If you are a potato lover like me, you will fall in love with this one. There is no pasta in this dish, just creamy Yukon gold potatoes instead. This is delicious anytime, but perfectly suitable for anyone doing the Potato Diet, Potato Cleanse, or Mary's Mini diet. You can change out the veggies to any other low starch veggie, but I can tell you, this combination was awesome. It does take a little time to prep as there is a lot of chopping. I keep kale, cabbage, and carrots chopped up at all times in my fridge to add to salads, so it wasn't so time consuming for me...
Ingredients:
4-5 medium size Yukon gold potatoes, peeled and sliced thin with mandolin
1/2 white onion finely chopped
1 cup finely diced carrots (I pulsed in food processor about 8 times)
1 cup finely diced green cabbage (I pulsed in food processor about 8 times)
2 cups finely diced fresh kale or spinach, or a combination of both (I pulsed in food processor about 5 times)
4-5 large white mushrooms finely diced
1 small red pepper finely diced
1 can diced tomatoes drained
2 cups Cauliflower Alfredo Sauce (do not add the cashews if doing the potato diet)
1 T Italian Seasoning
1 tsp garlic powder
S&P to taste
1 tsp crushed red pepper (optional)
dash of smoked paprika
4 T of Nutritional Yeast (sprinkle on just before serving)
In square 9x9 pan, start off by lining the bottom with a layer of potatoes and carry them up the sides of the pan. Then start making layers just like you would lasagna. Combine the garlic powder, italian seasoning and salt and pepper to simplify. I also combined the cabbage and carrots. I did potatoes, onions, cabbage, carrots, kale/spinach, , mushrooms, and diced tomatoes. Sprinkle your seasonings between each layer. You should have 3 or 4 layers of potatoes by the time you are done. On top of the second layer I put in half of the Cauliflower Alfredo Sauce, then make the last layer of potatoes my top layer with the rest of the Alfredo spread over them. Lastly, sprinkle a little seasoning over the top including some smoked paprika, and crushed red pepper to give it a little kick. Shown below is the assembly and prebaked photos.
Bake at 425 degrees for 35 min covered with foil, then remove cover, and bake another 25-35 min or until golden brown and potatoes are tender. Remove from oven and let cool for about 10 min before slicing. Oh, so good!! It does not taste like lasagna as there is no heavy tomato sauce, it is more like a light and fluffy veggie dish with lots of flavor. Makes 4 large servings, of approx 500 calories ea.
Ingredients:
4-5 medium size Yukon gold potatoes, peeled and sliced thin with mandolin
1/2 white onion finely chopped
1 cup finely diced carrots (I pulsed in food processor about 8 times)
1 cup finely diced green cabbage (I pulsed in food processor about 8 times)
2 cups finely diced fresh kale or spinach, or a combination of both (I pulsed in food processor about 5 times)
4-5 large white mushrooms finely diced
1 small red pepper finely diced
1 can diced tomatoes drained
2 cups Cauliflower Alfredo Sauce (do not add the cashews if doing the potato diet)
1 T Italian Seasoning
1 tsp garlic powder
S&P to taste
1 tsp crushed red pepper (optional)
dash of smoked paprika
4 T of Nutritional Yeast (sprinkle on just before serving)
In square 9x9 pan, start off by lining the bottom with a layer of potatoes and carry them up the sides of the pan. Then start making layers just like you would lasagna. Combine the garlic powder, italian seasoning and salt and pepper to simplify. I also combined the cabbage and carrots. I did potatoes, onions, cabbage, carrots, kale/spinach, , mushrooms, and diced tomatoes. Sprinkle your seasonings between each layer. You should have 3 or 4 layers of potatoes by the time you are done. On top of the second layer I put in half of the Cauliflower Alfredo Sauce, then make the last layer of potatoes my top layer with the rest of the Alfredo spread over them. Lastly, sprinkle a little seasoning over the top including some smoked paprika, and crushed red pepper to give it a little kick. Shown below is the assembly and prebaked photos.
Bake at 425 degrees for 35 min covered with foil, then remove cover, and bake another 25-35 min or until golden brown and potatoes are tender. Remove from oven and let cool for about 10 min before slicing. Oh, so good!! It does not taste like lasagna as there is no heavy tomato sauce, it is more like a light and fluffy veggie dish with lots of flavor. Makes 4 large servings, of approx 500 calories ea.
|
|
|
|
|