Every year my office has a “Fall Potluck” the week before Thanksgiving – and besides being a yummy diversion from the normal work week, it provides me with a chance to do test runs of recipes for the holiday season.
As you know from last week’s post I’m hosting my first Thanksgiving next week (eeeeeeep!), and any chance I can get to test out a recipe in advance is quite literally: The. Best. Thing. Ever. #winning
This year I decided to make: and Slim Cheesy Potatoes.
My objective for the holiday season is to turn old stand-by recipes into a healthier (but still great tasting) version of themselves. See … here’s something I don’t talk about much (like, at all) with my bloggery friends – I’m a Weight Watcher (me, J-Hud, & Jessica Simpson) and entering the holiday season can be lethal for one’s waistline (cookies, candies and cakes – oh, my!). Hence, the recipe makeovers.
Do you have any favorite dishes that you are giving a make-over to this holiday season?
Slim Cheesy Potatoes
(adapted from The Spotted Lamb)
INGREDIENTS:
- 32 ounces frozen SHREDDED hash browns
- 1 1/2 cups plain fat free Greek yogurt
- 1/2 cup chicken broth
- 1/2 cup 2% milk
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- freeze dried onions to taste
- 1 cup shredded cheddar cheese (NOT low-fat)
DIRECTIONS:
- Preheat oven to 350.
- Combine all ingredients into a large bowl.
- Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly (if you’d like you can top the potatoes with another cup of cheese).
- Bake uncovered for 45 – 55 min.
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