Cue my full time job in a busy hospital lab. By the end of August, I was down 8lbs and within the first week of September, I was down a full 10lbs. I'm really workin for the weight loss now. The declining numbers are way better motivation than anything else. I'm trying to incorporate healthier food and more exercise (on top of the MILES that I walk while I'm at work). So today, the first day of second shift, I decided to exercise before I went to work. I biked to Ave's daycare to drop her off. I thought, "It's only a mile and a half, this will be a piece of cake!" Fast forward to me, stumbling through the door dripping sweat. Yeah that was more of a workout than I had planned. But that's ok. It's good for me right?
I'm not sure how healthy this recipe is, but it's pretty delicious and it's fairly light. We had it last night for dinner, and I'll eat the leftovers for my dinner tonight. Paired with a mixed green salad, it's a great meal!
The original recipe can be found here (Ten Dollar Dinners) but I made some changes to suit my needs.
Potato Pie (Potato Torte)
Ingredients
- 4 strips turkey bacon
- 2/3 cup milk
- 2 refrigerated pie crusts
- 4 medium Yukon Gold potatoes
- Salt and freshly ground black pepper
- 4 slices swiss cheese
- 1 egg, beaten with a splash of water
Directions
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Remove the pie crusts from the refrigerator and place in a pie pan sprayed with cooking spray. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon and a slice of cheese (I cut the slices up and sprinkle some in each layer of potato/bacon). Continue layering until the pie pan is nearly full. Pour milk around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the milk.)
Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
I tried to make it healthier by substituting the turkey bacon and using 1% milk instead of cream. If I could find a reduced fat swiss cheese, I might try that as well. We usually pair the Pie with a salad, but last night we had mixed veggies. The pie can be made ahead and then reheated in the microwave or covered with foil and popped in a 350 degree oven until it's heated through.
Now, when all of your workdays are half over, I have to get my scrubs on and go to work. Blech. ;)
K Dub
Remove the pie crusts from the refrigerator and place in a pie pan sprayed with cooking spray. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon and a slice of cheese (I cut the slices up and sprinkle some in each layer of potato/bacon). Continue layering until the pie pan is nearly full. Pour milk around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the milk.)
Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
I tried to make it healthier by substituting the turkey bacon and using 1% milk instead of cream. If I could find a reduced fat swiss cheese, I might try that as well. We usually pair the Pie with a salad, but last night we had mixed veggies. The pie can be made ahead and then reheated in the microwave or covered with foil and popped in a 350 degree oven until it's heated through.
Now, when all of your workdays are half over, I have to get my scrubs on and go to work. Blech. ;)
K Dub
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