Easy Fried Potatoes

So a couple of days ago I posted "crock pot baked potatoes" (see previous post) and I mentioned that when doing them that you should throw in a few extra potatoes.  This is why you want to do that!  We had breakfast for dinner tonight and these potatoes make a great side dish.

Easy Fried Potatoes:

3-4 extra crock pot baked potatoes (or cooked potatoes)

vegetable oil

1-2 teaspoons rosemary

1/2 teaspoon dried oregano

pinch of salt

fresh ground pepper

 

*Side Note: The french toast we had is leftover, buttered French bread we had for dinner and I save the uneaten pieces and they make the best french toast.*

Place oil in a skillet and preheat on a medium heat. Add the diced up potatoes.  If you are not using potatoes that were cooked in the crock pot, be sure to cook them before hand.  There is less liquid and they cook up better and more evenly.  Add the rosemary, oregano, salt and pepper.  Cook for several minutes until potatoes start to become crispy. Stirring occasionally.

 

 We love having breakfast for dinner and what better way to use those extra potatoes and french bread. Simply Delicious

Parmesan Crusted Chicken Strips with Crockpot Baked Potatoes

This meal is super easy and so delicious. I started the potatoes before I went to work this morning in a crockpot and yum!  If you have never made baked potatoes this way, now you need to start.  This is a meal that my whole family loves so it quickly became one of our favorites!

So I'm going to start with the potatoes since you need to let them cook all day.

Crock Pot Baked Potatoes:

1 potato for every person (plus a few extra to use as leftovers for breakfast)

olive oil

sea salt

foil

 

Tear off a piece of foil for each potato, making sure it's big enough to wrap the potato in it.  Drizzle some olive oil on 1 piece of foil, put a pinch of sea salt, or another coarse salt, then rub a potato around in it coating all sides as good as possible.  You don't want to use too much oil.  Then add some salt on the top side of the potato.

 

Continue to do this to all the potatoes.  Place in a crock pot and set on low for about 8 hours.

 

Ok, so it's time to start the chicken and the potatoes are done.  Just leave them in the crock pot while you make the chicken strips.  Mine were frozen so I laid the strips out on paper towels on a cookie sheet and thawed for about 2.5 hours.

Parmesan Crusted Chicken Strips:

3-4 chicken strips per person

1 1/2 cups Italian breadcrumbs (may need more)

1 1/2 cups shredded Parmesan cheese (may need more)

2-3 egg whites (depends how many strips.  I did 12 strips and used 2 eggs)

Coconut oil (or other good frying oil of your choice)

 

Put the egg whites in one bowl and mix together the Parmesan cheese and breadcrumbs in another bowl.  At this time preheat a couple of skillets on medium heat with coconut oil.  First dip a chicken strip in the egg whites and then the cheese/breadcrumb mixture until coated.  

 

Then place in the heated skillet.  I will also sprinkle a little of the cheese mixture on top of the strips after I place them in the skillet.  Cook on one side until they are only the raw pink color on top and then flip over.

 

I then put them on a plate with paper towels to drain any excess oil.  These strips are so delicious and the Parmesan leaves the best coating on them.  The kids devour them every time we make them.  I put them along side my crock pot baked potatoes and steamed broccoli. Simply Delicious

 

 

 

Refried Beans and Cheese Enchiladas

I work with a lady that has a really restricted diet due to issues with her throat.  She has a hard time swallowing but said that she likes bean and cheese enchiladas.  So I decided to try a pan of them before I left for work this morning but I'm still waiting to hear from her if they get a thumbs up.  I tasted them today and I thought they were great.

Refried Beans and Cheese Enchiladas:

2 cans refried beans

2 cups shredded cheese (I used Mexican style)

12 small corn tortillas

24 ounce can chile verde sauce (I used mild)

Cooking Spray

350 degree oven, bake for 35-40 minutes

 

Empty the beans and 1 1/2 cups of the shredded cheese and combine in a microwavable bowl and heat for 1 minute.  Stir it around and then heat for about 45 more seconds.  You want the cheese to melt.

 

Put some of the verde sauce on a plate.  Heat 3 corn tortillas at a time for 30 seconds.  Then dip each side of the tortilla in the sauce.

 

Fill a tortilla with some of the bean mixture and wrap the tortilla around.

 

Lightly spray the pan with cooking spray.  Line the 9x13 pan with the enchiladas and cover the top with more of the verde sauce.  I didn't use the whole can but totally done by preference.  Then put on the rest of the shredded cheese.

 

Bake at 350 degrees for 35-40 minutes and cover the top with aluminum foil.

