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Smashed Potato and Broccoli Casserole

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I haven't tried this yet, but found it in a Cooking Light cookbook, and thought I'd share since it looks pretty good! I'm going to try it tomorrow night, so I'll let you know how it is.

 

2 lbs. baking potatoes, halved (approx. 2 large potatoes)

1 cup chopped broccoli

1/2 cup diced onion

1/2 cup part-skim ricotta cheese

1 1/2 tsp. chopped fresh or 1/2 tsp dried dill

1/2 tsp. salt

1/8 tsp. ground red pepper

1 8 oz. carton FF sour cream or FF yogurt

3/4 cup (3 oz) shredded reduced-fat sharp cheddar cheese

 

Cook potato halves for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Return potato and reserved liquid to pan; mash with potato masher until slightly chunky. Add broccoli and next 6 ingredients to pan; stir well. Spoon mixture into 11x17 baking dish sprayed with cooking spray and bake at 375 degrees for 35 minutes. Sprinkle with cheddar cheese and bake for an add'l 5 minutes or until cheese melts.

 

Makes 6 servings - each serving is 5 pts.


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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Well, I tried it, and it was good, but slightly watery - I think next time I'll reduce the cooking liquid down to 1/2 cup and see what happens. It was very tasty and filling, though - definitely a keeper.

 

I also changed the ricotta cheese to cottage cheese (blended), and changed the sour cream to FF yogurt. Both substitutions worked great, and reduced the calories even more.


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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By the way, it was even better reheated the next day - yum!


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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is sounds yummy. I'm going to try it.


SUE

Lifetime #1: 11/26/02 (230/150)

Restart 3/31/09

222.6/210.8/160 (-11.8 - 1st 5% lost)

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Bumping up! I keep forgetting about this and need to make it again. :)


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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Well, I tried it, and it was good, but slightly watery - I think next time I'll reduce the cooking liquid down to 1/2 cup and see what happens. It was very tasty and filling, though - definitely a keeper.

 

I also changed the ricotta cheese to cottage cheese (blended), and changed the sour cream to FF yogurt. Both substitutions worked great, and reduced the calories even more.

 

Mardee, thanks for your update. I do have everything at home.


marge

there s a dance in the old dame yet toujours gai toujours gai

 

SW: 206

CW: 162.5

40# 2/5

HW: 146

weight.png

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2 lbs. baking potatoes, halved (approx. 2 large potatoes)

1 cup chopped broccoli

1/2 cup diced onion

1/2 cup part-skim ricotta cheese

1 1/2 tsp. chopped fresh or 1/2 tsp dried dill

1/2 tsp. salt

1/8 tsp. ground red pepper

1 8 oz. carton FF sour cream or FF yogurt

3/4 cup (3 oz) shredded reduced-fat sharp cheddar cheese

 

Cook potato halves for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Return potato and reserved liquid to pan; mash with potato masher until slightly chunky. Add broccoli and next 6 ingredients to pan; stir well. Spoon mixture into 11x17 baking dish sprayed with cooking spray and bake at 375 degrees for 35 minutes. Sprinkle with cheddar cheese and bake for an add'l 5 minutes or until cheese melts.

 

Makes 6 servings - each serving is 5 pts.

 

I made this for dinner and it was a big hit! I used FF milk in the potatoes instead of the cooking water and left out the dill. I also used a whole bag of broccoli. I served it with a dollop of sour cream on top. It was just like a big baked potato with all the trimmings. I had hoped to have some leftover for lunch, but no such luck. Delish!! :bcb_smile


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

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Linda-How much milk did you use? Did you use yogurt or sour cream (FF)? FF cheddar cheese?

 

Trying to make it all core.


Sarah

 

196.8/173/150/140

Start(first time W/I)/Current/WWGoal/Personal Goal

 

April 26, 2008 Began my journey back to Goal.

5-9-08 Began Core

10-25-08-Made goal

12-4-08-Made Lifetime

11-29-09-Starting again

 

 

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I used FF ricotta, FF sour cream, FF milk, and FF cheddar. I'm not sure how much milk, I just added it until the potatoes seemed like mashed potatoes, maybe 1/2- 3/4 cups. Then I added everything else.


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

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I made this a few months ago and it was very very runny. I followed the directions perfectly. If I make it again, I will use less of the reserved cooking liquid.

 

Not sure where it went awry....:bcb_blush


*Melissa*

SW- 177

CW- 143 *
Lifetime Member - 8/13/08 - GETTING BACK THERE

"Adding calories to a bad day will not make it any better!!"

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I made this again on Friday. I had some leftover, so this morning I added a beaten egg and fried it up in a pan with cooking spray. It came out like a potato pancake and tasted fabulous!! I think I'll make sure I always have some leftover :bcb_bigsm!!


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

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