New Potato Salad With Dried Tomatoes Recipe
Ingredients:
3 lbs of small potatoes (new); scrubbed clean then quartered
1-1/2 tsps of salt
1 oz of tomato halves (dried)
1/3 c of water (boiling)
2 Tbsps of oil (olive oil)
1-1/2 c of celery; sliced
1/2 c of celery (leaves); sliced
4 pcs of onions (green, with tops); sliced
1/4 c of dill (snipped fresh, or 1 Tbsp dried)
1/3 c of sour cream (reduced fat)
1/3 c of lowfat yogurt (plain)
1 Tbsp of prepared horseradish (white)
1/4 tsp of pepper
Instructions:
Place the potatoes on a kettle then cover them with water. Add half teaspoon of salt. Let it boil, with lid covered partially, above medium-high heat; continue boiling gently till softened but firm, about 15 mins.
Place the dried halves of tomatoes inside a bowl and cover them with (boiling) water. Allow to stand for 10 mins.
Drain the potatoes and place back inside the kettle. Sprinkle half teaspoon of salt and oil; toss them gently till coated well.
Cut the tomatoes to (thin) slivers; add onto potatoes along with all the celery, onions, and dill. Stir thoroughly and spoon onto a bowl.
Combine (sour) cream, horseradish, yogurt, remaining salt, and pepper; mix thoroughly then add onto the potatoes. Toss them gently till coated well.
Place inside the refrigerator, covered. Consume within the day.
>> New Potato Salad With Dried Tomatoes Recipe
Broccoli Vichyssoise Recipe
Ingredients:
1 lb of leeks (medium-sized); rinsed, trimmed, and cut to 1/2-inch pieces
2 tsps of margarine (non-diet)
3-1/4 c of stock (or broth, chicken, defatted)
3-1/2 c of potatoes; peeled then diced
3 c of broccoli flowerets
1/4 tsp of pepper (white)
1-1/2 c of milk (whole)
Salt (to taste)
1 Tbsp of juice (lemon)
1-2 tsps of chives (for garnish); chopped finely
Instructions:
Melt the margarine on a saucepan above moderate heat then add 3 tablespoons stock and leeks; cook for 10 mins while stirring occasionally till tender. Add the remaining stock, broccoli, pepper, and potatoes.
Reduce the heat then cover; let it simmer for 11 to 14 mins till potatoes become tender. Take out from the heat then let it cool for a while.
Puree the mixture inside the blender; by batches, for 10 secs at gentle speed then increase the speed into high till pureed smoothly.
Place back into the saucepan then add the milk and stir thoroughly till well blended. Let it simmer for 4 to 5 mins. Place inside the refrigerator for 5 hrs.
Add juice then stir thoroughly. Season salt when needed. Garnish chives and serve.
>> Broccoli Vichyssoise Recipe
Low-Fat Garlic Mashed Potatoes Recipe
Ingredients:
4 lbs of potatoes (russet); peeled and quartered
4 pcs of garlic cloves
8 c of broth (chicken)
1 c of milk (skim)
1/2 c of plain yogurt (nonfat)
2 Tbsps of chives; sliced thinly
1 Tbsp of dill (fresh); chopped finely
1 tsp of salt
Pepper (white)
1/2 c of cheese (lowfat Jack)
Chives (fresh, or sprigs of dill)
Instructions:
Place garlic and potatoes on a 6-quart or 8-quart pan then cover broth on them. Let it boil above medium-high heat then lower down the heat and cover.
Let it simmer for 20 mins till potatoes become tender. Drain garlic and potatoes then place them back on the pan.
Add milk and mash thoroughly. Add dill, chives, and yogurt; stir thoroughly then season salt & pepper.
Spoon onto a 2 or 3 quart baking glass dish and sprinkle cheese on top. Bake at 375 degrees F for half an hour till cheese melts and slightly browned.
Garnish fresh chives. Serve at once.
