Tin Foil Potatoes

I have to admit, canned potatoes have not been my favorite to use. However, I have enjoyed them in a few dishes like soups and casseroles, or this tin foil packet. They are always nice for food storage in case of emergencies too.

I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.

1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste

Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.

Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.

Couscous Salad with Raw Veggies

For those of us trying to eat more raw foods, this is a quick and easy one that doesn't take long to prepare and is actually quite yummy and filling. If you're like me and have trouble finding healthy foods that are filling, this one is. I love it now.

1 Cup of Water

1 Cup of Couscous

3 Tbsp Olive Oil (I sometimes use flaxseed oil or half of each)

3 Tbsp Apple Cider Vinegar

2 Tbsp Braggs Amino Acids (soy sauce substitute - this is optional or you can just salt it)

Juice and Zest of one Lime

1/4 tsp Pepper

1 Can of Corn (slightly drained - some of the water adds a nice flavor)

1 Beefstake Tomato diced

1 Red Bell Pepper diced

1 small cucumber diced

1/2 small yellow squash diced

1 small onion diced

2 Cups of Spinach somewhat shredded or torn

1 Small handful of Cilantro

Bring water to a boil. Take water off heat and pour couscous in. Fluff with a fork and then transfer to a large bowl. In a smaller bowl, take next five ingredients and mix together well, then pour over couscous to keep it from sticking and getting too dry. Pour can of corn in and the remaining ingredients. Toss until well blended. This is a super healthy, light, and filling meal by itself. Enjoy.

Raspberry Jello Salad

I'm not a huge Jello fan, but I really like this one. The pudding makes it thick and smooth. This is sweet so we usually have it for our dessert. The frozen fruit helps it set up quick.

Ingredients:
1 large package Vanilla pudding (non-instant)
1 large package Raspberry Jello
2 cups frozen raspberries
2 cups water
cool whip or whipped cream

Directions:
1. Whisk vanilla pudding and water together in small saucepan. Boil until thick.
2. Add raspberry jello to hot pudding. Stir until dissolved. Let cool while preparing pan.
3. In desired dish, spread fruit in the bottom. I like to use a glass pyrex dish that's 4x7x1.5".
4. Pour jello over fruit. Cover and refrigerate until set.
5. Top with Cool whip or whipped cream.

*Different fruits/flavors of jello can be substituted; we really like the tartness of raspberries.

Mom's Potato Salad

10 lbs potatoes, peeled and boiled in salt water
1-2 large onion, chopped
10 hard boiled eggs, diced

Dressing:
1 jar Miracle Whip
1 can evaporated milk
1-2 tsp mustard
1-2 tsp sugar
1 tsp salt

Cook potatoes and eggs and let cool completely before dicing. Combine potatoes, onion, and eggs. In a separate bowl mix dressing ingredients and pour over potatoes. Stir gently to coat. Best if let set a few hours or overnight to let the dressing be absorbed and the flavors mingle. Taste before serving and adjust seasonings and liquids to taste.

Crock Pot Baked Beans

I would never make a different baked bean recipe!

1 lb ground beef, browned and drained

1 lb bacon, browned, drained, and crumbled

2 cups chopped onion, cooked with bacon in last few minutes

1 (15 oz) can pork and beans

1 (15 oz) can blackeyed peas, rinsed and drained

1 (15 oz) can garbonzo beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can buttered lima beans, rinsed and drained

1 1/2 cup ketchup

1/2 cup dark brown sugar

1 1/2 Tbsp liquid smoke

3 Tbsp vinegar

1 tsp salt

dash of pepper

1 tsp dry mustard

2 cloves garlic, minced

Mix all ingredients together. Cook in a large crock pot on low for 4-6 hours. Best if made the day before. Reheat before serving.

Fruit Salsa with Cinnamon Crisps

I would like to first apologize that I do not have a picture of this recipe at the moment. However, I hope to be making it soon, so I'll edit this post and add one then.

This is one of my recipes that is one of those dishes I used to save for Munch N Mingle or Picnics in the Singles Ward before I got married, you ladies know what I'm talking about ;). Now I make it when strawberries are in season, or just on sale. I usually at least double this recipe, it goes quickly!

Friut Salsa:
1 pint strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped (I have used Gala, and it was great)
1 kiwi, peeled and chopped
1/4 cup fresh lemon juice (I use bottled)
1/4 cup sugar
1/4 tsp ground nutmeg
1/2 tsp cinnamon

Combine first 4 ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon; toss with fruit. Chill.

Cinnamon Crisps:*
4 (7 1/2-inch) flour tortillas
Vegatable cooking spray (I used cooking oil in one of those pump sprayers, pampered chef makes one)
2 tbsps sugar
3/4 tsp cinnamon

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yeild: 4 servings

*Note: these cinnamon crisps are soo good with just plain vanilla ice cream or frozen yogurt. We also use them for sundaes, or with cooked apples. They are very very good with lots of desserts the more I think about it, and they only takes a couple of minutes to make!

Slow Cooker Refried Beans

This is a great way to use/rotate your food storage. I typically make a big batch and freeze in 1-2 cup containers for future use.

Ingredients
1 onion, peeled and halved
3 cups dry pinto beans, sorted and rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine,. Cook on high for 8 hours, adding more water as needed. Do not let it run dry! Note: if more than 1 cup of water has evaporated during cooking turn down the temperature.

2. Once the beans have cooked, strain them and reserve the liquid. Mash the beans with an immersion blender or some other device, adding the reserved water as needed to attain desired consistency. I usually add all the reserved liquid. You want them pretty wet, especially if freezing for later use because they dry out easily when reheated.

