1 pound of tiny new potatoes cut into slices
1/3 thinly sliced leek
3/4 cup chopped low-fat and low-sodium cooked
ham
3 onz reduced-fat Swiss cheese cut into
small pieces
1 1/4 cup fat-free milk
1 tblsp all purpose flour
3/4 of refrigerated or frozen egg product.
thawed
2 tsp snipped fresh thyme
1/4 tsp pepper
Nonstick spray
In
a large saucepan cook the sliced potatoes in a
small amount of lightly salted boiling water for
about 10 minutes or until tender, add the leeks
during the last minutes of cooking, when it is
done, drained the leek and potato mixture.
Spray a 2-quart baking dish with the nonstick
coating and layer the potatoes and leek in the
bottom of the dish. Sprinkle the ham and the
cheese over the potatoes.
In
a medium bowl stir the milk into the flour until
smooth, add the egg product, thyme and pepper.
Pour the mixture over the ham, cheese and
potatoes.
Preheat the oven to 350 degrees and cook for 30
to 40 minutes or until a knife inserted in the
center comes out clean. Serve while hot.
(23
g carbohydrates, 1 g fiber, 13 g protein)
