I am happy to share what I learn and the results of my 'kitchen experiments.' I'll only share the successes, though. I did a little research and stumbled across a wonderful way to make healthy mashed potatoes with nothing more than the potatoes and a box of chicken broth. Delicious low-fat, gluten-free, whole food recipe for mashed potatoesIngredients6 large russet potatoes, cut into 1 inch pieces 32 oz. One caveat: First time I made these I used an organic, free-range chicken broth and I thought they were a bit bland.
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I love my mother-in-law's lasagna, but after looking at the rcipe, it was just too high in fat and calories for us.


Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda.
Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling. I didnt add any sugar or Splenda as I was trying to keep the carbs down, I used a Marzetti Napa Valley Pasta sauce which was fantastic, Dreamfields lasagna noodles, and cottage cheese instead of Ricotta.
That being said, I will use this recipe again as a base and make small adjustments on the ingredients based on my preferences. My family enjoyed this, but as we are carnivores, we used 2 lbs ground turkey to make a serving for 6.
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My only complaint is that 1 tbsp nutmeg seemed too strong, and was the dominant flavor in the entire dish. Of course, if you want gluten-free, choose your broth wisely as some brands add things you don’t want.
Boxed mashed potatoes are now out, though, and potatoes made with skim milk is B-O-R-I-N-G.
Place a bowl under a colander and drain the potatoes, catching most of the broth in the bowl. 6.



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Comments

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    21.07.2015

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    21.07.2015