I've posted a lot about a little bit of dip, but it always seems like we have a tablespoon or two left in the containter and I can't throw it out. I made these potatoes the other night and they were E.A.S.Y. There are only 3 ingredients! They would be great with bbq chicken or ribs this summer. Once again, I ate them cold for lunch the next two days (I am a traveling teacher and I have to eat lunch in my car). They were still great! Enjoy!
Weeknight Potatoes
Ingredients:
6 Small Baked Potatoes
3 TBSP Dip (I used French Onion, but Ranch, Dill, Spinach or Bacon would work just as well)
1 Cup Shredded Cheese (I used Colby)
1. Thoroughly wash potatoes (you're going to keep the skin on so this is important). Cut off the ends and cook in the microwave for about ten minutes until soft. I usually check at 5 minutes, and 7 minutes to make sure they're not finished yet. You don't want your potatoes exploding!
2. When potatoes have cooled, slice into thin slices. Pour into a bowl. Mix in cheese and dip. Spray a large skillet with non-stick spray. Spread potato mixture into the skillet. Broil on high for 8 to 10 minutes until cheese is melted and bubbly (keep an eye on them, you don't want to burn them). Serves 5 to 6
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It seems like a bag of baking potatoes lasts us forever! I looked in my crisper drawer just the other day and I have a 5 pound bag that desperately needs to be used. Since the weather has been fabulous lately, we've been spending as much time outdoors, soaking up the sun before cold, yucky weather starts. Here's a veggie recipe for the grill to make during those beautiful, golden fall days.
Potato Packets
Ingredients:
3 Large Baking Potatoes
2 Apples
1 Small Onion
2 Green Peppers
1 Red Pepper
1/4 Cup Olive Oil
1 Tbsp Soy Sauce
1 Tbsp Red Wine Vinegar
1/2 Tsp Pepper
1/2 Tsp Salt
1. Wash potatoes, trim off ends and microwave for 90 seconds.
2. Chop potatoes into large chunks. Chop apples, onion, and peppers into chunks 1/2 the size of the potato chunks.
3. In a large bowl, mix together potatoes, apples, onion, peppers, olive oil, soy sauce, vinegar, salt and pepper.
4. Fold veggie mix into 3 large pieces of aluminum foil. BBQ on the top rack of bbq grill for 25 minutes on high.
I think when you have children, your idea of relaxation changes. At least this is what has happened to me. Before children, to relax, I used to sleep in late, watch movies, get a pedicure, go out to eat, even go on vacation. All of this has changed! Today to relax, I'll drink a diet pepsi on the back porch while Andy gives the kids a bath. Or, I'll go get the mail, BY MYSELF :) I like to walk around my house and look at plants I never would have noticed before I had children. Anything for five minutes of quiet. Instead of watching movies, we now watch episodes of shows on Hulu. They don't take as long. This applies to my cooking too- I'm always thinking fast and easy. But I also want my cooking to be delicious, economical and kid friendly. That's quite a list to fulfill for every meal, however this recipe fits it to a T. Creamy Sausage and Potato Supper. It's a one pot meal that I served with a side of strawberries. It's healthy and delicious. I hope you and your family love it!
Good Morning What's for Leftovers Readers! We have had a very busy weekend. Our children went out of town because Andy had to play the piano in our friends' wedding. So needless to say, there was not a lot of time for leftover cooking. Because of this, I made sure to make a dish last Thursday to post this Sunday. It was a breakfast quiche for the guys at Andy's shop for lunch. It was a big hit judging by the empty pie dish that came home with Andy that night. Quiche filling is one of the easiest food items to prepare, but the crust, unless you use a store-bought one, is a little more time consuming. Since I was in hurry, and I didn't have any ready-made pie crusts, I used baking potatoes as my crust. This was so simple, plus it made the dish a little healthier. I love to sneak vegetables in my recipes whenever I can! Let me know if you have any questions.
Ham and Potato Quiche
Ingredients:
2 Medium Baking Potatoes
1 Cup Chopped Broccoli
1 Cup Diced Ham
1/4 Cup Diced Red Bell Pepper
1/3 Cup Mayonnaise
6 Eggs
1/3 Cup Milk
1 1/2 Cups Shredded Colby Cheese
1. Preheat oven to 350 degrees. Spray a glass bottom pie pan.
2. Peel baking potatoes. Cut in half and thinly slice. Layer potato slices on bottom of pie pan.
3. Layer chopped broccoli, ham, and bell peppers on top of potato slices.
4. In a blender or Magic Bullet, whip together mayo, eggs and milk until creamy and frothy. When finished, gently pour over vegetables.
5. Bake in the oven for 30 minutes. After 30 minutes add cheese to the top of the quiche and bake for another 15 minutes. When finished, the bottom of the quiche should be light brown and the cheese should be completely melted and bubbly.
Happy Anniversary What's for Leftovers? readers! It's been one month since our blog was started! I have really enjoyed sharing my recipes with everybody and I love reading your comments. I look forward to more cooking suggestions and ideas from you! To celebrate, Andy and I are taking our little ones to McDonalds tonight and not cooking. So tomorrow night, tune in for leftover McDonalds :)
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
