Pork: 5 pt. Scalloped Potatoes & Ham
Source of Recipe
"Healthy Exchanges Food Newsletter, Jan 1997" JoAnna M. Lund
List of Ingredients
6 cups (20 oz.) frozen shredded potatoes
1 cup peas, frozen
1 1/2 cups ham, extra lean -- diced
1 1/2 cups shredded Kraft reduced fat cheddar cheese
1 can Campbell's H. R. cream of mushroom soup, cond.
2/3 cup Carnation nonfat dry milk powder
1 cup water
1/4 cup onion -- diced
1 teaspoon dried parsley Recipe
In a slow cooker, combine potatoes, peas, ham and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion and parsley flakes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 6 to 8 hours. Serves 6.
Serving size (1/6 recipe)
According to the newsletter: Per serving: 264 Cal, 8g Fat, 19g Pro, 29g Carb, 732mg Sod, 320mg Calc, 3g Fib
Healthy Exchanges: 2 1/3 Protein, 1 Bread, 1/3 Skim Milk, 1/4 Slider, 8 Opt. Cal.
Diabetic Exchanges: 2 Starch, 2 Meat
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