Green Beans and Potato Pesto

Serves 4

Ingredients:
2 cups of firmly packed fresh basil
2 garlic cloves, chopped
4 tsp extra virgin olive oil
Salt and freshly ground pepper
4 medium all-purpose potatoes, peeled and chunked
1 lb green beans, cleaned and cut into 1" lengths

Instructions:
Add the basil, garlic, olive oil, salt and pepper to a food processor and pulse until you get a smooth pesto paste.

Meanwhile, place the potatoes into a saucepan, cover with cold water and boil until tender, about 20 minutes. Drain and arrange on a serving dish.

Steam the green beans for about 5 minutes until tender, but still crisp. Add to the potatoes. Drizzle with the pesto and toss gently.

This can be eaten warm or at room temperatures and makes a great side dish with any BBQ meat.

Pizza Potato Snack

Serves 2

Ingredients:
1 large Yukon gold potato, thoroughly scrubbed, keep skin on
1 tbsp olive oil
3 tbsp tomato sauce (homemade or from a jar)
½ cup mozzarella cheese, grated

Instructions:
Preheat the oven to 400° F.

Cut the large potato into 8 slices and brush each slice with a bit of olive oil. Season with salt and pepper. Place on a baking sheet and bake in to oven for about 10 minutes. Then turn over and bake for a further 8 minutes or until crispy and browned. Remove from the oven.

Spread each slice with tomato sauce and top with cheese. Put back in the oven and bake for about 5 minutes or so, until the cheese is melted.

This makes a lovely afternoon snack for hungry children.

Easy Broccoli Baked Potaotes Recipe

Ground Beef and Broccoli Baked Potatoes Recipes at Family Living Ideas
Get Recipe Here

Potatoes with Lemon Juice Recipe

Serves 4

Ingredients:
2 lb medium potatoes, peeled
3 oz butter
¼ cup hot water
Juice of one lemon
Salt and pepper to taste

Instructions:
Preheat oven to 375° Fahrenheit.
Cut the potatoes lengthwise into halves, then quarter them.

Place them into an ovenproof dish, pour on the lemon juice and sprinkle with salt and pepper. Dot with butter. Pour the hot water around the potatoes and place into the oven.

Bake for about 1 hour or until the potatoes are tender.

Serve with grilled chicken.

10 reasons to fall in love with potatoes

(ARA) - Want to do something good for your heart? Find new ways to increase your intake of potassium. This nutrient may help reduce the risk of high blood pressure and promote heart health. The U.S. Food and Drug Administration reports that diets containing foods that are a good source of potassium and that are low in sodium may help reduce the risk of high blood pressure and stroke.

Did you know potatoes are a good source of potassium and contain no sodium? In fact, one medium potato (5.3 ounces) with the skin on contains 620 mg of potassium. That's 18 percent of your daily requirement and more than a banana. Need more reasons to love potatoes? Read on.

THICK AND HEARTY POTATO SOUP

1 stick margarine
1/4 cup chopped onion
1/4 cup flour
3 cans evaporated milk
5 medium raw potatoes, peeled and cubed
1 potato "baked" in the microwave until soft
(peel and mash with a fork)
6 slices bacon cooked and crumbled
1-2 cups milk
salt and pepper

In a large heavy pot, melt margarine. Brown onion in margarine. Stir in flour to make a paste, cook paste for a minute or two. Pour in 1 can evaporated milk, whisking paste until smooth. Add the other 2 cans of evaporated milk Add smashed potato, bacon and cubed potatoes. Add enough milk to cover potatoes to desired thickness Salt and pepper to taste. Cook until potatoes are tender, stirring often to avoid sticking or scorching. After dishing into bowls, top with grated cheddar cheese or sour cream.

Recipe makeover: make family favorites healthier

(ARA) - Many favorite comfort foods are chock-full of fat and calories. But a few simple tweaks can transform familiar favorites into delicious and nutritious meals your family will ask for time and time again.

The nutrition experts at Mayo Clinic share their top five tips for healthy recipe makeovers that cut the calories, boost the nutrition, and keep the taste:

1. Cut the fat and sugar

When you cut sugar and fat out of your favorite recipes, you reduce the calories. Most recipes can be altered without making the food taste different. Reduce the amount of sugar by one-third to one-half and play up the other flavors in the dish by increasing the amount of spice, such as cinnamon and nutmeg, the recipe calls for. Replace half the fat (like butter or shortening) in baked goods with applesauce or mashed banana.

2. Swap out

Make whole wheat French toast instead of using white bread. Add fiber to family spaghetti night by using whole wheat pasta. Replace whole milk with 1 percent or fat-free milk and you’ll cut fat and calories without anyone even noticing.

