Monday, January 24, 2011

Baked Potato Stew


1 serving(s) Hormel Low Sodium Bacon, 2 slices   
2 medium potato, baked   
4 medium scallion(s)   
1 serving(s) 14oz Light and Fat Free Chicken Broth 50% less sodium   
1/2 tsp table salt   
1/8 tsp crushed red pepper flakes   
1/2 serving(s) 1 cup of rice Milk   
1 oz cheddar, shredded fat free   


Chop potatoes finely, the smaller they are the quicker they will cook and be easier to mash.
Cook up the bacoon, 2 slices, to crispy. Set on top of a paper towel or washcloth and set aside.
(I used a seperate pan at this point bc I wanted to fry up the rest of th pan of bacon while I cooked the recipe. I hate raw meat sitting around in my fridge. I ate 2 pieces of it and gave the rest to the kids with their dinner)
In a seperate pan, spray liberally with olive oil and throw in 2 scallions. Cook for 2-3 minutes stirring frequently until they get soft. Add broth, salt, pepper, and chopped potatoes. Bring the mixture to a boil, lower temp to simmering and cover for 3 minutes.
Mash potatoes carefully in the pan, add rice milk (you could also use cow milk or half and half). Return to simmer.
If you find that the recipe is cooking down fast (I did) add some more broth (or you could add water). Crush 2 pieces of bacon and stir it in, with the last 2 scallions and the cheese.

Serving size is about 1 cup.
PointsPlus™ Value:    4
Servings:  3

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