Thursday, December 20, 2012

Re-Baked Potato Casserole with Chick Pea Salad


I usually re-bake potatoes in their shells, but what I had was a bunch of little potatoes with thin skins, so I made a casserole instead.

Re-Baked Potato Casserole
Enough baked potatoes scooped from their skins to make about 2 cups of potato
1 TBS low fat mayonaise
1 tsp dijon mustard
1 cup low fat cottage cheese
1 1/4 cup grated cheddar
1 tsp dried dill weed (or 1 TBS chopped fresh dill)
Salt & pepper to taste
1 onion sliced
1 green bell pepper sliced
1 tsp olive oil
olive oil baking spray
  1. While the potatoes are baking, saute the onions and peppers in the olive oil until they are soft and beginning to brown.
  2. Mash the potatoes with the mayonaise, mustard, and cottage cheese and mix 1 cup of grated cheddar and the dill, salt & pepper.
  3. Spray and 8 x 8 casserole with olive oil cooking spray, then spread the potato mixture in the dish and top with the onions & peppers. Sprinkle the remaining 1/4 c of cheese over the top.
  4. Bake at 375 for 15-20 minutes, until the cheese is melted.
To add some additional protein, serve this with a fabulous chick pea salad.

Fabulous Chick Pea Salad
1 can chick peas, rinsed and drained
1 cucumber, peeled if you like, seeded if you want, chopped
2 cups baby spinach leaves, washed and chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup calamata olives, chopped
1/4 cup scallions, chopped (optional)
1 tbs olive oil
2-3 tbs balsamic vinegar
salt & pepper to taste

Combine all ingredients in a bowl. You can add additional olive oil, balsamic vinegar, salt & pepper, to taste.

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