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SUMMER VEGETABLE SKILLET

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Makes 6 servings.



Ingredients Needed For SUMMER VEGETABLE SKILLET
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* Vegetable cooking spray
* 1 1/2 cups 8 ounces smoked Ham, diced
* 1 medium Onion, sliced
* 2 cloves garlic, minced
* 1 cup thinly sliced Mushrooms
* 1 medium zucchini Squash, sliced into 1-inch rounds then in half
* 1 large tomato
* 2 cups fresh spinach, stems removed and torn
* 1/4 teaspoon ground black pepper
* 1 14-1/2-ounce can chicken broth
* 2 cups quick-cooking white rice
* 1 1/2 cups frozen corn
* 1/2 teaspoon dried basil leaves
* 1/4 teaspoon dried oregano leaves
* 2 eggs, beaten
* 1 1/2 cups cottage cheese
* 2 tablespoons grated Parmesan cheese
* 2 cups grated Cheddar Cheese, divided


Directions To Prepare SUMMER VEGETABLE SKILLET
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#Heat large skillet coated with cooking spray over medium-high heat until hot. Add Ham, onions and garlic; cook and stir 5 to 7 minutes or until tender.
#Add Mushrooms, zucchini, tomato, spinach and pepper. Cook and stir 3 to 4 minutes or until spinach is wilted. Add broth, rice, corn, basil and oregano.
#Bring to a boil over high heat. Reduce heat, cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff with fork before serving.



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Wednesday, June 28, 2017, 12:28 pm


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