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Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1poundred or Yukon Gold potatoes, cut into 1/2-inch thick wedges5green onions, thinly sliced2clovesgarlic, minced½(8 ounce) packagereduced-fat cream cheese (Neufchâtel), cut up2tablespoonsDijon mustard1teaspoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed¾cupfat-free milkReserved pork chops fromSage-Scented Pork Chops, cubed1cupjarred roasted red sweet peppers, drained and thinly sliced3ouncesGruyère or Swiss cheese, shredded (3/4 cup)
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1poundred or Yukon Gold potatoes, cut into 1/2-inch thick wedges
5green onions, thinly sliced
2clovesgarlic, minced
½(8 ounce) packagereduced-fat cream cheese (Neufchâtel), cut up
2tablespoonsDijon mustard
1teaspoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed
¾cupfat-free milk
Reserved pork chops fromSage-Scented Pork Chops, cubed
1cupjarred roasted red sweet peppers, drained and thinly sliced
3ouncesGruyère or Swiss cheese, shredded (3/4 cup)
DirectionsPreheat oven to 350 degrees F. Coat a 2-quart square baking dish with nonstick spray; set aside. In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 10 to 12 minutes or just until tender. Drain and set aside.For sauce, coat a medium saucepan with nonstick spray; heat over medium heat. Add 4 of the green onions and the garlic to saucepan. Cook for 3 to 5 minutes or until onion is tender, stirring frequently. Remove from heat. Add cream cheese, mustard, and sage to onion mixture. Stir until cheese is melted and smooth. Gradually add milk, stirring until smooth.Layer half the potato wedges in prepared baking dish. Top with half the pork chops, half the red peppers, half the sauce, and half the Gruyere cheese. Repeat layers once except do not top with remaining Gruyere cheese.Bake, covered with foil, for 20 minutes. Uncover and top with remaining Gruyere cheese. Bake 5 to 10 minutes more or until heated through and cheese is starting to brown. Let stand 10 minutes. Sprinkle with remaining sliced green onion before serving.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with nonstick spray; set aside. In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 10 to 12 minutes or just until tender. Drain and set aside.For sauce, coat a medium saucepan with nonstick spray; heat over medium heat. Add 4 of the green onions and the garlic to saucepan. Cook for 3 to 5 minutes or until onion is tender, stirring frequently. Remove from heat. Add cream cheese, mustard, and sage to onion mixture. Stir until cheese is melted and smooth. Gradually add milk, stirring until smooth.Layer half the potato wedges in prepared baking dish. Top with half the pork chops, half the red peppers, half the sauce, and half the Gruyere cheese. Repeat layers once except do not top with remaining Gruyere cheese.Bake, covered with foil, for 20 minutes. Uncover and top with remaining Gruyere cheese. Bake 5 to 10 minutes more or until heated through and cheese is starting to brown. Let stand 10 minutes. Sprinkle with remaining sliced green onion before serving.
Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with nonstick spray; set aside. In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 10 to 12 minutes or just until tender. Drain and set aside.
For sauce, coat a medium saucepan with nonstick spray; heat over medium heat. Add 4 of the green onions and the garlic to saucepan. Cook for 3 to 5 minutes or until onion is tender, stirring frequently. Remove from heat. Add cream cheese, mustard, and sage to onion mixture. Stir until cheese is melted and smooth. Gradually add milk, stirring until smooth.
Layer half the potato wedges in prepared baking dish. Top with half the pork chops, half the red peppers, half the sauce, and half the Gruyere cheese. Repeat layers once except do not top with remaining Gruyere cheese.
Bake, covered with foil, for 20 minutes. Uncover and top with remaining Gruyere cheese. Bake 5 to 10 minutes more or until heated through and cheese is starting to brown. Let stand 10 minutes. Sprinkle with remaining sliced green onion before serving.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)362Calories19gFat17gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
