Italian Skillet Potatoes made with veggie broth!

Healthy Italian Skillet Potatoes

These lightened up Italian Skillet Potatoes are a healthy remake of a classic dish!
Italian Skillet Potatoes are a healthy alternative to scalloped potatoes, but just as delicious!

“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes. However, I was not compensated to write this post.”

You may have noticed that bone broth is getting a ton of attention in the press. You may also be wondering, what’s the difference between bone broth and stock? 

Stock is basically water that is simmered with vegetables, herbs, and animal bones. The bones give the stock a ton of flavor and added nutrition. The stock simmers for about 4 to 6 hours and then all of the contents are strained out. The collagen released from the connective tissues of the bones gives the stock a thicker consistency. Stock is mostly used a base for soup or gravy and typically not eaten on its own.

Bone broth is very similar to stock, but might be cooked much longer (like over 24 hours). This allows a rich flavor to develop and release of the collagen and nutrients from the bones. After cooking, it’s then strained and seasoned. Because bone broth is typically made from roasted meats, it may have a more rich flavor than stock, and can be seasoned and eaten on its own, as a soup. Both stock and broth can be made vegetarian, but they will lack the nutrients you get from simmering the bones.

Progresso has launched a new line of premium Cooking Stocks, made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. Due to the process Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes (including soups, stews, sauces and gravies). They’re also made without any artificial flavors and have lower sodium levels than your standard broth or stock.

Healthy scalloped potatoes recipe using veggie broth

I used the Progresso Vegetable Stock to make these Italian Skillet Potatoes, which are a healthy remake of scalloped potatoes.

Each creamy layer of potato is sprinkled with Parmesan cheese and slathered in the creamy sauce I made with the Progresso broth. The dish is a little more rustic than your standard scalloped potatoes, but the flavor is rich and delicious!

Healthy scalloped potatoes recipe using veggie broth

I created this recipe for a Recipe Redux contest sponsored by Progresso. In case you don’t know, Recipe Redux challenges us healthy food bloggers to take old favorites and reinvent them in a more healthy way. I think I struck a fair compromise between healthy and delicious with my rendition of the scalloped potato.


This Italian Skillet Potato is just as creamy, rich, and delicious as its decadent scalloped cousin, but with a quarter of the calories and fat! I hope you’ll try it. We think it’s a keeper.

Italian Skillet Potatoes

Italian Skillet Potatoes


  • 3 Russet white potatoes, sliced very thin
  • 1/2 small onion, diced very small
  • 2 cups Vegetarian Progresso Cooking Stock
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 Tbsp fresh parsley, chopped (plus more for garnish on top)
  • 1 tsp fresh rosemary, chopped
  • Parmesan cheese
  • 1 tsp sea salt and ground pepper


  1. Preheat oven to 350. Saute diced onion in a bit of butter until soft. Set aside. Thinly slice potatoes or use a mandolin. In a small sauce pan, melt 2 Tbsp butter. Stir in flour until you make a roux. Once melted, add stock, a little at a time, stirring constantly, until sauce thickens. Cook for about 5 minutes then add herbs, cooked onions, salt and pepper (adjust salt, to taste). In a medium cast-iron skillet, lay out the potatoes evenly, making layers. Pour some sauce and a sprinkle of Parmesan cheese between each layer. Top the final layer with remaining sauce and Parmesan cheese and bake for 20-25 minutes or until potatoes are cooked through and golden brown. Top with chopped parsley before serving.

My three words for 2016

My Three Words: 2016

My three words for 2016

Since 2011 I have practiced something called Three Words. Every January, instead of creating resolutions for my business, I decide on three words. These three words become a theme for my efforts in the year to come. I begin or end projects, make decisions, and plan my time around my words. They are my guiding principles. At the end of the year I look back and see how my words helped to shape the past year and whether they helped me accomplished what I set out to do. Before I reveal my three words for 2016, let’s take a look at my 3 words from 2015 and recap how I did.

My three words in 2015 were: Align ♦ Simplify ♦ Partner

How did I do? I’d say I did pretty good.

I lived “align” the best of my three words. I said no, thank you a lot in 2015. I took on only what I truly wanted to do, and said no to opportunities that were not aligned with my passions. It wasn’t always easy to do, but I gained more by saying no than I would have ever gotten saying yes. Looking back, I don’t have any regrets.

I also lived “partner” well. I met and partnered in one way or another with some truly wonderful brands and people this year. I loved creating recipes and writing for the folks over at Wild Blueberries and my friends at Cal-EZ. I partnered with my dear friend and colleague Heather K. Jones. I was inspired by the amazing Erin Stutland. I learned from and laughed with Regan Miller Jones. I collaborated with Andrea of Thick-to-Thin and Brianne of Cupcakes and Kale Chips. I also met or re-connected with other food bloggers and dietitians at conferences. I am especially grateful to have spent time with Jenny Melrose and Katie Morford.

I didn’t do that great in the “simplify” department. In fact, I probably complicated things a bit. Not so much in my decision-making, but definitely in how I spend my time. Running an online business takes a lot of moving parts and the more my business grows, the more moving parts involved. Simplifying my processes will be something I continue to work on in 2016.

So what’s in store for the coming year?

My three words for 2016 are:  Share ♦ Build ♦ Better

Share – In 2016 I want to share more with my community. I want to be of service and give more than ask. I want to share and teach what I know. I want to share other people’s great work. I want to share the successes of my amazing clients and my inspiring community.

Build – This word represents my focus on building my community, my business, my brand, and my relationships. It’s a great reminder word to stay on track.

Better – I will use this word to focus on what’s already working well and make it better. I tend to be a “serial creator.” In 2016 I will focus on what’s already in place and working well in my business and my life…and make it even better.

So that’s it. Once again, wish me luck.

And of course I would love to know your intentions for the year! What are your intentions for 2016? Please share!

My favorite recipes from the Food Confidence blog in 2015!

Best of 2015: My Favorites

I’m looking back at the best of the blog from the past year!

My favorite recipes from the Food Confidence blog in 2015!

What a fun year of blogging it was! I made some pretty great stuff. I really stretched myself to blog consistently each week and work on my photography. I also have to give some credit to Regan Miller Jones. Without her monthly Recipe Redux challenge posts and my Inspired Vegetarian column on Healthy Aperture, I might have lacked the inspiration to create what are now my favorite recipes.

Like last year, I’m sharing my personal favorites, in case you missed them. These are the posts I refer my clients to the most and the recipes I make over and over again.


Favorite Raw Snack:

No-Bake chocolate lemon energy balls

Favorite Formula Meal:

Formula meals are quick and easy ways to throw a meal together! Try these breakfast egg muffins!

Favorite Yum:

My favorite chia pudding easy and delicious and the almond crumb topping is the bomb!

Favorite Bean:

Christmas Lima beans and basmati rice with newest comfort food!

Favorite Tempeh:

A quick and easy lunch salad with spicy tempeh and summer veggies!

Favorite Wild Blueberry:

Sweet Potato with Wild Blueberries

Favorite Juice:

Sweet citrus and root vegetables make a tasty and healthy juice!

Favorite Pasta:

Black bean pasta and peas

Favorite Salad:

chopped quinoa salad with cranberries

Favorite Veggie:

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint