Crispy Potatoes with Green Beans and Eggs

I made this for dinner tonight. Here's the original recipe.

Ingredients:
1/2 T grape seed oil
9 oz potatoes, cut into 1/2" dice 
1/2 c frozen green beans, defrosted in the microwave
2 stalks celery, diced
garlic powder, onion powder, crushed red pepper, salt and pepper, to taste
1 egg

Directions: 

Heat oil in a skillet over medium heat until hot enough to sizzle a piece of potato. Cook potatoes (season with salt and pepper) until tender and browned. Add the green beans, celery, red pepper flakes, onion powder and garlic powder. Cook a few minutes.

Crack an egg into a small bowl and slip it into the pan on top of the vegetables. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes.

Makes 1 serving.

Nutritional Information:

Calories: 350

Fat: 11.5g

Saturated: 2g

Carbs: 51g

Fiber: 6.5g

Protein: 12.5g

Rating:

Kristen: 4

Slow Cooker Cheesy Potato Soup

Hm, I made a veggie lasagne a while back that I didn't post. I don't know where the recipe is now! If I can find it, I'll post it. I had found it online.

Anyway, right now I am making this in the crock pot! It'll be ready before too long and then I'll take a picture and we'll rate it! The original recipe is here. I made just a few slight changes/additions.

Ingredients:

32 oz. potatoes, diced
1/2 c celery, diced
1 carrot, sliced
1 garlic clove, minced
onion powder, to taste
32 oz. no-chicken broth
1 c water
1 c milk
3 T all-purpose flour
8 oz (2 c) shredded cheddar cheese
1/4 c bacon bits, if desired

Directions:
1. Combine potatoes, celery, and carrot in crock pot. Sprinkle with onion powder. Pour in the water and broth. Cook on low for 5 hours.
2. Stir flour into milk. Add to crock pot. Change to high and cook 20-30 minutes, until thickened.
3. Stir in cheese until melted. Garnish individual bowls with bacon bits. Enjoy!*
Makes 6 servings.

Nutritonal Information:
Calories: 300
Fat: 12.5g
Saturated Fat: 7g
Carbs: 35g
Fiber: 2.5g
Protein: 14.5g

Ratings:
Kristen: 4
Dave: 4

*We seasoned with salt & pepper. Next time I make this, I'm going to replace the water with beer. And maybe throw in some broccoli.

Butternut Squash Fries

This is a Hungry Girl recipe. I saw it on her TV show. I was skeptical, but I have some squash so I decided to try it! I keep trying to eat squash since it's good for you but I don't particularly care for it. I definitely like it this way!!! It takes a little time, but it's super easy to make!

Ingredients:
Butternut Squash
Salt

Directions:
Preheat oven to 425F.
Halve, seed, and peel the squash. Cut into french fry shapes, using a crinkle cutter if you have one!
Place on a baking sheet sprayed with non-stick cooking spray. Sprinkle with salt.
Bake for 40 minutes, turning halfway. (If you have a baking stone, you probably don't have to turn them!)

Notes:
Hungry Girl calls 5 oz (weigh it before cooking) a serving. This is a decent serving size, but I am sure you could eat more. :)  I'll put the nutritional info for 5 oz though. When I told Dave what I was making and asked if he wanted some, he said that he would try it, sounding wary. So I fully expected to make both servings that I made. I gave him one to try and he said it was "different". So I asked if I could eat his serving, and to my shock and awe (okay, it really wasn't shocking) he said no! Dave ate his with balsamic vinegar (yum!) and I ate mine with ketchup (yum!). I will DEFINITELY be making this again. (SOON!) Oh, for 2 servings (10 oz), I used about 1/2-2/3 of HALF of the squash. Of course it will depend on the size of your squash, but there you go.

