Sweet Potato Chips

1 to 2 medium sweet potatoes

3 to 4 tablespoons olive oil

Sea Salt to taste

Instructions:

Preheat oven to 375 degrees.

Using a mandolin, slice sweet potatoes into even slices.  You don’t want the slices to be too thin, so be carefully while slicing. 

Place sweet potato slices into a large bowl and toss with olive oil.  Season with sea salt to taste. 

Place slices on a baking sheet and bake 30 to 40 minutes, flipping the potatoes half way through baking to make sure both sides are cooked.  Towards the last 10 minutes of baking you will need to watch the chips to make sure they don’t brown/burn.  I prefer mine a little more brown, but the goal is to have them golden.

Remove pan from oven and allow the chips to cool on a wire rack until they are cool and chip like.  And enjoy!

Garlic Mash Potaoes

Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5

Ingredients: 

• 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
• 4 large garlic cloves, peeled and halved
• 1/4 cup fat free sour cream / for dairy free use plain coconut yogurt
• 1/4 cup fat free chicken broth
• 2 tablespoons skim milk
• 1 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 1/4 cup fresh herbs of choice: parsley, thyme, tarragon

Directions: 

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan.
Add sour cream and remaining ingredients. Using a masher, mash until smooth.Season with salt and pepper to taste.

Baked Macaroni & Cheese

Servings: 8 • Serving Size: 1 cup • 

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz 2% reduced fat mild cheddar
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 4 oz Romano cheese
• Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated Parmesan cheese.Bake for 15-20 minutes till sides start to brown.

Individual Hash Browns

    Servings: makes 12

Ingredients

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
http://www.theyummylife.com/Parmesan_Hash_Brown_Cups

Oven Roasted Broccoli

• 1 head broccoli, cut in florets
• 2 tablespoons olive oil
• sea salt or kosher salt
• fresh ground pepper
• 2 garlic cloves, minced

1. Toss broccoli florets with the olive oil, salt, pepper, and garlic.
2. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.

Birthday Potato Casserole

Preheat oven to 425

Ingredients:

2     Bags of Southern Style Hash browns thawed
2     10.5oz cans of cream of chicken soup
16 oz sour cream
1 1/2 cup (give or take) yellow onions
2 cups cheddar cheese
1 cup Parmesan shredded cheese ( not grated)
1 stick of butter
3 tsp salt & pepper
3 cups of cornflakes

saute onions in 1/4 a stick of butter
in a large bowl mix potatoes, soup, sour cream, cheese, salt,pepper, and onions
pour mixture in a lightly greased 9x13 pan, cover with foil and bake for 30-40 min. should be  slightly browning on the sides. take the pan out and add topping* evenly. place back in the oven, uncovered, for 15- 20 minutes. continuously check to make sure cereal is not burning, it should be toasted but not blackened.

*. to make topping melt the 3/4 stick of butter in microwave. put the cornflakes and then butter in a large zip lock bag and shake till cereal is completely covered.

Cauliflower Poppers

What you will need:

• 2 heads of cauliflower
• 1/4 cup of olive oil
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

Three-Cheese Potatoes

• Prep: 15 min. Grill: 35 min.
• Yield: 4-6 Servings

153550

Ingredients

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Nutritional Facts1 serving (1/2 cup) equals 293 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 614 mg sodium, 36 g carbohydrate, 3 g fiber, 13 g protein.

Baked Butternut Squash Fries

-one 2lb butternut squash

-2 tablespoons olive oil

-some salt

Directions:

Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately!

Crash Hot Potatoes

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Baked Macaroni & Cheese

Lighter Baked Macaroni and CheeseServings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 7 ptsCalories: 296.67 • Fat: 9.7 g • Protein: 15.8 g • Carb: 34.5 g • Fiber: 5.3 g
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
Pam butter flavored sprayCook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.Once it becomes thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese . Bake for 15-20 minutes,