Scalloped Potatoes with Cheese

Ingredients:

• 2 tbsp. whole wheat flour
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 red potatoes (about 2 lbs.), peeled
• 9 tbsp. shredded reduced-fat Gruyere or cheddar cheese
• 2 cups fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Preheat the oven to 350 F. Spray an 8-inch square baking dish with nonstick spray. 
2. Stir together flour, salt, and pepper in a cup. 
3. Cut potatoes crosswise into 1/4-inch slices. Arrange one-third of potatoes in overlapping layer in prepared baking dish. Sprinkle with half of seasoned flour and 3 tablespoons cheese. Top with half of remaining potatoes; sprinkle with remaining seasoned flour and 3 tablespoons cheese. Arrange remaining potatoes on top and sprinkle with remaining 3 tablespoons cheese. Pour half-and-half over all. 
4. Cover baking dish with foil; bake 45 minutes. Reduce oven temperature to 325 F. Uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW New Complete Cookbook. This is another delicious take potatoes. Potatoes can be a wonderful comfort food when they're done right. The combination of cheese and potatoes is quite delicious.. I also recommend adding minced garlic to these potatoes because garlic always makes everything taste better. 

Tomato-Basil Soup

Ingredients:

• 2 all-purpose potatoes, scrubbed and cut into 1/2-inch dice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup packaged matchstick-cut carrots
• 6 cups reduced-sodium chicken broth
• 2 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 tsp. freshly ground black pepper
• 1/4 cup lightly packed torn fresh basil
• 1/4 cup shredded fat-free Swiss cheese

Makes 4 Servings ( 1 3/4 cups per serving)

 

Combine the potatoes, onions, garlic, carrots, and broth in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, about 5 minutes. Stir in the zucchini, tomatoes, green beans, peas, and pepper; cook until the vegetables are tender, about 10 minutes longer. Remove from the heat; stir in the basil and sprinkle with the Swiss cheese.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Tomato soup is a wonderful comfort food when it's done right. This tomato soup is packed with vegetables and is flavorful too. I added minced garlic to this soup because garlic always makes everything taste better. I also recommend pureeing the vegetables in a food processor or blender to make this soup creamier and to give this soup a thick and flavorful texture. You can make this soup any night of the week and it can be enjoyed throughout the week during the cold winter months. It's perfect for lunch or dinner and you'll enjoy it again and again.

Potato Gratin with Parmesan & Rosemary

Ingredients:

• 3 tbsp. whole wheat flour
• 2 1/4 cups reduced-fat milk
• 2 large garlic cloves, minced
• 1/2 tsp. dried rosemary, crumbled
• 1/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. light cream cheese
• 1/2 cup grated Parmesan cheese
• 2 1/2 lbs. russet baking potatoes, peeled & cut into 1/8-inch slices

Makes 8 Servings

1. Preheat oven to 400 F. Spray 9-inch square or round shallow baking dish with nonstick spray.
2. Put flour in a medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
3. Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layers of potatoes.
4. Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Here's another take on a French classic comfort food. Potatoes are a wonderful comfort food when they are done right. This dish is creamy, soothing and flavorful. The combination of flour, milk, garlic, cream cheese and herbs make a delicious combination. This dish takes time and effort but it's worth it. This dish is perfect for serving when you have company and it's even better the next day as leftovers.

Meat Loaf with Chive Mashed Potatoes

Ingredients:

• 1/2 lb. lean ground beef
• 3/4 lb. lean ground skinless turkey breast
• 1 onion, chopped
• 1/2 cup old-fashioned rolled oats
• 1 (8 oz.) can tomato sauce
• 1 large egg, lightly beaten
• 2 tbsp. Worcestershire sauce
• 1 tbsp. hot pepper sauce
• 1/4 + 1/8 tsp. salt
• 1/4 + 1/8 tsp. freshly ground black pepper
• 4 large all-purpose potatoes, such as Yukon gold
• 1/4 cup fat-free milk
• 1/4 cup plain fat-free yogurt
• 1/4 cup light sour cream
• 1 tbsp. chopped fresh chives

Makes 6 Servings (2 slices meat loaf & 1/4 potatoes per serving)

