1 large cucumber
1 tsp coarse sea salt
1 Tbsp light sour cream
1 tsp finely chopped onion
1 tsp fresh dill, chopped
1 tsp vinegar
1 tsp sugar
Peel your cucumber – or you can leave the peel on if you want – slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.
Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.
Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.Toss dressing with cucumbers and serve.
Heat 6 tablespoons butter in a 10-inch skillet over medium high heat, swirling constantly until golden brown and butter has a nutty aroma, about 2-4 minutes. Remove skillet from heat and add 3/4 cup chopped fresh sage to butter. Set aside to cool, about 10 minutes.
In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.
Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.
2 -12 Oz bags frozen sweet corn
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 – 8 Oz pkg onion and chive cream cheese spread, softened
1 can cream of celery
1/4 cup milk
Butter for sauteing onion and peppers
(if you want to add a bit of kick, add some finely chopped jalapenos and a sprinkle or two of cayenne)
Spray your casserole pan with nonstick spray. Rinse frozen corn in colander to thaw slightly. Saute the onion and peppers in butter for about 5 minutes or until tender.
Mix remainder ingredients until smooth, add sauteed veggies and corn.
Cover with foil and bake at 350 for about 45 minutes.
2 cups elbow macaroni
2 tsps salt
2-1/2 cups milk
8 ozs velveeta cheese
1 Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly.
2 Dot with butter, top with bread crumbs.
3 Bake 30 minutes at 325-350 degrees.
12 lasagna noodles
1/3 cup vegetable oil
5 medium-sized onions,
finely chopped (about 3
1/2 teaspoon black pepper
1 1/2 cups (6 ounces)
shredded Cheddar cheese
6 cups warm seasoned
mashed potatoes, store-
bought or homemade.
1.Preheat oven to 350
degrees F. Coat a 9- x 13-
inch baking dish with
2.Cook lasagna noodles
according to package
directions; drain and set
3.Meanwhile, in a large
skillet, heat oil over medium-
high heat. Saute onions 8 to
10 minutes, or until lightly
browned; reserve 1/2 cup
sauteed onions for topping.
Add remaining onions,
pepper, and cheese to
mashed potatoes; mix well.
4.Place 3 noodles on bottom
of prepared baking dish.
Spread 1/3 of potato mixture
over noodles. Repeat layers
until a total of 4 layers of
noodles and 3 layers of
potato mixture have been
placed (with a layer of
noodles on top). Top with
remaining sauteed onions.
5.Cover with aluminum foil
and bake 25 to 30 minutes,
or until heated through.
Ok, so these are a staple in my menu planning. I can pair these potatoes with just about any protein and my family is happy. The kids actually prefer these over Mac & Cheese!
I use whatever potatoes are on sale and look especially good. I prefer the Yukon Gold variety and hubby thinks there is only one kind…..red. To each her own I say!
5# bag potatoes, peeled and sliced
3 Tbsp butter
3 Tbsp flour
1/3 cup diced onion
3 cups milk
Chives, sliced thinly
In a skillet melt the butter. When bubbly add the flour evenly over butter surface area. Whisk and stir for about a minute over medium heat and then add milk all at once, whisking constantly. Boil and stir for a minute or so and pour over sliced potatoes, spices and diced onion.
Cover loosely with foil and bake at 350° until almost done. Usually takes about 45 minutes to an hour depending on how thickly you sliced the potatoes. I usually pull the foil off the last 15 minutes or so for a nice texture and finish on the top.
This recipe makes a large 13×9 pan full of creamy potato goodness.
6 medium potatoes, baked (oven or microwave)
2 Tbsp olive oil
1/4 cup reduced fat shredded cheddar cheese
1 cup lowfat sour cream
1 package ranch dressing mix
4 slices lean bacon, cooked (microwave) and crumbled
Preheat oven to 450 degrees. Allow baked potatoes to cool for approximately 15 minutes. Quarter potatoes (slice length-wise, and then width-wise). Place potato quarters on a baking sheet and brush with olive oil. Sprinkle lightly with salt and then sprinkle with cheese. Place quarters in oven for ~10 minutes, or until cheese is melted.
Mix ranch dressing mix into sour cream.
Remove potatoes from oven and top with ~1 Tbsp sour cream and sprinkle lightly with bacon.
4 baking potatoes
1 pkg cream cheese, cubed
1/2 cup sour cream
salt, pepper, nutmeg
Pot #1 boil cubed potato and onion
Pot #2 boil cubed yams
Drain and mash each pot, mix 1/2 cream cheese and 1/4 cup sour cream in each pot. Stir until well blended, add salt, pepper and nutmeg to taste.
In a 2liter glass casserole dish, layer potatoes and yams. Cover and freeze or bake covered at 350 for 1 hour (longer if from frozen)
- 2 lbs. shredded hashbrown potatoes (I usually purchase frozen for convenience’s sake)
- 1/2 cup (1 stick) of butter, melted
- 1 pint sour cream
- 1 10 oz. can cream of chicken soup
- 1 medium yellow onion, finely diced
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients, being sure to mix thoroughly. Pour mixture into a greased 9×13 pan. Place into the oven and bake at 350 degrees for 45 minutes. Turn up oven to 450 and bake for 15 minutes, lightly browning the top of the casserole.
1/2 teaspoon of salt
1/2 cup of milk
1 1/4 cup of flour
3-4 cubed potatoes
1 lb. Bacon
1/2 small onion, DICED
1 pint cream
Make a stiff dough with the first four ingredients . Bring 2 quarts of water and 1 tsp. salt. Put in potatoes. Make a loaf out of the dough and divide in 4 peices. Roll out the stiff dough and use a pizza cutter to cut the dough into 1 inch THIN squares. boil them with the potatoes until all of the Knephlas float to the top of the water. Strain the potatoes and the knepfles very well . cut the cooked bacon into squares slightly larger then you cut the dough and mix it into the potatoes and knepfles. Brown the Onion in some butter and stir them in with the potatoes, knephlas,bacon and then pour the cream ontop of everything. Bake them for 20-25 minutes at 350 Degrees.