bacon

  1. Pre-bake pie shell for 5 minutes at 400 degrees.
  2. Mix ham, cheese and basil leaves.
  3. Spread mustard on bottom of pre-baked pie shell. Sprinkle with
    ham-cheese mixture.
  4. Beat eggs, cream and black pepper. pour mixture over ham and cheese in pastry shell.
  5. Sprinkle with parmesan cheese.
  6. Bake, un-covered, at 350 degrees on middle level of oven for 30 to 35 minutes until filling is set and lightly brown.
  7. Garnish with fresh basil leaves and sliced tomatoes (optional).

      Side dish:
    1. Cook and crumble bacon (3-4 pieces) and hard boil 2 eggs and dice. Add bacon, eggs, croutons to spinach salad serve with honey mustard dressing.
    2. Chill pears in refrigerator and serve with salad and quiche.

    Tips: Use kitchen scissors to cut bacon into small pieces before cooking, the bacon cooks faster with less mess. Hard boil 2-3 additional eggs and cook 3-4 additional pieces of bacon: chop and blend in ½ cup mayonnaise, ½ tsp. dry mustard, ½ cup dill relish salt and pepper to taste add crumbled bacon. This makes the perfect egg salad sandwich.

Meal #3: Ham and Rice Bake with Buttered Broccoli

  • ¼ tsp. ground sage
  • 1 cup carrots, chopped
  • butter
  • ¾ cup water
  • 1/8 tsp. black pepper
  • ½ cup onion
  • paprika
  • ½ cup red bell pepper
  • 1 can cream of celery soup
  • 1 cup quick-cooking rice
  • ¾ cup cooked diced ham
  • 1 bag frozen broccoli

  1. In medium saucepan combine carrot, water, onion and sweet pepper. Bring to boiling; reduce heat. Cover and simmer for 4-5 minutes or until crisp and tender. Do not drain.
  2. Stir in soup, uncooked rice, ham, sage, and black pepper. Spoon into a 1 quart casserole. If desired, sprinkle with paprika. Bake, covered, in a 350 degree oven for 30 to 35 minutes or until rice is tender and mixture is heated through.

      Side dish:
    1. prepare broccoli according to package instructions. Top with parmesan cheese and a dash a melted butter.


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