Nutritional Information:
Calories: 56
Fat: 0g
Carbs: 14.5g
Fiber: 4g
Protein: 1g

Ratings:
Kristen: 4
Dave: 3

Sausage Hash with Apples and Sage

OMG this was DELICIOUS!! Original recipe here.
It's quite breakfast/brunch-y. Here's how I made it:

Ingredients:
1 T oil, divided (I use them fairly interchangeably at the moment... today it was canola.)
1/2 tsp onion powder
1 Field Roast Meat Co. Vegetarian Italian Sausage (3.25 oz)
4 oz potato, cut into 1/2" dice
2 oz apple, cut into 1/2" dice
1/2 T Woodstock Farms Organic Tomato Ketchup
3/4 tsp Dijon mustard
1/8 tsp rubbed sage
3/4 tsp dried parsley
salt and pepper to taste

Directions:
1. Heat oil over medium heat. Crumble sausage, sprinkle with onion powder, and cook, stirring often, until browned. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and1/2 T  water.
3. Return sausage to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Makes 1 serving.

Nutritional Information:
Note: Yes, you can reduce this by 120 calories and
14g of fat by using non-stick spray instead of oil.
Personally, I am not opposed to the good fats in oils.
Calories: 500
Fat: 24g
Saturated: 2g
Carbs: 42g
Fiber: 7g
Protein: 27.5g

Ratings:
Kristen: 4.5
Dave: 3.5

Autumn Harvest Soup

The original recipe says it makes 5 servings. I made half of the recipe, as follows. This half recipe made between 7-8 cups of soup! I'm going to have to disagree and say this made much more than 2.5 servings!!

Ingredients:
1/2 T olive oil
1/4 tsp basil
1/4 tsp thyme
1/2 tsp onion powder
2 garlic cloves, minced
1 carrot, sliced (56g)
1 celery stalk, sliced (58g)
8 oz diced tomatoes (I used Hunt's No Salt Added Basil, Garlic, and Oregano)
2 c vegetable broth
1 small sweet potato, peeled and diced (5.2 oz)
2 small white potatoes, diced (5 oz)
2 c water
4 oz kale, stemmed and torn
4 oz green beans
15-oz can great northern beans, drained and rinsed

Directions:
In a soup pot, heat the olive oil over medium-high heat. Add the onion powder, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.
Add the tomatoes, vegetable broth and sweet and white potatoes and the 2 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.
Makes 5 servings (1.5 c each).

 Nutritional Information:
Per 1.5 cup:
Calories: 166
Fat: 1.5g
Saturated: 0g
Carbs: 30.5g
Fiber: 8g
Protein: 7.5g

Ratings:
Kristen: 3
Dave: 3

Potato Skins

Ingredients:
2 potatoes
1 tsp butter (I used  Bestlife Buttery Spread)
cheddar cheese (20g of cheddar style Teese for mine/shredded cheddar for Dave's)
1/2 c broccoli, finely chopped

Directions:
Bake potatoes in the microwave, and then allow them to cool enough to handle.
Preheat oven to 425F. Cut potatoes in half and scoop out the insides.
Melt butter in microwave and brush over the insides of the potatoes. Fill the potatoes with cheese and broccoli.
Bake for 15 minutes. Makes 2 servings.

Nutritional Information*:
Calories: 237
Fat: 5.5g
Saturated: 2g
Carbs: 42g
Fiber: 5.5g
Protein: 5g

*For one whole potato (including scooped out part) using teese (cheese slightly more)

Vegetarian Stew

Original recipe is here. I changed it slightly just based on what I had. Here's what I did.

Ingredients:
2 c apple cider
2 c vegetable broth
1 butternut squash, peeled and chopped into large chunks
4 apples, cut into large chunks
1 parsnip, sliced
4 ribs of celery, sliced
2 potatoes, chopped into large chunks
2 sweet potatoes, peeled and chopped into large chunks
5 small carrots, peeled and sliced
1 red onion, sliced into large chunks
2 garlic cloves, minced
salt and pepper, to taste

Directions:
Combine all ingredients in a crock pot. Cook on high for 3-4 hours.
Makes 12 1-cup servings.

