Ham and Potato Skillet
Source of Recipe
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1 pound small potatoes
1/2 pound fresh green beans cut into 1 inch pieces
1 cup water
8 ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon dillweed
1/8 teaspoon pepper
1 1/2 cups fully cooked ham, cubed
Slice potatoes; halve any large slices. In a large skillet cook
potatoes and green beans, in water, covered, about 15 minutes or
until potatoes and beans are tender. Drain well.
Meanwhile in a small saucepan stir together yogurt, flour, mustard,
dillweed, and pepper. Cook and stir until thickened and bubbly.
Pour over vegetables in skillet. Stir in ham. Heat through.
Makes 4 servings.
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