Ham, Red Pepper and Cheddar-Stuffed Potatoes
Tarragon Green Beans and Sliced Tomatoes
Ingredients
- 6 (8-oz) Yukon gold potatoes
- 9 oz low-sodium lean ham, diced
- ⅓ cup finely chopped onion
- 1½ cups chopped red bell pepper
- ¾ cup shredded reduced-fat sharp Cheddar cheese
Instructions
- Pierce potatoes several times with a fork, and wrap individually in damp paper towels. Microwave on High 15 to 18 minutes or until tender when pierced with a fork.
- Meanwhile, combine ham, onions, bell peppers and cheese in a bowl.
- Cut a lengthwise slit in each potato; push ends to open. Top potatoes evenly with ham mixture.
- Return to microwave, and cook on High 2 minutes or until cheese melts.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 3 Tbsp light butter with canola oil
- 1 tsp Dijon mustard
- 1 tsp dried tarragon
- ½ tsp salt
- 3 tomatoes, sliced
Side Dish Instructions
- Arrange beans in a steamer basket over boiling water; cover and steam 6 to 8 minutes or until crisp-tender.
- Stir together light butter, mustard, tarragon, and salt in a serving bowl; toss with beans.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
290
|
70
|
360
|
| Fat (g) | 4 | 3 | 7 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 46 | 9 | 55 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 480 | 270 | 750 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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