Nutritional Information:
Calories: 152
Fat: 0.3g
Carbs: 38g
Fiber: 5g
Sugar: 6g
Protein: 3g

I also sprinkled my individual bowl with cinnamon and nutmeg. Yum!

Braised Kale, Potatoes and Mushrooms

This recipe is from food.com (formerly recipezaar).
Here's the original recipe (halved), with my amounts noted.

Ingredients:
1/8 c water
1/2 lb kale, stemmed and torn into large pieces (5.5 oz)
1/2 c diced uncooked red potatoes, with skin (4.9 oz idaho potatoes)
1/2 T EVOO
1/2 c portabella mushrooms, sliced (2.2 oz baby bellas)
1 medium shallots, minced (8 g red onion, chopped)
1 garlic clove, minced
salt & freshly ground black pepper, to taste

Directions:
Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and summer until tender, 7-10 minutes. Drain well and set aside.
Meanwhile, in a large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
Season with salt and pepper to taste.
Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Nutritional Information:
Calories: 115
Fat: 4 g
Saturated Fat: 0.5 g
Carbs: 19 g
Protein: 4 g

Ratings:
Kristen: 4
Dave: 2 (He thought it was bland.)

Herbed Summer Squash and Potato Torte

I adapted this slightly (mostly the amounts) from this recipe.

Ingredients:
1 potato (mine was 282 g)
1 small yellow squash (149g)
1 small zucchini (131g)
1/2 c shredded swiss
1 T flour
Seasonings to taste: I used salt, pepper, thyme and oregano
1 T EVOO

Directions:
Preheat oven to 375F.
Slice the potato, squash and zucchini. Mix the cheese, flour, and seasonings together.
In a small baking dish (sprayed with non-stick cooking spray), place a layer of potatoes, a layer of squash/zucchini, drizzle with 1 tsp EVOO, and then a layer of the cheese mixture. Repeat. Finish with a layer of potatoes, EVOO, and cheese.
Cover with tin foil and bake for 40 minutes. Remove foil and continue baking another 25 minutes or until potatoes are tender.
Serves 4.

Nutritional Information:
Calories: 150
Fat: 7.5g
Saturated Fat: 3g
Carbs: 17g
Protein: 6g

Ratings:
Kristen: 4.5*
Dave: 3.5

*This was a LOT better than I thought it was going to be. I'm usually not a big fan of squash but this was REALLY good. I'll definitely be making it again.

Portuguese Chourico and Kale Soup

THANK YOU RACHAEL RAY!! This is soooo good. (Original Recipe)

Ingredients:
1 T EVOO
3 medium red potatoes, diced
1 red onion, chunked
6 cloves garlic, chopped
1 bunch of kale, stemmed and coarsely chopped (recipe called for 1lb... after I stemmed it, I ended up with 5oz)
Salt and pepper to taste
16 oz can garbanzos (chick peas), drained and rinsed
14.5 oz can diced tomatoes
1 lb hot italian turkey sausage, casing removed, split into small pieces
29 oz chicken broth

Directions:
 Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, sausage and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.
Makes about 10 cups.

Nutritional Information:
(Per 1 cup)
Calories: 175
Fat: 6g
Saturated Fat: 1g
Carbs: 21g
Protein: 11g

Ratings:
Kristen: 4
Dave: 4.5

Honey Mustard Turkey Cutlets with Leeks and Potatoes

This recipe came from Eating Well.

