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Ingredients: 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 tablespoon olive oil 1/3 cup all-purpose flour 1/4 teaspoon pepper 2 cans (12 ounces each) fat-free evaporated milk 1 cup plus two tablespoons shredded, reduced-fat cheddar cheese, divided 2 tablespoons Dijon mustard 1-1/2 pounds fully cooked very lean ham, cut into strips 1 package (16 ounces) frozen sliced carrots, cooked and drained 1/4 cup minced parsley Directions: Cook potatoes in water until tender; drain. In a large nonstick skillet, saute onion and peppers in oil until tender. Stir in flour and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for two minutes. Reduce heat; stir in one cup cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots and parsley. Transfer to a three quart baking dish coated with non-stick cooking spray. Cover and bake at 400-degrees for 20 minutes. Uncover; bake ten minutes longer. Sprinkle with remaining cheese. Yield: 10 servings Nutritional information per 1-1/4 cup serving: Calories: 316 Fat: 6g Cholesterol: 26g Sodium: 1,046mg Carbohydrate: 38g Fiber: 4g Protein: 27g Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1/2 fat |