Ingredients:
1 1/2 Cup(s) fresh broccoli flowerets
1/2 Cup(s) sliced fresh mushrooms
1/4 Cup(s) sliced green onion
4 Tablespoon(s) chopped sweet red pepper
1 Cup(s) diced fully-cooked turkey ham
-1 large idaho potatoes, baked
1/2 Cup(s) non-fat plain yogurt
1/4 Cup(s) skim milk
2 sp cornstarch
1 Teaspoon(s) dijon-style mustard dash ground nutmeg
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Directions: In a l-quart microwave-safe casse
role 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
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