Ranch Potato Casserole

Ingredients:

• 5 large potatoes, skin on, quartered
• 1 cup ranch dressing
• ½ cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheese
• Salt & pepper to taste

 

Directions:
Prep Time: 10 min Total Time: 45 min Yield: 5-6

1. Preheat oven to 350 degrees. While preheating, boil potatoes for about 10 minutes. Rinse and dry.
2. In a bowl mix remaining ingredients then add boiled potatoes until well coated
3. Place in casserole dish, sprinkling a bit more cheese on top and bake for 20 min.

Approx. Calories 275 per serving

Potato & Asparagus Toss

Ingredients:

• 2 lbs small red potatoes (cooked until tender)
• 1 lb asparagus, trimmed (cooked until firm-tender)
• 1 medium sweet onion, coarsly chopped
• 1/4 cup fresh basil leaf
• 1/4 cup balsamic vinegar
• 2 cloves chopped garlic
• 2 tablespoons fresh lemon juice
• 1 dash Worcestershire sauce
• 1/2 cup olive oil
• 2 tablespoons Dijon mustard
• salt and pepper

Directions:
Prep Time: 10 min Total Time: 60 min Yield: 6

1. In a large bowl, combine the potatoes, green beans, onion and basil.
2. Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
3. Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
4. Season with salt and pepper to taste.

Approx. 340 calories per serving

Creamy Sweet Potato Casserole

Ingredients:

• 2 large sweet potatoes,1 inch cubed
• 4 oz light cream cheese
• 2 tbsp flour
• 1 tsp basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup 1% milk
• 1 1/2 cups bread crumbs
• 2 garlic cloves
• 1/4 tsp dried basil
• 2 tbsp melted butter

Directions:

Prep Time: 1 min Total Time: 50  min  Yield: 3-4

1. Preheat oven to 375, spray a 9x13 inch casserole dish with non-stick spray.
2. Bake potatoes for 35 min.
3. While potatoes are baking beat cream cheese until fluffy, then add rest of first set of ingredients and blend.
4. Add to potatoes and bake until sauce bubbles or about 10 minutes.
5. Combine topping sprinkle over potatoes and broil for 2 minutes.

Approx. Calories xx per serving

Fabulous Fritos Cuban Cooking

Ingredients:

• Pollo Frito (fried chicken)
• 3/4 cups Cuban Garlic Lime Marinade
• 1/2 cups honey
• 2 chicken breasts
• 1 tsp garlic
• 1 tbsp lemon vodka
• 1 tbsp oil

Boniatos Fritos (fried sweet potatoes)

• 1 large sweet potato
• 1 large carrot
• 3 tbsp oil
• salt to taste

Directions:
Prep Time: 4 hrs  Total Time: 4 hrs 30 min   Yield: 2 meals

1. Pour marinade and honey in ziplock with chicken, place in refridgerator for maximum 4 hours (lime juice will tenderize chicken too much). Can also freeze for OAMC.
2. Before chicken is ready, prepare the potatoes and carrots by cutting them julienne style, but a little larger, not quite as large as french fries.
3. Place veggies in frying pan with oil and fry on medium heat (4-5 out of 10 on your element).
4. Once chicken is ready to be cooked, drain all marinade and place in frying pan with oil, sautee with garlic until most of pink colouring is gone.
5. Add vodka to chicken and simmer on low-medium heat (3 on your element), heat until liquid is reduced and chicken is browned all over.
6. Once veggies are mostly cooked through and soft turn heat up to high-medium heat (6 on your element) and cook for about 5 minutes until somewhat crispy on the outside.
7. Serve together.

Approx. 475 calories per meal

pictured here with replacements: baby reds for sweet potatoes, asparagus and mushrooms for carrots, white wine vinegar for vodka.

Hashbrown Casserole

Ingredients:

• 1 (16 ounce) package frozen hash brown potatoes
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup melted butter
• 1/4 cup dried onions
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1 dash black pepper
• 1 cup corn flakes, crushed and divided

Directions:
Prep Time: 5 min Total Time: 6 hrs Yield: 4

1. Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 cups cornflakes.
2. Pour into a greased 9x13 inch pan. Bake uncovered at 350 degrees for 1 to 1-1/2 hours or until golden brown and bubbly.
3. Top with remaining corn flakes. Bake for another 10 minutes.
4. Optional: Use thinly shredded hashbrowns and pour mixture into muffin tins (very thouroughly greased) and bake until edges are crisp and brown.

