Post by nini on Jul 21, 2007 13:23:09 GMT -5
Cheddar-Asparagus Potpie
For 6 servings
• 4 cups (1-inch) sliced asparagus (about 1 pound)
• 2 cups (1/2-inch) diced red potato
• 1/2 cup all-purpose flour
• 1-1/2 teaspoons paprika
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 2-1/2 cups fat-free milk
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (such as Cracker Barrel)
• 3/4 cup (1/2-inch) diced lean smoked ham
• 1/2 cup sliced green onions
• Cooking spray
• 4 sheets frozen phyllo dough, thawed
• 1 tablespoon butter or stick margarine, melted
If you prefer, the microwave works great for cooking the asparagus and potato, giving you a potless head start on this recipe.
1. Preheat oven to 350 degrees.
2. Cook asparagus in boiling water 2 minutes or until crisp-tender. Remove from pan with a slotted spoon. Place asparagus in a bowl; set aside. Add potato to pan; cook in boiling water 5 minutes or until tender. Drain. Add to asparagus.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 4 ingredients (flour through garlic) in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add cheese, stirring until cheese melts. Remove from heat; stir in asparagus, potato, ham, and onions. Spoon asparagus mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and gently brush 1 side of phyllo with about 1 teaspoon melted butter. Fold phyllo in half crosswise, and place over filling. Repeat procedure with remaining phyllo and butter. Trim excess phyllo from edges of dish, and discard. Lightly coat phyllo with cooking spray.
5. Bake at 350 degrees for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.
CALORIES 266 (25% from fat); FAT 7.3g (sat 3.6g, mono 2.1g, poly 1g); PROTEIN 18g; CARB 33.5g; FIBER 3.4g; CHOL 27mg; IRON 2.8mg; SODIUM 827mg; CALC 331mg
For 6 servings
• 4 cups (1-inch) sliced asparagus (about 1 pound)
• 2 cups (1/2-inch) diced red potato
• 1/2 cup all-purpose flour
• 1-1/2 teaspoons paprika
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 2-1/2 cups fat-free milk
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (such as Cracker Barrel)
• 3/4 cup (1/2-inch) diced lean smoked ham
• 1/2 cup sliced green onions
• Cooking spray
• 4 sheets frozen phyllo dough, thawed
• 1 tablespoon butter or stick margarine, melted
If you prefer, the microwave works great for cooking the asparagus and potato, giving you a potless head start on this recipe.
1. Preheat oven to 350 degrees.
2. Cook asparagus in boiling water 2 minutes or until crisp-tender. Remove from pan with a slotted spoon. Place asparagus in a bowl; set aside. Add potato to pan; cook in boiling water 5 minutes or until tender. Drain. Add to asparagus.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 4 ingredients (flour through garlic) in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add cheese, stirring until cheese melts. Remove from heat; stir in asparagus, potato, ham, and onions. Spoon asparagus mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and gently brush 1 side of phyllo with about 1 teaspoon melted butter. Fold phyllo in half crosswise, and place over filling. Repeat procedure with remaining phyllo and butter. Trim excess phyllo from edges of dish, and discard. Lightly coat phyllo with cooking spray.
5. Bake at 350 degrees for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.
CALORIES 266 (25% from fat); FAT 7.3g (sat 3.6g, mono 2.1g, poly 1g); PROTEIN 18g; CARB 33.5g; FIBER 3.4g; CHOL 27mg; IRON 2.8mg; SODIUM 827mg; CALC 331mg
