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Scalloped Potato Extender
Scalloped Potato Extender

Before you jump to Scalloped Potato Extender recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.

We are all aware that eating healthy snacks can help us really feel better in our bodies. When we eat more healthy snacks and a lesser amount of of the bad ones we generally feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This is often a problem, however, when it comes to eating between snacks. Shopping for snack foods can be a challenge because you have a great number of options. Why not try some of the following nutritious snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the morning hours. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain snacks is always better than eating the highly processed grains we commonly come across in our grocery stores.

A large assortment of instant health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to scalloped potato extender recipe. You can have scalloped potato extender using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Scalloped Potato Extender:
  1. Take Of scalloped potatoes or potatoes Au gratin (1 bag plus packet)
  2. Take Olive oil
  3. Use Chicken breasts
  4. Take Garlic salt
  5. Get Black ground pepper.
  6. You need Butter
  7. Provide Milk
  8. Provide Water
  9. Use Frozen broccoli (any frozen veggie is fine)
  10. Provide Cheddar, shredded (any non American cheese will do)
Steps to make Scalloped Potato Extender:
  1. In a large frying pan heat oil on medium high heat.
  2. Cube the chicken breast and gently place into the pan. Sprinkle pepper and garlic salt.
  3. Sear the sides of the chicken well.
  4. Transfer chicken to a bowl to use later.
  5. Add the butter to the pan. Be sure to scrape the browning from the chicken.
  6. Add the milk and water. Bring to a slow simmer stirring frequently.
  7. Stir in the potatoes and seasoning packet.
  8. Add the frozen veggies and fold into the potatoes.
  9. Sprinkle top with cheese, cover and simmer for 10 minutes.
  10. After 10 minutes stir the contents in the pan taking care to scrape the bottom.
  11. Let sit on the burner for 15 minutes so potatoes can finish absorbing the liquid and get tender.
  12. For a nice golden "baked look" place uncovered pan under the broiler for about 3 minutes.
  13. Carefully remove the pan from oven, allow to sit uncovered for 5 minutes before serving.

It's all layered with thinly sliced tender russet potatoes. I top the potatoes with extra shredded cheddar cheese and bake until golden brown on top. From potatoes baked crispy on a sheet pan to ones that are cooked in a creamy no-dairy sauce (and everything in between), here are a few tasty ways to make scalloped potatoes - with a twist. Not only are scalloped potatoes too hot to eat when they first emerge from the oven, but their texture and flavor also improve as they cool. After a nice rest, scalloped potatoes firm up enough to be served neatly.

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