10 frozen broccoli florets
1/4 cup shredded cheddar cheese
1 slice cooked ham, cut into bite-sized pieces
1 tablespoon unsalted butter, cut into small pieces
1 Russet potato (not pictured)
Microwave broccoli according to package directions. Cut cooked broccoli into small pieces. When the broccoli is cool, put cheese, broccoli, ham, and butter into a quart size or smaller freezer baggie. Squeeze all the air out of the baggie and seal. Refrigerate for up to three days or freeze for up to three months. If freezing, unthaw bagged mixture in the refrigerator before using. When you are ready to use, you can cook the potato quickly in the microwave. First, scrub the potato, pat it dry with a paper towel, and poke holes in it with a fork. Then, cook the potato on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Put the potato on a microwave safe plate. Cut the hot baked potato in half and score the inside. Top the potato with the refrigerated mixture and microwave for one minute or until the cheese is melted and the ham and broccoli are heated through. Have with a glass of water.