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When you don't smother potatoes in butter and sour cream, they can be part of a healthy menu plan. These scalloped potatoes can be cooked in the oven or microwave.
Deborah Pankey | Staff Photographer
6--8 new potatoes, not peeled (about 4 cups, sliced)
2 tablespoons unbleached all-purpose flour
1 tablespoon dried or ¼ cup fresh minced onion
1 teaspoon fat-free butter-flavored sprinkles
¼ teaspoon ground black pepper
1½ cups fat-free milk
Spray a 2½-quart casserole dish with nonstick cooking spray. Use a microwave-safe dish if cooking in the microwave.
Cut potatoes into ¼-inch slices.
In a small bowl, combine flour, onion, butter sprinkles and pepper.
Layer potatoes in the casserole dish, sprinkling each layer (you should get two or three layers) with the flour mixture. Pour milk over top.
To cook in a microwave oven: Cook, covered, 15--18 minutes, stirring every 4 minutes. Be sure to use a container twice the size of the contents to prevent a boil-over.
To cook in a conventional oven: Heat oven to 350 degrees. Bake, uncovered, about 1¼ hours. Stir two to three times during cooking.
Nutrition values per serving: 107 calories, 0 fat (0 saturated), 22 g carbohydrates, 3 g fiber, 4 g protein, 62 mg sodium.
"Quick & Healthy Recipes and Ideas" by Brenda J. Ponichtera, R.D. (2008 Small Steps Press/a division of the American Diabetes Association)
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