Arizona is not just about the hot desert mountains and prickly pears. The state has a good quality of local Arizona farmers. Many of the vegetables and fruits that are locally grown in Arizona are harvested during a certain time of year.
During the cooler months, potato crops are seen sprouting from the Arizona soil. When the potatoes have fully matured they are packed in crates or baskets and then taken to local grocery markets to sell.
Arizona grown potatoes are available at AJ’s Fine Foods, Trader Joe’s, Sun Flower Market, Whole Foods, and Fry’s Food stores.
Potatoes are full of potassium, fiber, vitamins C and B (source: wholefoods.com). There are all sorts of recipes to make with potatoes. The recipe for this potato casserole is low in calories and seasoned with Italian herbs and spices.
Low Calorie Potato Casserole
5 medium size red potatoes (sliced – not peel)
1/2 cup of thinly sliced carrots (raw)
1/2 cup of broccoli spears
2 tablespoons of diced red onions
1 tablespoon of minced garlic
1/4 cup of feta cheese
1/2 cup of aged parmesan cheese (shredded)
1 teaspoon of celery powder
1 teaspoon of coarse salt
1 teaspoon of garlic salt
1 teaspoon of oregano
1 tablespoon of black pepper
1 teaspoon of paprika
1/4 cup of parsley flakes
3/4 cup of soy milk
3/4 cup of vegetable broth
1/4 cup of extra virgin olive oil
Preheat oven to 375 degrees. In a large mixing bowl; coat potatoes with paprika and extra virgin olive oil.
Heat vegetable broth on low heat for three minutes in a sauce pan. Add soy milk, oregano, garlic salt, celery powder, onions, minced garlic; stir for two minutes.
Remove the sauce pan from the heat surface. Slowly pour in the parmesan cheese and stir until all of the cheese is melted.
Lightly coat a 9” two quart baking pan with extra virgin olive oil. Line the bottom of the pan with 1/2 of the potato slices. Layer with carrots; sprinkle with coarse salt and black pepper. Pour half of the cheese sauce slowly over the first layer of potatoes.
Start the next layer with the rest of the potatoes, top evenly with broccoli, and season with coarse salt and black pepper. Pour the rest of the cheese sauce on the second layer, top evenly with feta cheese and parsley.
Place the casserole in the center of the oven at 375 degrees and bake for 40 minutes.