Cajun Ham Steaks with Asparagus-Cauliflower Rice Bake

Ingredients:

    • For the Veggie Bake:
      • 2 small bunches asparagus, cut into bite-sized pieces
      • 2 (12 oz) bags frozen riced cauliflower
      • 2 cups frozen corn
      • 2 tbsp extra virgin olive oil (reduced from 3 tbsp)
      • 4 tsp Cajun seasoning (ensure low-sodium)
    • For the Ham:
      • 16 oz boneless ham steak, cut into portions (choose a lower sodium option if available)
      • 2 tsp Cajun seasoning
    • Additional Ingredients:
      • 4 tsp extra virgin olive oil for grilling (use a spray to reduce the amount)
      • 1 small bunch Italian (flat-leaf) parsley, minced
      • 1 cup shredded cheese, Italian blend (reduced from 1 ⅓ cups)
      • 1 cup salsa (reduced from 1 ⅓ cups, choose low-sodium)

Instructions:

1. Prepare Vegetables:

  • Preheat the oven to 450°F.
  • Place the asparagus, riced cauliflower, and corn on a large baking sheet.
  • Drizzle with 2 tbsp of olive oil and sprinkle with 4 tsp of Cajun seasoning.
  • Stir to mix and spread out evenly.

2. Roast Vegetables:

  • Roast in the preheated oven for about 12 minutes until starting to soften.
  • Stir the vegetables and continue to roast for another 8-10 minutes until tender and golden.

3. Grill Ham:

  • While the vegetables are roasting, heat a grill pan or skillet over medium-high heat.
  • Lightly coat with olive oil spray.
  • Season the ham steaks with 2 tsp Cajun seasoning and grill, flipping once, until charred and heated through,
  • About 5 minutes per side.

4. Finish Veggie Bake:

  • Remove the roasted vegetables from the oven.
  • Stir in minced parsley, 1 cup shredded cheese, and 1 cup salsa until well combined.

5. Serve:

  • Divide the cauliflower rice bake and ham steaks between plates.

Enjoy these amazing Cajun Ham Steaks with Cauliflower Baked Rice and Asparagus.

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