Cole Slaw

I really like this cole slaw on pulled pork sandwiches or in a wrap (see Blackened Chicken Wraps).

Serves 10-12

Ingredients:
1/2 Cup Mayonnaise
1/3 Cup sugar
1/4 Cup milk
1/4 Cup buttermilk
2 1/2 Tablespoons lemon juice
1 1/2 Tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 small head)
1/4 cup shredded carrot (1 medium carrot)
2 Tablespoons minced onion

Directions:
1. Combine chopped cabbage and carrots
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.

Yam Casserole

I missed out on this one as a kid--not appreciating it like I do now. It has become a must-have in my adult years. Super tasty!

Bake or boil, then mash 5 medium yams. To the mash add the following:

1/4 tsp salt
1/4 cup butter
2 eggs
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup sugar
2 Tbsp. cream

Place mixture in a casserole dish.

Topping ingredients:

1/4 cup soft butter
3 Tbsp flour
3/4 cup brown sugar
1/2 cup chopped pecans.

Mix topping ingredients together until like coarse meal. Sprinkle over potatoes. Bake at 350 for 30 minutes.

Ambrosia Salad

This is a typical salad served in our family around the holidays. Kellen had it for the first time when he came to Thanksgiving in South Dakota the first year we were married and has often asked for it since.

2 cups pineapple chunks, drained well
1 cup mandarin oranges, drained well
1 cup mini marshmallows
1 cup flaked coconut
1 cup sour cream

Mix all together 12 hours in advance. Stir just before serving.

Baked Corn Casserole

Shirley Bachmann made this delicious corn casserole for the Memorial Day potluck in Summit in May of 2005. We loved this baked corn so a request for the recipe was made. Thank you Shirley. Kellen often asks for this dish and specifically requested it this Thanksgiving.

1 16 oz whole kernel frozen corn (Shirley would use 2 cups of her home frozen corn)
1 16 oz. cream style corn (Shirley would process 1 bag of her home frozen corn in processor)
2 eggs, beaten
1 stick butter, melted
1 cup sour cream
1 box Jiffy Cornbread Mix

Mix all ingredients. Bake at 350* for 1 hour in deep dish or 1/2 hour in shallow pan.

*Notes from Shirley. I use my own frozen corn (I put about 2 cups per bag). I put 1 pkg in processor to make it creamy, Also I have used 1 cup evaporated milk if I didn't have sour cream on hand. To make a larger amount, I use 3 pkg corn, and 3 eggs but other ingredients were about the same.

Savory Spinach and Artichoke Stuffing

My mom found this recipe on Food Network one year when searching for a unique stuffing recipe. It isn't your traditional stuffing but it is delicious and worth the extra expense once a year

Cook Time: 1 hour 30 minutes Yeild:10-12 Servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
• 2 cups chopped yellow onions
• 1 tablespoon roughly chopped garlic
• 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
• 2 1/2 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
• 2 large eggs
• 1 1/2 cups heavy cream
• 2 cups chicken stock
• 2 tablespoons lemon juice
• 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
• 1 pound Brie, rind removed and cut into 1/2-inch cubes
• 1/2 cup freshly grated Parmesan
• 1/4 cup minced fresh parsley leaves

Directions:

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Oven Roasted Vegetables

My sister-in-law and her husband discovered this recipe while on The South Beach Diet. It is great for all phases, including the difficult Phase 1. I requested the recipe from her after having it several times and enjoying the variety of delicious, buttery tasting vegetables.

Makes 6 servings

1 red bell pepper

asparagus

1 red onion

1 yellow squash

1 zucchini

3 tbs olive oil

1 tsp salt

1/4 tsp black pepper

grated Parmesan Cheese

Preheat oven to 450F. Cut vegetables into bite size pieces. Mix oil, salt and pepper together in a separate bowl. Then pour over veggies and toss to coat. Sprinkle with grated Parmesan cheese. Bake in a 9x13 glass baking dish for 20-25 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Optional: can also be done in tin foil over a grill.

Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium

New York Reuben with Oven-Baked Sweet Potato Fries

This is a fun combination and fresh option on a dinner list that may be in need of some new ideas. The flavor on this Reuben is as good as others I've ordered in restaurants, and the sweet potato fries are a real treat that is friendly not only to the palate, but also to the body.

New York Reuben:

*The typical Reuben is loaded with corned beef, but in order to create the deli favorite from the Big Apple, I used turkey pastrami.

8 slices rye bread (I used Slovak bread--much more moist than the average rye)
4 tsp course grain prepared mustard (spicy works well)
1 lb turkey pastrami
1/2 lb swiss cheese
8 oz sauerkraut, drained
1/2 cup Russian dressing
1/2 Tbsp butter

On a work surface, place 4 slices of rye bread and spread each with 1 teaspoon mustard. Layer each bread slice with 1/4 pound pastrami, then pile on the swiss cheese and sauerkraut. Spread Russian dressing on the remaining 4 slices and place dressing-side down on top of sauerkraut.

In a large nonstick skillet, melt butter over medium-high heat. When butter begins to sizzle, place sandwiches in the pan and toast until golden brown.--about 3 to 5 minutes on each side. Serve immediately.

Oven-Baked Sweet Potato Fries:

2 large sweet potatoes
1/2 tsp cumin
1/2 tsp salt (or more, to taste)
1/4 tsp ground red pepper
1 Tbsp cooking oil

Preheat oven to 400 degrees. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine wedges, oil, and spices. Toss until potatoes are evenly coated.

Arrange wedges on a baking sheet in a single layer. Bake until edges are crisp and potatoes are cooked through--about 30 minutes. For a crispier finish, place potatoes under the broiler before serving.

Enjoy!