1 slice turkey bacon
1/2 large onion, chopped
1/8 small head cabbage, chopped
10 oz peeled, cubed russet potatoes
1 T light margarine
2 T nonfat milk
salt and pepper to taste

Peel potatoes, and cut into 1/2 inch cubes. Cover with water in a saucepan and boil for 7 minutes, or until done.

While potatoes are cooking, cook the turkey bacon. Remove from the pan and cut into small pieces, set aside. Put onions and cabbage in the pan and saute in the bacon grease. When potatoes are done, drain water. Add margarine, milk, salt and pepper. Mash with a potato masher. When desired consistancy is reached, stir in sauteed onion, cabbage and turkey bacon. Divide in half and serve

Serving Size: Makes 2 servings

 

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