mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Wet several potatoes.
Pierce potatoes several times with a fork.
Bake 2 hours at 350\u00b0.
Cool.
Scoop some potatoes out.
Cut into fourths.
Mash down crosswise with fork.
Drizzle skim milk on each one.
Squeeze low-fat margarine on each potato.
Salt and pepper.
Add low-fat or nonfat cheese.
Place under broiler for 2 to 4 minutes.
br>3. Add in the potato cubes and stir fry on
sing).
Let simmer until soup reaches desired thickness, about 10
In large saucepan coated with nonstick cooking spray saute onions until tender.
Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender or food processor and return to the pan.
Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.
Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
Add all ingredients to your warmed crock pot and stir in well.
Let it cook on low for a few hours stirring occasionally.
Enjoy!
Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
Simmer a further 5 minutes, but don't boil it!
Serve. You can microwave any leftovers.
Fill Large soup pot (with tight-fitting lid)
Spray a 3-quart saucepan with nonstick coating.
Add the chopped onions and bacon. Cook and stir over medium heat until onions are tender but not brown. Stir in water, chicken broth and potatoes. Bring to a boil and reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are tender.
Using a potato masher, slightly mash some of the potatoes. Stir in the evaporated milk, seasoning mix, salt and pepper.
Cook and stir over medium heat until heated through.
Ladle soup into bowls. Top with sour cream and chives, if desired.
boil, reduce heat to low and simmer for about 3
Mix broth and gravy in crockpot and stir well.
Add potatoes and cook until tender.
Sprinkle with shredded cheese.
eaten), cheese and parsley to potato mash; season with pepper.
Wash potatoes and wrap them each in foil.
Bake on 425\u00b0F for 1-1 1/2-until they feel soft.
Cool a bit so they can be handled and then cut in half long ways.
Scoop out the insides leaving just a bit of potato.
Spray potatoes inside and out with Pam and put back into 425\u00b0F oven for 10 minutes or until a little crisp.
Divide cheese and bacon bits evenly and fill the skins.
Place back into oven for about 8 minutes or until cheese melts.
When all cooked add what ever garnish that you would like and share!
Combine yogurt, mustard and horseradish in a large bowl.
Add potato, celery, cucumber, onion and chives. Toss lightly to mix well. Chill.
Makes 8 servings.
Each serving has 60 calories, 2 vegetable and 2 fat exchanges.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Place potatoes, onions and carrots in a pan.
Cover with water.
Cook until tender.
Leave water in pan.
Add fat free cheese and stir until cheese is melted.
Preheat oven to 350.
Brown meat well in a skillet, stirring to break it up.
Combine with the re-fried beans, corn and 1/2 of the cheese.
Warm the tortillas as directed (I nuke mine- no frying).
Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan.
Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas.
Cover well with the remaining cheese.
Bake about 30 minutes, or until cheese is browned and sauce is bubbly.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
id on.
Put the soup through a blender, blend to