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 canola oil
1/3 cup all-purpose flour
1/4 teaspoon each pepper and dried thyme
2 cans (12oz.each) fat-free evaporated milk
1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
2 tablespoons Dijon mustard
1 1/2 pounds fully cooked lean ham slices, cut into strips.
1 package (16 oz.) frozen sliced carrots, cooked and drained
1/4 cup minced fresh parsley
Cook potatoes in water until tender; drain
In a large non stick pan, 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. 7. Uncover and bake 10 minutes longer. Sprinkle with remaining cheese.
- One serving is 1 1/4 cups
- Total fat
- 6 g Saturated Fat: 2 g
- 26 mg
- 1046 mg
- 38 g
- Dietary Fiber
- 4 g
- 27 g
- Diabetic exchange
- 2 ½ lean meat
- 2 starch
- 1/3 fat.