We’re cooking!! Oli loves it when Oma cooks 🙂
(From Weight Watchers Cookbook)
This recipe is really good and less calories because it’s cooked in vegetable broth instead of milk or cream. Oliver was my little helper tonight while cooking…he loves to watch me cook 🙂
By the way, the pictures are at the top of the post because my computer is in the shop and this is the only way that Word Press for my cell will allow me to upload the pictures. You also get a bonus sunset picture because I accidently uploded it and if I try to delete any pictures this app deletes all the pictures 🙂
1 med to large onion – chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/2 tsp salt
1/4 tsp black pepper
Pinch (or more) cayenne pepper
6 – 8 large Yukon Gold potatoes, peeled and thinly sliced
1 – 10 oz pkg frozen chopped spinach, thawed and squeezed dry.
(I like to sautee about 10 oz fresh spinach in a little Olive oil..instead of frozen, but either will work).
1/2 cup shredded reduced fat Monterey Jack cheese
1 – 1/4 cup reduced sodium vegetable broth.
Preheat oven to 375 F. Spray a 9 x 13 non- stick skillet with non-stick spray or a little olive oil. Add onion and garlic; cook, stirring until onion is softened, about 5 minutes. Add jalapeno, salt, black pepper and cayenne; cook, stirring constantly until fragrant, about 30 seconds.
(Don’t forget to feed the baby 😉 )
Spread half of the potatoes of potatoes in prepared baking dish. Top with half the onion mixture, the spinach, and the Monterey Jack. Cover with remaining potatoes and onion mixture. With wide spatula, gently press down; pour broth over top.
(Now give the baby a drink)
Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned and potatoes are tender, about 15 minutes longer.
Serving size: 2 cups
WW PointsPlus: 4