Mashed Potatoes: Canyon Ranch Lime Cilantro

CANYON RANCH LIME CILANTRO MASHED POTATOES



When trying to lose weight, many people shy away from potatoes. That’s a crying out loud shame because potatoes pack lots of nutrition, very little fat, oodles of versatility for flavor profiles, and they make you feel full and satisfied. Put the potatoes back on your plate and you can start with these delicious Lime Cilantro Mashed Potatoes from Canyon Ranch Spa.

INGREDIENTS
3 medium Yukon gold or red bliss potatoes, scrubbed and chopped
2 tablespoons chopped fresh cilantro
3 tablespoons nonfat sour cream
1 tablespoon fresh lime juice
1 tablespoon butter
¼ teaspoon chipotle chili powder, or ½ teaspoon minced chipotle pepper (how to store leftover chipotle peppers)
½ teaspoon salt
Pinch black pepper

PREPARATION
Place potatoes in 6 cups of boiling water. Cook for 10 to 15 minutes or until potatoes are tender. Turn off the heat and drain water. Place saucepan back on burner for 30 seconds to dry potatoes.
Add the remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
NOTE: For smoother potatoes peel before cooking and beat with an electronic mixer on a low setting until smooth. I prefer to leave the skins on for a heartier flavor, more interesting texture and better nutrition.
YIELD: 4 servings (each 1/2 cup)
CALORIES: 105 / FAT: 3 g / CARBS: 17 g / FIBER: 2 g

Hash Brown Casserole

HASH BROWN CASSEROLE EVEN
PAULA DEEN WOULD LOVE




Paula Deen coming to brunch and you don’t know what to serve? Okay, maybe not! But she could be and she’d be thrilled with this cheesy hash brown casserole that’s so packed with cheesy goodness, even Paula wouldn’t miss the fat!
Seriously, this is reeeely good!

INGREDIENTS
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell’s Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups cornflakes, coarsely crushed (the cornflakes are the secret key to this wonderful casserole)

PREPARATION
Preheat oven to 350°.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl.
Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream.
Pour cheese mixture over potato mixture, and stir well.
Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.
Bake at 350° for 1 hour.
NUTRITIONAL INFORMATION
YIELD: 12 servings (1/2 cup)CALORIES 181 (30% from fat) / FAT 6g / CARB 25.5 g /FIBER 1.5 g