about low point potato recipes. I guess living in Idaho has rubbed off on me over the years. I love potatoes. I love baked potatoes with out most of the toppings (the toppings are where the Points hide). Roasted potatoes and veggies, scalloped (whoa now, I don't eat that any more. I can't stop with just one serving), hash browns, fries, chips, you name the potato dish and I probably like it. So I looked up one that is only 3 Points (look at all the Fiber!) and is FANTASTIC!! This recipe is from Cooking Light.
Fingerling Potatoes With Oregano Pesto
Any kind of potato will work in place of the fingerlings. Just cut them up into 2-inch chunks.
Yield: 4 servings (serving size: 4 potatoes)
Ingredients
- 2 cups torn spinach leaves
- 2 cups fresh parsley leaves
- 1 cup fresh oregano leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons sliced almonds, toasted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 large garlic cloves, peeled
- 2 tablespoons olive oil
- 16 fingerling potatoes (1 1/2 pounds)
Preparation
Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.Preheat oven to 425°.
Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
Nutritional Information
- Calories: 188 (25% from fat)
- Fat: 5.3g (sat 0.9g,mono 3.4g,poly 0.6g)
- Protein: 5.9g
- Carbohydrate: 31.2g
- Fiber: 4.9g
- Cholesterol: 1mg
- Iron: 4.1mg
- Sodium: 135mg
- Calcium: 96mg
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