Potato

Zucchini-Potato Pancakes

Make 4 pancakes, each about 4 inches
1 small (6 inch) zucchini, shredded, skin on (approximately 1 1/3 cup)
2/3 cup shredded cooked potatoes (approximately 5 ounces)
2 large eggs, lightly beaten
2 Tablespoons Parmesan cheese
1/8 tsp black pepper
1.  Gently mix together.
2.  Pre-heat a non-stick skillet over medium and spray with cooking spray.
3.  Divide batter into four portions (approximately 1/2 cup each.)
4.  Fry until the edges begin to brown (4-5 minutes).  Turn and continue until finished cooking.
Top with plain Greek yogurt, applesauce, or butter and maple syrup. Or serve at breakfast with a single fried egg on top of each pancake.


Nutritional Data:
Cal:  86
Fat:  3.3g
Sat Fat: 1.2g
Chol: 107.2mg
Sodium: 105.4mg
Carb: 8.7g
Fiber: 0.4g
Protein: 5mg

Mushroom-Herb Chicken and Potatoes Alfredo w/ Gruyere

Mushroom-Herb Chicken
4 boneless-skinless chicken breasts, 5 ounce each (approx.)
8 ounces brown (crimini) mushrooms, sliced
½ cup onion, sliced
¼ cup white wine
Pepper
Herb blend (your preference)
Cooking spray
Place chicken breasts in a heavy duty ziplock storage bag, and pound flat (to ½ inch). Season with pepper and herb blend (both sides.)
In a large non-stick sauté pan, spray with cooking spray, heat over medium-high heat and place chicken in pan.  Cook for 5-6 minutes per side.  They should be nicely brown. Remove from pan, set aside.  Spray with cooking spray again, add onions. Saute for 1 minute, add mushrooms.  Saute another 2 minutes, add wine and return the chicken to the pan. Cover, and cook over medium for another 3 minutes.  Remove, serve topped with mushrooms.
Serves 4
Nutritional data:
Calories:          187
Fat:                  0.1g
Sat fat:                0g
Cholesterol:     80mg
Sodium:           94mg
Carbs:              4.6g
Fiber:               0.6g
Protein:          31.4g
Potatoes Alfredo with Gruyere
4 potatoes (1 pound) I like using Yukon Gold potatoes
½ cup prepared alfredo sauce
¼ cup milk (I used 2%)
¾ ounce gruyere cheese, shredded
Cooking spray
Preheat oven to 350F
Wash potatoes.  Slice thinly (with skins is my preference.) Place in bowl. Top with alfredo sauce and milk.  Stir together.
Spray small baking dish (1.5 quart round worked for me, as would an 8×8 baking pan) with non-stick spray. Layer potatoes.  Top with shredded gruyere.
Serves 4
Nutritional data:
Calories:          205
Fat:                  5.6g
Sat fat:             3.3g
Cholesterol:      26mg
Sodium:          233mg
Carbs:            33.5g
Fiber:               2.2g
Protein:            6.8g