Sarah's Scribbles

The Year of Months

Recipe for 6/1/2010: Pepperoni-Cheesy Potatoes

I left work at 5pm yesterday with no recipe. I wanted to stop at Publix on the way home so my plan became: get something from the free recipe cards Publix has in the produce section.

Turns out, not such a good plan.

I mean, this recipe really wasn’t too bad – except for the salt. If you can find low-salt versions of the ingredients, it would probably be pretty good. Kids will love it either way. It's also very EASY. It uses a lot of pre-processed pre-cooked foods.

Also, I cooked it for 30 minutes, which might be a little long because the top layer was hard to cut through.

Without further ado, here’s the recipe. (Courtesy of Publix)

1 (4.9 to 5.25oz) dry scalloped potatoes mix
1 (14oz) can Italian-style diced tomatoes
1 ½ cups water
¼ tsp basil leaves
¼ tsp oregano leaves
¼ tsp red pepper flakes
½ (3.5oz) package sliced pepperoni
½ cup shredded mozzarella cheese
½ cup Parmesan cheese

1) Preheat oven to 400F. In a greased 2-quart casserole dish, combine dry potatoes and sauce mix; set aside.

2) In a small saucepan, combine undrained tomatoes, water, basil, oregano, and red pepper flakes. Bring to boiling. Pour tomato mixture over potato mixture and stir. Top with pepperoni slices; sprinkle with cheeses.

3) Bake, uncovered 25-30 minutes or until potatoes are tender.

Serves 6. Per serving: 200 calories, 9g fat, 4g saturated fat, 10g protein, 20g carbs


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