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
- While the potatoes are baking, saute the onions and peppers in the olive oil until they are soft and beginning to brown.
- Mash the potatoes with the mayonaise, mustard, and cottage cheese and mix 1 cup of grated cheddar and the dill, salt & pepper.
- 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.
- Bake at 375 for 15-20 minutes, until the cheese is melted.
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.