| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Luncheon, Ham, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | lg | Idaho baking potatoes; baked |
| 1 | tb | Vegetable oil |
| 8 | oz | Low-fat ham; diced, about 2 cups |
| 1 | md | Onion; diced |
| 8 | oz | White mushrooms; quartered |
| 2 | c | Broccoli florets |
| 1 | Red or yellow bell pepper; diced | |
| 1 | c | Chicken broth |
| 2 | ts | Cornstarch |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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