* Exported from MasterCook *

Au Gratin Potatoes - 7 Points

Recipe By :Eating Well, March, 1998
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds red potatoes -- scrubbed
2 cloves garlic -- peeled
1 small onion -- peeled and halved
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
3 cups 1% low-fat milk
1 1/3 cups shredded sharp cheddar cheese
1/2 cup dry bread crumbs
2 teaspoons olive oil

Preheat oven to 350 degrees F. Lightly oil a 9 by 13 inch baking dish or coat it with nonstick spray.
Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off skins.
Using a food processor or the large-holed side of a four-sided grater, coarsely grate potatoes. Set aside.
In a food processor, combine garlic, onion, flour, 1 1/2 teas salt, mustard, cayenne and 1/4 teaspoon black pepper; pulse until finely chopped. Add 1/2 cup milk and process until smooth. Scrape into a medium saucepan, add remaining 2 1/2 cups milk and bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup cheese until melted
In a large bowl, combine potatoes and cheese mixture. Transfer to prepared baking dish.
In a small bowl, combine remaining 1/3 cup cheese, breadcrumbs and oil. Season with salt and black pepper and mix with your fingers. Sprinkle crumb mixture evenly over potato mixture. (the potatoes will keep, covered, in the refrigerator for up to 1 day.)
Cover pan with foil and bake for 40 minutes. Uncover and bake for 20 minutes more, or until golden brown and bubbling. Let stand for 10 minutes before serving.
NI: Calories 315; Fat 9 gm; Fiber 2 gm
Submitted to REG 6 by Suzanne C.

Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 307 Calories (kcal); 9g Total Fat; (26% calories from fat); 13g Protein; 45g Carbohydrate; 23mg Cholesterol; 632mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mashed Potato Casserole - 3 points

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 7 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds baking potato -- cut 1" thick
8 ounces cream cheese
1 cup plain nonfat yogurt
1/2 teaspoon garlic powder
2 tablespoons margarine, imitation -- melted
1/2 teaspoon paprika

Place potatoes in a large saucepan and cover with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender. Drain and return to pan. Add cream cheese, yogurt and garlic powder; beat at medium speed of a mixer 2 minutes or until smooth.
Preheat oven to 350 degrees F.
Spoon potato mixture into a an 11 X 7 inch baking dish coated with cooking spray; drizzle margarine over potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 30 minutes.
NI: Calories 158; Fat 1.9 gm; Fiber 2.1 gm
Submitted to REG 6 by Suzanne C.

Yield:
"7 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 13g Total Fat; (46% calories from fat); 7g Protein; 27g Carbohydrate; 36mg Cholesterol; 168mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Spud - 2 or 3 Points

Recipe By :Richard Simmons
Serving Size : 1 Preparation Time :0:00
Categories : Potaotes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small russet potato
1/4 cup lowfat cottage cheese
1 tablespoon salsa
1 tablespoon chopped cilantro
paprika

When baking potatoes in the microwave without stuffing, I let them cook
until just barely done, then transfer them to my toaster oven preheated to
375 degrees F until the rest of the meal is ready, (about 10 to 15 minutes).
This way the skin tastes like that of a regular oven-baked potato. When
cooking several potatoes, arrange in a circle around the outer edge of
turntable or plate, with thickest part towards the outside.

1. Scrub potato and pierce with fork on both sides.

2. Microwave on HIGH (100% power) 3 to 5 minutes, or until potato
feels soft when pressed. (Turn potato over after two minutes for more
even cooking.)

3. Let stand 2 to 3 minutes.

4. Slice potato in half and scoop potato pulp from shell, leaving 1/4 inch
border.

5. In small bowl, mash potato pulp with cottage cheese, salsa and cilantro.
Spoon mixture back into shells. Sprinkle with paprika.

6. Microwave on HIGH 2 minutes, or until heated through. Makes 1
serving.

NOTE: For variety, try red skinned or white rose potatoes. They have a
different taste and texture and are delicious baked in the microwave.

