| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casseroles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh broccoli flowerets |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Sliced green onion |
| 1/4 |
c |
Chopped sweet red pepper |
| 1 |
c |
Diced fully-cooked turkey ham |
| 4 |
lg |
Idaho potatoes, baked |
| 1/2 |
c |
Non-fat plain yogurt |
| 1/4 |
c |
Skim milk |
| 2 |
|
Sp cornstarch |
| 1 |
ts |
Dijon-style mustard Dash ground nutmeg |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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