I know you might be thinking that there have been a lot of sweets on here lately, and you’d be right. With all of the holidays and birthdays happening around here this time of year seems to be one big sugar fest. I guess you can think of this recipe as protesting the sugar overload.
As far as main dishes go, this wasn’t too bad. In fact, we’ve already had it a few times so that should tell you something. I would recommend only using ham though. Don’t let your husband add in the leftover prosciutto. Besides that, enjoy!
Garlic Ham and Potatoes
Source: Taste of Home
8 small red potatoes
1 tablespoon canola oil
16 ounces of broccoli, cut
1 cup cooked ham, cubed
1 envelope herb with garlic soup mix
In a large skillet, cook potatoes in oil over medium-high heat for 10 minutes or until lightly browned. Stir in the broccoli, ham, and dry soup mix. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
Makes about 4 servings