Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 > > Healthy Exchanges > by Jo Lund > > Ham Royale Bake > > 2 cups (16 oz) tomatoes, chopped and undrained > 3/4 cup plus 1 tbsp Bisquick Reduced Fat Baking Mix > 1 tsp prepared mustard > 2 tsps dried onion flakes > 1 cup (8 oz) cut green beans, rinsed and drained > 1 cup (8 oz) sliced carrots, rinsed and drained > 1-1/2 cups (9 oz) finely diced Dubuque 97% fat-free ham or any extra-lean > ham > 1/3 cup (1-1/2 ozs) shredded Kraft reduced-fat Cheddar cheese > 1 tsp dried parsley flakes > 1/4 cup skim milk > 2 tbsps Land O Lakes no-fat sour cream > > Preheat oven to 415 deg F. Spray an 8- by 8-inch baking dish with > butter-flavored cooking spray. In a large skillet sprayed with > butter-flavored cooking > spray, combine undrained tomatoes and 1 tablespoon baking mix. Stir in > mustard > and onion flakes. Add green beans, carrots and 1 cup ham. Mix well to > combine. > > Lower heat and simmer while preparing biscuit topping. In a medium bowl, > combine remaining 3/4 cup baking mix, Cheddar cheese and parsley flakes. Add > skim > milk and sour cream. Mix well to combine. Fold in remaining 1/2 cup ham. > Spoon > hot vegetable mixture into prepared baking dish. Evenly drop batter over top > > to form 4 biscuits. > > Bake for 25 to 30 minutes or until mixture is bubbly and biscuits are golden > > brown. Place baking dish on a wire rack and let set for 5 minutes. Divide > into > 4 servings. > > Serves 4 > 242 Calories, 6g Fat, 17g Protein, 30g Carbs, 1,159mg Sodium, 2g Fiber > > > Quote Link to comment Share on other sites More sharing options...
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