Jiffy Scalloped Potatoes
6 cups shredded loose-packed frozen potatoes (20 oz)
1 Tbsp dried onion flakes
3/4 cup shredded Kraft reduced-fat cheddar cheese -- (3 oz)
1/4 tsp black pepper
1 can Healthy request Cream of Celery Soup -- (10 3/4 oz)
1/2 cup skim milk (I used Mushroom)
Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavor cooking spray. In a large bowl, combine potatoes, onion flakes, cheddar cheese and pepper. Add soup and milk. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 8 servings.
Hint: Mr. Dell's frozen shredded potatoes are a good choice (I had Ore-Ida)
Each serving equals:
HE: 1/2 bread, 1/2 protein, 1/4 slider, 6 optional calories
111 Calories, 3 gm fat, 5 gm protein, 16 gm carbohydrate, 255 mg sodium, 122 mg calcuim, 2 gm fiber
Diabetic: 1 1/2 starch, 1/2 meat
"2.5 ww points"
Kids in Mind pg 298
"INCH BY INCH, ITS A CINCH. YARD BY YARD, ITS TOO HARD"
| current weight: 217.0