Tag Archives: potato

Chicken Marrakesh (Crock Pot)

I love being able to throw together a meal in the morning and not think about it again until it’s time to put it on the table. Chicken Marrakesh is a great dish with the subtle flavors of cuisine from Morocco.

Chicken Marrakesh (Crock Pot)
Chicken Marrakesh (Crock Pot)

8 servings
290 calories per serving

1 onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced
2 large sweet potatoes, peeled and diced
15 oz. can chick peas, drained and rinsed
2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 t ground cumin
1 t ground turmeric
1/4 t ground cinnamon
1 t black pepper
2 t parsley flakes
Salt to taste
14.5 oz. can diced tomatoes

Place the onion, garlic, carrots, sweet potatoes, chick peas, and chicken into a slow cooker. Stir herbs into tomatoes then pour tomatoes over and stir well. Cover and cook on high 5 hours or low 8-9 hours.

Baked Pierogi

Take regular old store bought pierogi and turn them into a meal fit for a king ! The cheese sauce on top of these is out of this world good when mixed with the potato and cheese pierogi filling.

Baked Pierogi
Baked Pierogi

4 servings
281 calories per serving

1 16 oz. package or frozen pierogies
Pam
2 lean bacon slices, chopped
2 cloves garlic, minced
3 oz. low fat cream cheese
½ c chicken broth
½ c shredded low fat cheddar cheese
¼ c sliced scallions
Salt and pepper to taste

Preheat oven to 400 degrees. Place pierogies in a bowl and cover with hot water to defrost. Drain well. Spray 9×13 pan with Pam and add pierogies. Heat a skillet and cook the bacon the remove and set aside (crumble it when it is cool enough). Add garlic to pan and sauté 30 seconds then add cream cheese and cook 1 minute. Whisk in broth and then pour over the pierogies. Add the cheese on top and bake 20 minutes or until heated. When done, sprinkle with bacon, scallions, salt and pepper.

Potatoes in Foil

These potatoes come out so tender and the spritz of citrus at the end gives them a great flavor !

Potatoes in Foil
Potatoes in Foil


4 servings
167 calories per serving

1 ½ lb. new potatoes, halved
4 garlic cloves
1 T oil
Kosher salt to taste
Pepper to taste
¼ c cilantro leaves or basil leaves
Lemon or Lime wedges

Preheat oven to 350 degrees. Make a large double layer square of foil and place potatoes and garlic on it and drizzle with oil and sprinkle with salt and pepper. Close up tightly and grill, rotating packet often, 25 minutes or until done. Before serving, add in cilantro, extra salt and pepper, and spritz with lime.

Beef Stroganoff Topped Potatoes (Crock Pot)

This serves up a super scrumptious stroganoff and serving it atop potatoes is a nice change from the typical noodles.

Beef Stroganoff Topped Potatoes (Crock Pot)
Beef Stroganoff Topped Potatoes (Crock Pot)

6 servings
320 calories per serving

1 medium onion, chopped
1 ½ lb. boneless beef round steak cut into strips
2 4.5 oz. jars of Green Giant Sliced Mushroom and Garlic, drained
2 t beef boullion crystals
2 T water
1 t garlic powder
1 t onion powder
Salt and pepper to taste
6 medium baking potatoes
8 oz. low fat sour cream
1 T flour
1 T ketchup
Chopped parsley for garnish

Layer onion, beef and mushrooms in the crock pot. Combine beef boullion, salt, pepper, spices and water and pour over beef mix. Cover and cook on low 8-10 hours. An hour before serving, cook baked potatoes (LINK TO RECIPE). Mix sour cream, flour and ketchup and stir into beef mix. Place heat on high and recover and cook another 10 minutes. Cut potatoes in half lengthwise and loosen the pulp with a fork. Spoon beef mix over potatoes and sprinkle with parsley.

Vegetable Gratin

This is such a hearty vegetable dish ! The potatoes, parsnips and carrots really satisfy. Serve next to just about anything for a great serving of vegetables.

Vegetable Gratin
Vegetable Gratin

4 servings
251 calories per serving

Pam
2 t oil
1 lb. onions, thinly sliced
1/3 c skim milk
1 T cornstarch
1 c fat free chicken broth
¼ t pepper
Salt to taste
½ t garlic powder
½ t onion powder
1 t parsley flakes
¼ t thyme
1 lb. red potatoes cut in 1 inch chunks
6 stalks celery, cut in 1 inch chunks
½ lb. parsnips, sliced
½ lb. carrots, sliced

Spray skillet with Pam, add oil and heat on medium high. Cook onions 25 minutes to caramelize and brown the onions. Add a tablespoon or more of hot water along the way if the onions start to dry out too much. Whisk milk and cornstarch and add to onion skillet along with broth, pepper and thyme. Heat on medium high heat and boil for 1 minute stirring continuously.

Preheat oven to 375 degrees. Combine potatoes, celery, parsnips and carrots. Stir in onion mix and spices/herbs and turn all into a 3 quart baking dish. Cover with foil and bake 45 minutes then remove cover and bake another 15 minutes, until golden and tender.

