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Ham with Creamed Vegetables

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This hearty skillet entree is easy to fix and chock-full of garden flavor and nutrition. Plus, it's sure to warm your family right down to their toes.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

  • 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)

Directions

  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.

Nutrition Facts

3 ounce-weight: 251 calories, 13g fat (5g saturated fat), 71mg cholesterol, 1638mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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