Ham & Swiss Chard Egg Bake and Baked Chocolate Frosted Long Johns

When I add vegetables to a meal, I highlight them.  Not hide them.  I believe kids need to know what they like and they don’t.  If you hide vegetables, they will never learn how each vegetable looks or how they taste.  They may discover something they really enjoy. 

Vegetables can be served in many different ways.  If you child doesn’t care for cooked carrots, try adding some honey, or a sweet and sour sauce.  Or raw with ranch dip.  Just because they don’t like the vegetable tonight, doesn’t mean they won’t like it tomorrow if prepared a different way.

The Ham and Swiss Chard Egg Bake was a hit with the family – all the way from the baby up to the husband (and the dog thoroughly enjoyed the baby’s scraps).  The baby even asked for more.  The Swiss chard adds color, moisture, texture, and nutrition. 

If leftovers remain, store them in the Lock N Lock Simple & Easy Square Container.  Air-tight, easy to clean, easy to open, and microwave-safe - the perfect storage ware.  

Craving a donut but don’t want to work out 5 hours tomorrow? Try the Baked Chocolate Frosted Long Johns.  Not quite Dunkin’ Donuts, but they certainly hit the spot.  And for only 291 calories and 9 grams of fat, they are much lighter than the donut store version. 

Ham and Swiss Chard Egg Bake

Serves  12

1 large onion, chopped

1 teaspoon butter

1 teaspoon olive oil

5 medium leaves Swiss chard, stems removed and leaves finely chopped

2 cups egg substitute

1 cup light sour cream

1/3 cup chopped fresh Italian parsley

1 1/2 cups cooked, diced ham (about 7 ounces)

2 1/2 cups grated sharp Cheddar cheese

Preheat oven to 400 degrees.  In a medium-size skillet, sauté the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, combine the egg substitute, sour cream, parsley, ham, chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9- by 13-inch glass baking dish.  Bake until it has set, about 45 minutes Check after 35 minutes to make sure the top isn’t getting to dark.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes.

Baked Chocolate Frosted Long Johns

Serves 8

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 eggs

3/4 cup skim milk

1 tablespoon butter, melted

1 teaspoon vanilla extract

3/4 cup semisweet chocolate chips

1 tablespoon butter

4-1/2 teaspoons skim milk

Preheat oven to 325 degrees.  In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk, butter and vanilla. Stir into dry ingredients just until moistened.

Pour batter into eight 4 1/2 x 2 1/2 x 1 1/2 mini loaf pans coated with cooking spray.  Bake for 20-24 minutes or until golden brown.  Immediately remove from pans to a wire rack to cool completely.

To make the glaze, melt chocolate chips and butter in a microwave-safe dish.  Add milk; stir until smooth. Dip tops of doughnuts in glaze. Return to wire rack; let stand until set.