1. Preheat oven to 350 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
2. Combine beef, turkey, onion and oats in a large bowl. Stir together water tomato sauce, egg, Worcestershire sauce, hot sauce, 1/4  teaspoon of the salt, and 1/4 teaspoon  of black pepper in a small bowl. Add to beef mixture and stir until combined but not overmixed. Press meat loaf mixture into prepared pan. Bake until instant-read thermometer inserted into center of meat loaf registers  165 F, about 1 hour.
3. Meanwhile, peel potatoes and cut into large chunks. Combine potatoes with enough salted water to cover in large saucepan; bring to boil. Reduce heat and cook, partially covered, until fork-tender about 12 minutes; drain and return to saucepan. With potato masher, mash potatoes until smooth. Stir in milk, yogurt, sour cream, chives and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Rewarm over low heat.
4. Cut meatloaf into 12 slices. Serve with potatoes.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Family Meals Cookbook.  Who knew that comfort food could be elegant and be good for you? I used to dread meat loaf when I was a kid but now I enjoy it. This meat loaf is moist and flavorful with the combinations of homemade tomato sauce, Worcestershire sauce, egg and onion. If you feel the meat loaf is a little too moist, add a little more oats so everything holds together. I highly recommend adding minced garlic to the meat loaf because garlic always makes everything taste better. This meat loaf is even better the next day as a leftover.

 

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Chicken Shepherd's Pie

Ingredients:

• 3 large Yukon gold potatoes (about 1 1/2 lbs.) peeled & quartered
• 3/4 cup fat-free milk
• 1 tbsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1 medium onion, chopped
• 3/4 lb. ground chicken breast
• 1 1/2 tbsp. whole wheat flour
• 2 tbsp. tbsp. white Worcestershire sauce
• 1 tsp. finely chopped sage
• 1/2 tsp. crushed green peppercorns
• 3/4 cup reduced-sodium chicken broth
• 1 (10 oz.) package frozen peas & carrots
• 1/4 tsp. paprika

Makes 6 (1 cup) Servings

1. Bring the potatoes, with enough water to cover, to a boil in a large pot. Reduce the heat and simmer, covered, until the potatoes are tender when pierced with a fork, about 12 minutes. Drain and place in a medium bowl. Add the milk, mustard, and black pepper. Mash with a potato masher or an electric mixer on medium speed until creamy, about 4 minutes by hand or 2 minutes with a mixer; set aside.
2. Preheat the oven to 350 F.
3. Spray a large skillet with nonstick spray and set over medium heat. Add the onion and cook, stirring frequently, until softened, about 2 minutes. Add the chicken and cook, breaking it up with a wooden spoon, until browned, about 4 minutes.
4. Sprinkle the flour over the chicken mixture. Stir well and cook, just until the flour is absorbed, about 30 seconds. Stir in the Worcestershire sauce, sage, and crushed green peppercorns; cook until fragrant, about 10 seconds. Stir in the broth and bring to a boil. Reduce the heat and simmer until the mixture bubbles and thickens, about 1 minute. Stir in the peas and carrots. Pour the mixture into a 9-inch square baking dish.
5.  Spoon or pipe the mashed potatoes over the chicken mixture. Sprinkle with the paprika. Place the baking dish on a rimmed baking sheet and bake until bubbling and heated through, about 40 minutes. Let stand for about 5 minutes before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Shepherd's Pie is considered to be the national dish of England. Shepherd's pie normally has mutton or ground beef but this recipe has ground chicken in it. This version of a classic comfort food is absolutely delicious. If you don't have packaged vegetables, use 1 cup each of chopped carrots and peas and the dish will be just as delicious. I highly recommend adding a pinch of salt and minced garlic when cooking the onions because salt, ground pepper and garlic always add flavor and make your savory dish taste better. This comfort food is perfect for eating during the colder months. Don't worry if it looks messy, it tastes great.



Parmesan Mashed Potatoes

Ingredients:

• 10 medium uncooked red potatoes (2 1/2 lbs.)
• 1/2 cup buttermilk
• 3 tbsp. Parmesan cheese, grated
• 1/4 cup chives, chopped
• 1 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 8 Servings (2/3 cup per serving)

1. Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot.
2. Mash potatoes with a masher. Stir in remaining ingredients and mix well to combine.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears on www.weightwatchers.com. This yummy side dish only takes 30 minutes to make and it's worth the time and effort. Fat-free buttermilk and Parmesan cheese are the key elements that make this side dish so delicious. Serve these with any protein and your meal will be kicked up a notch in flavor.



Oven Fries

Ingredients:

• 1 1 /4 lbs. baking potatoes, peeled & cut into 1/2-inch slices
• 3/4 tsp. salt
• 1/2 tsp. granulated sugar
• 4 tsp. canola oil
• 1 tsp. paprika

Makes 4 Servings (1/4 of oven fries per serving)

1. Preheat the oven to 450 F. Spray nonstick baking sheet with cooking spray
2. Combine potatoes, 1/4 teaspoon of salt, and the sugar with enough cold water to cover in a large bowl. Soak 15 minutes; drain and pat dry with paper towels or clean kitchen towel.
3. Toss together potatoes, oil, and paprika in a large bowl until evenly coated. Spread in single layer on prepared baking sheet. Bake, turning potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with remaining 1/2 teaspoon salt.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your fries and eat them too. If you soak your potatoes in sugar and salt, it helps remove some of their liquid which makes them crispier when they're baked. 45 minutes may be a little too long for these treats to be baking. You want to be able to enjoy your 'fries.' These are actually tasty with fish, steak, and any kind of burger you choose to make.

