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Scalloped Pizza Potatoes
Another Potful of Recipes p.159
Yes, I've got two versions of pizza-potato dish in this cookbook, and why not? Pizza is just about the most popular carry-out food in the United States, and I think such a beloved taste treat deserves to be featured more than once! This time, I "topped" it with a cheddar instead of mozzarella because I like both. How about you?
6 cups shredded loose-packed frozen potatoes
1 (10 3/4oz) can Healthy Request Tomato Soup
1 teaspoon pizza or Italian seasoning
1.4 cup Land O Lakes no-fat sour cream
1/4 cup sliced ripe olives
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1 cup finely chopped onion
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
Spray a slow cooker container with olive oil-flavored cooking spray. In a prepared container,combine potatoes, tomato soup, and pizza seasoning. Stir in olives, mushrooms, and onion. Add Cheddar cheese. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Hint: Mr. Dell's frozen shredded potatoes are a good choice, or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes
Serves 4 (1 full cup) - each serving equals:
HE: 1 Pr, 1/2 Ve, 1 Br, 1/4 Fa, 1/2 Sl, 10 opt cal.
246 cal, 6g Fa, 10g Pr, 38g carb, 439mg So, 180mg Ca, 5g Fi
Diabetic: 1 meat, 1/2 vegetable, 2 starch
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