- 2 cups peeled, cubed potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- 1/2 cup water
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion
- 2 tablespoons reduced-fat margarine
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups 2% milk
- 1/2 cup reduced fat shredded Cheddar cheese
- 2 cups cubed fully cooked lean ham
- In a large microwave-safe bowl, combine the potatoes, carrots, celery and water. Cover and microwave on high for 7 minutes, stirring once. Add green pepper and onion; cover and microwave on high for 4-5 minutes or until crisp-tender, stirring once. Pour into a 2-qt. microwave-safe baking dish coated with nonstick cooking spray; set aside.
- In a microwave-safe bowl, heat the margarine, covered, on high for 40-50 seconds or until melted. Stir in the flour, salt and pepper until smooth. Gradually add milk. Cook, uncovered, on high for 2-3 minutes or until thickened and bubbly, stirring after each minute. Stir in the cheese until melted. Pour over the vegetables. Stir in ham. Cover and microwave on high for 4-5 minutes or until heated through.