Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 packet ranch dressing mix

1 1/4 cup cooked bacon, crumbled

1 1/2 cup cheddar cheese

2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons garlic power

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon ground black pepper

3/4 teaspoon white sugar

2 1/2 cups cooked rotini pasta (1 minute past al dente)

3 cups fresh sliced mushrooms

15 cherry tomatoes, halved

3/4 cup sun dried tomatoes

3/4 cup crumbled feta cheese

1/2 cup chopped green onions

1/2 cup kalamata olives

3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 stick of butter

1 can of rotel, undrained

1 jar of Cheez Whiz

1 package of frozen broccoli florets

salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)

3 cups chicken broth

1 cup heavy cream

1/2 tsp. salt

1 small can cream corn

1 cup sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 Tbsp. butter

1 green bell pepper, chopped small-ish

6 green onions, chopped

1 can Rotel tomatoes

1 clove garlic, minced

2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.

Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.

Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil

1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)

1 16-oz can refried black beans

1 15-oz can black beans, rinsed

1 14.5-oz can chicken broth

1/2 cup sour cream

1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.

Crash Hot Potatoes

This is from the Pioneer Woman.  I love her blog, especially the cooking section.  If you want to see all the great pictures of her making Crash Hot Potatoes you can click here.

Small new potatoes (as many as you need)
Olive Oil
Kosher salt
Fresh cracked black pepper

Bring a pot of salted water to a boil and add the new potatoes.  Cook until fork tender.  Next, generouly drizzle a pan(s) with olive oil (don't skip this step like I did on one of my pans).  Place potatoes on cookie sheet giving them PLENTY of room to spread out.  Now, take your potato masher and mash the potato gently until is slightly mashes and then turn the masher 90 degrees and do it again.

Now, brush the tops generously with olive oil and sprinkle with salt and pepper.  Put them in a 450 degree oven for 20-25 minutes or until they are golden.

DELICIOUS!

Squash Dressing

This recipe is from my friend, Jenny. The first time she made this I knew I loved it. I made it for Thanksgiving and it was wonderful. We ended up having this for our dressing at Christmas...mmmmm!

2 cups squash-cooked and drained
1 stick of butter or margarine
1 small chopped onion
1 can cream of chicken soup
2 eggs, slightly beaten
1 pkg. mexican cornbread mix, cooked according to directions.

Crumble cooled cornbread. Saute onions in butter. Mix with squash and cornbread. Add soup and mix well. Stir in eggs. Add black pepper to taste. Bake at 350 degrees for 20-30 minutes. Bake in a small casserole dish. Double recipe to fit in a 13 x 9 inch pan.

Creamy Potato Salad

From Kraft Food Magazine, summer 2008:

1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
1/3 cup light mayonnaise
1 1/2 tsp. dijon mustard
1 hard-cooked egg, chopped
4 green onions, sliced

Cook potatoes in boiling water 15 minutes or until tender. Rinse potatoes with cold water until cooled; drain again.

Mix dressings and mustard in large bowl. Add potatoes, egg and onions, mix lightly. Cover.

Refrigerate at least 30 minutes.

Makes 4 servings, 3/4 cups each. 1 servings = 4 WW Points

Power Potato Salad

From: Healthy Decadence with Devin Alexander

2 pounds red potatoes, cut into 3/4-inch chunks water
1 teaspoon plus 1/4 teaspoon salt, or more to taste, divided
3/4 cup fat free plain yogurt
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon extra virgin olive oil
2/3 cup finely chopped whole green onions
3 tablespoons finely chopped flat leaf parsley
1/2 tablespoon finely chopped fresh tarragon
Pepper, to taste

Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes.

Drain the potatoes in a colander and allow them to cool. Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining 1/4 teaspoon salt and stir them until combined.

Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day. Makes 6 servings.

1 scant cup=3 points

Cheesy-Good Cornbread Muffins

Recipe from Hungry Girl:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free egg substitute (like Egg Beaters)

1/2 cup fat-free sour cream

1/2 cup 2% shredded cheddar cheese

1/4 cup scallions

2 Tbsp. Splenda

1 1/2 tsp. baking powder

1/4 tsp. salt

Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl. In a separate small bowl, mix together all other ingredients--then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15-20 minutes (until muffins are firm and light golden brown). Allow to cool and then enjoy!