>> Low-Fat Garlic Mashed Potatoes Recipe
Oven Bay Potatoes Recipe
Ingredients:
4 pcs of large potatoes (Maine)
1 lb of crabmeat (backfin or lump); picked over
1/2 c of chopped pepper (green)
1/2 c of chopped onion
2 tsps of mustard (dry)
2 Tbsps of mayonnaise
1 Tbsp of spicy mustard (prepared)
2 tsps of seasoning (Old Bay)
1 tsp of paprika
1/2 c of melted butter
Instructions:
Bake the potatoes at 350 degrees F for 1 hr till tender. Let them cool and cut them each lengthwise into half. Scoop their pulp out and leave their shells intact.
Combine crabmeat, pepper, mayonnaise, onion, mustards, a tablespoon seasoning, and paprika inside a bowl.
Place the potato-shells onto a baking sheet and spoon the mixture of crabmeat onto each half and top the potato pulp. Sprinkle over remaining seasoning.
Bake them at 350 degrees F for 5-10 mins till heated thoroughly. Take out from the oven then pour butter on top.
>> Oven Bay Potatoes Recipe
Baked “Fried” Potatoes Recipe
Ingredients:
1/4 tsp salt
1/2 tsp paprika
1 Tbsp oil (olive)
2 potatoes (large)
Instructions:
Scrub potatoes then cut lengthwise into half. You cut every half into four spears. You place them in pot filled w/ boiling salted water then boil about 3 mins. Drain them well.
Grease bake sheet. Mix potatoes & 1 Tbsp oil in medium bowl. Combine 1/4 tsp salt & paprika then toss it over your potatoes, mixing well. Have them baked for about 15 mins at 400 degrees F ’til tender.
Transfer into paper lined bowl then gently toss w/ 1 Tbsp grated cheese as desired.
>> Baked “Fried” Potatoes Recipe
Low-Fat Pineapple Yam Bake (Health Valley) Recipe
Ingredients:
3 pcs of yams (medium, about 1-1/2 lbs); sliced to 1-inch thick
3/4 c of pineapple (crushed); drained
4 Tbsps of syrup (pure maple)
2 pcs of egg white
Instructions:
Cook the yams with (boiling) water at about 25 to 35 mins till softened. Drain them mash them thoroughly till smoothened.
Preheat the oven at 400 degrees F. Combine yams, three tablespoons of syrup then pineapple; mix thoroughly.
Transfer on a 9-inch round nonstick (baking) pan or an 8-inch square. Beat the whites of egg into (soft) peaks then add the rest of syrup; beat thoroughly till stiff.
Top onto the mixture of yam, swirl using the spatula. Bake inside preheated oven at 400 degrees F for 8-10 mins.
>> Low-Fat Pineapple Yam Bake (Health Valley) Recipe
Pork Chops With Scalloped Potatoes Recipe
Ingredients:
6 pcs of pork chops (loin or rib, 3/4-inch thick)
3 Tbsps of butter (or margarine)
3 Tbsps of flour (all purpose)
1-1/2 tsps of salt
1/4 tsp of pepper
14-1/2 oz of canned broth (chicken)
2 Tbsps of oil (cooking oil)
Salt & Pepper (to taste)
6 c of potatoes; sliced thinly
1 pc of onion (medium); sliced
Paprika
Chopped parsley (fresh)
Instructions:
Melt the butter inside the saucepan then add salt, pepper, and flour; stir thoroughly. Add broth and cook while stirring constantly till boiling. Cook mixture for one min. Take out from heat then set on the side.
Cook the chops inside the skillet till browned; season salt & pepper when needed. Arrange the potatoes on a buttered 13×9x2-inch baking glass dish in one layer, add onions in a layer too.
Pour mixture of broth then place the browned chops above. Bake, covered, (350 degrees F) for one hr. Remove the cover then bake for another half hour till potatoes become tender. Sprinkle parsley and paprika.
>> Pork Chops With Scalloped Potatoes Recipe