Smashed New Potatoes
TOTAL TIME SERVINGS 20 minutes / 8 (4 cups) 1½ lb sm new red potatoes, halved¼ c fat-free half-and-half3 Tbsp fat-free sour cream1 Tbsp unsalted butter½ tsp salt¼ c fat-free milk 1. PLACE potatoes in medium saucepan and cover with cold water. Bring to a boil, reduce heat to a gentle boil, and cook 15 minutes or until tender. Drain and return to pan.2. MASH potatoes briefly until broken up. Fold in half-and-half, sour cream, butter, salt, and enough milk to reach desired consistency. NUTRITION (per serving) 90 cal, 2 g pro, 15 g carb, 1.5 g fat, 1 g sat fat, 5 mg chol, 1 g fiber, 170 mg sodium
Potato Pancakes over Baby Greens
TOTAL TIME 20 minutes / SERVINGS 4 2 c leftover Smashed New Potatoes (½ recipe)½ c liquid egg substitute¼ c finely chopped onion¼ tsp red-pepper flakes8 c baby greens1 Tbsp white wine vinegar1 Tbsp olive oil½ tsp grainy Dijon mustard½ c cherry tomatoes, halved¼ c freshly grated sharp Cheddar cheese
- COMBINE potatoes, egg substitute, onion, and red-pepper flakes in a large bowl.2. COAT large nonstick skillet or griddle with cooking spray and heat to medium-high. Spoon ¼ cup mound of potato mixture onto hot pan. Repeat with 7 more mounds. Cook 15 minutes, turning once halfway through, until golden brown. (You may need to do this in batches, depending on the size of your skillet. Recoat pan with cooking spray in between batches.) Transfer to plate and keep warm.3. DIVIDE greens evenly among 4 serving plates. In medium bowl, whisk vinegar, oil, and mustard. Add tomatoes. Drizzle over greens. Top each plate with 2 pancakes and sprinkle with cheese. NUTRITION (per serving) 190 cal, 9 g pro, 22 g carb, 8 g fat, 3 g sat fat, 10 mg chol, 4 g fiber, 310 mg sodium
Creamy Roasted Garlic Soup
TOTAL TIME SERVINGS 1 hour 10 minutes / 8 1 head garlic, unpeeled1 Tbsp olive oil1 lg yellow onion, chopped1 container (32 oz) fat-free reduced-sodium chicken broth1½ c leftover Smashed New Potatoes (about ⅓ recipe)2 c thinly sliced carrots1 Tbsp chopped fresh rosemary1 tsp dried basil1 lg bunch Swiss chard, stemmed and chopped (about 8 c)1 can (15 oz) cannellini beans, rinsed and drained 1. PREHEAT oven to 425°F. Slice off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin.2. HEAT oil in large saucepan over medium-high heat. Add onion and cook 5 minutes or until translucent. Add broth and one-third of the garlic. Bring to a boil, reduce heat, and simmer 5 minutes.3. WORKING in 2 batches, puree potatoes and onion-broth mixture in blender until smooth. Return to pan.4. STIR in carrots, rosemary, basil, and remaining garlic and cook over medium heat 10 minutes, stirring often. 5. ADD chard, return to a simmer, and cook, stirring, 5 minutes. Add beans and cook 5 minutes longer. NUTRITION (per serving) 130 cal, 5 g pro, 23 g carb, 3 g fat, 0.5 g sat fat, 0 mg chol, 4 g fiber, 500 mg sodium MORE: 10 Ridiculously Tasty Baked Potato Recipes
