3 or 4 med. potatoes, sliced
Sprinkling of dehydrated onion flakes
1/2 c. chopped celery
1/4 c. rice
1 lb. raw hamburger
1 can dark red kidney beans, undrained
1 can undiluted tomato soup
Put in layers in order in a greased casserole dish, seasoning each layer with salt and pepper. Bake 1 1/2 hours at 350°.
Note: I prefer browning my hamburger with onion and salt and pepper, before adding to casserole.
Betty Krabbenhoft
6 to 8 med. red potatoes
1/2 c. sour cream
1/2 c. prepared ranch dressing
1/4 c. bacon bits or cooked crumbled bacon
2 T. minced parsley
1 c. (4 oz.) shredded Cheddar cheese
TOPPING:
1/2 c. (2 oz.) shredded Cheddar cheese
2 c. lightly-crushed corn flakes
1/4 c. melted butter
Cook potatoes until tender; quartered and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in greased 9×13-inch pan. Pour sour cream over potatoes and gently toss. Top with topping. Bake at 350° for 40 to 45 minutes.
Carole Brule
2 T. butter
2 T. flour
1 tsp. dry mustard
2/3 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
4 c. cubed, cooked potatoes
1 1/2 c. chopped ham
1/4 c. green onion slices
Melt butter; blend in flour and mustard. Gradually add milk. Add 1 cup cheese, stir until melted. Stir in remaining ingredients; spoon into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with remaining cheese and continue baking until cheese is melted.
Betty Krabbenhoft
4 lg. potatoes, thinly sliced
1 lg. onion
1 can cream of chicken soup
1/4 c. milk
4 slices cheese
Parmesan cheese, grated
Paprika
Salt & pepper, to taste
1 lb. browned hamburger (opt.)
Combine potato and onion in casserole. Mix in soup and milk; cover with cheese. Sprinkle with Parmesan cheese and paprika. Use salt and pepper throughout mixture. Bake at 350° for 1 1/2 hours. Yield: 6 to 8 servings
Carole Larson
2/3 lb. (2 med.) potatoes, cut into 1/2″ cubes
2 T. butter, softened
2 T. Gorgonzola cheese
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. pepper
1/4 c. low-fat milk
1 tsp. olive oil
2 (about 4 oz. ea.) filet mignon steaks
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 5 minutes, until tender. Meanwhile in small bowl, thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer, beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth. In medium nonstick skillet over medium-high heat, add oil and pan-fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes, until
hot. Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture. Serve with potatoes. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Tossed Green Salad with Non-fat Dressing, Raspberry Sorbet.
Nutritional Information Per Serving: 450 calories, 26 gm fat, 110 mg cholesterol, 390 mg sodium, 27 gm carbohydrates, 2 gm fiber, 29 gm protein.
POTATOES AND CHICKEN:
2 (14 1/2 oz.) cans reduced sodium chicken broth
1 1/3 lb. (4 med.) potatoes, cut into 1” chunks
2 lemons, halved
2 fresh or canned jalapeno peppers, quartered lengthwise
2 tsp. ground cumin
1 lb. boned & skinned chicken breasts
1 c. cilantro sprigs
ACCOMPANIMENTS:
2 hard-cooked eggs, quartered
1 red bell pepper, cut into thin strips
3/4 c. pimento-stuffed green olives
4 whole green onions
1 c. prepared chunky tomato salsa
To prepare potatoes and chicken, in a 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin. Bring to boil; reduce heat, cover and cook 5 minutes. Add chicken; cover and cook 15 minutes longer, until potatoes are tender and juices run clear when chicken is pierced. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving 3/4 cup broth. Remove cilantro, jalapenos and lemons. To assemble, mound potatoes in center of platter. Shred chicken and arrange on platter with remaining ingredients, except reserve broth and salsa. Serve reserve broth in sauceboat. Serve salsa in bowl on the side. Makes 4 servings.
Menu: Tossed Green Salad, Banana Cake.
Nutritional Information Per Serving: 320 calories, 9 gm fat, 160 mg cholesterol, 1360 mg sodium, 38 gm carbohydrate, 7 gm fiber, 26 gm protein.
1 1/3 lb. (4 med.) potatoes, cut into 3/4” cubes
1 lb. boned & skinned chicken breasts, cut into 3/4” cubes
2 T. olive oil
1 c. prepared tomato salsa
1 (8 3/4 oz.) can whole kernel corn, drained
Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 to 10 minutes, until just tender. While potatoes cook, in large non-stick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears.
Nutritional Information Per Serving: 300 calories, 9 gm fat, 50 mg cholesterol, 620 mg sodium, 34 gm carbohydrate, 4 gm fiber, 2 gm protein.
2/3 lb. (2 med.) potatoes, cut into 1/2” wedges
8 oz. boned and skinned chicken breasts, cut into 1/2” strips
1 T. vegetable oil
1/4 c. sliced green onions
2 T. prepared teriyaki sauce
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 5 minutes, until just tender. While potatoes cook, in medium non-stick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges.
Nutritional Information Per Serving: 280 calories, 9 gm fat, 45 mg cholesterol, 740 mg sodium, 28 gm carbohydrate, 3 gm fiber, 21 gm protein.
2/3 lb. (2 med.) potatoes, cut into 1/2″ cubes
2 green onions, sliced
2 (about 4 oz. ea.) boned & skinned chicken breast halves
Salt & pepper, to taste
1 clove garlic, minced
2 tsp. Dijon-style mustard
1 tsp. chopped fresh tarragon, or 1/2 tsp. dried tarragon
1/3 c. dry white wine or chicken broth
2 T. light sour cream
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 3 minutes. Coat large non-stick skillet with vegetable cooking spray. Add potatoes and onions; push to 1 side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once, until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Spinach and Mushroom Salad, Pears with Blue Cheese.
Nutritional Information Per Serving: 250 calories, 3 gm fat, 50 mg cholesterol, 130 mg sodium, 27 gm carbohydrate, 3 gm fiber, 21 gm protein.
1 1/3 lb. (4 med.) potatoes, cut into 1/4” slices
1 lb. boned & skinned chicken breasts, cut into 1/2” strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt & pepper, to taste
Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 to 10 minutes, until just tender. While potatoes cook, in large non-stick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream.
Nutritional Information Per Serving: 260 calories, 9 gm fat, 45 mg cholesterol, 50 mg sodium, 26 gm carbohydrate, 2 gm fiber, 20 gm protein.