Lyonnaise Potatoes

Ingredients:

• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 1/4 lbs. potatoes, peeled, sliced 1/4 inch thick and boiled
• 1/2 tsp. salt
• 1/4 tsp. marjoram
• 1/8 tsp. freshly ground black pepper
• 2 onions thinly sliced
• 2 garlic cloves, minced
• 1/4 cup chicken broth

Makes 4 Servings (1/4 of potatoes and onions)

1. In a large skillet, heat 1 tablespoon of the oil. Add the potatoes and sprinkle with the salt, marjoram, and pepper; cook, turning as they color, 10-15 minutes.
2. Meanwhile, in a large skillet, heat the remaining teaspoon of oil. Saute the onions until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the broth; cook until the onions are very tender and browned, 5-7 minutes longer. Add the onions to the potatoes; toss to combine.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This side dish is a classic French side dish that is usually made with a lot of butter, onions and other seasonings. This is a delicious side dish that goes great with steak, chicken, turkey, duck and fish. If you don't have chicken broth on hand, use white wine and the dish will still taste just as good.

Spanish Tortilla

Ingredients:

• 2 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 2 medium potatoes, cooked and diced
• 1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry
• 1 cup fat-free egg substitute
• 2 tbsp. chopped  fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. dried thyme
• 1/4 tsp. ground nutmeg

Makes 4 Servings

1. In a large skillet, heat the oil. Saute the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on the bottom, about 10-15 minutes.
2. Loosen the edges with a knife and invert onto warm platter, or serve directly from the skillet.

WW POINTS VALUE: 2 pts. (1/4 tortilla per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Most people think of tortillas as Mexican flatbreads filled with protein and vegetables. In Spain, tortillas are most commonly referred to an omelette. Potatoes are the ultimate comfort food. Who would have thought that the combination of potatoes, spinach and eggs would be so delicious. The herbs add flavor to this dish as well. This meal is so filling and delicious you'll be happy. You can eat this for breakfast, lunch, dinner or brunch with a tomato salad and bread and biscuits.


Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking. 

Shepherd's Pie

Ingredients:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp salt
• 1/4 cup water
• 2 cups cooked chicken breast
• 1 cup chopped spinach leaves
• 2 carrots, peeled, sliced and blanced
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup evaporated milk
• 1 tsp dried thyme
• 1/2 tsp ground majoram
• 3 medium russert potatoes, cooked, peeled and mashed
• 1 tbsp grated Parmesan cheese
• 1/4 tsp paprika

Makes 4 Servings

1. In a medium saucepan over medium heat, melt the butter.. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat the oven to 400 F; spray a 2-quart casserole with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, majoram, and the sauce. Transfer to the casserole. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

 

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. New Year, new recipe and I was cleaning out the pantry and fridge. My mother pulled out a Shepard's Pie recipe from a magazine and asked me to try to cook it. I knew of this Shepard's pie recipe in the cookbook and I thought we should try this one. This comfort food was DELICIOUS! Shepard's Pie is considered the national dish of England  and was originally created  as a way to use leftovers. My mother never liked Shepard's Pie because the lean protien in it is usually beef, lamb or mutton. This particular recipe uses cooked chicken and a variety of vegetables to trim the point value and boost nutrition and color. If you don't have any chicken stock available, substitute white wine and it will still be delicious but could affect the point value. If you are craving warm comfort food this winter, I highly recommend this dish because it will warm your heart, soul and stomach. 

Focaccia with Potato-Tomato Topping

Ingredients:

• 1 envelope active dry yeast
• 1 cup minus 1 tbsp lukewarm (105-115 F) water
• 2 cups + 2 tbsp all-purpose flour
• 2 tbsp whole wheat flour
• 1 tsp salt
• Topping (recipe follows)

Potato-Tomato Topping:

• 1/4 cup boiling water
• 4 sun-dried tomato halves (not oil-packed) minced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2-3 new potatoes, cooked and thinly sliced
• 1 1/2 tsp chopped fresh basil
• 1 1/2 tsp chopped fresh parsley
• 1/8 tsp freshly ground black pepper
• 4 1/2 tsp grated Parmesan cheese

Makes 12 Servings

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a food processor, combine the all-purpose flour, whole wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will still be sticky.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
4. Spray a baking sheet with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on a baking sheet and press it into a 10-inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm-draft-free place until doubled in volume, about 10 minutes.
5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; cover with the topping. Bake on the center oven rack until browned, 15-20 minutes. Serve hot or at room temperature.
6. In a medium bowl, pour the boiling water over the tomatoes. Let stand about 10 minutes; drain well. Add the onion, garlic and oil; toss to coat. Add the potatoes, basil, parsley and pepper; toss gently.
7. Distribute over the focaccia crust; sprinkle with the cheese. Bake as directed.

