1 pound petite red potatoes cut in half (larger potatoes cut in quarters)
4 cups broccoli, chopped into bite-size pieces
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup warmed milk
½ cup 2% plain Greek yogurt (2% Fage was used)
¾ cup fresh grated or shredded Parmesan cheese
1/8 teaspoon pepper
Parsley (optional garnish)
DirectionsPlace potatoes into a microwavable safe bowl and add two tablespoons of water. Cover the bowl with plastic wrap poking a few holes in the top to allow steam to escape. Microwave on high for 5-7 minutes stir halfway through cook time (potatoes should be fork tender).
Meanwhile place a steamer basket in a saucepan; add water and broccoli. Bring water to a boil and steam broccoli for 3-4 minutes. Drain both potatoes and broccoli and place in a large bowl or platter.
While the vegetables are cooking, make the sauce by heating olive oil in a small saucepan over medium heat. Once the oil is hot; add the garlic and sauté for 30 seconds. Whisk in milk. Turn the heat off and whisk in the yogurt and cheese, stir until smooth. You may need to turn the heat back on to completely melt the cheese. If you turn the heat back on - watch carefully so as not to burn or break the sauce. Once the cheese melts pour the alfredo over the potatoes and broccoli. To serve sprinkle each serving with a little grated cheese, fresh ground pepper and parsley.
Yield: 6 servings (serving size: 1 cup)
Nutrient Breakdown: Calories 175, Fat 3.5g (2g saturated fat), Cholesterol 15mg, Sodium 330mg, Carbohydrate 29g, Fiber 3g, Protein 7g. Nutrition Bonus: 100% daily value for vitamin C, 30% dv. for vitamin A.
Carbohydrate Choices: 2 carbohydrates, ½ fat