Serving size (all)
Per MC 5 nutritional analysis:
Per serving: 105 Calories, 1g Fat, 1g Fiber
Weight Watcher Points: 2
According to the cookbook:
Per serving: 149 Calories
Weight Watcher Points: 3
Deal-A-Meal Cards Used: 1 Bread, 1 Dairy

Source:
"Deal-A-Meal Golden Edition Cookbook, page 108-109"
Copyright:
"Deal-A-Meal Corp., 1990"
Yield:
"1 potato"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
6/18/99. REG 6 shared by Pamela S. from WI. USA on 6/18/99.
Submitted by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0

Garlic Mashed Potatoes

2 pounds baking potatoes (about 4 medium), peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 tablespoons skim milk
1 tablespoon reduced calorie stick margarine
1/2 teaspoon salt
Dash of ground white pepper

1. Place potatoes and garlic in a large saucepan add water to cover . Bring to a full boil; cover, reduce heat , and simmer 20 minutes or until tender. Drain and return potatoes and garlic to pan; beat at medium speed of a mixer1 minute or until smooth. Add sour cream and remaining ingredients; beat until well blended.
Makes 4 1 cup servings 3 WWPoints per serving
Cal. 163; fat 2.1 gr; fiber 4.1 gr
From Weight Watchers Magazine " Cream of the Crop"

HASH BROWN CASSEROLE

Number of servings: 9 WW points~~ 3
Serving size~~ 1 cup From~~WW Cream of the Crop

INGREDIENTS
1 cup thinly sliced green onions
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
2 tbs.. stick margarine, melted
1/4 tsp. pepper
1 (32 oz) package frozen Southern-style hash brown potatoes, thawed
1 (16 oz) carton fat-free sour cream
1 (10-1/2 oz) can condensed reduced-fat reduced-salt cream of mushroom
soup, undiluted
Cooking spray
1/2 tsp. paprika

INSTRUCTIONS
1. Preheat oven to 350.
2. Combine first 7 ingredients in a large bowl. and stir well. Spoon mixture
into a 13 x 9” baking dish coated with cooking spray. Sprinkle paprika evenly
over casserole. Bake at 350 for 1 hour or until bubbly.

Cal 146
Fat 4.3
Fiber .7

Here is what we had for dinner last night:

A Variation of Reggie's Creamy Garlic Mashed Potatoes (3 pts) [I put it in an 8" square Pyrex
dish (sprayed with butter-flavored Pam) in a 325°F Oven to keep it warm while working on the chicken.]

WW 's "In A Flash" Balsamic Chicken with Mushrooms (4 pts)
French-cut Green Beans w/ 1 Tablespoon of toasted, sliced almonds per serving (1 pt)

It was a very filling and delicious 8 WW pt meal.

* Exported from MasterCook *

Creamy Garlic Mashed Potatoes (R T) -- 1-3 pts

Recipe By :Healthy HomeStyle Cooking, Pillsbury
Serving Size : 6 Preparation Time :0:35
Categories : Lowfat potatoes
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds Russet Potatoes -- Note 1, 6 medium
1 medium Garlic Bulb -- Separated Into Cloves, Peeled
3/4 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Nonfat Milk -- up to 3 /4 cup, Heated
3/8 cup Light Sour Cream -- Note 2

Place potatoes and garlic in med saucepan; add enough water to cover. Bring to a boil. Reduce heat to med-low; cover loosely and boil gently for 15 - 20 min or until potatoes break apart easily when pierced with fork. Drain well.

Mash potatoes and garlic until no lumps remain (we like lumps so we didn't mash them completely). Add salt, pepper, milk and sour cream (if you use it); continue mashing until potatoes are smooth (or lumpy). Sprinkle with
extra pepper, if desired.

6 (3/4 C) servings

According to magazine per serving (including light sour cream):
Cal 150, Total Fat 1g, Sat Fat 1g, Carb 32g, Fib 2g, Pro 4g, Sod 300mg

Exchanges: 2 Starch
OR
2 Carb

WW Points: 3 (original recipe version)
WW Points: 1 (my version)


Description:
"Rescaled from 4 to 6 servings. FF Mashed Potatoes"
S(ELF List):
"by Reggie Dwork [[email protected]] on 1/25/00"
Yield:
"4 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 164 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 36g Carbohydrate; trace Cholesterol; 301mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Note 1: or baking potatoes,, peeled, cut into quarters
Note 2: The original recipe used the light sour cream but since we don't eat it I didn't include it in the proper columns of the recipe ... the nutritional info per the magazine includes the sour cream ... the MC nutritional info doesn't include the sour cream and are the counts for the way I prepared it... we increased the milk ... to compensate for the light sour cream. -- Reggie
Per MC: Cal 89.8,Total Fat 0.1g,Sat Fat 0g,Carb 19.6g,Fib 1.6g,Pro 3.3g,Sod 289mg,CFF 1.2%
JaneStarr's Note: I made this using Land 'O Lakes FF sour cream which changes the nutrition to : 169 cals, trace fat (1%CFF),3 g fiber= 3pts (This is putting in 2 1/4 lbs of potato rather than 6 medium (for rescaled recipe)-- data base doesn't have a "med" listing. NI is for unpeeled potatoes.) My garlic bulb was very large, so I used 5 cloves and cut them in half.
This was excellent!
Nutr. Assoc. : 0 0 0 0 0 -32965

