| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Dose | (15 ounce) Healthy Choice baked potato soup |
| 8 x ca. 30 g | Lowfat sour cream |
| 1/2 Teelöffel | garlic salt |
| 2 x ca. 450 g | Frozen hash brown potatoes |
| 8 x ca. 30 g | Healthy Choice lowfat cheddar shreds |
| 2 Esslöffel | Fatfree parmesan cheese |
|
Combine first 3 ingredients in a large bowl. Add hash brown potatoes & cheddar shreds, stirring well. Pour into a 13 x 9 baking dish coated with cooking spray. Top with Parmesan cheese. Bake, uncovered, at 350F for 55-60 minutes or until potatoes are tender. Yield: 16 (1/2 cup ) side servings
Per serving: 132 cal, 3.1g fat (21%), 7 mg chol, 346 mg sod
Main dish variation: Add 1 (14 oz) package Healthy Choice sausage, cut into 1/2 inch pieces.
Changes: I used fatfree sour cream & 2% lowfat Kraft cheddar cheese since I had those items on hand. I substituted garlic powder for the salt & used regular parmesan cheese.
MM_Buster v2.0l.
|
|
Anmerkungen zum Rezept:
|
