- September 10, 2009 at 3:03 pm #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
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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