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
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