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Archive for the ‘Potatoes’ Category

Makes 4 servings

  • 6 eggs
  • 3/4 tsp salt
  • 3 tbsp water
  • 1/4 cup butter or margarine
  • 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
  • 1 small zucchini, chopped (1 cup)
  • 1 medium tomato, seeded and chopped (3/4 cup)
  1. Beat eggs, salt and water. 
  2. Melt butter in 10″ skillet over medium heat.  Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. 
  3. Pour egg mixture over vegetable mixture.  As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom.  Do not stir.  Cook 3-5 minutes or until eggs are thickened throughout but still moist. 

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 6 side-dish servings

  • 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
  • 2 tablespoons cooking oil or olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
  • 1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
  • 1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
  • 6 cherry tomatoes, halved
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • Sprigs of fresh thyme (optional)
  1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into a serving bowl. Sprinkle with the salt and black pepper.
  2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.
  3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool.
  4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

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Makes 8 servings

  • 1-1/2 pounds round red potatoes
  • 1 cup fresh green beans, cut into 2-inch-long pieces
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)
  1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
  3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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Makes 6 servings

  • 2 1/2 pounds tiny new red potatoes, halved or quartered
  • 1 medium red onion, cut in wedges
  • 1/4 cup olive oil, divided
  • 2 tablespoons snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 medium red sweet pepper, cut into bite-sized strips
  • 3 tablespoons pine nuts, toasted
  1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.

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Makes 4 servings

  • 4 bone-in pork chops, 1/2″ thick (1 1/4 lb)
  • 1/4 cup Zesty Italian dressing
  • 1 tbsp Dijon mustard
  • 2 red peppers, cut lengthwise into wedges
  • 2 zucchini, cut diagonally into 1/4″ thick slices
  1. Preheat grill to medium heat.  Pierce both sides of chops several times with fork; place in shallow dish.  Combine dressing and mustard.  Pour half of the dressing mixture over the chops; cover dish. 
  2. Refrigerate at least 15 minutes to marinate.  Set remaining dressing mixture aside for later use.  Remove chops from marinade; discard marinade. 
  3. Grill chops and vegetables 7-8 minutes on each side until chops are cooked through (160°F) and vegetables are crisp-tender, brushing occasionally with the reserved mixture. 

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Makes 4 servings

  • 1/2 lb each red and white baby new potatoes
  • 2 tbsp water
  • 2 tsp oil
  • 3 tbsp Sun-Dried Tomato Vinaigrette Dressing
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  1. Preheat grill to medium heat.  Place potatoes in center of 18: long piece of heavy-duty foil.  (Or, use double layer of regular foil.)  Drizzle with water and oil.  Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside. 
  2. Grill 18-20 minutes or until potatoes are tender. 
  3. Cut slits in foil to release steam.  Open packet.  Drizzle potatoes with dressing; sprinkle with cheese and parsley. 

Jazz it up: Add 2 cloves garlic, minced and 1/4 tsp cracked black pepper to packet with the water and oil. 

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