* Exported from MasterCook *

Portobello Layered Mashed Potatoes -- 3 pts

Recipe By :October 1999 issue of Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : casseroles lowfat
potatoes vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds yukon gold potatoes
3/4 cup low-fat buttermilk
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper -- divided
1 1/2 teaspoons butter or stick margarine
1/4 cup minced fresh onion
2 garlic cloves -- minced
1 pound finely chopped portobello mushroom caps -- about 3 1/2 cups
1/3 cup chopped fresh basil -- or 2 t. dried
cooking spray
1 ounce grated fresh parmesan cheese -- 1/4 c.
1/2 teaspoon paprika
1/2 teaspoon olive oil

Put potatoes in saucepan & cover w/ water; bring to a boil. Reduce heat and simmer 30 min. Drain, reserving 1/2 c. cooking water.

Cool & peel pot. & mash. Add reserved cooking water, buttermilk, 3/4 t. salt, nutmeg, & 1/8 t. pepper, & beat at med. speed of a mixer until smooth.

Melt butter in a med. nonstick skillet over med/hi heat.

Add onion, garlic, & saute 2 min.

Add mushrooms & cook 2 min. w/out stirring. Cook until liquid almost evaporates (about 4 min.), stirring frequently.

Remove from heat, & stir in 1/4 t. salt, and 1/8 t. pepper, and basil.

Preheat oven to 375 degrees.

Spread 1/3 of potato mixture in bottom of an 8-inch square baking dish, coated w/ cooking spray.

Spread half of mush. mixture over potato mixture; repeat layers, ending w/ potato mixture.

Sprinkle top w/ cheese, & paprika; drizzle w/ oil. Bake at 375 degrees for 25 min.

Makes 8-1 c. servings.

Source:
"Cooking Light Reader Exchange Board"
Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 187 Calories (kcal); 3g Total Fat; (12% calories from fat); 7g Protein; 35g Carbohydrate; 6mg Cholesterol; 377mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : if you haven't made this yet you will absolutely LOVE it (at least we did). We found it to be so "meaty" tasting that we ate it as a main dish...just a green salad and maybe a glass of wine and you are all set. One other thing that I really like is that we both work and I am constantly searching for things that I can make on weekends and then just "nuke and eat" after work.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

This looks just great! Do you know how many points are in it?

Sorry I just noticed "3 points". It is 5:52 am here & I am still not quiet awake.

I just made this for supper tonight, and it was excellent. I ended up eating 2 portions as an entree and skipping the Boca burger. I feel way more full than 6 points worth!

Jane

* Exported from MasterCook *

Double-Stuffed Potatoes or Mashed -- 5 lbs. --4 to 5 points

Recipe By :[email protected]
Serving Size : 10 Preparation Time :0:00
Categories : potatoes Weight Watchers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho potatoes -- 10 medium
4 tablespoons butter
3/4 cup skim milk -- to 1/2 c warmed
4 tablespoons parmesan cheese -- grated
1/2 cup nonfat cottage cheese
1/2 cup nonfat sour cream
salt and white pepper -- to taste

1a). For Mashed Potatoes:
Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 minutes -- until tender. Drain potatoes and place back in pot. Proceed as below:

1b). For Baked Double-stuffed :
Wash potatoes well and prick with a fork. Bake for about 1 hour at 425 degrees (until done).
Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a large bowl and proceed per below directions:

2). Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy eaters", you may want to puree cottage cheese before adding -- I don't usually do this, but it made for a smoother texture the one time that I tried it)
Stir in sour cream and desired seasonings. (I often use seasoned salt and a pinch of cajun seasoning.)

3a). Serve immediately as mashed potatoes or...

3b). Place in a 8" square casserole dish that has been sprayed with cooking oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 minutes for potato casserole or...

3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and bake for approximately 20-30 mins at 350 to 425 degrees (depending on what else you have cooking in the oven).

I have yet to try freezing these; but I imagine that the casserole and the skins would both freeze well. (I might consider leaving out the sour cream if freezing.)

I'm not sure how long they would take to reheat from the frozen state. I would try 350 degrees and check on the double-stuffs after 35 mins and the casserole after 45 mins.


- - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 5g Total Fat; (19% calories from fat); 9g Protein; 43g Carbohydrate; 16mg Cholesterol; 146mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Nutrition estimated per MasterCook (for 1/12 recipe):
204 cals, 5g fat (20%CFF), 3g fiber, 8% calcium = 4 WW Points

Nutrition for 1/10 recipe or 2 potato halves:
245 cals, 5 g. fat (20%CFF), 3 g. fiber, 9% calcium = 5 WW Points
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Flavored New Potatoes

Recipe By : The Pillsbury Cookbook
Serving Size : 4
Preparation Time :15:00

Amount Measure Ingredient -- Prep Method
-------- ------------ --------------------
8 Small Potatoes -- New And Raw
2 Tablespoons Parsley -- Chopped And Fresh
1 Teaspoon Lemon Peel -- Grated
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Nutmeg
3 Tablespoons Lemon Juice

Pare a strip around center of each potato, if desired. Cook potatoes in small amount of boiling water until fork tender; drain well. Add remaining ingredients; mix well. Cook
until thoroughly heated. Place hot potatoes in serving dish

Per Serving -

141.5 calories
0.3 grams fat
3 grams fiber

WW123 - 2 points

- - - - - - - - - - - - - - - - - -

------------------
[email protected]

* Exported from MasterCook *

Double-Stuffed Potatoes or Mashed -- 5 lbs. --4 to 5 points

Recipe By :[email protected]
Serving Size : 10 Preparation Time :0:00
Categories : potatoes Weight Watchers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho potatoes -- 10 medium
4 tablespoons butter
3/4 cup skim milk -- to 1/2 c warmed
4 tablespoons parmesan cheese -- grated
1/2 cup nonfat cottage cheese -- I use high calcium kind
1/2 cup nonfat sour cream
salt and white pepper -- to taste

1a). For Mashed Potatoes:
Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 minutes -- until tender. Drain potatoes and place back in pot. Proceed as below:

1b). For Baked Double-stuffed :
Wash potatoes well and prick with a fork. Bake for about 1 hour at 425 degrees (until done).
Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a large bowl and proceed per below directions:

2). Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy eaters", you may want to puree cottage cheese before adding -- I don't usually do this, but it made for a smoother texture the one time that I tried it)
Stir in sour cream and desired seasonings. (I often use seasoned salt and a pinch of cajun seasoning.)

3a). Serve immediately as mashed potatoes or...

3b). Place in a 8" square casserole dish that has been sprayed with cooking oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 minutes for potato casserole or...

3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and bake for approximately 20-30 mins at 350 to 425 degrees (depending on what else you have cooking in the oven).


I don't really care for the flavor or texture of potatoes that have been frozen and thawed, but I'm picky... so, I have yet to try freezing these; but I imagine that the casserole and the skins would both freeze well. (I might consider leaving out the sour cream if freezing.)

I'm not sure how long they would take to reheat from the frozen state. I would try 350 degrees and check on the double-stuffs after 35 mins and the casserole after 45 mins.

These double-stuffed potatoes keep well for at least a week in the fridge (as long as you use fresh milk). I reheat in a 350 degree toaster oven for about 12 minutes.


- - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 5g Total Fat; (19% calories from fat); 9g Protein; 43g Carbohydrate; 16mg Cholesterol; 146mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Nutrition estimated per MasterCook (for 1/12 recipe):
204 cals, 5g fat (20%CFF), 3g fiber, 8% calcium = 4 WW Points

Nutrition for 1/10 recipe or 2 potato halves:
245 cals, 5 g. fat (20%CFF), 3 g. fiber, 9% calcium = 5 WW Points
Nutr. Assoc. : 0 0 0 0 0 0 0

This looks GREAT! Thanks so much for sharing it!!

Tara

------------------
[email protected]

* Exported from MasterCook *

Creamy Diced Potatoes - 3 Points

Recipe By : Weight Watchers Meals In Minutes Cookbook Page 227
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine
2 tablespoons green onions -- thinly sliced
3 tablespoons half and half
2 tablespoons sour cream
6 ounces cooked diced potatoes
1/2 teaspoon salt
1/8 teaspoon white pepper

1. In 9-inch nonstick skillet melt margarine; add scallions/green onions and saute over medium heat until softened, about 1 minute. Add half and half and cook , stirring occasionally, until mixture begins to come to a boil, about 1 minute; stir in sour cream. Reduce heat to low; add potatoes, salt and pepper and stir to combine. Cook, stirring frequently, until potatoes are heated through and mixture thickens, 1 to 2 minutes.

Each serving provides: 1 Bread Exchange; 1/8 Vegetable Exchanges; 1/2 Fat Exchanges; 70 Optional Calories

Per serving: 152 calories; 3 g protein; 8 g fat; 19 g carbohydrates; 55 mg calcium; 591 mg sodium; 15 mg cholesterol; 2 g dietary fiber

- - - - - - - - - - - - - - - - - -

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

Calories: 146.9
Fat grams: 7.6
Fiber grams: 1.5
Carbohydrate grams: 17.5