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    You are in: Home / Cookbooks / Life Beyond the Ham Sandwich
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    9 recipes in

    Life Beyond the Ham Sandwich

    My husband once told me that he likes ham sandwiches so much that he could eat one every day. My first thought: "Gross." My second thought: "He needs to expand his taste buds a bit!" He's not the kind of person who really relishes food. That is, he simply eats when he's hungry and doesn't give much thought to the preparation, ingredients, or presentation. He's allergic to shellfish, dislikes any other kind of fish and is somewhat lactose intollerant. Not only that, but he's not too keen on veggies. If it's part of a cow, pig, or chicken, he'll probably eat it. He'd be content with potatoes (any style) and corn as side items every day. He will only tollerate soup about once a month, and never ever in the summer. Yes, my friends, his palate is everything mine is not. However, there are several dishes that I prepare that I'm relieved to say that he really likes...and I like them too. Some of them even include a little bit of spinach.

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    My hairdresser gave me this recipe years ago and I've made it so many times that I've come to think of it as my own. I've never served it to anyone who didn't like it. It's important that you use the combination of soups as listed or the gravy won't taste the same and the Monterey jack cheese adds such a creamy taste without being overwhelmingly cheesy. If you prefer a bottom crust, you may use a second can of the crescent rolls. I usually just use a top crust. The prep time is just an estimate since I usually cut up the ingredients early in the day and put in plastic baggies in the fridge.

    Recipe #113442

    A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.

    Recipe #227463

    The ultimate in creamy, decadent quesadillas. Use part-skim mozzarella or low-fat cheddar to cut a few calories and fat grams.

    Recipe #229822

    This salad is great to accompany a barbecue meal. It's light, refreshing, and very easy to make. Easily doubled or tripled if making for a large crowd.

    Recipe #245857

    Something I invented that could go well with any kind of meat or fish. The taste of basil is very dominant in this recipe. This side dish is easy to make, flavorful, and very pretty to look at!

    Recipe #227682

    This quick and easy meal is one of my favorites. You won't find a veggie quesadilla this healthy or tasty if you order it in a restaurant. This recipe will make three burrito-size quesadillas (three servings). You will need either a large skillet or a griddle and a medium-size saucepan.

    Recipe #231557

    This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!

    Recipe #227891

    Recipe #229502

    This is my favorite way to eat potatoes! These are baked, no fat added, and seasoned with very little salt. Great to accompany grilled food or even as an appetizer or snack! Cook/Preparation time does not include time for soaking potatoes in water.

    Recipe #229501

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