posted by Kayce 03-21-102 8:16 PM
April/May issue of Light & Tasty magazine
Makeover Ham "n" Potato Bake
2 pounds red potatoes, peeled and cubed
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 TBS. canola oil
1/3 cup all purpose flour
1/4 tsp. each pepper and dried thyme
2 cans (12oz.each) fat-free evaporated milk
1 cup plus 2 TBS shredded reduced fat cheddar cheese, divided.
2 TBS Dijon mustard
1 1/2 pounds fully cooked lean ham slices, cut into strips.
1 pkg. (16oz) frozen sliced carrots, cooked and drained
1/4 cup minced fresh parsley.
Cook potatoes in water until tender; drain
In a large non stick, saute onion and peppers in oil until tender. Stir in flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes, or until thickened. Reduce heat; stir in 1 cup cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots and parsley. Transfer to a 3 qt. baking dish coated with cooking spray. Cover and bake at 400º for 20 minutes. Uncover and bake 10 minutes longer. Sprinkle with remaining cheese.
yield: 10 servings
Nutritional Analysis: one serving (1 1/4 cups)equals 316 calories, 6g fat (2g saturated fat)26mg cholestrol,1,046 mg. sodium 38g carbohydrate,4g fiber 27g protein.
Diabetic exchange; 21/2 lean meat, 2 starch,1/3 fat.