Greek Potatoes

These taste just like the ones I get at my favorite Greek restaurant. So good and a great side to most any dish 🙂

Greek Potatoes
Greek Potatoes

8 servings
214 calories per serving

4 medium russet baking potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice
1 T oregano flakes, plus more for garnish
1 t salt
½ t pepper

Preheat oven to 500 degrees. Toss potatoes with water, oil, juice, oregano, salt and pepper. Turn potatoes and liquid onto a baking sheet and arrange in one layer. Bake uncovered about 50 minutes or until ford tender. Half way through, turn potatoes and add water if liquid is all absorbed. Garnish with extra oregano.

Cheryl’s Crock Pot Sweet Potatoes

Wherever the recipe came from, this is now “Cheryl’s Sweet Potatoes” to me since my friend Cheryl gave me this recipe 🙂 These are a bit on the high side for calories, so serve them with a nice light serving of fish or chicken. They are so satisfyingly good – just sweet enough without being too sweet ! You could skinny these up using less butter, Splenda brown sugar blend – – but why mess with perfection !?!?!

Cheryl's Crock Pot Sweet Potatoes
Cheryl's Crock Pot Sweet Potatoes

4 servings
289 calories per serving

2 lb sweet potatoes, peeled and cut into small cubes
1/4 c packed dark brown sugar
1 t cinnamon
1/2 t nutmeg
1/8 t salt
2 T butter, cut into pieces
1 t vanilla

Combine potatoes, sugar, cinnamon, nutmeg and salt and place in the crock pot. Cook on low for 7 hours or high for 4 hours. Add butter and vanilla at the end, stir gently to blend.

Sausage and Potato Breakfast Pizza

It’s all your favorite breakfast ingredients all in one convenient package – breakfast pizza is a great way to start the morning ! Leftovers reheat well in a skillet or in the toaster oven.

Sausage and Potato Breakfast Pizza
Sausage and Potato Breakfast Pizza

8 servings
203 calories per serving

8 oz. can low fat crescent rolls
Pam
12 oz. turkey breakfast sausage
1 c frozen shredded hash browns, thawed
1 c shredded fat free cheddar cheese
¼ c skim milk
½ t salt
¼ t pepper
8 oz. Egg Beaters
2 T grated Parmesan cheese

Preheat oven to 375 degrees. Spray a 12 inch pizza pan with Pam. Separate dough and then press together to form a round crust. This works best if you let the dough come to room temperature. Cook sausage until browned, crumbling it as you go. Top dough with drained sausage, potatoes and cheese. Mix milk, salt, pepper and Egg Beaters and pour over sausage mix. Sprinkle with cheese and bake 25-30 minutes or until crust is browned.
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Pesto Potato Salad

Instead of basil, this pesto is made with arugula and adds a nice tang to the salad. Sometimes instead of the yukon gold potatoes I use unpeeled new potatoes and the recipe is just as delicious !

Pesto Potato Salad
Pesto Potato Salad

8 servings
208 calories per serving

2 lb. Yukon gold potatoes
2 ½ c arugula leaves
1/3 c parmesan cheese, grated
1/3 c pine nuts, toasted
3 T water
2 t lemon juice
4 cloves garlic, minced
½ t salt
½ t pepper
¼ c olive oil
1 c grape tomatoes, halved

Cook potatoes covered in salted water 25 minutes or until tender. Drain and cool. Then peel the potatoes and cube them. Here is a great video on how to easily boil and peel potatoes.

In a food processor mix arugula, 1/3 c cheese, 1/3 c pine nuts, water, lemon juice, garlic, salt and pepper then slowly add the oil and mix thoroughly. Pour mix over potatoes and stir in tomatoes. Serve at room temperature.

Twice Baked Potatoes

So very good ! You can stuff potatoes with just about anything but this recipe turns out a perfect twice baked potato – the sour cream and mozzarella are just perfect here.

Twice Baked Potatoes
Twice Baked Potatoes

4 servings
172 calories per serving

4 medium baking potatoes
1/3 c low fat sour cream
2 T chopped fresh basil and chives and parsley
2 T grated parmesan cheese
Skim milk
¼ c shredded part skim mozzarella cheese

Preheat oven to 425 degrees. Clean potatoes, dry them and prick them with a fork. Bake one hour. Cut a 1 inch slit in the top and spoon out pulp into a bowl. Do this gently so the skin stays in tact. Use a blender so you get nice whipped consistency and mix together the pulp, sour cream, herbs and parmesan cheese. Add a few tablespoons of milk if the mix is too dry. Stuff the mixture back into the potato skins and sprinkle with mozzarella. Place in a baking dish and bake 20 minutes or refrigerate and then when you bake, cover with foil and bake for 20 minutes then uncover and bake another 20 minutes.

To hollow out the potatoes, after you bake them, let them cool and then follow the instructions in this video.

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