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Dietitian’s Dish – April 15, 2019
Easter dinner and beyond… Nothing left to waste!

When you plan a holiday menu, do you think about how you’ll use leftovers?
Planning is key to cutting back on food waste at home!
If you’re serving ham and veggies for Easter dinner, plan a weekly dinner menu
with new uses for the leftovers. Stock up on frozen veggies and canned fruit in case
there aren’t enough left to complete your intended meals the rest of the week.
Pick up canned pineapple and frozen broccoli with your Easter Ham.

Hawaiian Pizza

  • Cheese pizza (homemade or frozen)
  • Leftover ham
  • Leftover (or canned) pineapple
  • BBQ sauce (to drizzle)
Hawaiian Pizza

Omelet Rolls

Omelet Rolls

4ounces Neufchatel cream cheese, softened
3/4cup low fat milk
2tablespoons all-purpose flour
1/4teaspoon salt
12large eggs
2tablespoons Dijon mustard
2cups shredded 2% Cheddar cheese, divided
Optional Fillings: Cooked ham (diced),
leftover roasted veggies (chopped),
steamed broccoli (chopped), steamed
bell peppers (diced), tomatoes (diced), etc.
1.Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment; grease the parchment and set aside.

2.In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

3.Bake at 375˚F until eggs are puffed and set, about 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 3/4 cup of the cheese. Top with other optional fillings and 1 cup of the cheese.

4.Roll up from the short side, peeling parchment away while rolling. Sprinkle top of the roll with the remaining 1/4 cup of cheese; bake until cheese is melted about 3-4 minutes longer.