Some people don't eat meat. So this is for you friends.
Homemade au gratin potatoes and sauteed broccoli with mushrooms.
1 bag red skin potatoes
1 bag shredded reduced fat cheddar
2 c whole milk
1 head fresh broccoli
1/2 pkg white mushrooms
For the potatoes:
Thinly slice as many potatoes as it takes to fill a 9x13 baking dish. Sorry for being so precise, but that's just the way my meals work most of the time. Preheat your oven to 350. While your oven is heating, in a small saucepan place your milk and cheese(leave about a handful of cheese left in the bag). Heat on medium and stir constantly until cheese is melted. Add some salt and pepper(to taste). Once your cheese is totally melted, pour your cheese/milk mixture over your potatoes. Sprinkle the rest of the cheese over the potatoes, cover with foil and bake at 350 for 35-40 mins or until potatoes are tender. Take foil off for last 5 mins of baking.
For the broccoli:
Trim all of your broccoli down. Place in a large pan sprayed with cooking spray. Saute covered for about 10 minutes. Add in your mushrooms and a swirl of olive oil. I sprinkled mine with some garlic powder and salt & pepper. Cook until the veggies are tender. I finished it off with another drizzle of oil. Simple. Delicious.