On Thursday nights, my husband and I bowl. We come from two different directions, and his new job is not an easy trek to the bowling alley. We used to get there early enough to enjoy a date night each week. Now I make dinner, and it has to be easily transportable and edible at room temperature.
Often it’s soba noodles with chicken and veggies, or ceviche (I transport that on ice). Today I combined a couple of recipes. Usually, when you find a ham casserole made with left over ham, it includes potatoes, cheese sauces, biscuits — all very heavy. We love what would typically be considered Asian flavors, soy sauce, ginger, garlic….
So, I decided to experiment.
INGREDIENTS to Serve 8:
- 24 oz. brussels sprouts, cleaned, ends trimmed and shredded
- 12 oz. mushrooms, cleaned, ends trimmed and chunked
- 1 medium onion, finely diced
- 4 C diced ham
- 1/4 C rough chops almonds or pecans or, if you prefer, water chestnuts
INGREDIENTS for Sauce:
- 1/2 C low sodium soy sauce
- 1/4 C dry white wine or sherry
- 2 cloves of garlic crushed
- 1 tbsp. fresh ginger, grated
- 2 Tbsp. brown sugar
- 1 Tbsp. sesame oil
Preheat the oven to 400.
Spray a large casserole dish with non-stick spray. Then, in the casserole, mix the brussels sprouts, mushrooms, onion, ham and chestnuts or nuts. Mix the sauce ingredients together and pour them over the veggie mix. Stir it together to make sure everything is coated. Cover tightly with foil. Bake covered for 25 minutes.
Remove the foil, stir well from the bottom to make sure everything is blending nicely and return to the oven uncovered for an additional 25 minutes.
Serve with rice and enjoy a healthy meal.
I don’t know the calorie count, but a serving, 1/8th of the casserole, is 4 points in Weight Watchers, so with 1/2 C brown rice, you have a lovely, healthy dinner for just 8 points total.