Makes 12 servings. 2 WW Points per serving.

Un-Fried French Fries

From Kraft Food & Family Magazine:

• 2 medium baking potatoes and/or sweet potatoes
• 1/4 cup Kraft House Italian Reduced Fat Dressing
• Fresh cracked black pepper
• Kosher salt

1. Preheat the oven to 375 degrees. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing, pepper and salt; toss well.

2. Arrange potatoes in single layer on 2 large baking sheets sprayed with cooking spray.

3. Cook 30 minutes. Turn potatoes. Cook an additional 30 minutes.

Roasted Vegetables...

My neighbor, Betty, gave me a wonderful recipe for roasted veggies and I want to share...



-1 tsp. olive oil
-A couple of splashes of balsamic vinegar
-fresh garlic minced (3 cloves if you REALLY like garlic, less if you don't)

-vegetables that you love (pictured zucchini, tomato, onion, and potato) (other good ones carrots, yellow squash, broccoli, asparagus or whatever else your heart desires)
-Fresh cracked pepper and salt

Mix olive oil, balsamic vinegar and minced garlic together. Chop up veggies into decent sized pieces and brush on oil mixture. Lay in pan and sprinkle salt and pepper over veggies. Roast at 400 degrees for 20-30 minutes (or until everything is fork tender).

Rotel Potatoes

From Bitsy Cliburn...her Home Economics students LOVE this recipe...

5 to 6 medium red or yellow potatoes, thinly sliced or cubed, about 6 cups
1 can (10 to 14.5 ounces) diced tomatoes with green chilies (Rotel)
1 pound Velveeta
salt and pepper to taste

Boil potatoes until tender. Melt Velveeta in microwave; add Rotel (do not drain) Stir until completely melted. Drain potatoes and place in a 9x13 dish. Pour cheese mixture over potatoes; bake at 350° for about 10 minutes or until bubbly.

Broccoli Casserole

16 oz. package frozen chopped broccoli
8 ounces Velveeta, cubed
1 sleeve Ritz Crackers, crushed

-Cook the broccoli in the microwave 3 minutes (in a microwave-safe bowl, covered in plastic wrap). Add the cubed velvetta, stir and cook 2 more minutes.

-Put into a casserole dish and bake for 10 -15 minutes at 350 degrees. Stir to mix the cheese in well.

-Add crushed Ritz crackers on top and bake 5 more minutes.

Corn Casserole

I love this during the holidays!

2 can cream style corn
1 pkg. mexican cornbread mix
4 eggs, beaten
1/2 cup oil
1 onion, chopped
1/2 cup grated cheese
1 small jar pimentos
garlic powder to taste

-Mix all ingredients and bake at 350 degrees for 35 minutes.

Ranch Potatoes

3 slices bacon, cooked crisp
2-2 1/2 lbs. new potatoes
1 pkg. ranch dressing mix, mix according to package directions
3/4 to 1 stick margarine
Green onions to taste

-Cut up potatoes and boil until fork tender. Chop up 2-3 green onions.
-Put potatoes in 9x13 inch baking dish, add onions.
-Mix dressing and margarine together and pour over potatoes. Crumble bacon over top.
-Bake at 350 degrees for 30 minutes.

Corn Salad

Submitted by: Angela Mills but it is Jennifer Pritchett's recipe

2 can whole corn, drained
1 cup real mayonnaise
1 cup onion
1 cup bellpepper
1 cup cheddar cheese
1 cup celery
1 bag Chili-Cheese Fritos

Combine & enjoy!

Garlic Parmesan Smashed Potatoes

Submitted by: Angela Mills

2 lb. red potatoes (about 5 medium), unpeeled, cut into cubes
5 cloves garlic, peeled
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1 tsp. chopped fresh parsley (optional, more for presentation)



1. Boil water and, instead of adding plain salt to season the potatoes, add garlic salt to the water.
2. Add potatoes and garlic and let boil 20 minutes or until tender. Drain, return to pot.
3. Gently smash potatoes and garlic with mayonnaise and cheese until light and fluffy.
4. Sprinkle with parsley. Serve immediately.