Ham, Cheese and Asparagus Strata Cups
- 2 large eggs, lightly beaten
- 1⁄2 cup half-and-half cream
- 2 cups French bread cubes
- 1 cup Hormel® Cure 81® diced ham
- 1/2 cup chopped fresh asparagus spears
- 1/2 cup shredded Swiss cheese
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Instructions
- In large bowl, whisk together eggs and cream.
- Stir in bread cubes and remaining ingredients. Let stand 10 minutes.
- Divide mixture evenly into 2 (12 to 16-ounce) microwave-safe cups.
- Microwave on HIGH 2 to 3 minutes or until eggs are set. Serve immediately.
Nutrition Info
Per serving:
Calories: 380, Protein: 20g, Carbohydrate: 28g, Fat: 21g, Cholesterol: 232mg, Sodium: 946mg
Easy Strawberry and Turkey Bacon Salad
- 3 tablespoons lemon-poppyseed dressing
- 1/2 cup cooked quinoa
- 2 strips Jennie-O® turkey bacon, chopped
- 1/3 cup chopped fresh spinach
- 1/3 cup sliced strawberries
- 2 tablespoons chopped roasted almonds
Instructions
- Cook turkey bacon as specified on package. Always cook to well-done, 165° F as measured by a meat thermometer. Set aside.
- In a pint jar, add dressing. Layer quinoa, turkey bacon, spinach, strawberries and almonds.
- Secure jar top and refrigerate until ready to serve.
Nutrition Info
Per serving:
Calories: 350, Protein: 11g, Carbohydrate: 31g, Fat: 20g, Cholesterol: 20mg, Sodium: 630mg
Chicken and Vegetable Hand Pies
- 2 (10-ounce) cans Valley Fresh® all natural chicken breast, drained
- 1 (10-ounce) can cream of chicken soup
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
- 2 (14.1-ounce) packages refrigerated pie dough
- 1 large egg, lightly beaten
- 2 tablespoons water
Instructions
- Heat oven to 425°F.
- In medium bowl, combine chicken and next 4 ingredients.
- Unroll pie dough onto lightly floured surface. Roll dough into slight rectangles. Cut each into 4 rectangles (4 x-5 1/2-inch rectangles, yielding a total of 16 rectangles).
- Place filling in center of 8 rectangles.
- In small bowl, whisk together egg and water. Brush edges of dough with egg mixture.
- Place remaining 8 rectangles over filling, pressing edges to seal. Using tines of a fork, press edges. Brush tops with egg mixture.
- Place on parchment paper-lined baking sheet. Bake 15 minutes or until browned.
Nutrition Info
Per serving:
Calories: 528, Protein: 29g, Carbohydrate: 40g, Fat: 28g, Cholesterol: 139mg, Sodium: 1770mg