Ham Steak with Fruit Salsa

I've blogged about this one once before, and it's so funny reading about the horrible missteps of making the recipe that time.  I've made this one many times, and while the recipe suggests that it can be made with any fruit, I like it as it's written so much, that's the only way I've made it.

The last time I blogged it, I did not share any pictures.  Additionally, my photo taking has improved immensely, if I do say so myself.

I always struggle with side dishes to serve with this recipe.  It's ham, so my mind says I should serve it with some sweet potatoes.  I always mean to do that, but it's usually not something I do since my husband doesn't like them.  Tonight, I served with carrots and a salad.

Did I mention that this is a Weight Watchers recipe?

Ham Steak with Fruit Salsa from Weight Watchers' Make it in Minutes cookbook.

2 peaches, diced
6 plums, diced
1/4c finely chopped red onion
1/2 jalepeno pepper, seeded and finely chopped  slices 

2T fresh lime juice
2T chopped cilantro
1T Dijon mustard
1T packed dark brown sugar
1-1lb ham steak

1. Heat the broiler to the hi setting.
2. Combine all ingredients, up to an including cilantro, in a large bowl.
3. Mix the mustard and sugar in a small bowl. 

4. Place the ham steak on the rack of a broiler pan; brush with half the mustard mixture and broil, 4 inches from the heat, 4 minutes. Turn the ham over and brush with the remaining mustard mixture; broil 4 minutes longer. Cut the steak into 4 portions and top each with 1 cup of the fruit salsa.

Vegetarian Chili

I originally got this recipe from Weight Watchers' Make it in Minutes cookbook. You can find the same recipe here. I love making this because not only is it tasty and easy, but it's a really different flavor than you would find in a typical chili recipe. I made it for lunch club, and no one could believe there was chocolate in there, but knowing that, I can definitely taste it.
So, this is a nice little lunch recipe or a nice something to have in the freezer for a night home alone. Keeper!! :)

Ingredients:

Serves: 4,
Yield:
6 6

6

Servings Size

• cups
  

cups

• 1 tablespoon canola oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
• 1 (28 ounce) can whole canned tomatoes, drained and chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder
• 1 teaspoon dried oregano
• 1/2 teaspoon coarsley ground black pepper
• 1 ounce semisweet chocolate
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1. 1 Heat oil in large saucepan over medium-high heat.
2. 2 Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
3. 3 Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
4. 4 Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
5. 5 Remove from the heat and add the chocolate, stirring until melted.

Read more: http://www.food.com/recipe/vegetarian-chili-61515#ixzz1EESh5MfP