SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS


PREP TIME 25 MIN. – COOK TIME 1 HOUR 10 MIN. READY IN 1 HOUR 35 MIN. – SERVINGS 10


1 loaf stale bread, such as whole- grain loaf or Italian bread


SPIRAL HAM WITH MISO- PINEAPPLE GLAZE


PREP TIME 10 MIN. – COOK TIME 2 HOURS 15 MIN. READY IN 2 HOURS 25 MIN. – SERVINGS 18


1 (8–10 lb) spiral- sliced, bone-in half ham ¾ cup pineapple topping 2 tbsp miso paste ¾ tsp ground ginger


Pineapple rings, to garnish (optional) ¼ cup Dijon mustard Hawaiian rolls, to serve (optional)


STEP 1 Preheat oven to 350°F. Line a roasting pan with foil and fit with a rack. Fill roasting tray with enough water to cover bottom by ½ inch. Remove the ham from packaging and place on rack flat-side down. STEP 2 To a medium microwave-safe bowl, add the pineapple topping. Microwave 30 sec.–1 min. Stir in the miso, ginger, and 1 tbsp water. Season with pepper. Brush the ham with half of glaze. Cover tightly with foil and bake 14 min. per pound (about 2 hours to 2 hours 30 min.). STEP 3 Halfway through cooking, remove ham from oven and uncover. Brush ham with remaining glaze. Return to oven and continue baking, uncovered, basting occasionally with pan juices and any remaining glaze. Remove from oven and tent with foil. Let rest 10 min. To serve, slice ham off the bone and transfer to a platter. Add pineapple rings, if desired. Stir 2–3 tbsp pan juices into mustard; serve with ham and Hawaiian rolls, if desired.


PER SERVING: 400 CALORIES, 24G FAT, 8G SATURATED FAT, 95MG CHOLESTEROL, 1570MG SODIUM, 17G CARBOHYDRATE, 0G FIBER, 12G SUGAR, 24G PROTEIN


2 medium leeks 4 tbsp unsalted butter 1 (16 oz) pkg sliced baby bella mushrooms


1 tsp dried thyme Cooking spray 4 large eggs 2 cups low-fat milk 2 tbsp chopped chives, plus more to garnish 1 cup Gruyère or white Cheddar


STEP 1 Preheat oven to 375°F. Cut the bread into 1-inch cubes, aiming for 12 cups bread cubes. Halve the leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice the light green and white parts, discarding dark green parts. STEP 2 In a large saucepan, melt the butter on medium-high. Add the mushrooms and leeks. Cook 7–10 min., stirring often, until leeks are tender. Add the thyme and season with salt and pepper. Remove from heat and let cool. STEP 3 Grease a 3-qt baking dish with the cooking spray. Add bread and sautéed vegetables and toss to combine. In a medium bowl, whisk together the eggs, milk, chives, and cheese. Season with salt and pepper. Pour egg mixture over baking dish. With hands or spatula, gently press bread down to soak in custard. Let sit 5–10 min., so bread can absorb liquid. STEP 4 Bake bread pudding 40–50 min., until puffed and golden. Let cool slightly and serve warm. If desired, garnish with more chives.


TIP To prepare in advance, skip preheating the oven and make through step 3. Cover loosely with foil and refrigerate overnight. If your bread isn’t stale, preheat oven to 350°F. Cut the bread into 1-inch cubes and arrange in a single layer on a rimmed baking sheet. Bake 8–10 min., until slightly dry but not browned, stirring once halfway through. Let cool.


PER SERVING: 321 CALORIES, 14G FAT, 6G SATURATED FAT, 110MG CHOLESTEROL, 392MG SODIUM, 37G CARBOHYDRATE, 7G FIBER, 8G SUGAR, 17G PROTEIN


STRAWBERRY-PRETZEL SLAB PIE


PREP TIME 40 MIN. – COOK TIME 10 MIN. READY IN 50 MIN. – SERVINGS 16


Cooking spray 4 cups mini pretzels 1 tbsp sugar ¾ cup (1½ sticks) unsalted butter, melted 2 (5.1 oz) boxes instant vanilla pudding mix


2 cups low-fat milk 2 cups whipped topping 1 (16 oz) pkg strawberries 1 cup strawberry jam, warmed


STEP 1 Preheat oven to 350°F. Coat a 9x13- inch baking dish with the cooking spray. To a food processor or blender, add the pretzels. Pulse until fine. Transfer 2 cups pretzel crumbs to a medium bowl. Add the sugar and butter and mix until combined. Press pretzel mixture into baking dish to form crust. Bake 8–10 min., then let cool completely. STEP 2 Once crust is cooled, in a large bowl, combine the pudding mixes and milk. Whisk 1–2 min., until mixture is thickened. Gently fold the whipped topping into pudding mixture. Spread into an even layer over pretzel crust. Refrigerate at least 30 min., until set. STEP 3 Meanwhile, trim and thinly slice the strawberries. When pudding layer is set, spread on the warmed jam in a smooth, even layer. Top with sliced strawberries. Refrigerate 1 hour, then keep chilled until ready to serve.


PER SERVING: 294 CALORIES, 11G FAT, 7G SATURATED FAT, 24MG CHOLESTEROL, 403MG SODIUM, 48G CARBOHYDRATE, 1G FIBER, 29G SUGAR, 2G PROTEIN


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