Ingredients:
3 medium leeks, white and light green parts only, thinly sliced (mine were 7.75 oz)
1 lb potatoes, thinly sliced
2 T canola oil, divied
1/2 tsp freshly ground pepper, divided
1/4 tsp salt, divided
3 T honey
3 T Dijon mustard
1-1/2 tsp curry powder
1 lb turkey cutlets (I used Jennie-O Extra Lean Boneless Turkey Breast Tenderloins)

Directions:
Preheat oven to 450. Coat a baking dish with cooking spray.
Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 T oil, 1/4 tsp pepper and 1/8 tsp salt in the prepared baking dish. Bake for 15 min.
Meanwhile, whisk the remaining 1T oil, honey, mustard, and curry powder in a small bowl until smooth. Sprinkle both sides of turkey with the remaining 1/4 tsp pepper and 1/8 tsp salt.
Reduce heat to 400F. Toss the leeks and potatoes with 2T of the honey mustard sauce. Place the turkey on top of the vegetables and spread the remaining sauce over the turkey.
Return to the oven and bake until turkey is cooked through and potatoes are tender, about 15 minutes.
Makes 4 servings.

Nutritional Information:
Calories: 361
Fat: 9g
Saturated Fat: 1g
Carbs: 41g
Protein: 29g

Ratings:
Kristen: 3.5
Dave: 4.5

Crash Hot Potatoes

This recipe is from The Pioneer Woman... here. They are crispy around the edges... yum!

Ingredients:
Red Potatoes
Salt
Pepper
Herbs/Seasonings of your choice (I used The Melting Pot's Garlic & Wine Seasoning)

Ingredients:
Bring a pot of water to a boil. Add potatoes and cook until fork-tender.
Remove potatoes and place on a cooking sheet coated with non-stick spray. Smash with a potato masher.
Sprinkle with salt, pepper, and seasonings.
Bake in a 450F oven for 20-25 minutes until golden brown.

Nutritional Information:
Calories: 110
Fat: 0g
Carbs: 26g
Protein: 3g

Ratings:
Kristen: 4
Dave: 3.5

Herbed Potato Wedges

Ingredients:
1-1/4 lb small red potatoes (I used 1 lb 3 oz)
2 tsp butter, melted
2 tsp lemon juice
1/4 c grated Parmesan cheese
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

Directions:
Cut potatoes into quarters; place in a large microwavable bowl. Drizzle with butter and lemon juice; toss to coat. Combine the parmesan cheese, thyme, salt and pepper; sprinkle over potatoes and toss to coat.
Loosely cover with waxed paper and microwave on high for 8-11 min or until tender.
Makes 4 servings. (I made it into 3.)

Nutritional Information:
Calories: 221
Fat: 8 g
Saturated Fat: 3g
Carbs: 32g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: 3.5 (he said they were too salty)

Stir Fry Stuffed Baked Potato

The original recipe also called for parmesan cheese (2T per potato) and crushed garlic butter fat free croutons. I left it out!

Ingredients:
2 baking potatoes
1 c frozen stir fry veggies

Directions:
Bake potatoes in the microwave.
Meanwhile, cook veggies in a small sauce pan.
Cut potato in half length wise and put veggies on top.
Season as desired. (I used salt, pepper, butter, and garlic & wine seasoning.)

Nuritional Information:
Based on 120g potato and 1/2c veggies
Calories: 105
Fat: 0g
Carbs: 24g
Protein: 3g

Ratings:
Kristen: 4
Dave: 4

Parmesan Fries

Recipe from Kraft. They were good, but I like the regular oven fries I usually make, per Rachael Ray. Just olive oil and italian seasoning (or whatever seasoning).


Ingredients:
1 egg white, lightly beaten (3/4)
1/4c Kraft 100% Grated Parmesan Cheese (1/8c)
 3/4 tsp Garlic salt
1-1/4 lb Yukon gold or russet potatoes, about 3 medium, cut into wedges (2 idaho potatoes, 14.4 oz total)

Directions:
Preheat oven to 425F. Combine egg white, cheese and garlic salt. Add to potatoes; toss to coat. Spread onto greased large baking sheet.
Bake 45-50 min or until potatoes are tender. (I must have cut mine a lot thinner than they did because ours were done early.)

Nutritional Information:
Based on 3 svgs:
Calories: 125
Fat: 1.5g
Saturated Fat: 1g
Carbs: 24g
Protein: 6g

Ratings:
Kristen: 4
Dave: 4