Summer Skillet Supper
Source: Ruth Ann

1 (16 oz) fully-cooked ham slice
2 large tomatoes
1 clove garlic, minced
1 medium size green pepper
1 medium size onion
1 medium size yellow squash (about 1/2 lb)
2 medium zucchini (about 1 lb total)
3 T olive oil
1/2 cup chicken broth
2 tsp fresh chopped basil or 1/2 tsp dried
1/2 tsp salt, or to taste
1/8 tsp. pepper

Cut ham into 1/4 inch strips, about 1 1/2 inches long. Cut each tomato into 8 wedges; cut pepper into 1/2 inch wide strips and onion into thin lengthwise slivers. Cut squashes into 1/4 inch wide slices, halving lengthwise if larger than 1 inch in diameter.

In wok or large skillet over medium high heat, cook ham and all vegetables, except tomatoes, in hot oil about 5 minutes, stirring frequently. Reduce heat to medium. Add remaining ingredients, except tomatoes; stir and cook until vegetables are crisp-tender, about 10 minutes. Add tomato wedges and continue cooking until tomatoes are heated through.
Good served with brown or white rice.
Serves 4


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