Cauliflower Au Gratin

Cauliflower Au Gratin

3 packages (16 oz each) frozen cauliflower, thawed
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground mustard
1/4 tsp pepper
2 cups fat free milk
1/2 cup grated Parmesan cheese

TOPPING:
1/2 cup soft whole wheat bread crumbs
2 tbsp butter, melted
1/4 tsp paprika

1.  In a Dutch oven, bring 1 inch of water to a boil.  Add cauliflower; return to a boil.  Cover and cook for 3 minutes.  Drain and pat dry.

2.  Meanwhile, in a large saucepan, saute onion in butter until tender.  Stir in the flour, salt, mustard and pepper until blended; gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Add cheese; stir until melted

3.  Place cauliflower in a 13x9 baking dish coated with cooking spray.  Pour sauce over the top.

4.  For topping, combine the bread crumbs, butter and paprika.  Sprinkle over the sauce.  Bake, uncovered, at 350* for 30-35 minutes or until bubbly.

Makes 12 servings; 3/4 cup each
Cal 142; fat 8; fiber 3

I was really surprised.  I love cauliflower, but have only had it plain and with cheese, so I was a little leery of making this.  This stuff is awesome.  I did half the recipe, because it was just for 2 people and I didn't want leftovers for days.  So I used 1 full bag, and part of another bag of frozen cauliflower.  I put it in a large glass bowl, added an inch or so of water and covered the top with plastic wrap.  I microwaved for 4-5 minutes, then let it sit in the microwave for about 5 minutes or so.  The cauliflower was slightly warm, probably close to room temperature.  I drained the water, and then dumped the cauliflower on a paper towel to get any remaining water off of it.  Then I started the sauce, and I followed the directions, just used half of the ingredients.  The sauce comes together and thickens quickly, so have your cauliflower in the pan ready to pour.  Because my sauce sat a little bit, it was very thick and not very pourable.  So I ended up stirring the cauliflower all up in order to coat the cauliflower a little better. I also sprinkled just a little more paprika over the top before I baked it.

Potato Smashers

Potato Smashers


6 small red potatoes (about ¾)
½ cup water
2 center cut bacon strips
2 tbsp reduced fat Italian salad dressing
¼ cup shredded sharp cheddar cheese
Reduced fat sour cream optional


1. Place potatoes in a small microwave – safe dish; add water. Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once.

2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside.

3. With the bottom of a glass, flatten potatoes to ½ inch thickness. In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown.

4. Turn potatoes; sprinkle with cheese and reserved bacon. Cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream if desired.


Makes 2 servings; 3 potatoes (calculated without sour cream)
Cal 224; fat 8; fiber 3


I was a little disappointed in these, but I didn't follow the directions, so ignore me.  My potatoes were kinda large, so I was worried how they would turn out, so I chopped them up and boiled them until they were almost done.  Don't be like me.  Just nuke bigger taters longer.  I was delusional.  Then I dumped them in the pan with the dressing and they just wouldn't brown, they more or less became smashed over time, so I repeat don't do what I did.  Follow the directions.  I will definately make them again, I'll just follow the directions this time.  Either that or bake the potatoes and then smash 'em! 

Praline Sweet Potato Casserole

Praline Sweet Potato Casserole


1 40 oz can of sweet potatoes, drained
1/3 cup sugar
2 tbsp butter
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
2 eggs

Topping:
3/4 cup packed brown sugar
1/4 cup chopped pecans
3 tbsp flour
2 tbsp butter

1. Preheat oven to 350*. Spray a shallow 1 1/2 quart casserole dish with nonstick cooking spray.

2. In a bowl, mash potatoes, stir in sugar, butter, vanilla, cinnamon, salt and eggs. Spoon into prepared dish. Mix together topping ingredients and sprinkle over the top. Bake for 30 minutes or until heated through and topping is browned.

Makes 6 servings

This stuff is awesome. It is very sweet and rich, and should be a dessert not a side dish. The only subbing I do is occasionally use egg beaters instead of eggs and use the <a href="http://www.bakeittobelieveit.com/BakingGame/#/product/faqs">ICBINB</a> baking butter. You can substitute Splenda I'm sure, but I have never, nor will I try that substitution. I'm anti-splenda.

