1 1/3 lb. (4 med.) potatoes
1 egg
3 T. water
1 c. corn flake crumbs
8 (about 4 1/2 oz. ea.) skinned chicken thighs
1 tsp. dried sage or tarragon
1 tsp. salt
1 tsp. pepper
1/2 c. prepared barbeque sauce
1/4 c. honey
1/4 c. prepared yellow mustard
Heat oven to 375°. Pierce potatoes with tines of forks; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs, to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about
40 minutes, until juices run clear when chicken is pierced and potatoes are golden brown. Meanwhile, to make sauce: In bowl, mix barbeque sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Corn on the Cob, Rolls, Apple Crisp.
Nutritional Information Per Serving: 480 calories, 12 gm fat, 135 mg cholesterol, 1300 mg sodium, 62 gm carbohydrate, 3 gm fiber, 30 gm protein.
1 1/3 lb. (4 med.) potatoes, cut into 1/2″ wedges
Garlic salt or seasoned salt, to taste
4 (4 oz.) boned & skinned chicken breast halves
3/4 c. ketchup
1/4 c. prepared yellow mustard
8 slices whole wheat bread, toasted
4 lettuce leaves
2 med. tomatoes, sliced into 4 slices each
Heat oven to 475°. Coat rimmed baking sheet with vegetable cooking spray. Place potato wedges on pan, cut-sides down, and coat with additional cooking spray. Sprinkle lightly with garlic salt. Bake 18 minutes. Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt. Bake 12 more minutes, until potatoes are crisp and golden brown. Meanwhile, coat a 12-inch non-stick skillet with cooking spray. Heat skillet over medium heat; add chicken and cook about 7 minutes on each
side, until juices run clear when chicken is pierced. To make sauce: In bowl, mix ketchup and mustard: set aside. Remove chicken from skillet; cut each breast into 1/2-inch slices. For each sandwich, spread 2 toast slices on one side, with 1 tablespoon sauce each. Sandwich 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices. Serve with potatoes and remaining sauce for dipping. Makes 4 servings.
Menu: Carrot Sticks, Grapes.
Nutritional Information Per Serving: 420 calories, 5 gm fat, 45 mg cholesterol, 1210 mg sodium, 68 gm carbohydrate, 11 gm fiber, 27 gm protein.
4 (10 oz. each) potatoes
12 oz. ground turkey
1 med. onion, chopped
1 med. green bell pepper, chopped
1 c. sliced mushrooms
1 (15 or 16 oz.) jar or can marinara sauce or other vegetarian spaghetti sauce
Salt & pepper, to taste
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Pierce potatoes with tines of fork; microwave on HIGH 20 to 22 minutes, until potatoes are fork-tender. Meanwhile, in a large non-stick skillet over medium heat, sauté turkey until no longer pink, about 6 minutes. Add onion, bell pepper and mushrooms; sauté, stirring 3 minutes. Stir in marinara sauce; bring to a boil, reduce heat, cover and simmer 10 minutes. Season with salt and pepper; stir in parsley. Place potatoes on 4 plates; split and fluff. Top potatoes with turkey mixture and cheese, dividing
equally. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Coleslaw, Fruit Cocktail.
Nutritional Information Per Serving: 400 calories, 12 gm fat, 40 gm cholesterol, 800 mg sodium, 65 gm carbohydrate, 7 gm fiber, 23 gm protein.
4 (8 oz.) potatoes
1 (10 oz.) can chunk chicken in water, drained
3 green onions, sliced
6 T. fat-free mayonnaise
1/4 c. grated Parmesan cheese, divided
Pierce potatoes with tines of fork; microwave in HIGH 18 to 20 minutes, until potatoes are fork-tender. Heat oven to 400°. Meanwhile, to prepare topping: In bowl, mix remaining ingredients, except cheese. Cut potatoes in half lengthwise; place on baking sheet, cut-sides up. Cover potatoes with topping mixture, dividing equally. Place on baking sheet, sprinkle with cheese and heat in oven about 6 minutes, until potatoes and topping are hot and cheese is melted. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Nutritional Information Per Serving: 290 calories, 5 gm fat, 40 mg cholesterol, 510 mg sodium, 42 gm carbohydrate, 4 gm fiber, 20 gm protein.
