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Hobo Ham Dumplings and Salad

Ingredients:

  • 10-12 oz ham steak
  • 1 can of stewed tomatoes
  • 1 1/2 cans kidney beans
  • 2 teaspoons chili powder
  • 1 cup dry biscuit mix
  • 1/3 cup skim milk
  • 12 oz baby spinach
  • 1 can mandarin oranges
  • 1/4 cup pecans or walnuts (chopped)
  • 1/4 cup vinegar
  • 1 teaspoon dried basil
  • dashes garlic powder
  • 2 tablespoons oil

Directions:

  1. Cut up 10-12 oz. of ham steak into bite-sized cubes.
  2. In a deep pan with a cover, combine one can of stewed tomatoes (any flavor), the cubed ham, 1 ½ cans of drained and rinsed kidney beans and 2 tsp. of chili powder. Stir, cover and cook on medium-high heat.
  3. In a bowl, mix 1 cup of the dry biscuit mix with 1/3 cup of skim milk until well blended.
  4. Turn the stove up to high heat and bring the mixture to a rolling boil for one minute and then drop the batter (one heaping tbsp. at a time) into the pan. Be sure not to let the dropped batter (dumplings) touch.
  5. Turn the stove heat down to medium and cover.
  6. While the dumplings are cooking, make the salad by mixing together 12 oz. of baby spinach leaves, 1 can of drained Mandarin oranges, and ¼ cup of chopped pecans or walnuts. Mix ¼ cup of vinegar (preferably balsamic), 1 tsp. of dried basil, a few dashes of garlic powder, and 2 tbsp. of oil. Pour over the salad and toss.
  7. Serve each plate with 1/8th of the Hobo dumplings and ¼ of the salad. Top the dumplings with a little sprinkle of shredded cheddar cheese. NOTES: • If uncooked chicken or beef is used instead of the ham, be sure the meat is cooked through before adding the dumplings. Try beef tips with black beans and cumin. • Freeze the leftovers for a microwavable meal that will be ready when you need it. • Make speedy chicken and dumplings by bringing to boil 32 oz. of chicken broth, 12 oz. (one bag) of mixed vegetables, and some cooked chicken. • To make MyPlate salads for lunch, top them with the leftover ham and kidney beans.

Notes:

  • If uncooked chicken or beef is used instead of the ham, be sure the meat is cooked through before adding the dumplings. Try beef tips with black beans and cumin.
  • Freeze the leftovers for a microwavable meal that will be ready when you need it.
  • Make speedy chicken and dumplings by bringing to boil 32 oz. of chicken broth, 12 oz. (one bag) of mixed vegetables, and some cooked chicken.
  • To make MyPlate salads for lunch, top them with the leftover ham and kidney beans.
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