Ham & Veggie Rice Bowls, 1 SP

Ham & Veggie Rice Bowls

This is awesome for leftover Easter ham!

I love to bring this for brunches, it is full of veggies and lean protein, and since I am allergic to eggs it is a great substitute and feels really good to me, a very worthy meal!

The first time I brought it to a brunch I thought I would be the only one eating it, but everyone enjoyed it and now people ask me to bring it.

Ingredients
1 lb or about 2 cups chopped ham, lean or if use fat free save points!
3 cloves garlic, minced
1 onion, medium, chopped
1 tsp olive or coconut oil
16 oz fresh or frozen baby broccoli florets
12-15 oz fresh or frozen sugar snap peas
8-10  oz mushrooms, fresh, frozen or canned work
3 cups fresh spinach, torn or ½ bag frozen
12-15oz frozen cauliflower rice or fresh (about 2 cups)
1 cup fat free cottage cheese
¼ tsp red pepper, ground
Salt and pepper to taste

Instructions

1. If using frozen veggies, you can save time by microwaving each bag 2-3 minutes to get them started.
2. In a large non-stick pot, heat oil, then sauté onions until translucent, add garlic and warm for about 1 minute.  Add ham, stir to warm through.
3. Stir in all vegetables, cooking until al dente but tender.
4. Stir in cottage cheese, until it melts then add salt and peppers.

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Yield: Serves 13, about 1 cup servings
1 Weight Watcher Smart Point

Total Time
20-30 minutes

Author
Kim Trotto

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