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.

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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

Ingredients

  • 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

Instructions

  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.
http://foodconfidence.com/2016/01/14/healthy-scalloped-potatoes/

Warm Wild Blueberries poured over a twice Baked Sweet Potato -- so decadent and so delicious! Perfect healthy holiday side dish recipe or weeknight dinner!

Twice Baked Sweet Potato w/ Warm Wild Blueberries

Warm Wild Blueberries drizzled over a creamy twice baked Sweet Potato — it’s heaven on your plate!
Warm Wild Blueberries poured over a twice Baked Sweet Potato -- so decadent and so delicious! Perfect healthy holiday side dish recipe or weeknight dinner!

I don’t consider myself terribly creative in the kitchen. But, sometimes…when I’m tooling around in there, throwing together ingredients, I can surprise myself. This is one of those recipes. I knew what I wanted to do, but I just wasn’t sure how to get there. When it all came together and I took that test bite, I was pretty excited. You might be thinking wild blueberries and sweet potato? Let me tell you, it is so good.

Warm Wild Blueberries poured over a twice Baked Sweet Potato -- so decadent and so delicious! Perfect healthy holiday side dish recipe or weeknight dinner!

I started with a big ole, buttery sweet potato that I baked twice. It was actually a ginormous sweet potato, definitely enough for two, maybe three servings. After the first bake, I scooped out the creamy flesh and mixed it with ricotta cheese, a few favorite spices, and a little maple syrup, just for good measure. After piling it back inside this mammoth spud I gave it another quick bake. Once it was toasty and perfect, I served it topped with roasted pecans, warmed wild blueberries, and a drizzle more of real maple syrup.

The end result is a magical bite of the perfect amount of sweet and the perfect amount of savory! It’s decadent, yet hearty. It’s fancy, yet rustic.

I developed this recipe for the folks over at Wild Blueberries. It was inspired by my husband, who needed a sweet potato intervention. Click here for the recipe and the story behind it.

Warm Wild Blueberries poured over a twice Baked Sweet Potato -- so decadent and so delicious! Perfect healthy holiday side dish recipe or weeknight dinner!

Twice Baked Sweet Potato with Wild Blueberries

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Crispy cauliflower topped with tahini sauce and chopped fresh mint. A side dish everyone will be fighting over! via @danielleomar

Last weekend I celebrated a friend’s almost 40th birthday at a restaurant here in DC called Proof. Although the food was decent, the best thing we ate that night was a fun cauliflower side dish. It was a crispy cauliflower tossed in a delicious Tahini sauce. I could have just eaten a few bowls of that dish and nothing else.  I think we all could have.  It was that good.

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

This restaurant has been around a while and after a quick internet search, I discovered it is known for this popular lebanese-inspired cauliflower side. My girlfriends and I were clueless; we had no idea we had stumbled upon the restaurant’s signature dish. I decided to try and recreate the deliciousness for our next supper club dinner and I got busy testing.

crispy fried cauliflower topped with tahini sauce and chopped fresh mint.

The original recipe is fried but I wasn’t about to fry mine. Not for anything, but I really didn’t want to spatter oil all over my freshly-cleaned stove top. I went for the roast. I tossed the chopped cauliflower pieces in olive oil, spices, and panko bread crumbs, hoping to get that “fried” feeling. Once roasted, I poured on the tahini dressing and gave it a gentle stir. I finished it off with a sprinkle of fresh chopped mint. Do not skip this step, the mint is really what gives this dish a punch of flavor. It was pretty simple to make and so tasty. It was so good that after I took these lovely photographs I ate the whole bowl. Yes, I ate an entire cauliflower myself. For lunch. It happens.

Here’s how you can make it happen, too.

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Yield: 4 servings

Serving Size: 1 cup

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Ingredients

  • 1 large head cauliflower, chopped into florets
  • 2-3 Tbsp Olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 cup Panko bread crumbs
  • For the Tahini Sauce:
  • 2 Tbsp Tahini
  • 2 Tbsp water
  • juice from 1/2 a lemon
  • 1 small garlic clove, minced (I use Gourmet Garden)
  • pinch salt
  • 1 tsp ground cumin
  • 1/4 cup fresh mint

Instructions

  1. Heat your oven to 425. In a large bowl, toss cauliflower with olive oil, garlic and onion powder and salt. Shake the bowl or stir well. Then add panko bread crumbs and stir or shake again. Pour cauliflower into sheet pan and roast for about 25 minutes, stirring 2-3 times while cooking.
  2. In a small bowl, whisk together the tahini sauce ingredients. Taste and adjust seasoning. Add more water if too thick. When cauliflower is done, gently toss with the dressing and sprinkle with chopped mint before serving.
http://foodconfidence.com/2015/08/14/crispy-cauliflower-with-lemon-tahini-garlic-mint/

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