1 fully cooked boneless pre-sliced ham (about 4 lb)
1/4 cup Dijon mustard
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
6 ounces Deli Swiss cheese slices
aluminum foil

1. Preheat oven to 350°F. Remove ham from packaging; pat dry (wash hands). Combine mustard, caraway seeds, and pepper in small bowl.
2. Brush mustard mixture into 6–8 cuts equally spaced across top of ham; then insert 1/2 cheese slice into same openings. Wrap ham tightly in foil; place in shallow baking pan. Bake 50–60 minutes or until internal temperature reaches 140°F. Use a meat thermometer to accurately ensure doneness.
3. Let stand 5–10 minutes. Slice ham and serve. (Makes 12 servings.)

CALORIES (per 1/12 recipe) 310kcal; FAT 20g; CHOL 80mg; SODIUM 1810mg; CARB 10g; FIBER 0g; PROTEIN 29g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%

1 lb fresh carrots (rinsed)
1/3 cup butter (5 1/2 tablespoons)
3 large eggs (or 3/4 cup egg substitute)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Peel carrots; cut in half lengthwise. Slice into 1/4-inch-thick slices. Place in microwave-safe bowl with butter; cover and microwave on HIGH 7–8 minutes or until tender.
2. Place carrots in food processor (or blender) with remaining ingredients. Process 20–30 seconds or until well blended. Transfer to 2-quart baking dish. Bake 30–40 minutes, uncovered, or until firm and toothpick inserted in center comes out clean. Let stand 5 minutes; serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 160kcal; FAT 10g; CHOL 100mg; SODIUM 140mg; CARB 16g; FIBER 2g; PROTEIN 3g; VIT A 190%; VIT C 4%; CALC 6%; IRON 4%

8 ounces fresh-cut kale leaves (1/2 bag; well-rinsed)
2 tablespoons water
1 cup panko (Japanese bread crumbs)
7 ounces Deli medium-sharp, white cheese
1 (24-ounce) package refrigerated mashed potatoes
1 teaspoon minced garlic
1/4 cup canola oil

1. Place kale leaves and water in microwave-safe bowl; cover and microwave on HIGH 5–7 minutes or until tender.
2. Place panko on plate (may be paper). Grate cheese; place in large bowl. Add potatoes and garlic. Drain kale; stir into potatoes until well blended.
3. Preheat large sauté pan on medium-high 2–3 minutes. Form four patties (2 tablespoons each) and dip into panko (coating on both sides).
4. Place oil in pan; swirl to coat. Add patties; cook 3–4 minutes on each side or until golden. Form remaining mixture into patties. Drain cooked patties on absorbent paper; cover to keep warm. Cook remaining patties; serve.

CALORIES (per 1/6 recipe) 390kcal; FAT 28g; CHOL 45mg; SODIUM 680mg; CARB 22g; FIBER 3g; PROTEIN 12g; VIT A 130%; VIT C 25%; CALC 35%; IRON 4%