| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Potatoes | 8 | Servings | |
INGREDIENTS
| 7 | Red potatoes, peeled and | |
| quartered about 3-1/4 | ||
| pounds | ||
| 2 | T | Reduced-calorie stick |
| margarine | ||
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/3 | c | 1% low-fat milk |
| 1/4 | c | Minced fresh or 1 tablespoon |
| dried parsley flakes | ||
| 1/2 | t | Salt |
| 1/2 | t | Poultry seasoning |
| 2 | T | Reduced-calorie stick |
| margarine | ||
| 2 | T | All-purpose flour |
| 1/4 | t | Poultry seasoning |
| 1/8 | t | Salt |
| 1/8 | t | Paprika |
| 1 | c | Low-salt chicken broth |
INSTRUCTIONS
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until very tender. Drain and return to pan. Melt margarine in a small skillet over medium-high heat, and saut celery and onion 8 minutes or until tender. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy. Yield: 6 servings (serving size: 1 cup potatoes and 2-1/2 tablespoons gravy). Chicken Gravy: Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly. Yield: 6 servings (serving size: 2-1/2 tablespoons). From Cooking Light Website: http://cookinglight.com 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@sprintmail.com> on Jun 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 234
Total Fat: 26.5g
Cholesterol: 5.4mg
Sodium: 514.2mg
Potassium: 647.5mg
Carbohydrates: 22.8g
Fiber: 2.1g
Sugar: 1.1g
Protein: 3.3g