16 ounces ground 90% lean turkey or beef
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1 cup chunky salsa (mild, medium, or hot)
1/4 cup Land O Lakes no-fat sour cream
1 teaspoon dried parsley flakes
6 cups (20 ounces) shredded loose-packed frozen potatoes
8 (3/4 ounce) slices Kraft reduced fat American cheese
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Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with butter-flavored cooking spray.
In a large skillet sprayed with butter flavored cooking spray, brown meat. In a large bowl, combine mushroom soup, salsa, sour cream, and parsley flakes. Add potatoes. Mix well to combine. Stire in browned meat. Spread mixture into prepared baking dish.
Evenly arrange American Cheese slices over top. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Divide into 8 servings.
HINT: Mr. Dell's frozen shredded potatoes are a good choice.
Each serving equals:
Weight Watchers: 5 points
Healthy Exchanges: 2 1/2 protein, 3/4 bread, 1/4 vegetable, 1/4 slider, 8 optional calories
Nutritional: 217 calories, 9 gm Fat, 15 gm protein, 19 gm carbohydrate, 658 mg sodium, 195 mg calcium,
1 gm fiber
Diabetic: 2 Meat, 1 starch
Mary's Notes: Be sure to buy loose packed shredded potatoes not hash brown patties as they will not work for this recipe. Veggie Slices worked well and melted evenly. Hal hates tomotoes and sour cream, but LOVED this recipe. It is our FAVORITE of all of JoAnna Lund's recipes so far. Makes a hearty serving and tastes so good. You won't regret making this recipe I
assure you.
Source: Little League Meat and Potatoes from Cooking Healthy With Kids in Mind by JoAnna Lund, Pg 285
Submitted by Mary Director, CCBAM's TL
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