Tobins' Tastes: Cheesy Potatoes {On A Diet}

Tuesday, June 19, 2012

Cheesy Potatoes {On A Diet}

I would eat cheesy potatoes all day every day if it was socially and medically acceptable. There I said it. Go ahead and judge me. I would probably weigh one million pounds and have a heart attack before the age of thirty so for those reasons (and so many others) I reserve the making and consuming of cheesy potatoes to special occasions and get togethers where there are enough people present to keep me from eating half the pan by myself.

That being said, I still find myself wishing I could have cheesy potatoes as a side dish to some of our normal weeknight dinners. I decided to find a way to have my cheesy potatoes and eat them too (just without the one million calories and grams of fat in the original version). It was like Erin from the Spotted Lamb read my mind when she created her Slim Potato Casserole and pinned it for me to find.

I will admit it, I was skeptical at first. The original is so good, so cheesy, so sinfully delicious. This new version was shockingly good. It tastes just like the real thing (ok not just like it but close enough for a weeknight). I thought it would be dry, it wasn't. I thought it wouldn't be creamy enough, it was so creamy. I thought I would miss the butter, sour cream, cream of chicken soup and extra 2 cups of cheese but I honestly didn't.

This dish is better than a lightened up substitute. It's actually something I would consider a treat and a wonderful addition to any meal. We had it with hot dogs and corn on the cob and it was like our own Tuesday night BBQ. You could also serve them as a breakfast side dish too so you would have a little more room on your plate for biscuits and bacon : )

Lightened Up Cheesy Potatoes
  • 1 bag of frozen potatoes, thawed (I used the shredded hash brown style)
  • 2 cups of plain, fat free Greek yogurt
  • 1/2 cup of low fat milk
  • 1 cup of any kind of reduced fat shredded cheese (I used monterey jack)
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon seasoned salt (I used Lawry's)
  • 1 teaspoon Italian seasoning 
    • side note: you can adjust the type and amounts of seasoning to your personal preference 
1.)  Mix everything together in a big bowl. I left out 1/2 cup of the cheese and saved it to put on top of the dish.

2.) Pour the mixture into a lightly sprayed 9x13 pan. Top with the remaining cheese and any seasoning you like.

Just enough cheese on top : )
3.) Bake at 350 degrees for 30-35 minutes or until the top is a little crunchy looking.

As prepared, according to the WW recipe builder, if divided into nine servings, each serving is 4 WW points+. I am not a doctor or a nutritionist, I just plugged in the ingredients to see : )

Get nutritional info and WW points+ info by clicking the magic button below!

Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.

***Depending on the day this post may be linked up to any of these fabulous linky parties.***
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