Healthy Baked French Fries

Potatoes (washed and/or peeled)
Spice Rack

Line a cookie/baking sheet with aluminum foil and spray a little non-stick spray on the foil.  Cut potatoes into the size of fries you desire.  Place them on the baking sheet.  Use the spices on your spice rack to season your fries how you desire.  Avoid the salt!!!  Have a little fun figuring out what seasonings to use on your fries.  You may be surprised at how easy it is to have flavorful fries without the salt.  Bake at 400-425℉ for about 20 min., stirring the fries about every 5 minutes.  Fries will be done when they are tender enough to stick a fork into them.  If you like crispy fries, leave them in the oven until they are as crispy as you desire.

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"Bon Appetite" Cheese Ball

A McCormick brand seasonings recipe

16 oz. cream cheese at room temperature

1t. mustard

3 sm. green onions, diced

2-3t. McCormick brand "Bon Appetit" seasoning

1c. finely chopped nuts (optional)

Mix cream cheese, mustard, onions, and seasoning together well.  Refrigerate for about 1 hour, then shape into a ball.  Roll in nuts. Refrigerate until serving.  Serve with crackers or vegetables.  Enjoy!!!  If avoiding nuts, may roll cheese ball in toasted bread crumbs or finely chopped pretzels or leave cheese ball bare.

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Italian Frittata

From:  Better'n Eggs (Real Egg Product)

1c. Better'n Eggs or 4 eggs

1T. skim milk

1/8t. garlic powder

1/4t. oregano

1/8t. black pepper

1/4c. chopped red pepper

1/4c. broccoli 

1/4c. alfalfa sprouts

1/4c. sliced mushrooms

2 oz. (1/2c.) shredded cheese

Combine first five ingredients in a small bowl; beat well.  Coat a medium non-stick skillet with cooking spray.  Saute red peppers and broccoli for 2-3 min.  Remove mixture from skillet and set aside.  Add egg mixture to skillet and cook over low heat until set.  Do not stir.  Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.  Sprinkle with shredded cheese.  Cover tightly and let stand for 3-5 min. until cheese melts.  Serves 2.

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Crock Pot Potato Casserole (2 recipes)

Potato Casserole (Recipe 1)

From:  Crock-Pot:  Recipe Collection

*1 can (10 and 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/4 cup (1/2 stick) plus 3 tablespoons butter, melted, divided
1 teaspoon salt
2 pounds potatoes, peeled and chopped
2 cups (8 ounces) shredded cheddar cheese
1 and 1/2 to 2 cups stuffing mix (optional)
 
Combine soup, sour cream, onion, 1/4 cup butter, and salt in small bowl.  Combine potatoes and cheese in Crock-pot.  Pour soup mixture over potato mixture; mix well.  Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter.  Cover; cook on low 8-10 hours or high for 5-6 hours or until potatoes are tender.
 
*(Tip: I've found you need more liquid or it burns on the edges.  Today I put in an extra can of cream of chicken, and it didn't burn.)

 
Cheesy Slow Cooker Potatoes (recipe 2)
From:  Rival Crock-Pot:  Incredibly Easy Recipes

1 bag (32 ounces) shredded hashbrowns
2 cans (10 and 3/4 ounces each) condensed cheddar cheese soup, undiluted
1 can (12 ounces) evaporated milk
1 cup chopped onion
 
Combine all ingredients in Crock-pot.  Cover; cook on low for 6-8 hours.

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Breakfast Pizza

1 lb. sausage (or your favorite breakfast meat)
1 pkg. refrigerated crescent rolls (8)
1c. frozen hash brown potatoes, thawed
1c. grated cheese
5 eggs
1/4c. milk
1/2t. salt
1/8t. pepper
2T. shredded parmesan cheese

Cook sausage in a saucepan on medium to high heat until browned; drain the fat.  Separate crescent dough into 8 triangles.  Place on an ungreased 12-inch pizza pan, with points toward the center.  Press dough over the bottom and up the sides of the pan to form a crust.  Spoon cooked sausage over the crust.  Sprinkle with the potatoes.  Top with grated cheese.  In a bowl, beat together the eggs, milk, salt, and pepper.  Pour over the cheese.  Sprinkle parmesan cheese over all.  Bake at 375℉ for 25-30 min.

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Quiche Lorraine

8 slices bacon, cooked & crumbled*
4 eggs
1&1/2c. milk
1T. flour
1/2t. salt
dash of cayenne pepper
8 oz. (2c.) shredded swiss cheese
1 prepared pie shell

Combine eggs, milk, salt, and pepper; mix well.  Toss cheese with flour; stir in cheese mixture and bacon to egg mixture.  Pour into pie shell.  Bake at 350℉ for 40-45 min. and let stand 10 min. before cutting.

*Bacon may be replaced with ham pieces, ground beef, crabmeat, or your favorite.

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Scalloped Potatoes (2 versions)

First Version:

6 med. potatoes
3T. butter or margarine
2T. flour
3c. milk
1t. salt
1/4t. pepper
2T. chopped onion
1c. grated cheese (optional)

Wash and slice potatoes thin.  In a large saucepan, melt butter, then add flour and blend together.  Add milk and cook until smooth and thickened, stirring constantly.  Stir in salt, pepper, onion, and cheese.  (You may add your own favorite seasonings.)  Put half the potatoes in a buttered casserole dish.   Cover with half the sauce.  Add remaining potatoes, then remaining sauce.  Cover and bake at 350℉ for about 1 hour.  Uncover and continue baking until top forms brown crust.

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Second Version:

6 med. potatoes
1 can cream of mushroom soup
1/4t. pepper
2T. chopped onion
1c. grated cheese (optional)
1/2c. chopped ham (optional)

Wash and slice potatoes thin.  In a buttered casserole dish, add the potatoes and cream of mushroom soup and stir.  Add the pepper and onion (you may also add any of your favorite seasonings).  Stir in the cheese and ham.  Cover and bake at 350℉ for 45-60 min. or until potatoes are soft. 

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Baked Macaroni & Cheese

4 oz. macaroni
1c. milk
1&1/2T. flour
2T. butter
1/4t. salt
1c. grated cheese
1/2c. buttered bread crumbs

Cook macaroni in boiling water.  Make a white sauce with the milk, flour, butter, and salt.  (For more information on making a white sauce, see the white sauce recipe under the Sauces/Frosting label.)  Place drained & cooked macaroni in a greased casserole dish.  Spread the white sauce and cheese over the macaroni.  Sprinkle bread crumbs over the top.  Cover with foil and bake at 375℉ for 20 min.

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Potato Casserole

1 bag (1 lb.)  hash brown potatoes  OR  parboil 6-8 potatoes, chopped
1 can cream of chicken soup
2c. sour cream or 1pkg. dry mix sour cream
1/2c. grated cheese
1/2c. chopped onion
1/4 lb. butter
2c. crushed corn flakes

Mix together the cream of chicken soup, sour cream, cheese, and onion.  Stir in the hash brown potatoes.  Spread this mixture into a buttered casserole dish.  In saucepan, melt butter using low heat.  Remove from heat and then stir in the corn flake crumbs.  Sprinkle this mixture over the top of the potato and sour cream mixture.  Cover with foil and bake at 350℉ for 30-45 min. or until heated through.

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