Scalloped Potatoes & Cheesy Veggie Rice Dish

I know…two starches in one meal, but I was dying to try them both.  Out of the two, there is definitely one we liked better, although we did like them both.  The Skinny Scalloped Potatoes won out.  They are very bland (almost tasting like hash browns), but tasted very healthy and is definitely worth making over and over again.  The Veggie, Rice & Cheese Supreme was also very good.  It had just the right amount of everything (good balance of flavors).  We added some baked chicken to the meal (not pictured) and had a meal fit for a king (well, kind of).  Both dishes got two thumbs up from us.

VEGGIE, RICE, & CHEESE SUPREME

Serves 4

2.5 cups water
1 cup brown rice
1 tsp olive oil
1 small zucchini, halved and cut into 1/4-inch slices
1 small yellow squash, halved and cut into 1/4-inch slices
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
3/4 cup shredded reduced=fat Monterrey Jack cheese (about 4oz)

In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.

When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally.

Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted, then serve.

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SKINNY SCALLOPED POTATOES

Serves 4

2 tsp whole-wheat flour
1 cup skim milk
1/4 cup low-fat, reduced-sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon Gold potatoes, peeled and sliced thinly (1/8-inch slices), divided
2 carrots, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided

Preheat oven to 350 degrees F.

Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.

Layer 1/3 of potato slices in the bottom of an 11 x 7-inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slices. Pour milk mixture over potato mixture and top with remaining chives.

Cover dish with lid and bake for 45 minutes and serve.