Creamy Scalloped Potatoes Recipe

Name: Creamy Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. plus 1 tsp. lo-cal margarine; 8 oz. potatoes, pared and sliced; 1 Tbsp. plus 3/4 tsp. flour; 1 c. skim milk; 1/4 c. onion, diced; dash of salt and pepper; 8 medium cabbage leaves; 12 oz. 90% lean ground beef or lean ground lamb; 1/3 c. chopped onion (1 small); 1 clove garlic, minced; 1 1/4 c. water; 1 (7 1/2 oz.) can tomatoes, cut up; 1/2 c. long grain rice; 1 Tbsp. Worcestershire sauce; 1 tsp. dried basil or oregano, crushed; 1/8 to 1/4 tsp. pepper; 1 (15 oz.) can lower-sodium tomato sauce; 1 tsp. sugar; 1/2 tsp. dried basil, crushed; 1/8 tsp. salt; 1 Tbsp. grated Parmesan cheese; 2 large green peppers; 8 oz. 90% lean ground beef; 1/3 c. chopped onion (1 small); 2 medium tomatoes, peeled and cut into wedges; 1/2 c. long grain rice; 1/2 c. water; 2 tsp. Worcestershire sauce; 1/2 tsp. dried basil or oregano, crushed; 1/4 tsp. pepper

Servings: persons

1 Tbsp. plus 1 tsp. lo-cal margarine
8 oz. potatoes, pared and sliced
1 Tbsp. plus 3/4 tsp. flour
1 c. skim milk
1/4 c. onion, diced
dash of salt and pepper
8 medium cabbage leaves
12 oz. 90% lean ground beef or lean ground lamb
1/3 c. chopped onion (1 small)
1 clove garlic, minced
1 1/4 c. water
1 (7 1/2 oz.) can tomatoes, cut up
1/2 c. long grain rice
1 Tbsp. Worcestershire sauce
1 tsp. dried basil or oregano, crushed
1/8 to 1/4 tsp. pepper
1 (15 oz.) can lower-sodium tomato sauce
1 tsp. sugar
1/2 tsp. dried basil, crushed
1/8 tsp. salt
1 Tbsp. grated Parmesan cheese
2 large green peppers
8 oz. 90% lean ground beef
1/3 c. chopped onion (1 small)
2 medium tomatoes, peeled and cut into wedges
1/2 c. long grain rice
1/2 c. water
2 tsp. Worcestershire sauce
1/2 tsp. dried basil or oregano, crushed
1/4 tsp. pepper
1/2 c. shredded lower-fat natural Cheddar cheese (2 oz.)
fresh basil leaves (optional)
4 oz. linguine or spaghetti
1/2 pt. shucked clams or 1 (6 1/2 oz.) can minced clams
1/3 c. sliced green onions
3 to 4 Tbsp. dry white wine
2 cloves garlic, minced
1/2 tsp. dried oregano or basil, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 (12 oz.) can evaporated skim milk
3 Tbsp. all-purpose flour
2 Tbsp. snipped parsley
4 small chicken breast halves or 8 small thighs (1 1/2 lb. total)
2 1/2 c. water
1/2 c. chopped onion (1 medium)
1 tsp. instant chicken bouillon granules
1/2 tsp. poultry seasoning or dried sage or thyme, crushed
1/4 tsp. pepper
1 1/2 c. sliced carrots (3 medium)
1 c. sliced celery (2 stalks)
Dumplings
1/4 c. cold water
3 Tbsp. all-purpose flour

1
Remove skin from the chicken.
2
Rinse chicken.
3
In a 4 1/2-quart Dutch oven, combine the chicken pieces, the 2 1/2 cups water, onion, bouillon granules, poultry seasoning (or sage or thyme) and pepper.
4
Bring to boiling.
5
Reduce heat.
6
Cover and simmer for 25 minutes.
7
Add the carrots and celery.
8
Return to boiling; reduce heat.
9
Cover and simmer for 10 minutes more.

1127

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 54 ingredients. The key ingredients include: 1 Tbsp. plus 1 tsp. lo-cal margarine, 8 oz. potatoes, pared and sliced, 1 Tbsp. plus 3/4 tsp. flour, 1 c. skim milk, and more.

Yes, Creamy Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Scalloped Potatoes

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