Garden vegetable and ham topping

4 Servings

Ingredients

Quantity Ingredient
4 larges Idaho baking potatoes; baked
1 tablespoon Vegetable oil
8 ounces Low-fat ham; diced, about 2 cups
1 medium Onion; diced
8 ounces White mushrooms; quartered
2 cups Broccoli florets
1 Red or yellow bell pepper; diced
1 cup Chicken broth
2 teaspoons Cornstarch
2 tablespoons Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Black pepper

Directions

1. In large nonstick skillet, over medium-high heat, heat oil; add ham and onion; sauté until onion is soft and ham is browned, about 4 to 5 minutes.

Add mushrooms, broccoli, bell pepper and chicken broth; bring to boil and reduce heat. Simmer until vegetables are tender, 6 to 7 minutes.

2. In small bowl, combine cornstarch with 2 tablespoons water. Stir into ham and vegetable mixture along with parsley, salt and pepper. Increase heat to high; bring mixture to boil; cook until sauce has thickened, about 1 to 2 minutes.

3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon ham and vegetable mixture over each potato, dividing evenly.

Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 15 minutes.

Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997

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