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Ingredientes
- 2 Tbsp. Shedd's spread country Crock
- 3 Tbsp. Flour
- 2 c. Lowfat milk, 1% lowfat
- 1/3 c. Cheddar cheese, shredded -- Firmly packed
- 1/2 tsp Warm pepper sauce
- 1 Tbsp. Vegetable oil
- 1 lb Sweet potatoes -- peel, cut In 1/2" ch
- 8 ounce Ham -- cut in 1/2" chunks
- 8 ounce Smoked turkey breasts -- cut In 1/2" chunks
- 1 lrg Red bell pepper -- cut in 1" Chunks
- 2 med Apples -- peel, cut in 1/2" Ch
- 1 bn Scallions -- thinly sliced PEPPERY CORN MUFFINS Mazola no-stick cooking Spray
- 1 c. Yellow cornmeal
- 1 c. Flour
- 1 Tbsp. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk, 1% lowfat
- 2 Tbsp. Vegetable oil
- 1 lrg Egg
- 1 lrg Egg white
- 2 Tbsp. Fresh grnd black pepper -- Coarsely grnd
Direcciones
- 1. In small saucepan over medium heat, heat margarine; stir in flour; cook and stir 1 min. Add in lowfat milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 min till thickened, stirring frequently.
- Remove from heat; stir in cheese and red pepper sauce till cheese is melted and mix is smooth. Set sauce aside, covered.
- 2. In 10" ovenproof skillet over medium heat, heat oil; add in sweet potatoes; cook 10 min, stirring occasionally till well browned and almost tender. Meanwhile, heat broiler.
- 3. To skillet add in ham, turkey and red bell pepper; cook 6 to 8 min, stirring occasionally till meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 min till apples are tender but still crisp.
- 4. Spoon reserved cheese sauce over hash in skillet; broil, about 4" from heat source, 3 to 4 min till sauce is lightly browned.
- 5. Serve accompanied by Pepper Corn Muffins.
- PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2" muffin-pan c. with no-stick cooking spray. Prepare batter, spoon into prepared muffin-pan c., filling each 3/4 full. Sprinkle batter in c. lightly with coarsely grnd black pepper; bake 10 to 12 min till browned and wooden pick inserted in center of muffin comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 180 | 33% |
| Total Fat 20.23g | 25% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.18g | |
| Cholesterol 131mg | 44% |
| Sodium 1471mg | 61% |
| Potassium 907mg | 26% |
| Total Carbs 61.87g | 16% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.44g | 7% |
| Protein 28.96g | 46% |
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