Oven Roasted Yukon Potato Wedges

Start to Finish: 55 minutes

Ingredients:
2 pounds Yukon gold potatoes, cut into wedges
3 sprigs of fresh thyme
zest of 1 lemon
1 teaspoon of paprika
salt and pepper to taste
olive oil

Directions:
1. Preheat oven to 375 degrees F.
2. In a large roasting pan toss potatoes in olive oil. Add thyme, lemon zest and paprika. Season with sea salt and cracked black pepper. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent potatoes from sticking. Remove from the oven and serve hot.

Servings: 4

Notes: I have to say I love potato wedges so I was excited to find this recipe that actually works and is very good! We make fries a lot and now I can make potato wedges with out bags of potatoes.

Variations: Really you can use any flavoring instead of or in addition to paprika. Our favorites are lemon pepper, Montreal steak, and mesquite barbecue. Yum!

Estimated Price: $2.00

Source: Food Network Canada
Nutrition Facts per serving: 275 cal., 7.2 g total fat (1 g sat. fat), 171 mg sodium, 48.8 g carbo., 5.5 g fiber, 5.8 g pro. Daily Values: 7% vit. A, 38% vit. C, 5% calcium, 20% iron

Red Potatoes with Ham

Start to Finish: 8 hours

Ingredients:
2 pounds red potatoes, quartered or halved
2 cups cooked ham, chopped or diced
1 can (10-3/4 ounces) cream of potato soup, condensed
1/2 to 1 envelope dry Ranch salad dressing mix
8 ounces cream cheese, softened

Directions:
1) Place the potatoes and ham in a greased 3-1/2 to 5-quart slow cooker. Beat together soup and salad dressing mix. Stir into potatoes and ham. Cover and cook on low heat 8 hours. Add the cream cheese during the last hour of cooking. Stir before serving.

Servings: 2-4

Notes: Red potatoes were really good. It had a lot of ham in it though so next time I think I'll use one cup ham instead of two.

Estimated Price: $8.50

Source: 101 Things To Do With a Slow Cooker
Nutrition Facts per serving: 678 cal., 36.3 g total fat (20.3 g sat. fat), 139 mg chol., 2169 mg sodium, 62.2 g carbo., 6.7 g fiber, 27.7 g pro. Daily Values: 22% vit. A, 49% vit. C, 13% calcium, 24% iron

Slow Cooker Chicken with Volcano Mashed Potatoes

Start to Finish: 7 hours

Ingredients:
2 (10-3/4 oz) cans cream of mushroom soup
1 (10-3/4 oz) can cream of chicken soup
1 whole chicken, cut into separate pieces
Instant mashed potato mix

Directions:
1) Place the cream of chicken soup in the slow cooker. Stir to mix.
2) Place the chicken pieces into the slow cooker. Place the lid on the slow cooker and turn the dial to low. Cook for 6-8 hours on low.
3) When the chicken is done cooking, prepare the instant mashed potatoes. Place potatoes in the center of the plate with some of the cooked chicken on the side. Use the sauce from the slow cooker as gravy.

Servings: 6

Notes: This tasted good. Potatoes, chicken, and gravy are always a good combination.

Variations: Use real potatoes and make mashed potatoes from them. I think that tasted better. Also, instead of a whole chicken I just used two boneless skinless chicken breasts.

Estimated Price: $6.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 572 cal., 14.3 g total fat (4.2 g sat. fat), 154 mg chol., 1302 mg sodium, 45.8g carbo., 62.3 g pro. Daily Values: 5% vit. A, 2% vit. C, 9% calcium, 21% iron

Hamburger Pie

Start to Finish: 60 minutes

Ingredients:
Homemade Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 (10.75 oz) can condensed tomato soup
1/2 cup shredded American cheese

Directions:
1) Prepare mashed potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in thawed beans and soup. Pour into a greased 2-quart rectangular baking dish or casserole.
2) Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Servings: 6

Notes: Mmmm, yummy. This is really the only way that my husband will eat green beans and not complain the entire time. Mashed potatoes and meat are always great together.

Variations: Really, the green beans could be taken out, but where is the fun in that?

Estimated Price: $8.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 376 cal., 16 g total fat (8 g sat. fat), 80 mg chol., 796 mg sodium, 34 g carbo., 4 g fiber, 23 g pro. Daily Values: 14% vit. A, 43% vit. C, 10% calcium, 18% iron

Mashed Potatoes

Start to Finish: 35 minutes

Ingredients:
3 large potatoes; peeled and quartered
1/2 teaspoon salt
2 tablespoons butter or margarine
3-5 tablespoons milk

Directions:
In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20-25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Gradually beat in enough milk to make potato mixture light and fluffy.

Servings: 4

Notes: Mashed potatoes are my favorite and homemade mashed potatoes are the best!

