Green Chili Scalloped Potatoes P90X style :)

Green Chili Scallloped Potatoes P90X style :)

First of all, I want to send out a big thank you to all of the folks that have been talking about this site on your Facebook pages, blogs, and forums! Thank you for helping to spread the word – you rock! 

Today’s new P90x recipe is a tasty twist on scalloped potatoes. It came out fairly mild, but still good. (At least this time my hubby didn’t think that I hadn’t added any spices at all! lol.) Nevertheless, if you like spiciness or more kick you might want to up the spices or chilies a bit. The cool thing about this one, though, is that you can alter it however you want depending on which other P90x servings you need to plug in for the day. Need more protein? Add some sliced kielbasa. Need vegis? Try green beans or thinly sliced zucchini. Have more dairy available? Add some grated cheese (sniff!) into the sauce to make this au gratin potatoes! =)

Ingredients: 4 Tb. olive oil 4 Tb. all-purpose flour 4 russet potatoes 2 cloves garlic 2 cups milk (I used soy milk) 1 can diced green chilies 1 2.5 oz. can sliced olives 1/2 tsp onion powder 1/4 tsp salt light sprinkle pepper

Heat oven to 375 degrees. Thinly slice potatoes, layering them on a plate. Fill the bottom of the plate with water and microwave on high for 8 minutes. In a medium-sized saucepan, heat olive oil over medium heat. Add minced garlic and cook for one minute. Add flour and cook, stirring with a whisk, for 2 minutes. Add milk and continue to stir until the mixture thickens. Add diced chilies, onion powder, salt, and pepper. In a casserole dish, place a layer of potatoes, spread sauce, and a sprinkle of olives, another layer of potatoes, spread sauce, sprinkle of olives, etc. until dish is filled and potatoes are covered in saucy goodness. Bake covered for 25 minutes, uncovered for 15 minutes. If it is bubbling but hasn’t browned yet, you can turn on the broiler for the last minute or two to get that toasty brown look on top!

P90x Nutrition Plan Portions:

1/4 of dish is 1 carb serving, 1/2 dairy serving, 1 fat serving.

P.S. Possible alterations: Add 4 oz. shredded low-fat cheddar or 6 oz shredded low-fat Mozzerella (add it after the sauce has thickened, stirring until it melts) for an additional dairy serving. Add 8 oz. sliced kielbasa for 1 additional protein serving. Add 2 cups sliced zucchini (microwave these along with the potatoes), for 1/2 additional vegi serving.

P.P.S. In the name of full disclosure, the olives also technically count as 1/4 fat serving. I’d ignore it, but hey. I tend to draw the line at 1/2 servings of thing