Ham And Vegetable Spuds
|Baking potatoes||14 Ounce|
|Frozen vegetables pack||1⁄2 Cup (8 tbs)|
|Dried minced onion||1 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Diced fully cooked ham||1⁄3 Cup (5.33 tbs)|
|Processed swiss cheese slice||1 Ounce, torn|
Prick several times with a fork.
Arrange potatoes on a microwave-safe plate.
Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or till tender, rearranging once.
Let the potatoes stand while preparing the sauce.
For sauce, place vegetables in a 1-quart microwave-safe casserole.
Cook, covered, on high for 2 to 3 minutes or till vegetables are crisp-tender.
Stir in cornstarch, onion, marjoram, and pepper.
Stir in milk all at once.
Cook, uncovered, on high for 2 to 3 minutes or till thickened and bubbly, stirring after every 30 seconds.
Stir in ham.
Cook, uncovered, on high for 1 minute.
Stir in cheese till melted.
With a hot pad, gently roll potatoes under your hand to loosen pulp.
Cut a lengthwise slit in each potato, then press ends and push up.
Transfer potatoes to individual dinner plates.
Spoon vegetable-ham mixture atop potatoes.
Serving size: Complete recipe
Calories 573 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 0.23 g1.1%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 152.3 mg6.3%
Total Carbohydrates 102 g34.1%
Dietary Fiber 7.9 g31.7%
Sugars 13.7 g
Protein 23 g45.8%
Vitamin A 19.3% Vitamin C 51.2%
Calcium 24.9% Iron 25.7%
*Based on a 2000 Calorie diet