|Served with Chik'n Griller and salad|
My brother - God rest his soul - is no doubt shouting at me from heaven, "There is always room for God's creatures next to the potatoes and gravy!", but the fact is this eating-meatless-once-in-a-while has become easier than I ever expected. Don't worry Bill - I'm not a vegetarian! So here a dish that is extremely filling and good for you.
This recipe come from one of my favorite cookbooks, Fix-It and Forget-It Lightly. This a cookbook full of slow cooker recipes that are healthy and low-fat. It's on page 215 if you have the book, if you don't.... well you should.
3lbs. Yukon Gold potatoes - peeled and cubed
2.5 cups chopped cabbage (about half a small head)
3-6 cloves of garlic peeled and sliced (I used all 6)
2 cups of fat free chicken broth (or 1 15oz can and a little water...)
4oz fat free cream cheese
1/3 cup fat free sour cream
1/4 cup skim or 1% milk (or whatever milk is in your fridge It SHOULD be one of these anyway!)
Salt and Pepper to taste. (I like pepper so I used a 1/2 tsp and a pinch or two more when adding to the pot)
1. Combine potatoes, cabbage, garlic and broth in the slow cooker. (don't forget to spray it first or use a liner.)
2. Cook on high for 2.5 hours or low for 4 hours or until veggies are soft.
3. Drain. Add remaining ingredients and mash. ( I use an old fashioned potatoe masher that Matthew, my baby boy, gave me first, then I use a hand mixer to make some of it creamier.)