Creamed Red Skin Potatoes with Lentils and Brussels Au Gratin

I've got another recipe for you that my family loved! I wanted to make a mashed potato like dish that was healthier and baby friendly. I decided to cook potatoes and lentils together and cream them-voilà! Totally yummy and dairy free for my littlest guy! I also made these delightful, roasted Au gratin brussel sprouts and a green salad, and a warm, low-cal dinner was served!













Creamed Red Skin Potatoes and Lentils


Prep time: 20 minutes. Yields: 5-6 servings. Calories:187 per serving
4 small to medium red skinned potatoes
4-5 green onions
2 cups chicken broth
2 cups of water
1 cup of split red lentils
1/4 cup unsweetened almond milk
1 tbsp. Earth Balance butter substitute
Sea salt and cracked black pepper

Bring broth and water to a boil in a medium sized saucepan. Dice potatoes(I left the tender red skins on) and add to broth. Chop green onion and toss them in with potatoes. Add the lentils and cook until the lentils are plump and the potatoes are soft.


Drain the extra liquid from the pot and stir in the almond milk, Earth Balance, sea salt and pepper.




I used my food processor to really cream these up quickly but everything was so soft that I think a blender or mixer might have done the trick as well!


Here's the nice creamy texture after I puréed on low for about 20-30 seconds.






Now for those brussel sprouts!!


Au Gratin Brussel Sprouts
Prep time: 25 minutes. Yields: 8 servings. Calories: 77 per serving
4 cups of raw brussel sprouts
3 tbsp. olive oil
8 tbsp. of freshly shaved Parmesan, Romano, and Asiago cheese
1/4 cup panko bread crumbs

Preheat the oven to 350

Chop the fresh sprouts in half and place them on a greased, foil lined pan. Drizzle with olive oil and sprinkle a little sea salt and pepper over top.







Roast the sprouts for about 15 minutes. Or until they are starting to brown and soften.


This is what they looked like after the first time cooking.

Nows the fun part! Sprinkle these bad boys with the cheese blend and lightly dust over top with bread crumbs. Add a little more cracked black pepper before putting the brussel sprouts back in the oven.


When the cheese is melted( about 4 minutes) turn the oven on broil to lightly brown the cheese.


Keep a close eye on these delightful green veggies while they're being broiled-you don't want to burn something as tasty as this!




Yum! Can you say,” Hot and dangerous!” Dangerously good that is!!!!









A little sweet orange pepper to garnish

I added a green salad with cucumber and kept this delish dinner to 279 calories!!!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s