Skinny Mashed Potatoes

Total Servings: 4
Serving Size: 1/2 Cup
WW SP per serving: 3

Ingredients
1 lb potatoes (about 2 medium potatoes)
1 cup fat-free chicken or beef broth
4 tbsp. fat-free sour cream
1/2 tsp. salt

Instructions
1.  Wash and scrub potatoes.
2.  With a fork, pierce many holes around the potatoes.
3.  Microwave your potatoes for about 6 minutes, or until soft.
4.  Potatoes will be very hot.  Wait a few minutes.
5.  Cut your potatoes in smaller pieces and put them in a mixing bowl.  If you would like, you can scoop out the middle, but my family likes the skin mixed in.
6.  Add all ingredients to the potatoes.
7.  Using a hand mixer, beat the potatoes until smooth.

Chicken Pot Pie Soup in a Jar

1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning

Put all ingredients into a pot.  Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken.  Simmer 10 -15 minutes.  Serve with rolls.

Katherine's Zuppa Toscana in a Jar

Put in a quart jar in this order:
2 1/4 tbsp. powdered milk
4 tbsp. powdered butter
2 tbsp. chicken bouillon
1/4 tsp. cayenne pepper
1/2 tsp. dehydrated garlic or garlic powder
1/2 cup freeze dried spinach
1/4 cup dehydrated onion
1 cup freeze dried sausage
1 1/2 cup dehydrated potato chunks

Dump all ingredients into a pot and add 8 cups of water. Bring to a boil, then turn down to medium heat and let simmer for about 20 minutes or until potatoes are tender.

Katherine's Potato Soup

This post is especially for my friend, Dola.  She had her gall bladder removed a few weeks ago, and I took her this potato soup.  This is from memory, and I never follow a recipe when I make this, but it should be pretty close.  :)

1.  Boil about 5 lbs of peeled and diced potatoes until fork-tender.
2.  Cut up about 1/2 lb of diced carrots.  Cook them separately, since they cook differently than potatoes.
3.  Cook 1 package of bacon (I used turkey bacon).  Cut the bacon into small, bite-sized pieces.
4.  Make a roux by blending about 3 tbsp. oil or melted butter with about 3 tbsp. white flour.  Then add 3 cups of milk all at once and whisk it continually until the mixture thickens.
5.  After the potatoes and carrots and bacon are done, drain the potatoes and carrots and add them all to a big pot and add the white sauce.  Add about 3 more cups of milk, salt and pepper to taste, and 1 can of creamed corn.  Stir until heated through and the milk/white sauce is well blended.
6.  Add 2-3 cups grated cheese.  Stir until melted and well blended.
7.  Eat!

Sausage/Egg Breakfast Casserole

I love breakfast foods, but I rarely eat them for breakfast. For this reason, we have added Breakfast For Dinner to our rotation. This morning, I made this for tonight's dinner. I am so looking forward to it!

4 large potatoes, cooked in the microwave for about 12 minutes, then cooled in the fridge overnight.
1 lb spicy sausage
2 cups of shredded pepper jack cheese
2 cups of cheddar cheese
1/2-1 chopped green bell pepper
1 can mushrooms
1 chopped onion (or dry minced onion)
1 dozen eggs
3/4 cup milk
1 tsp. garlic salt
1 tsp Seasoned All

Preheat oven to 350*. Grease 9x13 pan.

Peal potatoes and grate them into bottom of the pan. Spread the sausage over the hash browns. Follow with the cheese. Add bell pepper, mushrooms, and onion.

In a medium size mixing bowl, beat eggs, milk, garlic salt and Season All. Pour over the top of all other ingredients.

Bake for 1 1/2 hours or until done.

*Best if made the night before and refrigerated, then baked in the morning.

*Try it with wheat waffles.

Alton Brown's Creamy Garlic Mashed Potatoes

3 1/2 pounds russet potatoes
2 tablespoons salt
2 cups cream
6 cloves garlic, crushed (6 tsp)
6 ounces Parmesan cheese ( 3/4 cup)

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the cream and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Gnocchi

2 eggs
1 cup ricotta cheese
8 tsp. butter
1 cup Romano cheese, grated
1 cup instant potato flakes
1 tsp. salt
3 cups flour

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!

CHEESE SAUCE
1 cup butter
16 oz. cream cheese
2 c. whipping cream
1/2 tsp. dry minced garlic
1/2 tsp. salt

Combine all ingredients and heat very slowly. Stir until smooth and pour over pasta.

RED SAUCE WITH SAUSAGE
1-2 lbs. mild Italian sausage
2 jars spaghetti sauce (1 lb. 10 oz. each)

Bake or saute sausage as instructed on package, until fully cooked. Slice and add to jarred sauce. Heat and serve over pasta.

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Shepherd's Pie

2 c. potato flakes
1 medium onion
garlic
2 cans tomato sauce (or 1 cup THRIVE tomato powder & 4 cups water)
dash of Worcestershire
1 lb. lean ground beef
1 cup wheat berries
green beans, carrots, peas and/or corn
salt & pepper

Mix potatoes according to directions on package. Brown meat in large saucepan. Add remaining ingredients (except potatoes ). Simmer for 30 minutes. Spread potatoes over meat mixture. Top with grated cheese.

Au Gratin Potatoes

Since I have weird kids who don't like potatoes, I don't use potatoes in my cooking very much. However, my husband and I really liked this recipe, especially with the green onion, which not only adds flavor, but color and texture.

Au Gratin Potatoes

8 potatoes cooked and grated.
(Try using food storage potato flake (6 cups)--it's really not too bad!)
2 cans cream of mushroom or chicken soup
1 cube butter (maybe leave this out to cut the fat)
1 pint sour cream
1 ½ cup grated cheese
4-5 green onions, diced
ham, diced

Bake at 325 for 40 minutes