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    Italian Potato-Vegetable Bake


    Source of Recipe


    WW Board

    Recipe Introduction


    4 Servings; 4 Points per serving

    List of Ingredients




    3 cups (15 ounces) raw potatoes, thickly sliced
    1 (16-ounce) package frozen carrot, broccoli, cauliflower blend
    3 cups water
    ½ cup (one 2.5 ounce jar) sliced mushrooms, drained
    2 teaspoons Italian seasoning
    1/8 tsp black pepper
    1 ¾ cups (one 15-ounce can) Hunt’s Chunky tomato sauce
    ¾ cup (3 ounces) Kraft reduced fat shredded mozzarella cheese

    Recipe



    Preheat oven to 350 degrees. In a medium saucepan, cook potatoes and vegetable blend in water until potatoes are just about tender, about 20 minutes. Drain. Add mushrooms, Italian seasonings, and black pepper.

    Spray an 8 x 8 baking dish with nonstick spray. Pour potato mixture into dish. Pour tomato sauce over the top. Sprinkle mozzarella cheese on top. Bake 30 minutes.

    Per serving: 211 calories, 5 g fat, 11 g protein, 31 g carb, 937 mg sodium, 5 g fiber
 

 

 

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