Approx. Calories 350 per serving

Potato Pancakes - German Style

Ingredients:

• 3 lbs potatoes, peeled 
• 1 large onion, quartered 
• 3 eggs, beaten 
• 1/2 cup all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1 tablespoon parsley

Directions:
Prep Time: 10 min  Total Time: 30 min  Yield: 6

1. Keep potatoes covered with cold water until ready to grate in the food processor.
2. Fit the medium shredding blade into food processor and shred potatoes and onion.
3. Dry potatoes and onion between sheets of paper towel.
4. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt.
5. In a large skillet heat 1/8 inch vegetable oil until hot.
6. Pour in 1/3 cup potato mixture puddles, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side.
7. Drain on paper towel and keep warm in a 100 degree oven.

Approx. Calories 275 per serving

Potatoes 'N Peas

Ingredients:

• 1 tablespoon olive oil 
• 2 cups red potatoes, diced 
• 2 cups frozen peas 
• salt and pepper 
• Option - 2 slices diced bacon

Directions:
Prep Time: 10 min  Total Time: 30 min  Yield: 4

1. In a large skillet, combine olive oil and potato (add bacon if using that option).
2. Cook over medium heat until potatoes and bacon begin to brown.
3. Cover and continue to cook 5 minutes or until potatoes are tender.
4. Stir in peas.
5. Cover and cook an additional 5 minutes.
6. Season with salt and pepper.

Approx. Calories 200 per serving

Creamy Dill Potato Casserole

Ingredients:

• 4 potatoes, sliced into rings (peeling optional) 
• 1 (250 ml) carton whipping cream 
• dried dill 
• parmesan cheese (optional)

Directions:
Prep Time: 15 min  Total Time: 75 min  Yield: 4

1. In a 9 x 13 casserole dish, cover the bottom with potato rings. then pour enough whipping cream over it to cover and sprinkle a layer of dill over.
2. Repeat layering as above until all ingrediants used up and then sprinkle a layer of parmesan cheese over casserole (optional).
3. Bake casserole at 350 degrees for an hour or until golden brown on top.

Approx. Calories 375 per serving

Perfect Potato Salad

Ingredients:
2 lbs small red potatoes
4 hard-boiled eggs, diced
1/2 cup dill pickles, shredded
1 cup mayonnaise
1/3 cup mustard
½ pkg bacon, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dill

Directions:
Prep Time: 30 min  Total Time: 45 min  Yield: 6
1. Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
2. Boil eggs while potatoes are cooking. Let them both cool after cooking.
3. Add shredded pickles to eggs and potatoes in a large bowl.
4. Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
5. Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.
Approx. Calories 500 per serving

Monster Mashed Casserole

Ingredients:

• 2 large potatoes, peeled and cooked
• 2 large sweet potatoes, peeled and cooked
• 5 carrots, cooked
• 3 cups frozen cauliflower
• 1/2 (10 ounces) can condensed cheddar cheese soup
• 3/4 (12 ounces) package cream cheese, softened
• 2 cups mild cheddar cheese, shredded
• salt, to taste
• pepper, to taste

Directions:
Prep Time: 30 mins Total Time: 90 mins Yield: 4-6
1. Preheat oven at 350 degrees and boil the frozen cauliflower.
2. Put each potato and carrots into separate bowls and mash, with potatoes add butter, milk, and seasoning as you would with normal mashed potatoes.
3. Mix in cheese soup with carrots until pureed.
4. Drain cauliflower, empty into bowl and mash, soaking up extra liquid with paper towels, and then mix in cream cheese until pureed.
5. In a 9X13 casserole dish, spoon in all the sweet potatoes into a layer, then spoon in all cauliflower mixture into a layer, then spoon in all carrot mixture into a layer, then spoon in all potato mixture into a layer.
6. Bake casserole for 45 minutes, then take out to cover with shredded cheese and any salt and pepper to taste, then bake for another 15 minutes.
Approx. Calories  775 per serving