Idaho Potato Supreme Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Fresh broccoli flowerets,
1/2 cup: Sliced fresh mushrooms,
1/4 cup: Sliced green onion,
1/4 cup: Chopped sweet red pepper,
1 cup: Diced fully-cooked turkey ham,
4 large: Idaho potatoes, baked
1/2 cup: Non-fat plain yogurt,
1/4 cup: Skim milk,
2: Sp cornstarch,
1 tsp: Dijon-style mustard Dash ground nutmeg,
2 tbsp: Grated Parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp