Crockpot Corn, Ham and Potato Scallop

Yield: 6 servings; 6 points per serving

6 cups peeled baking potatoes -- cut in 1" cubes

1 1/2 cups cubed cooked ham

1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained

1/4 cup chopped green bell pepper

2 teaspoons instant minced onion

1 10 3/4oz.can condensed Cheddar Cheese Soup

1/2 cup milk

2 tablespoons all-purpose flour

In 3 1/2 to 4-quart Crockpot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Note: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.

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Ham and Potatoes au Gratin

Yield: 6 (1 cup) servings; 3 points per serving

2 full cups diced extra-lean ham

4 cups diced raw potatoes

1 cup chopped onion

3/4 cup shredded reduced-fat Cheddar Cheese

1 (10 3/4 ounce) can Healthy Request

Cream of Celery Soup

1/8 tsp. black pepper

1 tsp. dried parsley flakes

1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8-10 hours. Mix well before serving.

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