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
Instructions:
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
Servings: 1
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