Microwave Idaho Potato Supreme

• 1 1/2 c. fresh broccoli flowerets
• 1/2 c. sliced fresh mushrooms
• 1/4 c. sliced green onion
• 1/4 c. chopped sweet red pepper
• 1 c. diced, fully cooked turkey ham
• 4 large Idaho potatoes, baked
• 1/2 c. nonfat plain yogurt
• 1/4 c. skim milk
• 2 tsp. cornstarch
• 1 tsp. Dijon-style mustard
• dash of ground nutmeg
• 2 Tbsp. grated Parmesan cheese

1. In a 1-quart microwave-safe casserole, combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water. Micro-cook, covered, on 100% power (High) 3 to 5 minutes or until vegetables are tender.
2. Drain well.
3. Add turkey ham.
4. Cook, covered, on High 2 to 3 minutes or until heated through.
5. Stir together yogurt, milk, cornstarch, mustard and nutmeg.
6. Add to broccoli mixture.
7. Cook, covered, on High 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
8. Spoon over hot potatoes.
9. Sprinkle with Parmesan cheese.
10. Makes 4 servings.

fresh broccoli flowerets, mushrooms, green onion, sweet red pepper, potatoes, nonfat plain yogurt, milk, cornstarch, mustard, ground nutmeg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981266 (may not work)