 

Ok, so not the best picture of food presentation.  It was taken at school and you'll just have to believe me when I say they are yummy.  You can always use enchilada sauce, something besides mild and you can also add onions in the first step of heating up the beans and cheese.  Enjoy!  Simply Delicious

 

 

 

 

 

Shepard's Pie

I love Shepard's Pie and it's so quick and easy.  One thing I do to speed up the process is to buy Bob Evan's mashed potatoes.  They are so creamy and work so well with this meal.  I have definitely made my own mashed potatoes BUT if you are wanting to save some time, and mess, these potatoes are great!

Shepard's Pie:

1 pound hamburger

1 small onion, chopped

1 can tomato soup

1 can green beans

1 can corn

1.5 pounds mashed potatoes

shredded cheddar cheese

350 degrees for 25-35 minutes

 

First brown the hamburger with the chopped onion. After it's cooked, drain the fat and spread across the bottom of a lightly sprayed cooking dish.  Then put the can of tomato soup over hamburger and onion and spread around evenly.

 

On top of the tomato soup add the can of corn and can of green beans and spread around evenly.

 

Prepare the mashed potatoes according to package OR have potatoes boiling and ready to mash while the hamburger is cooking.  When potatoes are ready spread evenly on top of the beans and corn.  Then place a layer of shredded cheddar cheese.

 

Bake for 25-35 minutes in a preheated 350 degree oven.  Serve it up with some rolls and dinner is done. Simply Delicious

 

 

 

Light Greek Cucumber Yogurt Spread

Ok so I just posted a Greek Marinated Chicken that I made.  When I was looking for a recipe I wanted to also find a recipe for a Greek cucumber yogurt dip/spread to use with either veggies, pita or a wrap with leftover chicken.

Light Greek Cucumber Yogurt Spread:

1 1/2 cups Greek yogurt

1/2 cup sour cream

1 tablespoon fresh lemon juice

1 1/2 teaspoon fresh dill, chopped (I used dried)

1/2 tablespoon olive oil

1/2 tablespoon  red wine vinegar (I used white wine)

1/2 tablespoon salt

pinch black pepper

1/8 teaspoon crushed red pepper

1 cup cucumber, peeled, seeded and diced ( I used an English cucumber and didn't peel it)

 

Mix all the ingredients together.

 

Cover and refrigerate.  

 

 

Greek Marinated Chicken

I wanted a Greek style chicken so I searched for a recipe that I thought sounded good and that the ingredients would also be things that I already purchased with my meal plan and I found one that my family found worthy.

Greek Marinated Chicken:

1 cup plain Greek yogurt

2 tablespoons olive oil

4 cloves garlic, chopped ( I omitted from mine)

1/2 tablespoon dried oregano

1 medium lemon

1/2 teaspoon salt

freshly cracked pepper

1/4 bunch fresh parsley

3 1/2-4 pounds chicken (I used breasts)

375 degrees 45-60 minutes

 

*Side Note:  I also paired the chicken with a salad.  Greek salads are commonly based with tomato wedges, cucumbers, feta cheese and romaine lettuce.  I used spinach.  So I'm adding the Greek dressing I made to top the salad.

Greek Salad Dressing:

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried oregano

1 teaspoon fresh chopped basil (optional)

 Dressing ingredients not pictured

 

Combine all of the ingredients for the marinade into a bowl.  Use a zester or a fine holed grater to add lemon zest before you cut the lemon.  Add juice from half of the lemon, (about 1-2 tablespoons). 

 

After it's all combined, add the chicken and the marinade to a plastic bag.  Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated.  Refrigerate the bag for 30 minutes.  

I did less than 30 minutes and basically just coated the chicken with the marinade.

*Side Note:  Remember to not over-marinade the chicken.  The acid of the lemon juice will start to breakdown the chicken and "cook" it.  If you marinade too long the meat will become tough*

Line a 9x13 pan with the chicken and cook at 375 degrees for 45-60 minutes

 

While the chicken is cooking make your salad dressing.  I mixed it and then let it set aside so the flavors could combine.

 

When the chicken is almost done put together the salad.  I did spinach, tomato wedges, and English cucumbers.  Then I coated the salad with some of the dressing and then topped it with feta crumbles.

