Skinny Au Gratin Potatoes

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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Potatoes Romanoff

I absolutely love potatoes. As I mentioned in a post about what I eat when I’m not cooking my more semi-elaborate meals, a baked potato is my favorite standby.

I also love the Olympics. Twice this week I’ve sat down with the computer with every intention of giving you a delicious recipe to try, and twice this week I’ve gotten sucked in as soon as Bob Costas starts giving his re-cap. I’m a little sad that it’ll be over on Sunday, but at least I will get my life back. Who knew women’s handball and BMX semifinals could be so enthralling?

So since I’ve been non-existent this week, I figured I owed you a really yummy recipe. This recipe does need some advanced prep work, but I promise you friends, it totally pays off – in taste and in grating so much you might build some good muscle tone! (It also makes a lot, so you will probably get to enjoy leftovers unless you have a really big crowd!).

Potatoes Romanoff (Serves 10 / 4 WW pts. per serving)

3 medium russet potatoes

3/4 cup minced shallot

8 oz. reduced fat white cheddar (I used Cabot)

2 tsp. salt

1/2 tsp. black pepper

1 1/2 cups fat-free sour cream

Preheat your oven to 425. Scrub and dry potatoes. Wrap in foil and bake for 1 hour and 15 minutes. Let potatoes cool – you can use the freezer or refrigerator to speed up that process if you’re running a little short on time!

While potatoes are baking, mince your shallots and grate your cheese.

When potatoes are cool enough to handle, grate into a large bowl. I leave skins on as much as I can to give it a little texture, but sometimes it starts coming off in big pieces so I just discard those.

Add sour cream, half of your cheese, shallots and salt and pepper. I usually end up adding a little more salt since there is a lot of potato to season!

Gently mix with a rubber spatula or your hands so you don’t end up “mashing” the grated potato (this is why you let it cool – if it’s too warm, it mashes easier).

Place mixture in a lightly greased baking dish and top with remaining grated cheese.

Bake at 350 for 25-30 minutes and serve.

Seriously y’all, this is absolutely divine served with steaks – but I’m sure it’s great with anything…

Happy Friday everybody!

 

Cheddar Ale Chowder

I love soup – like seriously love soup. So many varieties. Some people think that soup is only good when it’s cold out – but I disagree. I think it’s good any time of year. It’s good for the soul…

You know what else is good any time of year? Well, I’m sure a lot of things – like shoe shopping. Or chocolate. But I’m thinking beer. In the Fall for watching football. In the Winter for celebrating the holidays with friends and family. In the Spring and Summer with baseball and outdoor festivals. Mmmm I can almost smell the Pronto Pups.

So mixing the flavor of a delicious ale into a soup was something I had to do. And heck, why not throw some vegetables in there. Okay okay, some cheddar cheese too.

Yes kids, I’m talking about a Cheddar Ale Chowder…that won’t kill your waistline in case you’re prepping for some time on the beach around the corner!

Cheddar Ale Chowder (serves 2)

1 1/2 Tbsp. white whole wheat flour

1/4 small onion, chopped

1/2 Tbsp. reduced-calorie margarine

1 cup skim milk

1 tsp. Worcestershire sauce

1 tsp. dry mustard

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/4 tsp. black pepper

6 fl. oz. beer

1/3 cup frozen corn kernels

3/4 cup diced potato, cooked

3/4 cup fat-free shredded cheddar cheese

1 slice turkey bacon, cooked

Spray a medium saucepan with non-stick spray and heat, melting margarine and add onions. Cook 3-5 minutes. Add milk and stir. Gradually add flour and whisk to blend. Continue to stir mixture until it begins to thicken.

Reduce heat to medium-low and add in Worcestershire, mustard, cayenne pepper, salt and pepper. Whisk and cook 5-7 minutes.

Now, pour in your beer. Oh no, you didn’t use it all? Whatever shall you do?! 😉

Stir in the beer. Now, add your corn and your (already cooked) potatoes. You don’t want to boil this enough to cook potatoes because of the milk – so cooked potatoes are a must.

Reduce heat to low. Cover and cook 7-10 minutes, stirring frequently.

Yes, your kitchen smells good right now.

Final step  – add the cheese. Stir it in until it’s melted, about 3-5 minutes.

Serve and add the bacon garnish…

…and maybe wash down with a cold beer, if you’re into that kind of thing!