1 1/2 c. peeled & shredded potatoes
1/2 c. shredded Cheddar cheese
1/8 tsp. onion salt
1 lb. ground beef
1 1/2 c. shredded cabbage
1 (4 oz.) can green chili peppers, drained
1/2 c. taco sauce
1/8 tsp. onion salt
Toss together potatoes, cheese, onion salt and pepper. Press into bottom and sides of greased 1-quart shallow baking dish. Bake 20 minutes. Brown meat, drain well; set aside. In the same skillet over high heat, cook and stir the cabbage 2 to 3 minutes. Remove from heat, stir in beef, green chili peppers, taco sauce, onion salt, and pepper to taste. Mound beef into partially-baked potato crust. Bake 20 minutes. Remove from oven and top with 1 cup Cheddar cheese. Return to oven and bake until cheese is melted. Let stand 10 minutes before serving.
Ruth Gjelsness
1 (10 oz.) pkg. frozen broccoli, thawed
1 (10 3/4 oz.) can condensed broccoli cheese soup or cream of broccoli soup
1 tsp. salt
1/4 tsp. pepper
10 med.-size potatoes (about 3 1/2 lb.)
About 2 1/2 hours before serving: Squeeze liquid from broccoli. In large bowl, combine broccoli, undiluted broccoli cheese soup, or cream of broccoli soup, milk, salt and pepper. Preheat oven to 350°. Peel potatoes and slice into 1/8-inch-thick slices. Grease deep 2-quart casserole. Spoon potato mixture into casserole, arranging top layer of potato slices in concentric circles. Cover and bake 1 hour; uncover, and bake 1 hour longer, or until potatoes are tender and top is brown.
Adelaide Naas
12 potatoes, cooked and mashed
1 (8 oz.) pkg. cream cheese
1 c. sour cream
2 tsp. salt
1/8 tsp. pepper
Garlic
1/4 c. chopped chives
1/2 tsp. paprika
1 T. butter
Cook and mash potatoes. Mix together the potatoes, cream cheese, sour cream, salt, pepper and garlic. Add chives last. Dot the top with butter and paprika. Bake at 30 to 40 minutes at 350°, or until golden brown.
Jacqueline Rutherford
2 lb. hamburger
1 (12 oz.) ctn. sour cream
1 can cream of chicken soup
2 c. shredded cheese
5 potatoes
Brown hamburger. Wash, peel and dice potatoes. Mix together the hamburger, sour cream, soup and cheese. Pour over potatoes. Top with crushed corn flakes. Bake at 350° for 1 1/2 hours.
Jacqueline Rutherford
(Made with leftover roast beef)
1 1/2 c. cooked beef, cut into thin strips
1/2 to 1 c. thinly-sliced onion
2 T. margarine
1 can cream of mushroom or cream of celery salt
1/3 c. milk
1 c. shredded Cheddar cheese
Generous dash of pepper
3 c. sliced potatoes, parboiled
In large frying pan, brown beef and cook onion in margarine until tender. Blend in soup, milk, 3/4 cup cheese and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, meat, onion and sauce. Sprinkle with remaining cheese and dash of paprika. Bake at 375° for 30 minutes, uncovered.
Jane Shephard
2 lb. hash browns
1 can cream of chicken soup
1 (8 oz.) ctn. sour cream
1 tsp. salt
2 c. Cheddar cheese, grated
1 grated onion
1/4 c. butter, melted
Mix all ingredients together. Put in a 9×13-inch pan. Put crushed corn flakes on top and pour 1/4 cup melted butter over all. Bake at 350° for 1 hour.
Jacqueline Rutherford