Scalloped Potatoes & Ham

Recipe By :JoAnna M. Lund

5 Points per serving

6 cups (20 oz.) frozen shredded potatoes

1 cup peas, frozen

1 1/2 cups ham, extra lean -- diced

1 1/2 cups shredded Kraft reduced fat cheddar cheese

1 can Campbell's H. R. cream of mushroom soup, cond.

2/3 cup Carnation nonfat dry milk powder

1 cup water

1/4 cup onion -- diced

1 teaspoon dried parsley

1. In a slow cooker, combine potatoes, peas, ham and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion and parsley flakes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 6 to 8 hours.

Serving size (1/6 recipe)

According to the newsletter: Per serving: 264 Cal, 8g Fat, 19g Pro, 29g Carb, 732mg Sod, 320mg Calc, 3g Fib

Healthy Exchanges: 2 1/3 Protein, 1 Bread, 1/3 Skim Milk, 1/4 Slider, 8 Opt. Cal.

Diabetic Exchanges: 2 Starch, 2 Meat

Source: "Healthy Exchanges Food Newsletter, Jan 1997"

NOTES : Submitted by Gwena