 

The chicken has a great lemon taste to it and goes really well with the salad.  I made a quick rice pilaf to go with it.  Very easy meal to throw together and would also be great to chunk the chicken and cook as kabobs on the barbeque. Simply Delicious

 

 

 

Ham Rolls

This recipe I got from one of my friends several years ago and we love it.  Ok, so it looks and sounds like a heart attack in a pan but really worth it.  The way I see it is that I don't eat rich food like this every day so why not live a little. :)

Ham Rolls:

1 bag frozen shredded potatoes (thawed)

2 cans cream of chicken soup

2 cups sour cream

2-3 cups shredded cheddar cheese

Black Forest Ham

8-10 oz. shredded swiss cheese

350 degrees for 1 hour

*side note:  I bought my ham at Costco which make more of a "bite size" roll.  If you buy your ham in a grocery store deli make sure that it isn't cut too thin.  Tell the grocer that it needs to be thick enough to bake in the oven.*

 

In a large mixing bowl add the shredded potatoes (thawed), cream of chicken soup and the sour cream

 

Stir these ingredients together and then add the shredded cheese.  You can add the cheese in with the other ingredients to begin with but I find it easier to stir if I add the cheese in second.

 

Use a 9x13 pan, take a piece of the ham and put a generous helping of the mixture in the middle.  Wrap the ham around the mixture and put it seam side down in the pan.

 

Continue doing this until entire pan is full.  I always end up with some leftover mixture that I end up not using.  If you want to shove it in the pan that works too.

 

Then cover the top with shredded Swiss cheese.  I used about 10 ounces.  It depends how cheesy you want it to be.

 

After an hour check it to see if all cheese is melted to your liking.  I also let it set for a few minutes before serving.

 

And to help with the heart attack pan I paired it with some fresh vegetables that I seasoned with oregano and garlic powder. Simply Delicious

 

 

 

Tomato Basil Soup with Grill Cheese Variations

So this has quickly became one of our favorite meals.  I googled tomato basil soup and found the Applebee's recipe and decided to try it and WOW!  It is excellent.  It's a little time consuming, but worth it and the steps don't take a lot of monitoring just timer setting. 

Tomato Basil Soup:

1 teaspoon olive oil

1/2 cup chopped onion ( will be pureed so it can be coarsely chopped)

1 teaspoon chopped garlic ( I omit this from mine)

2 28-oz. cans crushed or diced tomatoes (I use 4 14.5 ounce cans of diced)

3 cups chicken broth

1 cup heavy whipping cream

1/3 cup chopped fresh basil

1/3 cup sugar

2 teaspoons chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon ground pepper

*Side Note: I roast an acorn squash to use as my bowl for soup*

Roasted Acorn Squash: 

Cut the acorn squash in half carefully because they are a little harder to cut and scoop out the seeds. I rub a little olive oil on the flesh on both halves.  Place in a roasting pan, or cooking dish cut side up.  Place about 1/4 inch water in the bottom of the dish to prevent burning or drying out.

Cook at 400 degrees for 1-1.25 hours

*Side Note: start the squash after you start the first step of the soup*

First thing you want to do is put the olive oil in a soup kettle and turn it to medium heat.  Add the chopped onion (and garlic) and cooked about a minute.  Add the diced tomatoes and the chicken broth. Bring it to a boil.  Reduce heat and simmer for 20 minutes.

 

If you are doing the acorn squash this is when you want to start it in the oven while the above is simmering for the 20 minutes.

After it simmers for 20 minutes, turn off the heat and let it set for 30 minutes.

When the 30 minutes is up either put the mixture into a blender to puree it or use a hand held mixer.

 

While you are pureeing it you can decide if you want it smooth or leave it a little chunky.  It's completely preference.  I make mine smooth.

 

After you get it all pureed add the remaining ingredients and mix it all together.  Bring it back to a boil and reduce heat and simmer for 20 minutes.

 

While it is simmering this is when I start getting ready for grilled cheese sandwiches.  I like to try different combinations when doing grilled cheese.  This particular time my son had plain havarti, my daughter had havarti and bacon, my husband had havarti, bacon and mushrooms.  I like to make my own a little more creative.

*Side Note:  If you are doing bacon, place on cookie sheet with aluminum foil and place in the oven.  The squash will be done and the oven is already hot.  Check on the bacon for preferred crispness.*

 

For my grilled cheese I cut an English muffin in half and made two different kinds.  One half had tomatoes, mushrooms, basil and topped with havarti.  My other half had tomatoes, bacon and a Kraft single.  I like both of these cheeses because they melt really well due to their texture.

I leave them open-faced and broil them on high on a cookie sheet.

 

Ladle some soup into a bowl or half of the acorn squash topped with homemade croutons (recipe posted earlier), or of course use store bought croutons, some shredded Parmesan and fresh basil.  The way I like to eat it, is eat the soup with some squash and after the soup is gone and some of the squash, I get a second helping of soup.  

Another variation I will do is add cheese tortellini to the soup.  I use fresh tortellini that I cook in a saucepan and then add to the soup before serving. Simply Delicious