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Old 07-22-2000, 04:13 AM   #16  
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* Exported from MasterCook *

Oven "Fried" Potatoes - 2 Points

Recipe By : Weight Watchers Quick Start Plus Cookbook Page 131
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces baking potatoes
2 teaspoons vegetable oil
dash salt
dash pepper

1. Preheat oven to 350 degrees F. Pare potatoes and cut into thin strips. In medium bowl combine potato strips, oil, salt and pepper; toss to coat so that all oil is used to coat potatoes.

2. On nonstick baking sheet arrange potatoes, leaving space between strips; bake for 20 minutes. Using a spatula, turn potatoes over; bake until browned and crisp, about 20 minutes longer.

Each serving provides: 1 Bread Exchange; 1 Fat Exchange

Per serving: 106 calories; 2 g protein; 5 g fat; 15 g carbohydrates; 7 mg calcium; 67 mg sodium; 0 mg cholesterol

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 90.6
Fat grams: 4.6
Fiber grams: 1.0
Carbohydrate grams: 11.5
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Old 10-17-2000, 10:10 AM   #17  
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This seems to be a great casserole for Thanksgiving. This version comes from Cooking Light a few years ago. I made it and enjoyed it, I hope you do too.


* Exported from MasterCook *

Hash Brown Casserole

Recipe By : Cooking Light Magazine, Dec 1997
Serving Size : 9 Preparation Time :0:00
Categories : Potatoes Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup thinly sliced green onions
1 cup shredded reduced fat extra sharp cheddar
-- cheese
--4 ounces
2 tablespoons stick margarine -- melted
1/4 teaspoon pepper
32 ounces frozen southern-style hash brown potatoes -- thawed
16 ounces fat-free sour cream
10 3/4 ounces condensed cream of mushroom soup -- undiluted
--reduced fat & sodium
--1 can
cooking spray
1/2 teaspoon paprika

1. Preheat oven to 350°F.

2. Combine first 7 ingredients in a large bowl; spoon into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350°F for 1 hour or until bubbly.

Yield: 9 servings (serving size: 1 cup).

Calories 146 (27% from fat); fat 4.3g (sat 1.5g, mono 1.7g, poly 1.0g); protein 6.7g; carbohydrate 17.8g; fiber 0.7g; cholesterol 8mg; iron 0.7mg; sodium 224mg; calcium 105mg.

Busted by Gail Shermeyer <[email protected]>

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Old 11-13-2000, 10:43 PM   #18  
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* Exported from MasterCook *

Swanson Skinny Mashed Potatoes - 3 Points

Recipe By : Swanson
Serving Size : 6 Preparation Time :0:10
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large potatoes cut in 1-inch cubes -- about 7 1/2 cups
2 cans Swanson Chicken Broth -- 14 1/2 ounce cans
dash black pepper

1. In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

2. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency.

Nutritional values per serving: Calories: 159; Total Fat .5 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 486 mg; Total Carbohydrate 34 g; Dietary Fiber 3 g; Protien 5 g; Vitamin A 0%; Vitamin C 62%; Calcium 2%; Iron 9%

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Old 11-13-2000, 10:44 PM   #19  
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* Exported from MasterCook *

Swanson Garlic Mashed Potatoes - 2 Points

Recipe By : Swanson
Serving Size : 6 Preparation Time :0:10
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Swanson Seasoned Chicken Broth -- 14 1/2 ounce cans
with Roasted Garlic
5 large potatoes cut in 1-inch cubes -- about 7 1/2 cups

1. In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

2. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Add brown sugar.

Nutritional values per serving: Calories: 161; Total Fat 0 g; Saturated Fat 0 g; Cholesterol 3 mg; Sodium 549 mg; Total Carbohydrate 37 g; Dietary Fiber 4 g; Protien 3 g; Vitamin A 1%; Vitamin C 36%; Calcium 1%; Iron 3%

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Old 11-13-2000, 10:46 PM   #20  
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* Exported from MasterCook *

Swanson Skinny Mashed Sweet Potatoes - 4 Points*

Recipe By : Swanson
Serving Size : 6 Preparation Time :0:10
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large sweet potatoes cut in 1-inch cubes -- about 7 1/2 cups
2 cans Swanson Chicken Broth -- 14 1/2 ounce cans
dash black pepper
2 tablespoons brown sugar -- packed

1. In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium.

2. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

3. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Add brown sugar.

