Ingredients:
2 lbs baking potatoes, halved
1 cup chicken broth
2 cups chopped broccoli
1 cup chicken broth
1/2 cup diced onions
1 clove chopped garlic
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoons 1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (8 ounce) containers nonfat sour cream
cooking spray
3/4 cup shredded reduced-fat sharp cheddar cheese
Directions:
Preheat oven to 375F.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes. Return potatoes to pan, add chicken broth; mash with a potato masher until slightly chunky.
Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375F for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Servings: 6-8
Time preparation: 15 min.
Time total: 65 min.