slim potato casserole

SLIM POTATO CASSEROLE:

INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste


*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....
DIRECTIONS:
PreHeat Oven to 350 degrees.

Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 55 min.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*

zucchini chips

Method

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 20 MINUTES.

1

Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray.

2

Wash zucchini and slice into 1/4 inch slices.

3

Mix the bread crumbs, Parmesan and seasoning in one bowl.  Place the egg whites in another bowl.

4

Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.

5

Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.

roasted ranch potatoes with bacon and sour cream

Ingredients:

• 4 pounds potatoes
• 1 cup ranch dressing
• 0.5 cup shredded cheddar cheese
• 0.5 cup crumbled, cooked bacon
• 2 tablespoon dried dill weed
• 6 scallions, washed and chopped
• Salt and pepper to taste

Preparation:

Preheat oven to 350°F.

In a Large bowl mix all the ingredients until the potatoes are completely covered with the sauce.

Transfer to a baking pan, cover with foil and bake between 55-75 minutes.

During the baking time, turn over the potatoes couple of time to insure even baking.

Remove the foil and set the oven to 400 degrees and bake for 15 minutes more.

Add cheese and bake a few more minutes until you see some brown spots on the cheese.

For serving, garnish with scallions.

Source: joyouslydomestic.blogspot.com

Hash Brown Eggs

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Photograph by Yunhee Kim

Potato Fontina Pizza

INGREDIENTS

• Pizza crust, store-bought or Pizza Crust recipe
• 1 whole bulb garlic, roasted and cloves removed from skins
• 1 small white or Yukon Gold potato, sliced on a mandolin
• Salt and pepper
• A few sage leaves per pie
• Fontina Val D’Aosta cheese, shredded
• Extra virgin olive oil (EVOO), for drizzling

Makes 1 12-inch pizza

PREPARATION

Spread the roasted garlic on the pizza crust and top with the potatoes, salt, pepper, sage and Fontina. Bake in the oven, according to the pizza dough directions. Top with a drizzle of EVOO.