Sunday, February 3, 2008

Ham and Vegetable Casserole

1 Lb red potatoes cut into 1/8 inch slices
2 C crookneck squash (yellow squash)
2 C frozen chopped green bell pepper (or 1 1/2 large fresh)
1 C thinly sliced and chopped low-fat, lower sodium ham (about 4 ounces)
1 C frozen chopped onion (or 2 medium fresh)
1/4 cup snipped fresh parsley
2 Tbl water
1/4 tsp cayenne
1/4 tsp salt
3 ounces reduced-fat sharp cheddar cheese, shredded (about 3/4C)

Put potatoes, squash, peppers, ham, onions, parsley, water and cayenne in a deep pan. Bring to a boil over high heat. Stir to mix thoroughly. Reduce heat and simmer covered, for 18 minutes, or until potatoes are tender. Remove from heat.

Stir in salt, then sprinkle with cheese. let stand, uncovered for 5 minutes to melt cheese.

Serves: 5
Servings: 1 1/2 cups

WW points: 3
Calories: 181, Fat: 4, Fiber: 4

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