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* Exported from MasterCook *
Ham and Vegetable Skillet
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-11 Nov 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium potatoes -- unpeeled and
cut in 1/2-inch cubes
1 large onion
1 large green bell pepper
1 large zucchini
1 large tomato
8 ounces low-fat ham -- in strips
1/2 cup shredded Cheddar cheese
Thirty minutes before serving, cut potatoes in small cubes. Cut onion in
eighths lengthwise. Cut green pepper in chunks. Cut zucchini in 3/4-inch
chunks. Cut large tomato into eighths lengthwise.
In 10-inch skillet over Medium-High heat, in 3 tablespoons oil, cook
potatoes about 10 minutes. Add onion. Stir until potatoes are brown and
almost tender. Add green pepper and zucchini. Cook to crisp-tender. Add
tomato and ham. Stir to mix and cook 1 to 2 minutes.
Sprinkle top with shredded cheese. Cover and cook just to melt cheese.
Source : "Good Housekeeping magazine"
S(mastercook formatting by): "bobbi744 at comcast.net"
NOTES : This is excellent. I serve it for breakfast-brunch with eggs over-
easy.
Contributed to the FareShare Gazette by Bobbie; 25 November 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 137 Calories; 5g Fat (31.5% calories from
fat); 6g Protein; 18g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 97mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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