Hubba's Ham and Potato Casserole

Serves: 8
Prep: 45 minutes

INGREDIENTS
5 large baking potatoes, peeled
3 lbs cooked ham (smoked, not honeyed)
1 stick butter
1/2 cup flour
4 cups milk
2 1/2 cups shredded cheese, divided (sharp cheddar or Mexican cheese mix)
1 tsp salt

DIRECTIONS
1. Slice potatoes into 1/3-inch slices and add to a pot of cold water. Bring water to a boil, then reduce heat to low. Simmer for 5 minutes or until potatoes are cooked, but still firm. Drain water and set aside.
2. Dice ham into 1/2-inch cubes. Set aside.
3. While potatoes are cooking, make cheese sauce. Add butter to a saucepan on medium-high heat. When butter starts to bubble, add flour and mix vigorously with a wooden spoon 1-2 minutes until it forms a paste. Add milk, one cup at a time, and mix constantly with a whisk until thickened. Be cautious not to let it burn. Once sauce is at desired thickness, add 2 cups of cheese and reduce heat to low. Add salt and stir until cheese is melted, then remove from heat.
4. Place potatoes and then ham into a 9x13" casserole dish. Pour cheese sauce over it all and then top with remaining shredded cheese.
5. Bake at 350 degrees 10 minutes or until sauce begins to bubble around the edges.

Note: To speed thickening, warm the milk in the microwave before adding to the sauce.

Caprese Salad

*Adapted from For the Love of Cooking.

Prep: 10 minutes
Serves: 2

INGREDIENTS
1 cup of yellow and/or red grape tomatoes, sliced in half lengthwise
1/2 cup mozzarella balls, diced
2 Tbsp fresh basil, chopped
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1 clove garlic, minced
salt and pepper, to taste

DIRECTIONS
Add all ingredients in a bowl and toss together to mix. (Note: add the basil just before serving)

Garlic Basil Chicken

*Adapted from For the Love of Cooking.

Prep: 20 minutes (plus marinating time)
Serves: 2

INGREDIENTS
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
2 cloves garlic, minced
salt & pepper, to taste
2 boneless, skinless chicken breasts

DIRECTIONS
1. Combine all ingredients, except the salt and pepper, in a ziplock bag and seal. Move around to coat. Let marinate in the refrigerator 4-24 hours.
2. When ready to cook, lightly season the chicken with salt and pepper.
3. Coat grilling surface with cooking spray. Grill 3-6 minutes on each side or until chicken is cooked through.

Serving Suggestions: Serve topped with Caprese Salad, chop up to use in tossed salads, or serve with pasta.

Bacon Wrapped Chicken Tenders

*Adapted from Everyday Food with Sarah Carey on MarthaStewart.com.

Prep: 30 minutes
Serves: 4

INGREDIENTS
8 fresh sage leaves
8 chicken tenders (about 1 1/4 lbs)
8 slices bacon

DIRECTIONS
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Add tenders to a skillet, sage side down, over medium-high heat. Cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, about 6 minutes. With tongs, transfer to a pan or plate lined with paper towels.

Serving Suggestion: Romaine Salad with Tomatoes and Bacon

Crock Pot Kalua Pork

*Adapted from skinnytaste.com.

INGREDIENTS
3 lb pork shoulder blade roast, lean, all fat removed
1 Tbsp liquid mesquite smoke
2 tsp coarse sea salt

DIRECTIONS
Place pork in a slow cooker and stab it all over with the tip of a knife. Rub sea salt all over the pork. Drizzle the liquid smoke all over the pork. Set crock pot to low and cook about 16 hours.

Notes: The recipe originally called for 1 Tbsp of sea salt but we thought it was way too salty, so I'll only use 2 tsp next time. The roast I bought was already cut into smaller pieces so it cooked much faster than 16 hours. It only needed 10 hours and it was starting to dry out so I will try to buy a roast in only one piece next time to be able to cook it longer.

Serving suggestions: with pineapple fried rice or in tacos with rice and black beans.

California Grilled Chicken, Avocado, and Mango Salad

*Adapted from skinnytaste.com.

Serves: 4
Prep: 20 minutes + marinating time

INGREDIENTS for chicken
4 Tbsp olive oil
4 Tbsp white balsamic vinegar
salt & pepper to taste
12 oz chicken breast, sliced (from 1 lb raw)

INGREDIENTS for salad
1 cup diced avocado
1 cup diced mango (from 1 1/2 mangos)
2 Tbsp diced red onion
6 cups baby red butter lettuce

INGREDIENTS for dressing
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
salt & pepper to taste
dash of sugar

DIRECTIONS
1. Combine ingredients for chicken in a large ziplock bag and mix until chicken is covered with marinade. Marinate in the refrigerator up to 48 hours. Grill when ready to use.
2. Whisk ingredients for dressing and set aside until ready to use.
3. Combine the ingredients for the salad, divided into four bowls, and drizzle dressing on top.

*Notes: I used a George Foreman grill for the chicken and I used regular butter lettuce.

Melissa's Mediterranean Orzo Salad

Serves: 4

INGREDIENTS
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, chopped
3 Tbsp red onion, chopped
3 Tbsp pitted kalamata olives, chopped
1/2 tsp freshly ground pepper
1/2 tsp salt
1 (6oz) jar marinated artichoke hearts, coarsely chopped (reserve marinade)
3/4 cup (3oz) feta cheese, crumbled and divided

DIRECTIONS

1. Cook orzo according to package directions omitting salt and oil. Rinse with cold water.
2. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, pepper, and salt in a large bowl.
3. Add artichokes, reserved marinade, and ½ cup feta to the orzo mixture. Toss gently to coat.
4. Sprinkle each serving with remaining feta.