Idaho potato supreme
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh broccoli flowerets |
| ½ | cup | Sliced fresh mushrooms |
| ¼ | cup | Sliced green onion |
| ¼ | cup | Chopped sweet red pepper |
| 1 | cup | Diced fully-cooked turkey ham |
| 4 | larges | Idaho potatoes, baked |
| ½ | cup | Non-fat plain yogurt |
| ¼ | cup | Skim milk |
| 2 | Sp cornstarch | |
| 1 | teaspoon | Dijon-style mustard Dash ground nutmeg |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
In a l-quart microwave-safe casserole combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water Micro-cook covered, on 100% power (high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey ham Cook, covered, on high 2 to 3 minutes or until heated through. Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
Spoon over hot baked potatoes. Sprinkle with Parmesan cheese.
Yield: 4 servings. Per serving 280 calories, 16 grams protein, 48 grams carbohydrate, 3 grams fat (10%), 23 milligrams cholesterol 50 milligrams sodium
From the files of Al Rice, North Pole Alaska. Feb 1994