Do you ever feel like you’re in a rut? You keep making the same thing, the same day every week? For us, we have Sunday steak. This meal usually consists of a steak, my husband grills, and either a salad for me or Brussels sprouts. He usually has a baked potato! We live life on the wild side!
So, when I placed this casserole on the table instead of our regulars, dinner got a little exciting. Okay, maybe it wasn’t exciting for my husband (he’s more the “this food in front of me is sustenance. If it tastes good, then bonus for me” kind of guy). But, for me, I was venturing on a bold new adventure in Sunday night dinner. Boldly standing tall and proclaiming “We shall have variety in our food”. And then we dined!
There are a few reasons I really like this recipe:
Lower calories – 195 per serving (6 servings total)
Easy to make – literally took me about 40 minutes from start to table.
Cheesy, cheesy, cheesy
2 lbs Yukon gold or other yellow potato
3 cloves of garlic, sliced
3 oz fat-free cream cheese
1/4 cup Greek yogurt
1/2 cup shredded sharp cheddar cheese, divided
3/4 tsp salt
1/2 tsp ground black pepper
1/4 cup Panko
1 Tbsp chopped chives
Peel and quarter potatoes. (Can leave skin on, if desired)
Place potatoes and garlic in large stock pot, and then cover with cold water.
Bring to a boil. Lower heat to maintain a gentle simmer and cook potatoes until they are tender, about 10 – 15 minutes. Drain all but 1/4 cup of water from potatoes.
Return potatoes to the pot, setting the reserved liquids off to the side for later use.
To potatoes, add cream cheese, yogurt, and half of the cheddar cheese. Using a potato masher, mash potatoes to the consistency desired.
When mashed, stir in salt,pepper, and about 3 to 4 Tbsp of the reserved potato water.
Turn potatoes out into a 1 1/2-quart baking dish that has been sprayed with cooking spray. Gently and evenly spread potatoes in dish.
Bake at 350° for 20 minutes.
While potatoes are baking, mix Panko and remaining cheese until well combined.
Remove potatoes from oven and heat broiler to high setting.
Sprinkle breadcrumb mixture on top of potatoes and broil for 3 to 5 minutes (taking care not to let them burn).
At work today, yes I have a real job as a technical writer, I had back to back meetings that started at 9 and finished up at 3:30, with an hour for lunch and an hour to answer emails and put out fires. Just a typical Wednesday, they happen every week never fail. Obviously, it’s my busy day.
The last thing I want to do is make a complicated dinner or any dinner at all. I just want to get home, slip into my M & M sleeping pants, and veg out watching TV.
This chicken salad is so simple and delicious. You can make it in the morning, and let it chill in the refrigerator until dinner. Yum!
Adapted from Barbara Bakes
1/2 cup light mayonnaise
1/2 cup light sour cream
1 Tbsp lemon juice
1 tsp sea salt
1/2 tsp pepper
2 pounds boneless, skinless chicken breasts, cooked and diced small
1 cup celery, diced
1 cup red grapes, quartered
In a large bowl, mix together mayonnaise, sour cream, lemon juice, green onions, celery, and grapes. Mix well.
Add diced chicken, gently toss.
Cover and chill at least 1 hour.
Serve on potato buns. Add extras like spinach, cheese, and or tomato, if desired.
You know that feeling when you finally get around to doing something you’ve been wanting to get done? Well, I finally cleaned my car. I know that doesn’t seem like a big deal, but it is to me. Seeing that I spend, on average, 2 hours a day commuting to and from work, this is monumental. We’re talking on the scale of bliss…a triple chocolate cake kind of bliss.
What better way to celebrate a clean car… Italian food! I found this recipe on my recipes and then changed it a little to make it a smidge healthier and with a few less calories.