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Florentine Potato CasseroleIngredients:Two pound of Yukon gold or red potatoes Cooking spray 2 cups sliced mushrooms 1/2 cup chopped onion One garlic clove, minced 1/4 cup fat-free, reduced-sodium chicken broth One (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 cup chopped reduced-fat ham 2-1/2 cups 1-percent low fat milk 2 tablespoons flour Egg substitute equal to four eggs 1/2 cup (2 ounces) shredded fontina cheese 2 tablespoons grated fat free Parmesan cheese Directions: Place potatoes in a stockpot; cover with water (to 2-inches above potatoes); bring to a boil. Cook 40 minutes or until tender. Drain. Cool; peel and cut into 1/4-inch thick slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté five minutes. Add onion and garlic; sauté three minutes. Add broth; cook until evaporated. Stir in spinach, 1/2-teaspoon salt and 1/4-teaspoon black pepper. Preheat oven to 350-degrees. Place half the potatoes in a single layer on the bottom of an 11-by-7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top. Combine 1/2-teaspoon salt, 1/4-teaspoon black pepper, milk, flour and egg substitute. Pour over potatoes (dish will be full). Bake at 350-degrees for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes. Recipe makes four servings. Nutrition information per 1/8 of casserole: Calories 179 Total Fat 3.2g Saturated Fat 0.8g Protein 13g Carbohydrate 29g Fiber 3.3g Cholesterol 121mg Sodium 523mg Courtesy of FitnessandFreebies.com Back to Previous Page
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