Um, hey there. Remember me?
Yeah, I started this blog and was sharing some delicious recipes with y’all and then, well, I fell off the face of the earth for two weeks.
Over two weeks people! I didn’t even realize it until yesterday – I thought I was just tardy by one week…psh.
I am so sorry. Thank you for coming back. I mean, one week I got home late every night of the week and had stuff to do when I got home (like meetings, running to a kickball game, etc.). Then last week – well, last week was for fun – I got to go to Florida for another bachelorette party! And, you get to benefit from it because I cooked lots of goodies that I will be sharing with you over the next few weeks!
For now, I will try to make amends by sharing one of my favorite dishes that I figured out how to make a bit better for those who are not content to hide under baggy sweaters this fall! (Although they are really cozy!)
Skinny Au Gratin Potatoes (Serves 3 / 3WW pts. each)
1 medium russet potato
I Can’t Believe It’s Not Butter Spray
1/2 cup fat-free milk
1/2 cup fat-free shredded cheddar cheese
1/2 Tbsp. white whole-wheat flour
1/2 tsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
Preheat oven to 400 degrees. Lightly grease a small au gratin (or baking) dish and spray with butter spray.
Wash and dry potato and cut into 1/4 inch pieces.
Whisk together milk, flour, garlic and black pepper.
Add potatoes to baking dish and pour milk mixture on top.
Cover with foil and bake 30 minutes.
Remove foil and bake 15 more minutes. Add cheese and return to oven for 5 more minutes allowing cheese to melt.
This is pretty much delicious served with anything, but nothing beats steak and potatoes!
Enjoy y’all, and I promise, I won’t disappear again!
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