Caprese Potatoes

Serves 4
287 calories, 7grams protein, 13 g fat (2.8 g sat fat), 4.5 mg chol, 95 mg sodium, 11.1 mg potassium, 32.2 g carbs (3.6 g fiber, 3.9 g sugar) You'll need: 4 small red potatoes (skins on, thinly sliced into half moons), 3 boiler onions (peeled and sliced into rings), 2 garlic cloves (peeled and thinly sliced), 1 medium roma tomato (halved and thinly sliced, lengthwise), 2 Tbsp olive oil, 3 oz pine nuts, 1/2 cup low sodium vegetable broth, 3 oz low fat 2% mozzarella cheese (cubed), 2 Tbsp fresh basil (thinly sliced into confetti strips), salt and pepper to taste

How to Make: Saute oil, onions, garlic and potatoes in medium sized pot on stovetop, medium heat, stir regularly - 5 minutes. Stir in vegetable broth and tomatoes, put lid on and reduce heat to med-low for 10 minutes (stir once or twice). Potatoes should be fork tender, liquid will be reduced. Stir in pine nuts, cheese and basil. Add salt and pepper to taste. Plate up and enjoy right away!

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