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| Garden Vegetable And Ham Topping Recipe |
Category: Vegetables / Potato
Rating:
N/A
Servings: 4
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Ingredients
4 large idaho baking potatoes; baked
1 tablespoon vegetable oil
8 oz low-fat ham; diced, about 2 cups
1 medium onion; diced
8 oz white mushrooms; quartered
2 cup broccoli florets
1 red or yellow bell pepper; diced
1 cup chicken broth
2 teaspoon cornstarch
2 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking 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@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
potato,ham
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