Weight Watchers Monday ~ Potato Chowder

 This is the perfect recipe to use left-overs.

And if you have been following me (forever) for a while you know 

how I like to introduce left-overs with new dishes. 

Turn left-overs into left-overs....

This recipe came at me when I had two of those Weight Watchers

Stuffed Potatoes left-over.

Do you remember them?

What a better way to eat them up....

SOUP!

 I chopped up the left-over potatoes and turned them into Potato Chowder.

And you are going to love this one. 

It was fantastic!

Weight Watchers Potato Chowder

2 left-over stuffed potatoes, chopped
1/4 of an onion chopped
2 garlic cloves, minced
4 c. low sodium chicken broth
1/4 tsp. dried crushed rosemary
1/4 tsp. black pepper
1 c. Silk unsweet soy milk
2 handfuls of baby spinach

In a dutch oven over medium heat, combine chopped potatoes, onion, garlic, broth, and rosemary. Cover and simmer for 30 minutes.
Stir in soy milk slowly while stirring and then add spinach. Simmer on low for another 10 minutes, or until spinach is at the consistency you want it.
You can eat it with or without crackers. The crackers shown are Cheez-Its new Provolone flavor. 

Serving size: 1 1/2 c.
Points 4
Nutrition Facts:
170 calories
1.5 g. fat
28g carbohydrates
9g protein
4g fiber

Weight Watchers Monday ~ Stuffed Potatoes

 This is one amazing side.

Of course to stay within the serving size, you can only eat half.

And believe me, it was hard to do.

I served these stuffed potatoes with bacon wrapped (just one) 

chicken tender strip. 

Very satisfying!

 To make these, all you need are two baking potatoes and a trusty 

potato masher.....

I put my foil wrapped potatoes in the oven in the morning, 

and by lunch time I had a wonderful Weight Watchers side.

I washed the potatoes, poked them with a fork, and wrapped them in foil.

Placed them in a 350 degree F. oven until they were done baking.

If I remember right, it took the potatoes a couple hours. They were very large.

 After the potatoes are baked, let them cool until you can handle 

them safely without getting burned.

Cut them in half long ways and scoop out the insides leaving just

the skins.

Then you mix up your stuffing ingredients and mash with your

trusty potato masher.

Fill the potato skins with the filling, and bake again.

Very easy, and delicious.

This is what I did:

Weight Watchers Stuffed Potatoes (3 points per serving)

2 large baking potatoes

2 tsp. olive oil

1/4 of a large onion, chopped

1 c. broccoli (I used the steam fresh bag)

1 c. carrots, chopped fine

4 garlic cloves, minced

1/2 c. fat free sour cream

4 TBS dried parsley flakes

2 TBS grated parmesan cheese (more for sprinkling)

salt and pepper

Bake potatoes until done.

In a medium skillet, heat oil. Saute onions about 5 minutes.

Add carrot and garlic. Stir until soft, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.

Halve the potatoes and scoop out pulp.

In a large bowl combine potato pulp, saute vegetables, sour cream, parsley, parmesan cheese, salt and pepper. Steam the broccoli in the microwave and add 1 cup to the mixture. Mash all ingredients with a potato masher. 

Spoon mixture into potato skins.

Place on baking sheet. Sprinkle with a little more parmesan and bake until heated through, about 15 minutes.

Serve alone or as a side dish.

Nutrition Facts:

Calories 158.1

Calories from fat 30

Total Fat 3.3g

Saturated Fat 0.8g

Cholesterol 3.4mg

Sugars 5.3g

Sodium 280.8mg

Total Carbohydrate 27.4g

Dietary Fiber 4.0g

Protein 6.1g

This recipe is linked to:
In and Out of the Kitchen ~ Feeding Big
Daily Dish Magazine