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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, September 15, 2012

Scalloped Potatoes with Ham

I cooked a ham the other day and had lots of leftovers. The first meal was ham and candied sweet potatoes (the recipe is on here).  Then we had breakfast for dinner the next night (sliced ham, scrambled egg sub & toast). Next I cut the majority of the meat off the bone and used the bone & some of the meat to make Navy Bean Soup (have to try to figure the P+ on that so I can share the recipe). And the final 'thing' to do with the ham was this. What a great 'memory' meal! I can remember my Mom making a ham and scalloped potatoes to go with it for our 'big' Sunday meal. I could easily say this was delicious 'comfort' food. Try it!

SCALLOPED POTATOES WITH HAM
Makes 4 Servings
1 Serving = 6 PointsPlus™


4 TBSP light butter, divided
1/4 cup all-purpose flour
1/2 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp ground black pepper
2 cups fat-free milk
4 cups potatoes, peeled & thinly sliced
1 1/2 cups chopped cooked ham
1 small onion, finely chopped

Preheat oven to 375º. Lightly spray an 8 x 11” baking dish. Set aside.

In a medium saucepan, melt 3 TBSP butter. Stir in flour, parsley flakes, salt, thyme & pepper until smooth. Gradually add milk; bring to a boil. Cook & stir for 2 more minutes.




 
 
 
 
 
 
In a large bowl, combine potatoes, ham & onion.




 
 
 
 
 
 
Place half of this in a sprayed 8 x 11“baking dish. Top with half of the sauce. Repeat with remaining potatoes/ham/onion.
 


Cover & bake for 65 – 75 minutes or until potatoes are almost tender. Dot with remaining 1 TBSP butter. Bake, uncovered, 15 – 20 minutes longer or until potatoes are tender.

MY SPIN: I put more ground black pepper on this after pouring the milk sauce. For some reason, to me, scalloped potatoes should have lots of black pepper! Also, I would bake a little longer than the final 15 – 20 minutes so the potatoes get a little more of a golden color.

My plate. I served this with fresh steamed broccoli.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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