Nutritional values per serving: Calories: 225; Total Fat 1 g; Saturated Fat 0 g; Cholesterol 1 mg; Sodium 501 mg; Total Carbohydrate 51 g; Dietary Fiber 6 g; Protien 4 g; Vitamin A 75%; Vitamin C 72%; Calcium 5%; Iron 8%

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NOTES : If using the "new" rule of 4 grams of fiber it is 4 points; if you are using the old of no max on fiber it is 3 points.
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Old 11-14-2000, 05:34 AM   #21  
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Spicy Oven "Fried" Potato Wedges-1 pt.
makes 4 servings

3/4 lb. baking potatoes,cut into thin wedges
2 tsp. vegetable oil
1/4 tsp.each onion powder, garlic powder,ground red pepper and black pepper

1. Preheat oven to 450 degrees. Spray nonstick baking sheet with nonstick cooking spray,arrange pototoes on sheet and drizzle with oil. Turn potatoes, coating well with oil.

2. Bake for 10 minutes, turn potatoes over and bake until edges are lightly browned,about 10 mins.longer.

3. Transfer potatoes to mixing bowl, sprinkle with spices and mix well.

This recipe comes from the WW Healthy Lifestyle Cookbook. Each serving is 85 calories, 2 g.fat, 2 g. fiber.
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Old 12-20-2000, 12:25 AM   #22  
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pulling up
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Old 12-20-2000, 12:26 AM   #23  
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pulling up
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Old 12-20-2000, 12:27 AM   #24  
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pulling up
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Old 06-22-2001, 10:45 AM   #25  
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Talking Easy French Fries

These french fries are so easy. Start with one 10 ounce potato per person. Preheat oven to 400. Peel and cut potato into fries. Soak in bowl of ice water 5 minutes.(very important) Drain and rinse. Dry well. I usually use a clean kitchen towel. They need to be very dry to get crisp. Spray cookie sheet and place fries in single layer.Spray fries with Pam and sprinkle with seasoned salt. Bake 20 minutes, turn and spray again. Bake another 20 minutes until they are golden and crispy. That's it. 3 points. Am I not the laziest cook in town?!
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Old 06-22-2001, 11:24 AM   #26  
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I don't think that is being lazy at all - some of the best recipes are QUICK AND EASY! Fine by me!

Thanks for sharing.

Tara
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Old 06-22-2001, 05:35 PM   #27  
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It sounds good to me!!

My favorite kind of a recipe. Few ingredients, quick, easy, low point and good.

Thanks!
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Old 10-12-2002, 10:23 PM   #28  
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How many in a serving???
Sounds really tasty... :-)
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Old 08-30-2004, 06:20 AM   #29  
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I think we should have a board for quick and easy ideas.
Tara ( bgbrwnys101)
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Old 03-19-2005, 05:09 PM   #30  
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Post Greek Style Twice Baked Potatoes

Super simple to make and they taste fabulous! The recipe suggests you bake the potato in the oven, I used my microwave- it was much faster to prepare.

4 (5oz) Idaho potatoes, scrubbed
1/3 cup feta cheese, room temp
1/3 cup plan low-fat yogurt (1%) room temp
1tbsp melted butter
1tbsp snipped fresh chives

Preheat oven to 425'F. Bake potatoes for approx. 45 mins. Remove and let cool slightly. Reduce oven to 375'F.

Split the potatoes in half horizontally. Scoop out the flesh from each half, leaving a 1/4 inch think layer still in the shell. Transfer the potato flesh to a medium bowl.

Add the feta, yogurt, butter and chives to the potato flesh and mash well. Stuff the shells and arrange filling-side up on a baking sheet. Bake until the filling is hot in the centre and the edges are lightly browned- approx 12 mins.

I cooked mine for 12 mins then put them under the broiler for a couple more minutes to make them crispy.

Per serving (2 potato halves) 194 Cal, 6g Fat, 4g Sat fat, 20mg Chol, 181mg Sodium, 31g Carb, 3g Fib, 6g Prot, 113mg Cal. Points: 4
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