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    • #276183

      Makes: 6 servings, about 1-1/2 cups each

      1-1/4 lb. red potatoes, cut into chunks
      3 large cloves garlic, peeled
      3/4 cup breakstone’s reduced fat or knudsen light sour cream
      1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
      1 lb. extra lean ground beef
      2 Tbsp.

      4 cups frozen mixed vegetables, thawed
      3/4 cup reduced-sodium beef broth
      2 Tbsp. ketchup

      PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min.

      or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth.

      Stir in 1/4 cup of the cheese.

      PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min.

      Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

      BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.

      Makeover – How We Did It: We’ve taken a classic recipe and gave it a makeover. We omitted butter from the mashed potatoes and added breakstone’s reduced fat or knudsen light sour cream and cheese for a great taste and creamy texture. in addition, we used extra lean ground beef in place of regular ground beef.

      these small changes result in a savings of 90 calories and 15 grams of fat per serving!

      Substitute: Substitute 1 cup breakstone’s or knudsen low fat cottage cheese for the sour cream. place cottage cheese in food processor or blender; cover. blend until smooth, scraping down side of container several times.

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