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    6 pt. Salsa Scalloped Potatoes


    Source of Recipe


    Milk Calendar 1998 (shared by karen m)

    List of Ingredients




    20 ounces potatoes
    2/3 cup green pepper -- diced
    1 medium onion -- thinly sliced
    2 tablespoons margarine
    3 tablespoons all-purpose flour
    1 1/2 cups 1% low-fat milk -- heated
    1/2 teaspoon cumin powder
    3/4 cup lowfat cheddar cheese -- grated
    1/4 cup salsa -- well drained
    1/4 tablespoon salt

    Recipe



    Preheat oven to 350¼. Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring once.

    In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set
    aside. In medium saucepan melt margarine. Add flour blending well. Add milk and cumin and cook over med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top is bubbly and golden.

    Serves 4. "6 Points per serving"

    - - - - - - - - - - - - - - - - - - -
    Per serving: 282 Calories (kcal); 9g Total Fat; (26% calories from fat); 13g Protein; 40g Carbohydrate; 8mg Cholesterol; 723mg Sodium
    Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


    Notes from Karenm: Original recipe called for butter and 1 1/2 cups Monterey
    Jack cheese with 1/2 cup cheese sprinkled on top. It also called for 1 teaspoon cumin.

 

 

 

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