Tag Archives: potatoes

Skinny Garlic Mashed Potatoes

No need to give up on mashed potatoes with this lightened up recipe using low fat ingredients garlic and fresh herbs.

Skinny Garlic Mashed Potatoes
Gina’s Weight Watcher Recipes
Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5

Ingredients:

2 lbs (4 medium) yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat free sour cream
1/4 cup fat free chicken broth
2 tablespoons skim milk
1 tbsp light butter
kosher salt to taste
dash of fresh ground pepper
1/4 cup fresh herbs of choice: parsley, thyme, tarragon

Directions:

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan.

Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.

Southwest Potato Frittata

Tomatoes, potatoes and cheese make this stove-top frittata a standout

Southwest Potato Frittata
Readyseteat.com
4 servings (1 wedge each) Calories 199; Total Fat 6 g (Saturated Fat 2 g); Old points: 4 pts;
Cholesterol 8 mg; Sodium 593 mg; Carbohydrate 15 g; (Dietary Fiber 2 g, Sugars 2 g); Protein 17 g;
Percent Daily Values*: Vitamin A 28%; Vitamin C 6%; Calcium 21%; Iron 11% Percent Daily Values are based on a 2,000 calorie diet.

Cook’s Tips: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O’Brien potatoes with onions and peppers
1 tablespoon Pure Wesson® Vegetable Oil
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded reduced fat Colby Jack cheese

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.

Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.

Sprinkle with cheese. Cut into 4 wedges to serve.