Crystalksabout

Creamy Potato Salad

Just in time for grilling and Easter, this Creamy Potato Salad has become my new favorite.  I grew up on potato salad made with mustard and miracle whip and never thought I would like another as much, although very different in taste, this one is fantastic. Oh and did I mention low in fat and calories J.

 

Creamy Potato Salad

(Serves 8; serving size ¾ cup)

 

· 6 medium size round red potatoes (approx. 2 lbs)

· ¼ cup chopped green onion

· 1 (2-ounce) jar diced pimentos, drained

· ½ cup non-fat mayo

· ¼ cup plain low-fat yogurt

· ¼ cup low-fat sour cream

· 1 tablespoon sugar

· 2 tablespoons prepared mustard

· 1 tablespoon white wine vinegar

· ½ teaspoon salt

· ½ teaspoon celery seed

· ¼ teaspoon black pepper

· 1/8 teaspoon garlic powder

 

Cut potatoes into ½-inch pieces; place in medium saucepan.  Add water to cover. Bring to a boil; cober, reduce heat, and simmer 15 minutes or until tender. (DO NOT OVERCOOK) Drain and cool.  Combine remaining ingredients.  Toss gently with potatoes.

Cover and chill.

 

Cal 88 Pro 3.1g Fat 1.4g Carb 16.8g Fiber 1.6g Chol 3mg   

 

HINTS:

· I now use mayo made with olive oil and fat-free yogurt and sour cream to offset the small amount of additional fat in the mayo.

· You can combine the remaining ingredients while the potatoes to cook to save time.

· Garnish with paprika fresh snipped chives or green onions.

 

Source: Cooking Light 5 Star Recipe Cookbook

Pepper-Corn Chowder

Oh my gosh folks, made this one last night and it was soooo good, and at only 155 calories and 4 grams of fiber per 1 1/3  cups it is waist friendly. Plus you can be sitting down to enjoy it in about 40 minutes.

 

Pepper-Corn Chowder

 

Cooking spray

1   cup chopped onion

1   leek, cleaned and chopped

5   cups loose-pack frozen whole kernel corn

2   (14 ounce) cans reduced-sodium chicken broth

1   medium red pepper, diced

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

3   threads of saffron (optional)

Salt and pepper to taste

     Snipped fresh chives (optional)

 

1. Coat a 4-5 quart Ditch oven with nonstick cooking spray.  Heat over medium heat about 1 minute. Add onion and leak; cook about 5 minutes or until tender, stirring occasionally.

2. Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat.  Cover and simmer about 20 minutes or until the corn is tender. Remove from heat and cool slightly. 

3. Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth.  Return pureed corn mixture to the Dutch oven.

4. Add the remaining 1 can of broth, the sweet pepper, black pepper, cayenne pepper, and, if desired, saffron.  Heat through.  If desired, garnish with snipped fresh chives and/or additional black pepper.

 

Makes 6 (1 1/3-cup) servings.

 

Per 1 1/3-cup serving: 155 cal, 1g fat, 323mg sodium, 35g carb, 4g fiber, 7g pro

 

 

HINTS

· Use vegetable broth to make it vegetarian.

· Instead of transferring half of the corn mixture to a blender of food processor, use a submersion blender right in the pot.

 

Source: Diet 2010 magazine

 

Scalloped Potatoes

These potatoes truly taste scalloped and not like au gratins.  They are smooth and creamy and you can make them lower in fat and calories by substituting fat-free milk and low fat cheese. You can also partially make them the day before to save time; see HINTS below.

 

Scalloped Potatoes

(Makes 10 servings)

 

· 5 tablespoons of flour

· 4 cups of milk

· 1 (8 ounce) bag of mild cheddar cheese

· 4 tablespoons of freshly grated Parmesan cheese

· 2 teaspoons of Dijon mustard

· 1 teaspoon of salt

· ¾ teaspoon of paprika

· 3 pounds (6 large) baking potatoes, peeled and sliced 1/8 inch thick (10 cups)

· ¼ cup sliced scallions

 

1. Heat oven to 325 degrees F. Grease or coat a 13X9 inch or other shallow 3-4 quart baking dish with cooking spray.

2. Put flour in a large Dutch oven.  Whisk in milk until blended, making sure to get into corners of pot.  Bring to a boil over medium-high heat, stirring often.  Reduce heat to low and simmer, stirring 2 minutes or until thickened.

3. Remove from heat; stir in 1 ½ cups of cheese, 2 tablespoons of the Parmesan, the mustard, salt and ½ teaspoon paprika.

4. Add potatoes to Dutch oven, tossing to coat evenly.  Spread potatoes evenly in baking dish. Cover tightly with foil.

5. Bake 1 hour. Uncover; bake 35 minutes or until potatoes are tender.

6. Sprinkle with remaining cheeses and paprika; bake 15 minutes or until cheese melts.

7. To serve: Sprinkle with scallions.

 

 

HINTS:

· Can be made through Step 5 up to one day ahead.  Refrigerate, covered.  Reheat covered at 325 degrees for 30 minutes.  Uncover, sprinkle with remaining cheese and paprika and heat 15 minutes or until hot and cheese has melted.

· Use a mandolin slicer to slice the potatoes quickly and easily.

· To make cleanup easier, you can line the baking dish with aluminum foil and then coat the foil with cooking spray.