Cheesy Potato Bake

Hi everyone!

Today is another recipe from the Skinny Bitch Cookbook.  For this round Michelle from Healthy Bites picked out the recipe for Breakfast Bake.  I was getting ready to make this for breakfast, but after re-reading the recipe I realized that this would be better as a dinner side dish then for breakfast.

The original recipe called for mushrooms, soy sausage or tempeh and vegan cheese.  I had to swap them out because I don’t like mushrooms at all and I know I could not serve my family vegan cheese and soy.  That would not go over to well with them.  I could only imagine the faces they would make.  Instead of those ingredients I decided to use sweet bell pepper, chicken sausage and lite shredded cheese.  I must omit it turned out pretty tasty.  I was pretty impressed with this recipe!

The recipe in its self was pretty easy to make which is a big plus.  Out of all the Skinny Bitch recipes I have made so far, I like this one and the Wild Rice one’s the best.  This potato bake has a ton of flavor and it’s so cheesy.  Oh and when it was baking, it smelled absolutely amazing!  I think the rosemary and thyme really added some great flavor.  Would I make this recipe again?  You bet I would!!  How can you go wrong with cheese and potatoes?

The stats for this dish isn’t to bad considering the ingredients.  After all I used sausage, cheese and potatoes.  Honestly I could probably have eaten the whole thing, it’s just that good, however I must control myself.  I haven’t had regular potatoes and cheese in so long, this was a wonderful treat!  To be honest my Husband didn’t care for it.  He said he didn’t like the peppers I added.  I don’t know how?  A lot of recipes use peppers and onions with baked potatoes.  Matter in fact I have made roasted potatoes with peppers before and he liked it.  My Husband was pretty crabby and nothing I would have made would have tasted good to him.  Maybe I’m bias but I really liked this dish and I think you would too!

Cheesy Potato Bake
Nutrition Information
  • Serves: 4 Heaping Cups
  • Serving size: 1 Cup
Prep time: 
Cook time: 
Total time: 
A cheesy potato bake made with fresh sweet peppers, sausage and spices.
Ingredients
  • 1 tbsp. olive oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 3 cups (1lbs) potatoes, peeled and diced into small cubes
  • 1 chicken sausage, sweet apple flavored, diced small (Trader Joe's)
  • ½ cup sweet bell pepper, diced small
  • ½ tsp. dried thyme
  • 1 sprig rosemary
  • ½ tsp. salt
  • ⅛ tsp. pepper
  • ½ cup lite cheddar cheese, shredded
Instructions
  1. Preheat oven to 400 degrees
  2. Spray a saute pan with cooking spray and add olive oil, onion, pepper and cook over medium heat until soft. About 3 minutes
  3. Add garlic and cook for one minute.
  4. Add sausage and potatoes and saute for 5 minutes.
  5. Add thyme, rosemary, salt & pepper and saute for 2 minutes.
  6. Pour mixture into a 13 x 9 inch baking dish. Bake for 30 minutes, or until the potatoes are soft. During the last few minutes of baking, sprinkle with cheese and bake until cheese melts.
  7. serves 4 - 6 people
Notes
Calorie per serving: 198.7, Fat: 7.3, Cholesterol: 20, Sodium: 323, Potassium: 533, Carbs: 24.7, Fiber: 3.1, Sugar: 2.1, Protein: 9.9

I think today was a great pick from the Skinny Book Ultimate Everyday Cookbook.  Stop by the other ladies links below to see how they changed up this recipe.  I can’t wait to find out!

Claire from the Realistic Nutritionist

Michelle from The Healthy Bites

Stephanie from Eat.Drink.Love

Time for me to make dinner tonight!  Stay tuned for a fun recipe tomorrow.  This was the one I told you about on Monday that I couldn’t wait to share with you.  Going to remake it tonight to make sure it’s perfect for you.

Enjoy your day!

Toodles,

Jen

 

Comments

  1. Yum – I bet that’s a real crowd pleaser!

  2. Hi Jennifer, I am not able to access the recipe for cherry yogurt from yesterday. Can you help me out? Thanks!!

    • Hi LouAnn, Here is the recipe and link! Enjoy your frozen yogurt!

      http://www.peanutbutterandpeppers.com/2012/07/23/cherry-chocolate-chip-frozen-yogurt/

      Ingredients

      1 cup greek yogurt plain
      5 cherries, pitted and cut into quarters
      3 drops Vanilla Stevia
      1 tsp.mini chocolate chips
      Instructions

      1.In a shallow freezer safe dish; add yogurt, cherries, chocolate chips and stevia drops. Mix until combined.
      2.Place in a freezer for an 1 hour or until frozen, but slightly soft
      3.Remove from freezer and mix with a spoon until all pieces of yogurt are broken up. At that point the ice cream will have softened. Eat and enjoy!

      Notes: If you do not have vanilla liquid Stevia, I would add about 1/4 tsp. of vanilla extract or use vanilla greek yogurt and I would add just a pinch of sugar. Taste test it before putting it in the freezer.

      Calorie per serving: 164.5, Fat: 1.4, Sodium: 70, Potassium: 345, Carbs: 15, Fiber: .07, Sugar: 7, Protein: 22.5

  3. ive heard great things about that cookbook from others – and these potatoes look wonderful!

  4. This look so good! Perfect way to use up the extra potatoes I bought. Keep ’em coming!

  5. Wow that looks amazing!!! Yummy

Trackbacks

  1. […] Eat, Drink, Love Jennifer: PB & Peppers Michelle: The Healthy Bites PIN IT! Claire Categories:Breakfast, Weight Watchers Recipes […]

  2. […] Jennifer of Peanut Butter and Peppers […]

  3. […] Cheesy Potato Bake […]

  4. Weekly Recap says:

    […] was Skinny Bitch Tuesday where I made Cheesy Potato Bake – Love this side dish to, the thyme and rosemary really added the extra flavor that this dish […]

Feel free to leave a comment :)