Toasted Cuban-Style Sandwiches with Pickle

 pg 59 Cook Up Comfort {4 servings} 6 points Stovetop
¼ c Neufchatel (light cream cheese), softened
3 T minced shallots
4 t country-style Dijon mustard
8 slices reduced calorie bread
¾ c shredded reduced-fat Swiss cheese (about 3 oz)
4 (1/2 oz) slices lean ham
12 bread and butter pickle chips

1. Mix together Neufchatel , shallot, and mustard in small bowl. Spread about 1 T of mixture on one side of each slice of bread. Sprinkle 3 T cheese over each of 4 slices of bread and top each with a slice of ham and 3 pickle chips. Cover with remaining slices of bread, Neufchatel side down.
2. Spray large skillet with nonstick spray and set over medium heat. Add sandwiches and cook until bread is lightly toasted and cheese is melted, about 2 minutes per side. Cut in half and serve warm.

Cheesy Ham and Potatoes (Freezer Meal)

 4 servings
1 (1-lb) bag frozen shredded hash browns
1/2 cup minced onion
2 cans cream of celery soup
1 (8-oz) cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 tsp pepper
1/2 cup shredded Cheddar cheese

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label (on bag: Thaw and place in greased baking sheet. Bake at 350 1 hour.) and freeze.

Monte Cristo

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2 eggs
    pinches of salt and pepper
    4 slices sturdy white bread (or white bread of preference)
    2 tablespoons yellow mustard
    2 tablespoons mayonnaise
    1/2 pound thick sliced baked ham
    1/2 ounce, weight shredded gruyere cheese
    additional salt and pepper to taste
    2 tablespoons butter

    Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
    Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
    Heat skillet over medium heat. Add butter; allow to melt.
    Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

Impossibly Easy Breakfast Casserole

Ww 3 Points -


• 2 cups cooked ham
• 1 small onion
• 1 small green pepper
• 3 cups ore-ida country style hash browns
• 2 cups kraft free shredded cheddar cheese
• 1 cup Bisquick reduced-fat baking mix
• 2 cups skim milk
• 1 cup fat free egg substitute
• salt & pepper

1. Preheat oven to 400°F.
2. In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
3. Add chopped ham half way through cooking.
4. In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
5. Sprinkle with salt and pepper or any other seasonings you like.
6. Mix in the sauteed veggies & ham.
7. Add 1 cup of cheese.
8. In a bowl combine the milk, Bisquick and eggs; whisk together.
9. Pour over the top of the ham, hash brown, cheese mixture.
10. Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
11. Sprinkle the rest of the cheese over the top and bake until melted.
12. Remove casserole and let stand 5 minutes.
13. 3 Points per serving. Serves 12.