H3 Potato Latkes

As the holiday season approaches, the H3 Healthy Kitchen is committed to making new recipes that allow you to eat your favorite holiday foods while still following a healthy lifestyle. The holidays are easily one of the hardest times of the year to stay healthy, but we believe in you! With a little help from some healthy holiday recipes and commitment, you can stay on track!

Try this potato latke recipe! These latkes are so easy to make in advance and reheat/recrisp in the oven, and that means that they can be an especially schedule-forgiving addition to your holiday table.



Ingredients: 

1 Large Russet potato, with skin

3 Tbsp Egg substitute

3 Tbsp All purpose flour

¼ cup Yellow onion

¼ tsp Kosher salt

½ Tbsp Garlic Powder

1 tsp Thyme, fresh

¼ tsp Black pepper, ground

12 servings Applesauce

Method:

• Preheat oven to 375° F.


• In a medium bowl, combine: egg substitute, flour, salt, pepper, garlic powder and thyme. Set this mixture aside.


• Grate the potatoes and onions, be sure to strain the excess water. Add the strained potatoes and onions to the egg mixture bowl and combine.


• Take 2 tablespoons of potato mixture and form 15 cakes.


• Heat oil in a pan on medium/medium high heat.


• Sear cakes in pan for 2 minutes on each side then transfer to a baking dish.


• Transfer baking dish to preheated oven and cook for 10 minutes or until latkes are heated through.


• Serve with applesauce.

Nutrition:

Servings: 12

Serving Size: 1 Latke

Calories: 50 kcal

Fat: 0.5 gram

We hope that you enjoy this healthy holiday recipe! Enjoy the holiday season!

H3 Recipe: Breakfast Potatoes

 



INGREDIENTS:

12 each Red bliss potatoes, washed

1 each Onion, chopped

1 each Green peppers, washed, chopped

2 teaspoon Olive oil

½ teaspoon Garlic powder

½ teaspoon Salt

¼ teaspoon Pepper

PREPARATION:

• Preheat oven to 400° F


• Cut potatoes into large chunks


• Chop vegetables.


• In medium size mixing bowl, add oil, potatoes, salt and pepper


• Toss potatoes until they are evenly coated with oil and spices.


• Place potatoes on baking sheet.


• Roast in oven for about 20 minutes.  Be sure to check on them every 10 minutes to flip them over/around.  This will aide in even browning.


• In medium sauté pan, sauté onions and peppers until tender.


• Then set aside, keeping warm.


• Once potatoes are finished in the oven, toss the potatoes with the cooked vegetable mixture, and serve.

Chef’s Note:  To make sweet potato fries, just cut sweet potatoes potatoes into thick long strips instead of chunks. These go great with any protein of choice and give great color and variety to your meals!

 

Serves: 4

Serving size: ½ cup

Calories: 100

Fat: 2

H3 Recipe: Garlic Mashed Potatoes with Savory Herb Gravy

Garlic Mashed Potatoes

INGREDIENTS:

1 large Potato (Russet or Yukon Gold), medium chunky diced

1 medium Turnip or Sweet Potato or 2 parsnips/carrots, chunky (optional)

1 ounce Fat-free cream cheese

1/2 teaspoon Fresh thyme

1/2 Tablespoon Fresh garlic, minced

¼ teaspoon Salt

To taste Ground pepper

1/4 cup Fat-free or 1% milk; as needed

PREPARATION:

• Preheat pot of boiling water or small sauté pan for steamer basket.


• Place washed potatoes and other root vegetables (if any used) and steam or boil until just soft.


• Strain potatoes from pot or steamer basket and transfer to a deep bowl and whip with an electric mixer.            


• Sauté the fresh garlic in same pot used to boil potatoes.


• Add remaining ingredients (excluding milk) and whip until smooth.


•  Add milk as needed to create a nice texture.




• Be sure not to over mix potatoes as you could end up with gluey potatoes.

Number of Servings: 4

Serving Size: 1/2 cup

Calories: 59

Fat Grams: Trace

 

Savory Herb Gravy      

INGREDIENTS:

2 cups Reduced chicken, vegetable or other stock; de-fatted, low sodium

1 each Bayleaf

1 each Shallots, chopped

4 each Peppercorns

1 Tablespoon Rosemary, fresh, chopped

1 Tablespoon Thyme, fresh, chopped                

1/4 cup Half and Half

2 Tablespoon Corn starch Slurry (2 ½ T of cold water mixed with CS)

¼ teaspoon Salt

To taste Pepper

PREPARATION:

• To reduce stock, begin with two or three times the recipe amount.


• Simmer over low heat with all ingredients except for the last three.  Simmer uncovered, until stock has reduced in volume to the amount the recipe calls for.


• Strain out herbs, bay leaf, onion, and peppercorns.                            


• In a small, heavy-bottomed saucepan, bring stock down to a simmer


• Pour half and half, corn starch slurry into simmering stock; whisking constantly until smooth gravy forms.


• Season with salt and pepper.       

Chef’s Note:  If you want to create a better mouth feel for the gravy, add 1 tablespoon of butter, this of course changes your calories but might be a more satisfying texture.

Number of Servings: 10

Serving Size: 2 oz.

Calories: 46

Fat Grams: 3