Ingredients
* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste
Directions
1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole. (I put in Crock Pot)
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes. (Crock pot on low for 4 hours)
Nutritional Information open nutritional information
Amount Per Serving Calories: 245 | Total Fat: 9.3g | Cholesterol: 25mg
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, November 23, 2010
Saturday, June 5, 2010
Classic Shepherd's Pie (Weight Watchers)
Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces (I Use Instant Potatoes 6 -8 servings)
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast (I use Lean Hamburger)
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces (I Use Instant Potatoes 6 -8 servings)
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast (I use Lean Hamburger)
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
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