I am not sure about everyone else, but I feel like I have gained ten pounds just writing all the recipes this week. How about we lighten up with Scalloped Potatoes? I know you hear Scalloped Potatoes, the last thing you have in mind is light and healthy.
Like most recipes this calls for salt, I do not add salt to my recipes. Most of the time you do not notice the difference, we get enough salt in our diets from processed foods. When my husband and I got married. I noticed that every time we ate, he loaded his food with salt and pepper even before tasting it. I figured he was going to salt his food before tasting it, there was no reason to add the salt. Over the years, he has given up this mind-set and now tastes before salting. That being said if you would like to add salt to this recipe please add ¼ teaspoon.
This recipe was passed out at a Weight Watchers meeting:
Scalloped Potatoes
Makes 4 servings
2 large baking potatoes, thinly sliced
2 onions, thinly sliced
¼ cup of minced parsley, fresh
3 Tablespoons of all-purpose flour
¼ teaspoon of black pepper
¼ teaspoon salt (try using garlic powder instead of salt!)
2 cups of hot skim milk
1/3 cup of shredded reduced fat cheddar cheese ( I always used more)
Directions:
Preheat oven to 350°F. Spray 10” X 6” baking pan with nonstick cooking spray
Layer one-third of potatoes and onions in the bottom of the pan. Sprinkle evenly with half of the parsley and flour. Repeat the layering once more, ending with the potatoes and onions. Sprinkle evenly with pepper and salt (garlic)
Pour the milk over the top and sprinkle with the cheese. Bake until the potatoes are tender and the top is browned, about 1 hour and 10 minutes.
If you make this recipe with salt, here are the nutritional values per serving:
Calories 215, total fat 2g, Saturated fat 1g
Cholesterol 9mg, Sodium 284 mg,
Total Carbohydrate 38g, Dietary Fiber 4g,
Protein 11g, Calcium 267mg
