Italian Cheese Potato Bake

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

Summer Tortellini Salad from Pampered Chef

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped

1 pint cherry tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh parsley

1/2 cup fat-free ranch dressing

2 tablespoons grated fresh Parmesan cheese

Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g