Ww 4 Points Savory Potato And Ham Chunks Recipes

CROCK POT HAM & POTATO SOUP - WEIGHT WATCHERS RECIPE - (4.2/5)

Steps:

• Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings. If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot. Makes 12 Servings (About 1 Cup Per Serving) Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg; Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

WW 4 POINTS - BAKED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees.
• Wash and gently scrub the potatoes but don't dry.
• Poke each potatoes several with a fork.
• Place at least 4inches apart on the oven rack and bake for 1 hour, or until tender.
• Remove from the oven.
• Cut each potato in half lengthwise.
• Set aside for 10 minutes, or until cool enough to handle.
• With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use.
• Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.
• Coat both sides of each skin with nonstick spray.
• Top each with a half slice of cheese. Broil 4 inches from heat for 4 minutes, or until the cheese partially melts.
• Remove from the oven.
• Transfer the skins to a platter.
• Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions.
• Season to taste with the black pepper.
• 4 Points per serving (4 skins).

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

WW 4 POINTS - SAVORY POTATO AND HAM CHUNKS

Steps:

• Spray very large nonstick skillet with cooking spray.
• Set over medium heat.
• Add the ham and cook, stirring often, until lightly browned, 2-3 minute
• Transfer ham to large bowl.
• Heat the same skillet.
• Swirl in 2 tsp oil, then add potatoes and cook, stirring often, until golden, 2-3 minutes.
• Add 1 cup of broth and simmer, covered, until potatoes are tender, about 15 minute.
• Uncover and cook until any remaining liquid evaporates.
• Transfer potatoes to the bowl with the ham.
• Swirl in remaining 1 tsp oil in same skillet, then add the flour and paprika and cook, stirring constantly, 1 minute.
• Gradually add the remaining 1 cup chicken broth, and the vinegar, stirring to keep the mixture smooth.
• Add the tomato paste and cayenne.
• Simmer, stirring occasionally, until sauce is smooth and thickened, about 6-8 minutes.
• Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot.
• 4 Points per serving (1 cup).