Ivy's lowfat chicken cheddar bacon broccoli ranch smashed po

Ivy's lowfat chicken cheddar bacon broccoli ranch smashed potatoes

This recipe is sure to please!!

4 pounds Russet potatoes (about 6 russets)
4 cloves garlic
1 3 lb. box Chicken broth
1 cup Milk, skim
1/2 cup Plain nonfat yogurt
3 Tbsp Light Ranch Dressing
2 cups Lowfat jack or cheddar cheese, separated
2 boneless skinless chicken breasts, cooked and cubed
4 cups broccoli, steamed or cooked frozen
8 strips turkey bacon, cooked and cut into 1" pieces.

Peel and quarter potatoes. Place in 6-8 quart cooking pot with garlic, and cover with chicken broth. Bring to a boil, reduce heat and allow to simmer for roughly 20 minutes (until potatoes are tender when pierced).

Drain potatoes and put back into pot. Mash slightly, leaving a somewhat lumpy consistency. Add milk, yogurt and ranch. Then add a cup of cheese and mix well.

Add chicken pieces and stir well.

Place potato mixture in portions onto plates, and top with hot broccoli, hot turkey bacon and additional cheese.

Yield 8.


8 Servings

Amount Per Serving

Calories 329.2

Total Fat 8.4 g

Saturated Fat 3.2 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.2 g

Cholesterol 88.1 mg

Sodium 1,303.3 mg

Potassium 646.4 mg

Total Carbohydrate 20.9 g

Dietary Fiber 1.2 g

Sugars 1.5 g

Protein 42.2 g


Vitamin A 2.4 %

Vitamin B-12 8.8 %

Vitamin B-6 44.9 %

Vitamin C 20.0 %

Vitamin D 0.0 %

Vitamin E 1.0 %

Calcium 9.6 %

Copper 12.0 %

Folate 3.6 %

Iron 8.3 %

Magnesium 14.6 %

Manganese 8.3 %

Niacin 71.6 %

Pantothenic Acid 14.3 %

Phosphorus 36.7 %

Riboflavin 9.6 %

Selenium 33.8 %

Thiamin 11.2 %

Zinc 11.1 %