- 6
Ingredients
- 1 1/2 lbs. baking potatoes
- 1 cup nonfat plain yogurt
- salt, to taste
- pepper, to taste
- 1 tablespoon canola oil, or butter
- 6 cups your favorite raw or frozen veggies, chopped
- 1/4 cup white wine, or broth
- 1 teaspoon dried thyme
- 3 tablespoons dry bread crumbs, or wheat germ opt.
- 1 cup Cheddar Cheese 50% less fat, shredded
Preparation
Step 1
1. Microwave or boil until tender:
potatoes
2. Peel potatoes (optional).
3. Place potatoes in a mixing bowl.
4. With hand mixer, whip potatoes.
5. While mixing, gradually stir in:
1 c. non-fat plain yogurt
6. When potatoes are creamy, add:
salt & pepper, to taste
7. Set aside. (Note: instant or leftover mashed potatoes can also be used.)
8. In a large non-stick skillet over medium heat, heat:
1 T. cooking oil OR butter
9. Add:
6 c. of your favorite raw OR frozen veggies, chopped into bite-size pieces (a mixture of: broccoli, cauliflower, carrots, cabbage, asparagus, onions, garlic, peas, corn, mushrooms... whatever you have on hand)
10. Saute veggies until tender-crisp.
11. Stir in:
1/4 c. white wine OR broth
1 t. thyme
12. Remove from heat.
13. Toss in:
3 T. wheat germ or bread crumbs (optional)
1 c. shredded cheese (50% reduced fat cheddar, Swiss or Jack)
14. Spoon into a lightly greased casserole dish.
15. Spread potato mixture over veggies.
16. Bake at 350 degrees (F) for 20 minutes.
17. Let stand 5 minutes before serving.
NOTES : Inspired by a recipe from the famous Moosewood Cookbook, my family loves this hearty meal. It's easily adapted to whatever you have on-hand! It's great served with cornbread or crusty French bread. -- from Jaqui Freund, Texas You may use your favorite veggies and any favorite reduced fat cheeses.