Bacon Mac

Bacon Mac


3 1/4 teaspoons salt, divided
12 oz penne pasta
4 tsp all purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 tsp hot sauce
1/4 tsp pepper
2 slices center cut bacon, cooked and crumbled
cooking spray

1. Preheat broiler.

2. Bring 6 quarts water and 1 tbsp salt to a boil. Add pasta, cook 8 minutes or until al-dente; drain.

3. Combine flour and 1/2 cup milk in saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155*. stir in 1 1/2 cups cheese. Add 1/4 tsp salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2 quart broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

makes 6 servings; about 1 cup each.

Cal 399; fat 13.8, fiber 2

Notes: I didn't add the salt to the water, I see no purpose, other than to waste salt and add sodium, so I never add salt to pasta water. My pasta always comes out just fine too. I used whole wheat pasta, don't use anything else anymore. I also used the Kraft 2% cheese.

This was really good the night I made it, however it was used as a side dish, Mac & Cheese was never a meal itself, so it's hard to adjust to that fact as an adult. The longer it sits in the fridge, the drier it gets. So make sure you can eat it all within a day or so of cooking it. Next time, I am going to "doctor" it up. Instead of just plain ole mac & cheese, I'm going to double the sauce recipe, and add chicken, broccoli, cauliflower and probably a few baby carrots. I'll steam the veggies and have the chicken already cooked and chopped and throw it in before I broil it. I also have a cheese sauce recipe that I may substitute and see if I can't cut the calories down once I doctor it. It's not that great leftover as it tastes like plain noodles.  So I highly reccomend doing something else with it if you have leftovers.

Patrician Potatoes

Patrician Potatoes


5 pounds medium potatoes, peeled and quartered
2 tbsp butter, melted
1 package (8 oz) fat free cream cheese
1 cup (8 oz) reduced fat sour cream
2 tsp salt
2 tsp minced chives
1/4 cup shredded Parmesan cheese
1 tsp paprika

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

2. Drain potatoes and place in a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.

3. Transfer to a 13x9 baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350* for 20-25 minutes or until heated through.

makes 12 servings; 1 cup each
Cal 207; fat 4; fiber 3


These are great potatoes to make that give you something that is out of the ordinary. They just taste creamy and cheesy. This makes a ton of potatoes though, so make sure you don't mind leftovers, or that you are feeding a crowd. I cut the recipe in half and made them for Christmas dinner - and they came out fine. I do make a few substitutions though. I use fat free sour cream. I honestly don't know why they just have you used the reduced. The potatoes don't come out runny or any weird consistency by using the fat free sour cream.

Au Gratin Potatoes

Au Gratin Potatoes


1 tbsp butter
1 medium onion, thinly sliced
2 tbsp all purpose flour
2 cups fat free skim milk
2 pounds uncooked Yukon gold potatoes, thinly sliced
1 cup low fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

1. Preheat oven to 375*. Coat a 2 quart covered baking dish with cooking spray.

2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt, and pepper.

3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork tender, about 20 minutes more.

4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Makes 8 servings

Weight Watchers Recipe -3 punks

These are cheesy and totally awesome Au gratin potatoes. I had only ever had the stuff out of the box, until this recipe came along. Then nothing else has ever been made at my house.

Notes - I don't ever use the Yukon Gold potatoes, just regular russet potatoes or baby reds. The Yukon Gold have a little richer taste, and a little higher price. They would definitely be worth it to use. I also cover the potatoes when I start out, and let them bake in a 13x9 pan, instead of the round pan that the recipe suggests. It usually only takes 30 - 45 minutes before they are ready for the table. I usually don't broil them either. Just sprinkle the cheese on and let it melt. It's your choice, but most of the time, I am afraid of leaving them in on broil and burning them. Broil and I don't have a good history. These are a little time consuming to make, but they are worth it.