3. When in doubt, leave it out

Do you really need extra cheese on top of your pasta? Or frosting and nuts on that brownie? While items like mayonnaise, butter and syrup might seem like a delicious bonus, leaving them out can reduce sugar, fat and calories. And, in most cases, you won’t even miss them.

4. Small plates mean a smaller waistline

You should eat enough food to be satisfied, but not enough to give you that uncomfortably full and bloated feeling. Strive for a variety of foods and reasonable portion sizes. If you’re served a huge portion of food at a restaurant, immediately ask them to box up half of it. It’s like getting two meals for the price of one.

5. Change techniques

Instead of frying, try baking, broiling or grilling. Instead of sauteing, try steaming. Use nonstick cooking spray instead of butter or oil and baste food with wine or vegetable broth instead of oil or fatty meat juices.

Making a few simple substitutions and changing your method of preparation can result in mouthwatering new versions of your family’s favorite foods. The next time you are looking for a delicious and nutritious meal without all the fat and calories, try these simple recipes from the Fix-it and Enjoy-it Healthy Cookbook.

Herb Marinated Steak

Makes four servings.
Prep time: 10 minutes
Marinating time: six to eight hours (or overnight)
Cooking/baking time: 12 to 18 minutes
Standing time: 10 minutes

Ingredients:

1/4 cup chopped onion
2 tablespoons fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1 pound London broil or chuck steak

1. Combine onion, parsley, vinegar, oil, mustard and garlic in a bowl.

2. Place meat in a sturdy plastic bag. Add onion mixture, spreading it on both sides of the meat. Close bag securely.

3. Place filled bag in a long dish in case of leaks. Marinate in refrigerator six to eight hours, or overnight. Turn over at least once while marinating.

4. Pour off marinade. Place steak on rack in broiler pan so meat is about 5 inches from heat source. Broil about six to eight minutes on each side for rare; nine minutes on each side for medium. You can also grill the steak instead of broiling it.

5. After broiling, allow meat to stand for 10 minutes.

6. Carve diagonally across the grain into thin slices.

210 calories, 10 grams total fat, 3 grams saturated fat per serving.

Guilt-free Golden Mashed Potatoes

Makes eight servings
Prep time: 30 minutes
Cooking/baking time: 40 to 45 minutes

2 pounds Yukon Gold potatoes
2 reduced-sodium chicken bouillon cubes
1/4 cup skim milk
Half an 8-ounce package fat-free cream cheese, softened
1/4 cup fat-free sour cream
1/2 cup low-fat sharp cheddar cheese, shredded
1/4 teaspoon white pepper
2 teaspoons fresh parsley, chopped

1. Peel and cut potatoes into small cubes. Place in 4-quart saucepan with bouillon and water to cover.

2. Cover pan. Bring to a boil and cook until very tender, about 30 minutes.

3. Drain and return potatoes to pan.

4. Preheat oven to 425.

5. Mash potatoes with electric mixer or hand-held ricer.

6. Add all remaining ingredients to potatoes except parsley. Mix well.

7. Place six oval-shaped mounds of potatoes on baking sheet, lightly covered with vegetable spray.

8. Bake in preheated oven 10 to 15 minutes, or until golden brown.

9. Garnish with parsley just before serving.

118 calories, .5 grams total fat, .3 grams saturated fat per serving.

Recipes reprinted from “Fix-it and Enjoy-it Healthy Cookbook.” Copyright by Good Books. Used by permission. All rights reserved.

For more healthy cooking tips and recipes, visit MayoClinic.com.

Courtesy of ARAcontent

Beef and Salsa Topped Potatoes

1 lb lean ground beef
2 large baking potatoes
1/2 cup chopped onion
1 cup Salsa
1/2 cup shredded cheddar cheese
1 green onion, sliced

Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 8 to 10 minutes or until tender, rotating ¼ turn after 4 minutes. Let stand 5 minutes.

Meanwhile cook ground beef and onion in large nonstick skillet over medium-high heat until browned, stirring occasionally; drain. Add salsa, stirring to combine and continue cooking 3 to 4 minutes.

Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired.
Spoon an equal amount of beef mixture over each potato half. Top with an equal amount of cheese and garnish with green onion.

Weekend Flavor in Weeknight Time: Think Sides!

(ARA) - While it may appear seamless, delivering a fulfilling and delicious dinner to the table in a short amount of time can be a challenge. You can ease the process by having a few quick and delicious side dish recipes on hand that can compliment any meat entree -- from chicken to meatloaf and everything in between. Twists on traditional side dishes like potatoes and rice can deliver weekend taste in weeknight time.

The Ultra Creamy Mashed Potatoes recipe builds on deliciously rich and creamy traditional mashed potatoes. A secret ingredient, Swanson chicken broth, adds a richness in flavor, making these potatoes a weeknight favorite that is sure to please.

