A delicious idea for a quick, cancer-fighting dinner!
Another one the kids (and you!) will love from our esteemed guest, Mary Flynn!
Mashed Potato Dinner
Comfort food for a winter dinner; can use any combination of vegetables; can be reheated for lunch!
red potatoes, scrubbed clean, skins on, chopped
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach or 1/3 cup frozen, defrosted chopped spinach
- ¼ cup roasted red pepper, chopped
- ½ cup canned cannellini beans, rinsed and drained
- ¼ cup nonfat milk
Put the chopped potatoes in a small sauce pan. Fill with water until about 1 inch over the potatoes. Add about ½ teaspoon of salt to the water. Cover; bring the water to a boil. Reduce the heat to medium-low and cook the potatoes until they easily break when pierced with a fork, about 5 to 7 minutes. Remove from heat, drain, and return to the pan.
While the potatoes are cooking, heat the olive oil in a medium pan. Add the spinach. Season with salt and cook 5 to 7 minutes. Stir in the pepper and cook 3 to 5 minutes to blend the flavors. Add the beans just before the potatoes are finished cooking. Mash the potatoes slightly. Add the milk and mash completely. The mixture can be lumpy. Mix in the vegetables.
Starch: 3 (1 beans, 2 potatoes)
Vegetables: 2 ½ (½ pepper, 2 spinach)
Fat: 2 (olive oil)
Dairy: ¼ (milk)
Do your kids love mashed potatoes? Do you? Did you used to stir your veggies into them anyway?!