WW POINTS VALUE: 2 pts

Note: These recipes appear in the WW New Complete Cookbook. I love Focaccia bread and I have always wanted to try to make my own bread. I've also had a craving for Italian food this week and this is one the the perfect recipes to attempt to make. Foccacia bread is an Italian flat bread of great versatility. Focaccia bread is usually loaded with olive oil but the WW recipe offers a substantially reduced rate in this recipe. This was my first time making bread of any kind and it took longer than I expected. Plus, I might have had the water for the yeast boiling hot instead of lukewarm. The dough didn't rise as much but the potato-tomato topping was delicious. I highly recommend this yummy treat as a light lunch because it is flavorful and it will fill you up. Mario Batali, Michael Chiarello, Giada de Laurentis, Scott Conant or any other Italian Chef if you are reading this, can you please help me improve my bread making skills?

Potato Crisps

Ingredients:

• 1 1/4 lbs. baking potatoes, peeled and very thinly sliced
• 3/4 tsp salt

Makes 4 Servings

1. In a medium bowl, combine the potatoes, 1/4 tsp of the salt, and cold water to cover. Soak 30 minutes; drain and blot dry.
2. Preheat the oven to 350 F; spray 2 nonstick baking sheets with nonstick spray. Place the potatoes in a single layer on the baking sheets. Bake, turning the potatoes pver frequently so that they color and crisp evenly, 30-45 minutes. Sprinkle with the remaining 1/2 tsp of salt.

WW POINTS VALUE: 2 pts (1/4 of crisps)

Note: This recipe appears in the WW New Complete Cookbook. I was cleaning out my pantry and the potato had been in there for a while and I dedcided to make homemade potato chips to go with dinner. These homemade treats were very easy to prepare and very tasty as a result. I highly recommend using starchy baking potatoes such as Idaho for texture and flavor. You can also add any kind of herb or spice to these potato crips to add a kick of flavor. You know the Pringles slogan 'Once you pop, you can't stop?' Once you've had these potato crisps, you'll never eat Pringles,Lays, Utz or any other brand name of potato chip again. 

Lomo Saltaldo

Ingredients:

• 1 lb. raw  beef tenderloin, cut int 1/2-inh tick strips
• 2 garlic clove, minced
• 1 1/2 tbsp salt, divided
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro leaves, divided
• 2 tbsp lime juice
• 6 medium uncooked Yukon Gold Potatoes, cut into 8 wedges each
• 4 sprays, olive oil cooking spray, divided
• 2 tbsp olive oil, divided
• 2 medium red onions, thinly sliced
• 2 serrano chiles, cut into thin strips
• 2 medium red bell peppers, cut into thin strips
• 2 medium tomatoes, cut into wedges

Makes 6 Servings

1. In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
2. Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
3. While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
4. Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.

WW POINTS VALUE: 9 pts

Note: This recipe appears on www.weightwatchers.com. Weight Watchers always has good recipes for any occasion and this recipe was in the most recent grilling article and it looked too deicious to pass up. Lomo saltado is a Peruvian dish with Asian influences consisting of sirloin strips marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes. It's served traditionally over white rice with homemade french fries that look more like potato wedges. With this recipe, the salt, lime juice and cilantro give the beef so much flavor. The vegetables also add flavor and fill you up. The baked potato wedges are so delicious and filled with so much flavor with very little ingredients.

 

 

Au Gratin Potatoes

Ingredients:

• 1 spray cooking spray
• 1 Tbsp butter
• 1 medium onion, thinly sliced
• 2 Tbsp all-purpose flour
• 2 cups  skim milk
• 2 lbs. uncooked Yukon Gold potato(es), thinly sliced
• 1 cup low-fat shredded cheddar cheese
• 1 tsp table salt
• 1/4 tsp freshly ground black pepper

Makes 8 Servings

1. Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces. 

WW POINTS VALUE: 4 pts

Note: This recipe appears on http://www.weightwatchers.com/. Who does not love potatoes? I have been craving steak and potatoes for a while and I really wanted to try this potato recipe. I would highly recommend making this dish early as possible because potatoes take time to bake. The milk and cheddar cheese mke this dish creamy and delicious and the pepper adds a little kick to it. This cheesy potato dish is the perfect crowd pleaser—rich enough for you to enjoy, yet light enough to keep your waistline slim. Plus, whatever you don't eat, you can put into ziploc plastic bags and freeze them and take them out when you want to eat them.