Monday, February 18, 2013
STUFFED POTATOES WHICH BECOME POTATO CHOWDER TO FOLLOW
2 large baking potatoes, baked until done
2 teaspoons olive oil
1/4 of a large onion, chopped
1 cup broccoli, chopped fine
1 cup carrots, chopped fine
2 cloves garlic, minced
1/2 cup fat-free sour cream
1/4 cup fresh parsley, chopped
2 tablespoons grated Parmesan cheese + more for sprinkling
In a medium skillet, heat oil. Saute onion about 5 minutes. Add broccoli, carrot and garlic, stir until soft, about 5 minutes. Reduce heat, cover and cook 4 minutes longer. Halve potatoes and scoop out pulp. In a large bowl combine potato pulp, sauteed veggies, sour cream, parsley, parm cheese and salt and pepper to taste. Mash everything with a potato masher. Spoon mixture into potato skins, place on baking sheet. Sprinkle with a little more Parm cheese and baked until through, around 15 minutes.
One potato half = 3 WW Points
Chop up leftover stuffed potatoes. (I just had one half for dinner last night so that left me with 3 for chopping-if you're sharing ;>) say for instance with your mate then you can just chop the two remaining, but I think you need at least two).
1/4 cup of an onion, chopped
2 garlic cloves, minced ( I use bottled)
32 oz. low sodium low fat chicken stock
1/2 teaspoon each of salt and pepper
1 cup fat-free skim milk
2 handfuls of baby spinach (no chopping necessary)
In a Dutch oven over medium heat combine chopped potatoes through spinach.. Cover and simmer 30 minutes.
1 1/2 cups has only 4 WW points
*Cheesy-It's Provolone flavored crackers make a nice accompaniment...just be sure to calculate the points for them.