Meal time can be a fun time!
Nutritious meals for mom and dad to
prepare that kids will love to eat.
Cheesy Ham and Macaroni
Ingredients:
- 1 1.8 oz package white sauce mix
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup cubed American Cheese
- 1/8 teaspoon ground pepper
- 7 ounces macaroni, cooked according to directions, drained
- 1 1/2 cup fully-cooked ham
- 1 cup frozen green peas
Directions:
Thaw the frozen peas. In a large saucepan stir together white sauce mix and
milk.* Following package directions, cook until thickened. Stir in cheese
and pepper. Add macaroni, ham and peas and cook, stirring until heated
through. Serve hot. Serves 6
*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.
Goldfish Cracker Pork
- 1 pound Hatfield Pork Tenderloin
- 1 egg, beaten
- 1 tablespoon steak sauce
- 1 teaspoon garlic powder
- 1 cup finely crushed cheese crackers
- 2 tablespoons vegetable oil, divided
Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into 1/2-inch-thick slices. Pound or flatten slices with the heal of your hand to 1/4-inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices (or use 2 skillets at one time). Serves 4
Ham Pizza Snacks
Ingredients:
- 1 71/2-oz. package refrigerated biscuit dough
- 1/4 cup pizza sauce
- 2/3 cup diced ham (1 Hatfield Traditional Ham Steak, diced)
- 2/3 cup mozzarella cheese, shredded
Directions:
Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet. Spread 1 teaspoon of pizza sauce on each biscuit, top each biscuit with 1 tablespoon each diced Hatfield Ham Steak and shredded cheese. Bake in oven at 400ÞF for 8-10 minutes or until biscuits are golden brown and cheese is melted. Serves 10
Ingredients:
- 1 6-inch flour tortilla
- 2 teaspoons reduced-fat cream cheese*
- 1 ounce thinly sliced Hatfield Deli Choice Cooked Ham
- 2 tablespoons shredded lettuce
- 2 tablespoons shredded carrot
Directions:
Spread tortilla evenly with cream cheese. Top with ham, lettuce and carrots. Roll up tortilla and enjoy. Serves 1.
*Experiment with different cream cheese flavors. This roll-up tastes great with veggie-flavored cream cheese.
Ingredients:
- 1/4 lb Hatfield Deli Choice Cooked Ham, cut into 3/4-inch cubes
- 1 banana, cut into 1/2-inch slices
- 1 8 1/4-oz. can pineapple chunks, drained (reserve juice)
- 1/4 cup peach preserves
- 1 tablspoon pineapple juice
Directions:
Drain pineapple chunks, reserving juice. Thread skewers evenly with ham, banana and pineapple. In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs. Serves 8
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sliced green onions
- 1/2 cup toasted chopped walnuts
- 1/4 cup cherry preserves
- 1 pound sliced Hatfield Deli Choice Cooked Ham(16-20 slices)
Directions: In small bowl, stir together all ingredient except ham. Spread a rounded tablespoon of the cream cheese mixture on each ham slice. Roll up; cut each roll in half. Secure rolls with wooden picks. Refrigerate, covered, until serving time.
Makes 32-40 appetizers.
Tailgate Tip: Prepare and refrigerate these easy appetizers up to 1 day ahead.
Ingredients:
- 6 Hatfield Simply Tender boneless chops (about 1 1/2 pounds), trimmed, cut into 4x1x1-inch strips
- 1/4 cup peanut butter
- 1/4 cup peach jam
- 1 1/2 cups shredded coconut
- 3/4 cup graham cracker crumbs
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
Directions:
Heat oven to 400 degrees F. Spray a 15x10x1inch baking pan with nonstick cooking spray. In small saucepan, melt together peanut butter and jam over low heat; remove from heat. Add pork and toss to coat. In a large resealable bag, combine coconut, cracker crumbs, curry powder, ginger and pepper; shake well to blend. Add pork to bag, a few pieces at a time; shake to coat.* Place pork in prepared pan and bake 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Serve with hot rice or couscous and chutney, if desired. Serves 6
*Can also put coconut/crumb mixture in a large shallow dish and turn pieces of pork to coat. |