Tuesday, August 24, 2010

Skillet Canadian Bacon and Potatoes

Dress up ready-made potatoes with snap peas and smoky strips of bacon blended together in a simple cream sauce.
3 1/2 cups water
2 teaspoons butter or margarine
1 box (7.7 oz) Betty Crocker Deluxe loaded au gratin potatoes
1 1/4 cups fat-free (skim) milk
1/2 lb Canadian bacon slices, cut into strips
1 box (9 oz) Green Giant frozen sugar snap peas, thawed, drained

In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat. Stir in potato slices from mix; return to boiling. Boil 15 minutes.
Do not drain potatoes. Stir in contents of sauce packet from mix, the milk, bacon and sugar snap peas. Return to boiling. Reduce heat to medium; cook 4 to 5 minutes longer, stirring occasionally, until sauce is slightly thickened.
Sprinkle with contents of topping packet from mix. If desired, season to taste with pepper.

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