Creamy, Cheesy Potato Leek Casserole & Salad with Creamy Lemon Dressing

Serves 5 (I should say this serves 6, but no freaking way. It's so good, you will definitely want a bigger serving.)

1 large potato, thinly sliced
1 leeks, thinly sliced and chopped
1/2 large carrot, grated
1 cup chopped celery
2 cups sliced mushrooms
1 medium onion, chopped
2 teaspoons chopped garlic
1 tablespoon butter & oil
Olive oil cooking spray

Sauce:
2 ounces reduced fat cream cheese, softened
1/4 cup reduced-fat sour cream
1/4 cup light whipping cream
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella or jack cheese
1/4 cup panko
1 teaspoon dried oregano

1. Preheat oven to 400*.

2. Place sliced potatoes in a bowl of cold water until ready to use. This will prevent them from browning.

3. Place all vegetables (except potatoes) in a large bowl. Add one tablespoon olive oil, and toss to coat. Spray a large skillet with cooking spray. Saute vegetables until tender, about 10-12 minutes. Remove from heat and set aside.

4. In a small bowl, combine cream cheese, sour cream and whipping cream. Mix into vegetable mixture thoroughly.

5. Spray non-stick cooking spray onto casserole dish. Add potatoes to the bottom of the dish (overlapping is ok). Top with vegetable mixture, cheeses, panko and sprinkle with dried oregano.

6. Bake, covered, for 40-50 minutes, until hot and bubbly and potatoes are tender when pierced with fork. Finish by placing the casserole under the broiler to brown the top, about 5 minutes.

Served with Creamy Lemon Salad Dressing
1/2 cup reduced-calorie mayonnaise
2 Tbsp sugar
2 Tbsp water
1 Tbsp fresh lemon juice
2 tsp apple cider vinegar
1 tsp lemon zest
1 tsp dill, chopped
1/2 tsp onion powder
1/4 tsp salt

In a food processor, combine all ingredients. Process until smooth. Yields 6 servings, about 1 1/2 tablespoons dressing per serving. (Leftover dressing can be refrigerated for up to one week.)

Results: I'm not going to lie to you...this was not an easy casserole to make. You aren't going to come home after a busy day and say "I'm really in the mood to stand in the kitchen for a couple of hours!" There was a TON of chopping. But, trust me when I tell you this is un-freaking-believably good. I did all the prep earlier in the day, so all I needed to do at dinner-time was pop it in the oven.

With a name like "Creamy, Cheesy Potato Leek Casserole", you know the original was full of fat (FLAVOR!) and richness (FLAVOR!) I changed the ingredients to make them lower fat, and I don't feel like we missed anything. DELICIOUS! This is a definite keeper, and a perfect recipe for serving to dinner guests, even vegetarian ones!

The salad dressing was good too. It was a little watery (maybe I'll leave the water out next time), but the flavors were light and perfect with this casserole. Chris and I both LOVED this meal.

Dressing recipe from Weight Watchers. Casserole recipe from FOODjimoto. I need to spend some time checking out that blog...looks like some amazing recipes there!

Gnocchi with Summer Vegetables

Serves 4
Prep time: 17 minutes, Cooking time: 6 minutes

1 tablespoon olive oil
2 zucchini or summer squash, or one of each, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese (I used Parmesan)
1 tablespoon butter (I omitted the butter)
2 teaspoons fresh lemon juice

1. Start a large pot of water boiling. You should be able to chop everything up while you are waiting for that.

2. Put squash and garlic in a large bowl, add the olive oil and toss to coat. (I think this helps get them more coated with oil.) Heat a large skillet over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

3. Meanwhile, add the gnocchi to the large pot of boiling water and cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter (if using), and lemon juice.

Results: YUM! This was so good and so filling. The boys wouldn't touch it, but that's fine with me, because GUESS WHO GETS THE LEFTOVERS? This was seriously good. I can't wait to make it again!

Recipe from The {UN}eventful Life

Sesame Grilled Portobellos with Sriracha Mayonnaise

Serves 4
Prep time: 6 minutes, Cooking Time: 15 minutes

1/3 cup fat-free mayonnaise
1 1/2 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (Asian hot chile sauce)
3 tablespoons chopped fresh mint
2 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon dark sesame oil
1 large red onion
4 large portobello mushroom caps
4 thick slices beefsteak tomato

1. Spray grill rack with nonstick spray. Preheat grill to medium.

2. Stir together mayonnaise, ginger, Sriracha, and 1 tablespoon of the mint in a small bowl.

3. Stir together soy sauce, canola oil, and sesame oil in another small bowl. Cut 4 (1/2-inch thick) slices from center of onion; (reserve remaining onion for another use.)

4. Place onion slices and mushrooms, rounded side down, on grill rack. Brush with half of the soy sauce mixture; grill 6 minutes. Turn mushrooms and onion slices; brush with remaining soy sauce mixture and grill until tender, 6-7 minutes longer.

5. Place mushrooms, rounded side down, on 4 serving plates. Top each mushroom with tomato slice and onion slice; top evenly with mayonnaise mixture. Sprinkle evenly with remaining 2 tablespoons mint.

Served with orzo (sprinkled with Parmesan) and steamed broccoli.

Results: This is probably the most perfect meal I have had in a long time. It was so delicious, and I would not change a single thing about it. Amazing!

Cuban Black Bean Patties with Pineapple Rice

Serves 4

Rice:
1 bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
2 cups rinsed, drained canned black beans (1 15-ounce can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup sour cream

1. To prepare rice, cook rice according to package directions. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

2. To prepare patties, place 1 & 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Results: This is the *best* rice you'll ever eat. Despite that, neither boy would touch it even though they both like rice. (I'm starting to think mixing fruit with other foods is not popular with them.) You can make the patties in advance (up to the dredging in cornmeal part) and cover and refrigerate until ready to prepare.

I made smaller patties for the boys and Henry finished one of his, but Steven wouldn't even try it. I know you are all surprised to hear that. I think this is a fantastic meal, and I've made it a few times. I love it as a light vegetarian option.