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http://recipes.kaboose.com/summer-zucchini-casserole.html
Summer Zucchini Casserole

Garden-fresh zucchini, carrots and onion baked in a creamy chicken broth and sandwiched between layers of bread stuffing make up this summery casserole that’s perfect for any occasion.

2 pounds sliced zucchini
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

Preheat oven to 350 degrees F (175 degrees C).

Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake in the preheated oven for 25 to 30 minutes, or until stuffing is golden brown.

http://www.eatingwell.com/recipes/goat_cheese_mashed_potatoes.html?utm_source=EWDNL
Goat Cheese Mashed Potatoes

Low Calorie | Low Sodium | Low Cholesterol | High Potassium | Healthy Weight
Tangy goat cheese and buttermilk team up in these flavorful mashed potatoes.

Makes 6 servings

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
6 cloves garlic, peeled
Salt to taste
2 teaspoons butter
1 cup buttermilk
3 ounces goat cheese, cut into small pieces
Freshly ground white or black pepper to taste

1. Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.

2. Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)

3. When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.

4. Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Stir in the goat cheese, season with salt and pepper and serve.

NUTRITION INFORMATION: Per serving: 196 calories; 6 g fat (4 g sat, 1 g mono); 16 mg cholesterol; 30 g carbohydrate; 8 g protein; 2 g fiber; 165 mg sodium; 729 mg potassium.
Nutrition bonus: Vitamin C (48% daily value), Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 high fat meat

http://www.eatingwell.com/recipes/goat_cheese_mashed_potatoes.html?utm_source=EWDNL
Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of cream prevents the buttermilk from curdling when it’s heated and helps balance the heat from the pungent chiles.

Makes 4 servings, 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy

1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 cup boiling water
1/2 cup firmly packed fresh cilantro
4 large cloves garlic, peeled
3/4 teaspoon salt
1 tablespoon canola oil
1/4 teaspoon ground turmeric
1/2 cup nonfat buttermilk
1 tablespoon whipping cream
8 ounces baby spinach

1. Place potatoes in a medium bowl; cover with cold water to prevent browning. Place chiles in a small heatproof bowl and pour the boiling water over them. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles (do not seed).
2. Pile cilantro, garlic, salt and the chopped chiles in a mortar. Pound the ingredients to a pulpy mass with the pestle, using a spatula to contain the mixture in the center for a concentrated pounding. (Alternatively, mince the ingredients in a food processor.)
3. Heat oil in a large skillet over medium-high heat. Add the spice paste and cook, stirring, until the garlic is honey-brown and the chiles are pungent, 1 to 2 minutes. (Make sure to use adequate ventilation.) Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds. Pour in the reserved chile-soaking water and scrape the pan to loosen any browned bits; bring to a boil. Reduce heat to a gentle simmer, cover and cook, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.
4. Whisk buttermilk and cream in a small bowl.
5. When the potatoes are tender, pile the spinach leaves over them, cover and cook until the spinach is wilted, 3 to 4 minutes. Remove from the heat and stir in the buttermilk mixture.

NUTRITION INFORMATION: Per serving: 183 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 32 g carbohydrate; 5 g protein; 5 g fiber; 565 mg sodium; 452 mg potassium.
Nutrition bonus: Vitamin C (80% daily value), Vitamin A (50% dv), Folate (31% dv), Iron (15% dv).
2 Carbohyrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat