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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories Mt. Ashland hopes coming storm will reopen ski area Should Ashland homeowners be able to rent rooms short-term? Beetles taking toll on Ashland pines Forum to explores data gathered in National Monument Northwest Pizza to raise money for Ashland Schools Foundation Education Northwest Pizza to raise money for Ashland Schools Foundation Prisoners in their own home Louie's to donate sales to Helman Hug Fund Ashland High School Drama Club to host Showcase Night on Thursday Ashland Kiwanis recognizes Samara Diab Environment Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers With pre-season conditions worst in 25 years, catastrophic wildfires expected in region this summer Legislature might be divided on clean fuels bill, but these Ashlanders weren't Business Breaking ground on organic vineyard practices Southern Oregon University: Recent and pending projects at SOU total about $132 million Test Drive: 2015 Subaru Outback Limited Silvio Calabi: 2015 Cherokee is a modern Jeep Ride & Drive: 2015 Hyundai Genesis Politics and elections Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Mark L. Hopkins: Looking for a political straight shooter Oregon's governor appoints new secretary of state State News Oregon's governor appoints new secretary of state Kate Brown sworn in as Oregon's 38th governor Nation - World Leonard Nimoy, famous as Mr. Spock on 'Star Trek,' dies Obituaries James Ellis York Death Notices Death Notices Shiela R. Ettlich Karen June Shaw Shareable Bank of America is predicting a massive Tesla collapse Mars One attracts science fiction geeks and people who hate society Sports Latest Stories Weber, Smith earn All-American honors Oregon's Altman used to rebuilding, reloading Wade scores 32, Heat rally to beat Blazers AHS grad Bailey claims national wrestling title Ashland boys capture another Sato Cup snowboard title at Mt. Bachelor High school Ashland boys capture another Sato Cup snowboard title at Mt. Bachelor Fredrickson leads Grizzlies to season-opening romp Grizz alpine skiers finish strong at state Ashland High's Honsinger tops field in final nordic ski meet Grizz snowboard team heads to state with repeat potential Southern Oregon University Weber, Smith earn All-American honors Oregon's Altman used to rebuilding, reloading AHS grad Bailey claims national wrestling title Thompson, Weber to play in all-star game Beavers get No. 3 seed, host NCAA games Voices Latest Stories Bert Etling: A homegrown news diet Arthur I. Cyr: Iran – a crisis without end Antionette Kerr: Some items shouldn’t fly with TSA Our View: Tuition trauma Letters to the Editor, March 19 Editorial Our View: Tuition trauma Our View: SOU's economic clout Our view: Keep it simple in developing marijuana rules Our View: Ashland is at risk as a bad fire season looms Our View: Ashland backs residents over visitors in lodging decision Letters Letters to the Editor, March 19 Letters to the Editor, March 18 Letters to the Editor, March 17 Letters to the Editor, March 14 Letters to the Editor, March 12 Guest opinions Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Guest Opinion: Ashland schools failed to protect my son from bullying Guest Opinion: There is nothing uniform about the Uniform Crime Report Columns Bert Etling: A homegrown news diet Arthur I. Cyr: Iran – a crisis without end Guest Opinion: Ashland is asking for trouble with new room rental rules Council Corner: City considers the sharing economy Herb Rothschild Jr.: Demonizing Putin makes case for war Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories Improv rock and folk band hosts a dance party at the Ashland Community Center Best bets for entertainment around Ashland, March 19 Andrew Lloyd Webber's lush musical 'Sunset Boulevard' opens at Camelot Theatre in Talent Community blog: Herzog scholarship for young writers Movie listings: March 13-18 Theater Ticket Availability Ticket Availability Andrew Lloyd Webber's lush musical 'Sunset Boulevard' opens at Camelot Theatre in Talent Oregon Shakespeare Festival designer for a half-century says he's still learning Ashland High School Drama Club to host Showcase Night on Thursday Music Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center The Farr Side: Madonna — ever the trendsetter Nitty Gritty Dirt Band co-founder John McEuen performs at the Unitarian Fellowship in Ashland Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie listings: March 20-26 More wonderful wrinkles at 'The Second Best Exotic Marigold Hotel' 8 must-see spring films Movie review: ‘Wrecking Crew’ is a look at the people who really put the bomp Movie review: ‘Cinderella’ is an instant classic Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories A better bedtime Studying stress Eat this, not that Peanut allergy breakthrough Stargazing is a fun, free family activity Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Bert Etling: A homegrown news diet ... Mt. Ashland hopes coming storm will reopen ski area ... Ticket Availability ... Bert Etling: A homegrown news diet ... Mt. Ashland hopes coming storm will reopen ski area ... Ticket Availability ... Tammy Kelly: Healthy