Tag Archives: ham

Soup’s On…

15 Dec

This recipe is perfect for your leftover Christmas ham.  I found ham in our freezer from last year and used it last week to make an easy delicious dinner.  You couldn’t tell that it was almost a year old.  Cooking the soup all day in a crock pot rehydrates the ham.


This is another dinner that I prepared the night before and just put it in the crock pot before leaving for work.  I came home to a delicious smelling house.  All I had to do was make some Pineapple Corn Muffins and dinner was ready.  I can’t wait to have more leftover ham from Christmas this year so that I can make this again during the winter.

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Lima Bean & Ham Soup

  • 36 oz. Frozen Baby Lima Beans
  • 12 oz. Ham diced
  • 1 1/2 Cups Onion Diced
  • 5 Cups Chicken Broth
  • 1 Cup Fat Free Evaporated Milk
  • 4 Tbsp Margarine
  • Fresh Ground Pepper
  1. Spray Crock Pot with Pam
  2. Layer in crock pot: 1st Onion, 2nd Ham, 3rd Frozen Lima Beans
  3. Pour chicken broth over everything.
  4. Cook on Low for 6-8 hours.
  5. Just before serving stir in evaporated milk and butter.  Add pepper to taste.
  6. Serve with a Pineapple Corn Muffin.
  7. Enjoy!

Pineapple Corn Muffins

  • 1 Box of Jiffy Corn Muffin Mix
  • 1 8 oz. Can Crushed Pineapple
  1. Mix muffin mix with pineapple.  Do not drain the pineapple.
  2. Spray muffin pan and distribute mix into 12 cups.
  3. Bake for 15-20 min at 400 degF.
  4. Serve warm with a delicious bowl of soup.

I made a Facebook page for theSheenBean so make sure you search for it and “like” it.  I would love to have all of my readers as my facebook fans.

My family came to visit tonight so we have a full house.  I graduate tomorrow with my MBA.  We have a few busy days planned.  I can’t wait to share all of the excitement in the next few days.


Thank You and a great recipe to share…

23 Nov

I want to thank everyone who voted for my now “award winning” Pumpkin Spice Scones. My scones were the winner in the  Amanzi Tea recipe contest!

Welcome to all of my new readers.  I hope you continue to read my new recipes and enjoy my posts!

On Sunday, we had Tony’s parents over for dinner. I was in the mood for an old favorite, and I thought of my Mom’s Ham and Broccoli Rollups. I decided to challenge myself by making it healthier. My mom typically used the pre-seasoned bags of rice and Campbell’s Cheddar Soup. She was a working mom so she used whatever was most convenient. Quinoa and Laughing Cow Cheese Wedges have been staples in the Shony house recently. I thought that I could use these “healthier” ingredients along with some veggies to make my moms Ham & Broccoli Rollups. I hope you enjoy this recipe as much as we did.

For those of you not familiar with Quinoa, it is a seed that is high in protein, calcium and iron. It is considered to be a complete protein because it contains almost a perfect balance of all eight essential amino acids that humans need. Quinoa can be used as a replacement for rice. It has a light, fluffy texture and a slight nutty flavor. You prepare it just like rice, with a 2-to-1 ratio of liquid to seed.

Cook your quinoa and zucchini.

Prepare your cheese sauce and mix your veggies with the quinoa.

Make your ham and broccoli rollups.

Pour your sauce over and bake.

Invite company over and enjoy!

Ham & Broccoli Rollups with Spinach & Zucchini Quinoa

  • 1.5 cups Quinoa (rinsed)
  • 3 cups Chicken Broth
  • 1.5 tsp Minced Garlic
  • 8 oz. Frozen Chopped Spinach
  • 3 cups Diced Zucchini
  • 1 can 98% fat free Cream of Celery Soup
  • 1 can full of Skim Milk
  • 4 wedges of Laughing Cow Light Creamy Swiss Cheese
  • 1.5 Tbs Italian Seasoning
  • 10 slices of Deli Ham
  • 5 slices of Light Havarti Cheese
  • 16 oz Frozen Broccoli Spears
  1. Add the quinoa, chicken broth, and garlic to a pot and bring to a boil. Continue simmering for 15-20 minutes or until all of the liquid has been absorbed.
  2. While the quinoa is cooking sauté the zucchini on medium heat for 10-15 minutes, until it is slightly soft.  You can add your favorite vegetable seasoning for extra flavor.
  3. Defrost the spinach in the microwave and drain off the excess water.
  4. Once the quinoa is done cooking, add it along with the spinach and zucchini to a 9×13 glass pan sprayed with Pam.  Mix so that the vegetables are evenly distributed.
  5. In a small pot, add the Italian Seasoning,  soup, milk, and cheese wedges.  Bring to a boil and stir until the cheese is dissolved.  Continue to simmer on low while preparing the ham wraps.  Stir occasionally so that the sauce does not burn.
  6. Defrost the broccoli and cut so that you have enough for at least 2 spears per roll.
  7. Take 1 slice of ham, add a half slice of cheese, and 2 pieces of broccoli and roll up.  Place the ham rolls on the quinoa.
  8. Once you have 9-10 rolls, depending on how many you can fit in your dish, pour the cheese sauce over.
  9. Cover with foil and bake for 35-45 minutes in a preheated oven at 350F.  Remove the foil for the last 5 minutes.  The cheese sauce should be bubbling.
  10. Enjoy!

Serves 9-10. Each serving is approximately 300 calories.

I hope you have a great Thanksgiving with your friends and family!  I am making some vegetable side dishes for our dinner so I will be sharing those later this week.

Happy Thanksgiving!

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