This is a favourite in my family. We got the recipe from very close family friends, the Pearse family. It's easy to make, and can actually be made the day before if you need to. It's the best reheated mashed potato that I've found! It stays hot, and doesn't dry out.
Ingredients:
6 large potatoes, for mashing
1 package of light cream cheese
1 large egg
2 cups of grated/shredded cheese
Method:
Peel, chop, and boil the potatoes until tender.
Drain them well, and mash them with a hand-masher.
When you have most of the lumps out, mash in the block of cream cheese and the egg, mixing well.
Place mixture into a casserole dish, and cover with the grated/shredded cheese. Bake in a 350 degree/180 degree Celsius oven for around 30 minutes, or until the cheese is golden and bubbly.
If you do make it the day before, just increase the cooking time until it is completely heated through. I hope you enjoy it as much as our family do!
Serves: 8
Weight Watchers: 6
Saturday, March 15, 2008
Sunday, March 2, 2008
Tortellini Soup
It's been a while since I last posted a recipe. Here is a new recipe that I tweaked tonight. Matt and I both said we would eat this again, and we're not soup eaters! It didn't take long to make, mainly food-prep.
I'm adding Weight Watchers information to the bottom of each recipe from this point forward, to help out anyone who is following Weight Watchers (as quite a few in our family here in America are doing right now).
I'm adding Weight Watchers information to the bottom of each recipe from this point forward, to help out anyone who is following Weight Watchers (as quite a few in our family here in America are doing right now).
Tortellini Soup
Ingredients:
1 can Swanson "Low-Sodium" Chicken Broth
1 can Swanson "Roasted Garlic" Chicken Broth
2 cups (uncooked) Barilla Spinach and Cheese Tortellini
4 cups (uncooked) Napa/Chinese Cabbage, finely shredded
1 cup sliced carrots
1/2 cup finely diced onion
2 cloves garlic, crushed or sliced (yes, we like garlic...)
1 tbsp tomato paste
Method:
Start heating water for boiling tortellini in a separate saucepan on the stove.
In a large deep skillet or saucepan, spray non-stick spray. Heat over medium-low heat.
Saute carrots, onion and garlic in pan for around 5 mins, until tender.
Add broth, cabbage, tomato paste to the pan. Bring to a boil, and reduce heat to simmer until tortellini is cooked.
Add tortellini to now-boiling water, and cook as per directions on package. Halfway through cooking, take approximately 2/3 cup of the boiling water and add to the soup.
When tortellini is cooked, drain and add to the soup. Serve immediately.
We added some finely grated Romano cheese to ours, and some salt and pepper to taste.
For those in Australia, you may need to substitute something for the tortellini if you can't find it over there, and maybe the flavoured broth.
Makes 4 servings (1.5 cups)
Weight Watchers: 4
In a large deep skillet or saucepan, spray non-stick spray. Heat over medium-low heat.
Saute carrots, onion and garlic in pan for around 5 mins, until tender.
Add broth, cabbage, tomato paste to the pan. Bring to a boil, and reduce heat to simmer until tortellini is cooked.
Add tortellini to now-boiling water, and cook as per directions on package. Halfway through cooking, take approximately 2/3 cup of the boiling water and add to the soup.
When tortellini is cooked, drain and add to the soup. Serve immediately.
We added some finely grated Romano cheese to ours, and some salt and pepper to taste.
For those in Australia, you may need to substitute something for the tortellini if you can't find it over there, and maybe the flavoured broth.
Makes 4 servings (1.5 cups)
Weight Watchers: 4
Subscribe to:
Posts (Atom)
