4 large Idaho baking potatoes, baked
1 tbsp 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 tsp Cornstarch
2 tbsp Chopped fresh parsley
1/2 tsp Salt
1/4 tsp Black pepper
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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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