To incorporate veggies into your meal, try your hand at Tri-Color Vegetable Risotto. This dinnertime favorite takes the average rice dish and adds spinach, mushrooms and tomatoes along with Swanson chicken broth for a scrumptious side dish that will enliven any wintertime meal.

No matter what night of the week it is, a wholesome and tasty meal is possible. Simply think sides!

* Ultimate Mashed Potatoes

Preparation: 5 minutes. Cooking time: 20 minutes. Makes about six servings.

Ingredients:

3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)

5 large potatoes, peeled and cut into 1-inch pieces

3 slices bacon

1/2 cup light cream

2 tablespoons butter

Generous dash ground black pepper

1/2 cup sour cream

1/4 cup chopped fresh chives

Directions:

Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth. Cook bacon in 8-inch skillet over medium-high heat until crisp. Remove and drain on paper towels. Crumble and reserve two tablespoons.

Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Stir in remaining bacon, sour cream, chives and remaining bacon into potatoes. Sprinkle with reserved bacon.

* Tri-Color Vegetable Risotto

Preparation: 10 minutes. Cooking time: 25 minutes. Makes six servings.

Ingredients:

3 tablespoons olive oil

2 large Portobello mushrooms, cut up

6 sun-dried tomatoes cut into strips

2 cups firmly packed chopped fresh spinach leaves

1 1/3 cups uncooked regular long-grain white rice

3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)

1/4 cup grated Romano cheese

1 tablespoon chopped fresh basil leaves

Directions:

Heat two tablespoons of oil in 10-inch skillet over medium heat. Add mushrooms and cook until tender. Add tomatoes and spinach and cook until spinach wilts. Heat remaining oil in a 3-quart saucepan over medium heat. Add rice. Cook and stir for two minutes. Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. Stir in mushroom mixture, cheese and basil. Heat through.

For more quick sides and helpful cooking tips, visit www.swansonbroth.com.

Courtesy of ARAcontent

Easy Mashed Potato Recipes

Here are a few easy and delicious mashed potato recipes that you can try at anytime, but especially to help make your Thanksgiving prep quicker and easier.

Loaded Mashed Potatoes

Ingredients:

8 potatoes, peeled and boiled
1/4 cup milk
1 stick of butter
3/4 to 1 cup sour cream
1 cup medium cheddar cheese, shredded
3 strips of bacon cooked crispy, crumbled
1 bunch of green onions finely chopped
White pepper and salt to taste

Directions:

Prepare potatoes; boil until tender to a fork. Mash potatoes with an electric hand mixer; add pepper, salt, butter, milk and sour cream. Mix until well blended and lumps disappear. Add cheese, green onions and bacon. Mix until well blended. Serve with meat of choice and vegetables. A garnish of green onion tops or parsley adds to presentation.

Sour Cream Mashed Potatoes

Ingredients:

12 red potatoes, cleaned, cubed and boiled
1 stick butter
1/2 teaspoon garlic
3/4 cup sour cream
1/4 cup milk
salt and white pepper to taste

Direction:

Prepare and boil potatoes until tender. Mash initially with a fork and then add butter, garlic and milk. Blend with an electric hand mixer until smooth. Fold in sour cream, watching consistency. Do not add all sour cream if potatoes become too fluid, but add more if they are too stiff. Salt and pepper to taste. For a festival holiday presentation, add finely chopped green onion tops to each serving at the table.

Creamy Holiday Mashed Potatoes

This mashed potato recipe certainly isn’t low fat. In our house it’s reserved for holidays only :)

Serves 6, double or triple quantities as necessary.
Ingredients:
6 medium potatoes, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic (optional)
Chopped fresh chives of parsley (optional)
Salt and pepper to taste

Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using. Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy. Gradually add a little of each of the ingredients and keep mixing. Depending on your preference you may want to add a little extra or less sour cream. Season with salt and pepper to taste. Finally add the chopped chives or parsley if using and stir well. Serve immediately.

Note: For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling. Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil. Add mixture to potatoes once cooked and mix with all other ingredients.

Beefy Salsa Topped Baked Potatoes

1 lb lean ground beef
2 large baking potatoes
1/2 cup chopped onion
1 cup Ortega® Salsa Prima Homestyle Mild
1/2 cup shredded cheddar cheese
1 green onion, sliced

Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 8 to 10 minutes or until tender, rotating ¼ turn after 4 minutes. Let stand 5 minutes.
Meanwhile cook ground beef and onion in large nonstick skillet over medium-high heat until browned, stirring occasionally; drain. Add salsa, stirring to combine and continue cooking 3 to 4 minutes.

Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired.
Spoon an equal amount of beef mixture over each potato half. Top with an equal amount of cheese and garnish with green onion.