Variations: Season with additional salt and pepper if desired. You can add more butter as well. You can also add ranch dressing mix for a ranch taste, 2 tablespoons pesto for a pesto taste, add 4 garlic cloves to the water while boiling the potatoes and then use 2 tablespoons olive oil instead of butter for a garlic taste, add 1/2 cup sour cream and 2 tablespoons fresh chives for a sour cream and chive flavor, or stir in 1/4 cup Monterey Jack or Smoked Cheddar cheese and 1 teaspoon finely chopped chipotle pepper for a cheesy chipotle taste. Yummy!

Estimated Price: $2.50

Nutrition Facts per serving: 157 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 344 mg sodium, 23 g carbo., 2 g fiber, 3 g pro. Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron

Potato Skins

Start to Finish: 70 minutes

Ingredients:
6 large baking potatoes (such as russet or long white)
2 teaspoons cooking oil
1 t0 1-1/2 teaspoons chili powder
Several drops of hot pepper sauce
2/3 cup chopped Canadian-style bacon, or 8 strips crisp cooked bacon, crumbled
2/3 cup finely chopped tomato (1 medium)
2 tablespoons finely chopped green onion (1)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)

Directions:
1) Scrub potatoes; prick them with a fork. Bake in a 425 degree F oven for 40 to 45 minutes or until tender; cool.
2) Cut each potato lengthwise into four wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover white portion for another use.
3) In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.
4) Bake about 10 minutes more or until cheese melts and potatoes are heated through. If desired, serve with sour cream.

Servings: 12

Notes: This was a really delicious snack. It was easy to make and had a lot of flavor.

Variations: We did not put hot sauce on the kids.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving (2 wedges): 72 cal., 5 g total fat (2 g sat. fat), 14 mg chol., 174 mg sodium, 3 g carbo., 1 g fiber, 5 g pro. Daily Values: 5% vit. A, 7% vit. C, 8% calcium, 5% iron

Denver Potato Casserole

Start to Finish: 1 hour 25 minutes

Ingredients:
4 medium Yukon gold potatoes, thinly sliced (1-1/3 pounds)
8 ounces cooked ham
1 medium sweet pepper, chopped (3/4 cup)
1 small sweet yellow onion, chopped (1/3 cup)
1 cup shredded co-jack cheese (4 ounces)

Directions:
In a greased 2-quart square baking dish layer half of the potatoes, half of the ham, half of the pepper, half of the onion, and half of the cheese. Repeat with the remaining ham, pepper, and onion. Top with the remaining potatoes. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake 15 minutes more or until the potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Servings: 4

Notes: This is delicious. I suggest cutting the vegetables in advance so they are ready to cut down on time. This takes awhile to bake, but you can prepare it in the morning or a day before and have it ready to put in the oven for dinner time. We always double the recipe since it is so good and it lasts through a couple of meals.

Variations: I dice the potatoes instead of slicing them.

Estimated Price: $9.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 315 cal., 12 g total fat (6 g sat. fat), 56 mg chol., 1,010 mg sodium, 27 g carbo., 3 g fiber, 24 g pro., Daily Values: 6% vit. A, 71% vit. C, 21% calcium, 12% iron

Pepperoni- Pizza Potatoes

Start to Finish: 25 minutes

Ingredients:
4 medium potatoes
1 jar pizza sauce (8 ounce)
3-1/2 ounces slices pepperoni
3/4 cup shredded mozzarella cheese (3 ounces)

Directions:
1) Scrub potatoes and pierce with a fork. Arrange about 1 inch apart in a microwave safe plate. Microwave for 12 to 18 minutes or until tender, turning potatoes over after 6 minutes. Remove from microwave. Cover potatoes with foil; let stand for 6 minutes.
2) Meanwhile, in a microwave safe bowl, combine pizza sauce and pepperoni. Cover with vented microwave safe plastic wrap. Microwave for 3 to 4 minutes or until heated through, stirring after 2 minutes.
3) Cut each potato open. Spoon pepperoni mixture over each potato. Sprinkle with cheese. Return to microwave oven. Microwave for 2 to 3 minutes or until the cheese melts.

Servings: 4

Notes: This was out of the "Just for Kids" section of the cookbook, but when we made it my husband said "this is really good!" We always have potatoes and this was a tasty way to eat them. And, yes, our two children enjoyed it as well.

Variations: I used spaghetti sauce instead of pizza sauce. Really you can use any toppings or cheese that you like. Also, if you mashed the potatoes or had them cut thin the toppings would be less likely to slide off.

Estimated Price: $9* (for a tripled recipe)
*This actually could be a lot less expensive as well. A ten pound bag of potatoes is usually $1.98. A jar of spaghetti sauce is not too expensive and if you just had cheese or on hand ingredients for toppings you are barely spending anything.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per Serving: 366 cal., 16 g total fat (7 g sat. fat), 32 mg chol., 611 mg sodium, 42 g carbo., 5 g fiber, 16 g pro. Daily Values: 16% vit. A, 61% vit. C, 20% calcium, 25% iron