This is a great way to use leftover chili, or if you need a quick weeknight meal, the canned version will do all right as well.
Chili Casserole
2.5-3 cups leftover or canned chili (leftover chili always tastes better after a couple days anyway!)
2 cups peeled & diced potatoes
1/4 cup reduced fat sour cream
2 T. butter, melted
1/2 cup whole kernel corn
1 cup shredded cheddar
Mix together potatoes, melted butter and sour cream. Pour in the bottom of a 2-qt baking dish (I used a 7x11). Bake at 400 degrees for 25 minutes. Sprinkle corn on top, then pour/spread chili over the potatoes & corn. Bake 20 more minutes. Top with cheese and bake another 10 minutes until melted and bubbly.
Enjoy!
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
4.21.2012
4.09.2012
Hearty Beef Stew
Yet another recipe where the magical slow cooker does the work. What's not to love? I actually went through several recipes before just deciding to adapt several ideas into the one combination that I liked. Add some yummy bread for dunking and enjoy!
Hearty Beef Stew
2-2.5 lbs cubed rump roast, or stew meat
3 medium yellow potatoes
1/2 lb baby carrots
1/4 cup flour
3 cans chicken broth, approx. 5 cups (I know, I know... but I don't like beef broth.)
2 Tbsp. tomato paste
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
2 t. onion powder
2 t. dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen spinach
salt & pepper to taste
Mix together meat, potatoes, carrots and flour in slow cooker. Separately mix together broth, tomato paste, Worchestershire sauce, garlic, onion powder, thyme, salt and pepper. Pour broth mixture over the meat mixture. Add bay leaf and cook on low 8 hours. Add peas and spinach, continue cooking on low another hour. (Make sure to take out the bay leaf at the end before serving!)
Hearty Beef Stew
2-2.5 lbs cubed rump roast, or stew meat
3 medium yellow potatoes
1/2 lb baby carrots
1/4 cup flour
3 cans chicken broth, approx. 5 cups (I know, I know... but I don't like beef broth.)
2 Tbsp. tomato paste
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
2 t. onion powder
2 t. dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen spinach
salt & pepper to taste
Mix together meat, potatoes, carrots and flour in slow cooker. Separately mix together broth, tomato paste, Worchestershire sauce, garlic, onion powder, thyme, salt and pepper. Pour broth mixture over the meat mixture. Add bay leaf and cook on low 8 hours. Add peas and spinach, continue cooking on low another hour. (Make sure to take out the bay leaf at the end before serving!)
Easter Leftovers - Creamy Ham Casserole
'Tis the season for ham casserole, yes? Well here's mine and it was super yummy! Hope you still have enough ham leftover for this one!
Creamy Ham Casserole
2 cups diced ham
4 yellow potatoes (medium-ish)
1/2 bag frozen peas
1/4 cup butter
1/3 cup flour
1 3/4 cup milk
1/4 cup Miracle Whip (you could probably use mayo, but it will taste a little different)
1/2 tsp onion powder
salt & pepper to taste
1 cup shredded cheddar cheese
2-3 Tbsp. panko bread crumbs (you can use regular, but panko are far better!)
Set oven to preheat at 350 degrees. Mix together ham, peas and potatoes, set aside. Melt butter in saucepan. Whisk most of the flour in, until it becomes a thick paste. Whisk in 3/4 cup milk, then add the rest of the flour. Whisk in the rest of the milk, then the Miracle Whip and seasonings, and cook an additional 2-3 minutes until the sauce begins to thicken. Stir into ham mixture and pour into baking dish. Top with cheese and panko. Bake covered for 25 minutes, then bake uncovered for another 10-15 minutes, until cheese is melted and sauce is bubbly.
Enjoy!
9.28.2009
Mmmmmmm Potatoes!
So those of you who see my stuff on Facebook may have already seen my posting there about this one. This one came one night when I knew I needed to use the rest of the potatoes before they spoiled, and was trying to stick to a healthy diet at the same time. It's a more healthy version of a cheesy potatoes recipe, and it passed the taste test - if the husband likes it, it's gotta be good! ;-)
Of course you could always use full-fat ingredients if you like, but that kinda takes the originality out of it. Take the plunge and try it this way for a change!
Makeover Cottage Potatoes - yield 8 servings, approximately 150 calories each as written
5-6 potatoes, peeled
2 egg whites (1/3 cup)
1 cup fat free sour cream
3/4 cup reduced fat cheddar
1 tsp minced onions
salt/pepper to taste
Slice potatoes 1/8-1/4 inch thick - a mandolin slicer makes this easy if you have one! Separately mix the egg whites, sour cream, onions, salt/pepper and half of the cheese. Layer half of the potato slices in the bottom of a baking dish which has been sprayed with cooking spray. Pour half of the egg white mixture evenly over the potatoes. Layer the rest of the potatoes on top and pour the rest of the mixture over the potatoes. Top it with the remaining cheese and bake for 30 minutes at 350 degrees, until golden brown.
Of course you could always use full-fat ingredients if you like, but that kinda takes the originality out of it. Take the plunge and try it this way for a change!
Makeover Cottage Potatoes - yield 8 servings, approximately 150 calories each as written
5-6 potatoes, peeled
2 egg whites (1/3 cup)
1 cup fat free sour cream
3/4 cup reduced fat cheddar
1 tsp minced onions
salt/pepper to taste
Slice potatoes 1/8-1/4 inch thick - a mandolin slicer makes this easy if you have one! Separately mix the egg whites, sour cream, onions, salt/pepper and half of the cheese. Layer half of the potato slices in the bottom of a baking dish which has been sprayed with cooking spray. Pour half of the egg white mixture evenly over the potatoes. Layer the rest of the potatoes on top and pour the rest of the mixture over the potatoes. Top it with the remaining cheese and bake for 30 minutes at 350 degrees, until golden brown.
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