Ham and Dill Pickle Deviled Eggs

Prep Time: 20 minutes (ready in 45 minutes) easy
Servings: 16

8 eggs
1/4 cup mayonnaise
2 teaspoons prepared mustard
1/4 cup finely chopped cooked ham
1 tablespoon dill pickle relish
dash pepper


1) In 3-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1-inch.
Heat to boiling. Immediatly remove from heat; cover and let stand 15 monutes. Drain; rinse
with cold water. Place eggs on bowl of ice water; let stand 10 minutes; Drain

2) Peel eggs; cut lengthwise in half. Remove yolks; place in medium bowl. Add mayonnaise and
mustard; blend well, mashing yolks just until smooth. Stir in ham and relish.

3) Spoon yolk mixture into egg white halves. Serve immediately, or cover and refrigerate until
serving time.

Easy Ham and Noodles

Prep Time: 20 Minutes Easy Low Fat
Servings: 4 (1-3/4 Cups Each)


1 can (14 oz.) chicken broth
1 can water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots, and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham

1) in 3-quart saucepan, heat broth and water to boiling. Add noodles; return to boiling. Reduce
heat to med-low; cook 8-10 minutes or until noodles are tender and most of liquid is
absorbed, stirring occasionaly (do not drain).
2) Meanwhile, cook vegetables as directed on box.
3) Gently stir vegetables in cheese sauce and ham into noodle mixture. Cook over medium-low
heat 3-4 minutes or until hot, stirring occasionally