Phase 2 - Easter on the Beach
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| Fri, 03-18-2005 - 7:38am |
Phase 2
Holiday Ham with sugar-free Apricot Glaze
Roasted Red Peppers Stuffed with Kale & Rice
Whipped Sweet Potatoes
Boston Lettuce & Pecan Salad
Cherry-Almond Crisp
Holiday Ham with Sugar-free Apricot Glaze
Ingredients
Precooked ham (Note: Avoid canned hams due to their high sodium content)
1 cup sugar-free apricot preserves
Instructions
A precooked ham simply needs to be heated thoroughly to an internal temperature of 140°F. To keep it from drying out, heat it in a 325°F oven. Do not use sharp utensils that may pierce the ham, since piercing allows valuable juices to escape. It will take 12 to 15 minutes per pound to heat a whole or boneless ham and 18 to 20 minutes per pound for a half ham. Let the ham rest for 20 minutes out of the oven before you serve it.
Note: Using a thermometer is the most accurate method for testing doneness. Do not let the thermometer touch a bone—it will result in an inaccurate reading.
HOLIDAY GLAZE
15 minutes before removing your ham from the oven, brush it with sugar-free apricot preserves.
Roasted Red Peppers Stuffed with Kale & Rice
6 servings
Prep time: 30 minutes
Start to finish: 30minutes
Ingredients
Peppers:
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
Filling:
1/2 pound kale (6 cups lightly packed), trimmed and washed
1 tablespoon olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice (see Cooking Tip)
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Instructions
1. To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
2. To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
4. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
To toast pine nuts:
Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)
Cooking Tip:
To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
Whipped Sweet Potatoes
Serves 2
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200-degree oven.
Boston Lettuce and Pecan Salad
Serves 2
Ingredients
1 head Boston Lettuce
1/4 cup Pecans
1/2 cup fresh blueberries
1/4 cup grated Monterey Jack cheese
2 tbsp canola oil
1 tbsp balsamic vinegar
salt and pepper
Instructions
Lightly chop pecans. In ungreased skillet over medium heat, toast nuts, stirring often, until golden; set aside. (Or, toast in 350°F oven for 10 to 12 minutes, until golden.) Rinse and rip lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. In large bowl, toss lettuce with pecans, blueberries, cheese, lettuce, oil, vinegar, salt and pepper. Serve.
Cherry-Almond Crisp
Serves 9
Ingredients
2 cans sugar-free cherry pie filling (each can will be about 24 ounces)
1/2 cup steel-cut or old-fashioned oats
1/2 cup brown sugar substitute
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1 cup slivered almonds
1 egg white, lightly beaten
1/2 cup trans-fat free margarine, melted
Instructions
Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with cooking spray. Pour cherry pie filling into baking dish. In a medium bowl, combine the oats, brown sugar substitute, whole wheat flour, baking powder, and almonds. Once margarine has cooled slightly, mix together with oat mixture with your fingers to form crumbs. Stir in egg white and spread topping evenly over the cherries. Bake for 40 minutes or until golden brown.



Susan :)
another great post!!
My mom is going to make a turkey breast along with the Easter ham. I thought I wouldn't be able to eat the ham. Is there anything I would have to watch out for? Should I limit my intake on it? She just gets a semi boneless one and bakes it. I don't believe she puts anything on it at all.
Now I know the honeybaked ham that I use to buy is a no-no, but what about just a regular ham?
TIA!
Carla
Hi Carla,
As long as there aren't any sweet marinades or bastes that went on your ham and it's trimmed of all visible fat.
You are better than the Easter Bunny!!