leftover ham By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 18, 2015 @ 9:14 am By Tammy Kelly More Content Now Posted Mar. 18, 2015 @ 9:14 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2324,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> Easter is almost upon us and that means it’s time for the traditional Easter Sunday lunch, and that often means ham. In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn’t consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner. Many of us will purchase and cook a large ham and will have some leftovers. Here are some healthy recipes for using that leftover ham. Easy Chicken Cordon Blue Ingredients: 4 boneless, skinless chicken breasts, trimmed and tenders removed 1/2 teaspoon freshly ground pepper, divided 1/4 teaspoon salt 1/3 cup shredded Swiss cheese 2 tablespoons reduced-fat cream cheese 1/4 cup coarse dry whole-wheat breadcrumbs 1 tablespoon chopped fresh parsley or thyme 4 teaspoons extra-virgin olive oil, divided 1/4 cup chopped ham Preheat oven to 400 degrees. Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl. Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165 degrees, 5 to 7 minutes. Ham and Cauliflower Hash Ingredients: 4 tablespoons olive oil 1 head cauliflower, cut into florets (5 cups) 1 medium onion, chopped 1/2 pound baked or deli ham, chopped (2 cups) 1 teaspoon paprika Kosher salt and pepper 4 large eggs 1 tablespoon chopped fresh parsley Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate. Reduce heat to medium and heat the remaining 1 tablespoon of oil in the skillet. Fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks. Serve on the hash and sprinkle with the parsley. Skinny Ham Salad Ingredients: 1 cup chopped cooked ham 1 tablespoon grated onion 2 teaspoons mustard 2 tablespoons of sweet pickle relish, or chopped dill pickles 2 tablespoons light mayonnaise 2 tablespoons nonfat plain Greek yogurt Place the ham in a food processor or blender and pulse until finely chopped.nAdd the remaining ingredients and pulse to combine. Place the spread in a covered container, and chill. Enjoy as a sandwich filling or topping for cucumber slices, party rye bread slices or crackers. Variation: Mix the 1 cup chopped ham with 1 tablespoon light mayo, 2 tablespoons nonfat Greek yogurt, 1 tablespoon prepared horseradish, and 1 tablespoon mustard instead of the ingredients specified above. Healthy Ham and Cheese Casserole with Apples For the pasta: 1 pound whole-wheat penne 12 ounces diced ham 3 medium sweet apples, cored and cut into 1/2-inch dice 1/2 cup loosely packed fresh sage leaves, thinly sliced, dived For the sauce: 3 tablespoons unsalted butter 1 small yellow onion, chopped 3 teaspoons garlic 1/4 cup all-purpose flour 2 1/2 cups nonfat milk 1/4 cup half and half 3/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup plain nonfat Greek yogurt 1 cup freshly grated sharp white cheddar cheese For the bread crumb topping: 3/4 cup Panko bread crumbs 3 tablespoons extra virgin olive oil Bring a large pot of salted water to boil. Add the pasta to the water and cook until al dente, according to package directions. Drain and set aside. Preheat the oven to 350 degrees, and lightly grease a 9-by-13 or similar baking dish. Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Add the onion and sauté until beginning to soften, about 6 minutes. Sprinkle in the flour and garlic, then cook whisking often, until the flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then the half and half. Continue to cook until the sauce simmers and thickens, about 7 minutes. Remove from heat, then stir in the salt and nutmeg, then the Greek yogurt, cheddar, and 1/2 the total amount of sage. Add the drained pasta, apples and ham, toss gently to coat, then transfer to the prepared baking dish. Combine the breadcrumbs and olive oil in a small bowl and sprinkle over the top of the pasta. Cover the dish with foil, then bake for 10 minutes covered, then uncover and bake 10 additional minutes, until the crumbs are golden and the pasta is hot and bubbly. If necessary, turn your broiler to high to finishing browning the crumbs, watching them carefully so that they do not burn. Remove baked pasta from the oven, sprinkle with remaining sage, and serve. Asian Ham Salad Ingredients: 1 cup brown rice 1 cup frozen shelled edamame 2 tablespoons rice vinegar 2 tablespoons vegetable oil 1 teaspoon sesame oil 1/4 teaspoon crushed red pepper Kosher salt and black pepper 1/4 pound baked or deli ham, chopped 6 radishes, sliced 4 scallions, sliced 2 tablespoons chopped roasted, salted peanuts Separately, cook the rice and edamame according to the package directions. In a large bowl, whisk together the vinegar, oils, red pepper and ¼ teaspoon each salt and black pepper. Add the rice, edamame, ham, radishes and scallions and toss to combine. Top with the peanuts. Kinston (N.C.) Free Press columnist Tammy Kelly is director of the Lenoir County Cooperative Extension Center. Reach her at [email protected]. By Tammy Kelly More Content Now DailyTidings.com By Tammy Kelly More Content Now Posted Mar. 18, 2015 @ 9:14 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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