1 1/2 c. fresh broccoli flowerets
1/2 c. sliced fresh mushrooms
1/4 c. sliced green onion
1/4 c. chopped sweet red pepper
1 c. diced fully cooked turkey ham
4 lg. Idaho potatoes, baked
1/2 c. non fat plain yogurt
1/2 c. skim milk
2 tsp. cornstarch
1 tsp. Dijon style mustard
Dash ground nutmeg
2 tsp. grated Parmesan cheese

In a 1 quart microwave safe casserole, combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water. Micro-cook, covered on 100 percent power (high) 3 to 5 minutes or until vegetables are tender; drain well. Add turkey ham. Cook, covered on high 2 to 3 minutes or until heated through. Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook, covered on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds. Spoon over hot baked potatoes. Sprinkle with Parmesan cheese.