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| Weight Watchers New Complete Cookbook Page 252 (Points Value 4) | |||||
| Ingredients: | |||||
| 1 | Onion, Chopped | ||||
| 2 Cloves | Garlic, Minced | ||||
| 1 | Jalapeno Pepper, Seeded & Minced | ||||
| 1/4 Tsp | Salt | ||||
| 1/4 Tsp | Black Pepper | ||||
| 1/8 Tsp | Cayenne Pepper | ||||
| 2 | Yukon Gold Potatoes, Peeled & Thinly Sliced | ||||
| 10 Oz | Spinach, Thawed & Squeezed Dry | ||||
| 1/4 Cup | Monterey Jack Cheese, Shredded | ||||
| 2/3 Cup | Vegetable Broth | ||||
| Directions: | |||||
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1 Preheat oven to 375F. Spray 8in square baking dish with nonstick spray
2. Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add jalapeno, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. 3. Spread half of potatoes in prepared baking dish, Top with half of onion mixture, spinach, and cheese. With wide sptula gently press down; pour broth over top. 4. Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned and potatoes are tender, about 15 minutes longer. |
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