Ham with Creamed Vegetables Recipe
- 1/4 cup julienned sweet red pepper
- 1/4 cup julienned sweet yellow pepper
- 1/4 cup chopped onion
- 2 tablespoons sliced celery
- 2 tablespoons chopped carrot
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- 1 cup milk
- 1-1/2 teaspoons chicken bouillon granules
- 1 boneless fully cooked ham steak (1 pound)
- 1. In a large skillet, saute the peppers, onion, celery and carrot in butter for 3-4 minutes or until crisp-tender. Sprinkle with flour and pepper. Gradually whisk in milk and bouillon until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 2. Meanwhile, cut the ham steak into four pieces. Cook in a large skillet coated with cooking spray over medium heat for 2-4 minutes or until browned on both sides. Serve with vegetable mixture. Yield: 4 servings.
1 serving (prepared with reduced-fat butter, reduced-sodium bouillon and fat-free milk) equals 251 calories, 13 g fat (5 g saturated fat), 71 mg cholesterol, 1,638 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.