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Garden Vegetable and Ham Topping


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Ham/pork Lunch Potatoes

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

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
 
Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997