Into the now almost-dry pan, stir-fry broccoli for a minute. Add white wine or water, then cover to steam for another minute. Add to ham and vegetables. Cover to keep warm.
Pour pasta into the saucepan and cover with 4 cups water. Bring to a boil, then reduce to a steady simmer, stirring occasionally. When pasta is done, carefully drain any remaining water into a cup. Add the reserved vegetables and meat, along with the cheese, and heat through, adding pasta water as needed to prevent sticking. Season to taste and serve at once.
Nutrition information per serving:
Calories 645 Fat 18 g Sodium 360 mg
Carbohydrates 94 g Saturated fat 3 g Calcium 57 mg
Protein 25 g Cholesterol 15 mg Dietary fiber 8 g
Diabetic exchanges per serving: 2 vegetable, 5½ bread/starch, 1 lean meat, 3 fat.
Whitefish cakes √
Note: These are great for using leftover fish, although we sometimes grill extra when we’re having a fish meal just to ensure that we have leftovers. Measurements are mostly “by feel,” depending on the size of the fillets. If you want to add other finely chopped vegetables to the mix, go for it. From Kim Ode.
• 1 egg
• 2 tbsp. mayonnaise (horseradish mayonnaise is great here)
• 2 green onions, sliced thin
• 1/2 c. finely chopped celery
• 2 whitefish fillets, cooked, lifted from skin and flaked
• About 1/3 c. bread crumbs, from a can or make fresh if you have bread about to go stale; crushed saltine crackers work, too
• Seasonings such as lemon pepper or salt, to taste
• 2 tbsp. butter or oil