Wednesday, December 14, 2011

Cider Scalloped Potatoes

Cider Scalloped Potatoes

  • 2 teaspoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup 1 percent low-fat milk
  • 1 cup fresh apple cider
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon slat
  • 1/4 teasooon black pepper
  • 1/8 teapspoon ground nutmeg
  • 1/2 cup (2 ounces) shredded smoked Gouda cheese
  • 1/2 cup (2 ounces) reduced-fat baby Swiss cheese
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced

Preheat the oven to 425° F.

In a medium saucepan, melt the butter. Sprinkle in the flour. Gradually whisk in the milk until blended. Stir in the cider, chcken broth, salt, pepper and nutmeg. Bring to a boil over medium heat, stirring constantly.

Remove from the heat. Combine the cheeses in a small bowl.

Arrange half of the potato slices in a shallow casserole dish or 11-by-7-inch dish and sprinkle with 1/2 cup of the cheese mixture.

Arrange remaining potato slices on top. Pour the cider mixture over the potatoes and bake for 25 minutes.

Remove from the oven and press the potatoes with a spatula. Sprinkle with the remaining cheese mixture and bake an additonal 20 minutes or until potatoes are tender.

Remove from the oven and let stand 15 minutes before serving.

Source: www.myrecipes.com

Image provided by Bordecia, Creative Commons License

Wednesday, December 7, 2011

Octoberfest Meatballs


Octoberfest Meatballs

  • 16 ounces extra-lean ground sirloin or turkey breast
  • 3/4 cup unsweetened applesauce
  • 1/2 cup plus 1 tablespoon graham cracker crumbs
  • 1 teaspoon apple pie spice
  • 1 (10 3/4-ounce) can reduced-fat tomato soup
  • 1 teapsoon dried onion flakes
  • 1 teaspoon dried parsley flakes

Preheat oven to 350 F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.

In a large bowl, combine meat, applesauce, graham cracker crumbs and apple pie spice. Form into 12 (2-inch) meatballs. Place meatballs in prepared baking dish.

In a small bowl, combine tomato soup, onion flakes and parsely flakes. Spoon soup mixture evenly over meatballs. Cover and bake for 45 to 50 minutes.

For each serving, place 2 meatballs on a plate and evenly spoon sauce mixture over top.

Serves six.

Source: Comfort Foods Made Fast and Healthy, by Healthy Exchanges, King Features Syndicated, Inc. Printed in Tidbits®

Image provided by digital cat, Creative Commons License,