Potato Peel Pie

Yields about 8 servings (1 9″ pie)

Ingredients

• 4 baking potatoes
• 1 egg, beaten
• 3 tbsp flour
• 1/2 can of beets diced (or 1 cooked beet, diced)
• 8 oz sour cream
• 1/4 cup milk
• 2 tbsp butter

Preparation

1. Preheat oven to 400 degrees.
2. Peel potatoes and chop into cubes.  Take peels and process them in food processor until in tiny pieces.  Combine peels, egg and flour in a bowl.
3. Spray a 9″ pie pan with cooking spray.  Press the peel mixture into the pie pan to form a crust.  Bake in over for 20-25 minutes.
4. Meanwhile, bring cubed potatoes to boil.  Reduce heat and simmer for about 30-40 minutes or until potatoes are soft.  Mash potatoes and fold in sour cream, milk and butter.  Add garlic salt, onion powder and other flavorings to taste.
5. Pour mashed potatoes into pie crust.  Top with diced beets.
6. Reduce oven temperature to 375 degrees and bake for another 10 minutes.

Mom’s Company Corn Casserole

Yields about 6-8 side servings

Ingredients

• 1 can cream style corn
• 1 can whole kernel corn, drained
• 2 eggs, lightly beaten
• 4 tbsp melted butter or margarine
• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1 cup (8 oz) sour cream (low fat or fat free is what I use)
• 1 cup cheddar cheese (optional)

Preparation

1. Preheat oven to 350 degrees.
2. Mix all ingredients together. Pour into 1.5 quart dish, lightly buttered.  (I used a 9″ round baking dish)
3. Bake about 35 minutes until golden brown on top.

Chicken Veggie Cobbler

Yields about 4-6 servings

Ingredients

Filling

• 2 chicken breasts, cooked and cut into 1/2 inch cubes
• 1 cup sliced carrots
• 2 cups broccoli florets
• 2 cups peas
• 1 can (10 3/4 ounce) 98% fat free reduced sodium condensed cream of chicken soup
• 1/2 cup 100% fat free chicken broth
• 1/2 cup milk (recipe calls for 2%, I used soy)
• 1 garlic clove, pressed
• 1/4 tsp thyme
• 1/8 tsp black pepper
• salt to taste

Buscuit Topping

• Bisquick buttermilk biscuit mix
• 1/2 cup water

Preparation

1. Preheat oven to 400 degrees.
2. But veggies in a dish and microwave for 2-3 minutes
3. Combine soup, broth, milk, garlic, thyme, pepper; whisk until well blended.  Stir in chicken pieces  and veggie mixture. Mix well.
4. Spray baking dish with cooking spray, pour mixture into dish.
5. Mix the biscuits according to package directions.  Drop scoops over top of filling.
6. Bake 30-35 minutes until topping is golden brown.

Easy Baked Salmon

Yields about 6 servings

Ingredients

• 2 heads broccoli, cut into florets
• 6 4-0z filets of salmon
• 1 pkg dry Italian dressing mix
• 1/2 cup water
• 2 tbsp lemon juice

Preparation

1. Preheat oven to 350 degrees.  Lightly grease 13×9 baking dish.
2. Combine salad dressing mix, water and lemon juice in small bowl.  Arrange the salmon filets in single layer on baking dish.  Pour mixture over top.  Place broccoli over salmon.  Cover and bake for 15 minutes.  Remove cover and bake 15 more minutes, basting with liquid occasionally.  (I had to cook it for another 15 minutes after this too)

Potato Crockpot Casserole

Yields 4-8 servings

Ingredients

• 1 can condesed cream of chicken soup
• 1 can cream of mushroom soup
• 3 tbsp butter, melted
• 1 tsp salt
• 2 lbs red potatoes (about 5 large), peeled and chopped
• 1 1/2 cup shredded cheddar cheese
• 1 1/2 cup stuffing mix

Preparation

1. Combine soups, butter and salt in small bowl.
2. Combine potatoes and cheese in slow cooker. Pour soup mixture over and stir well.  Sprinkle stuffing mix over top.  Cover and cook on Low for 8 to 10 hours, or high for 5 to 6 hours.  (I had to cut it short, things were burning)

Sweet Potato and Lentil Salad

Yields 4 servings

Ingredients

• 1 1/2 lbs sweet potatoes (2 medium – large) peeled and cut into 1/2 inch pieces
• 2 tbsp olive oil
• 1/2 cup lentils
• 3 cups vegetable stock
• 2 tbsp Roquefort cheese (I used Parmesean but probably should have used bleu cheese or Feta)
• 1/2 tsp cardamom
• 8 oz (2 cups) asparagus
• 1/4 cup fresh parsley, stems removed, chopped
• 1 tbsp fresh thyme, stems removed, chopped
• 2 tbsp fresh oregano, stems removed, chopped

Preparation

1. Combine lentils and vegetable stock. Bring to boil, reduce heat and and cook for about 45 minutes or until lentils are tender.
2. Saute the sweet potatoes in non-stick pan with the olive oil.  (The original directions did not specify how long. I cooked them about 20-30 minutes but probably could have gone for the full 45 minutes while the lentils cook.  Add oil as necessary to keep potatoes from sticking.
3. Meanwhile, cut off bottom 3 inches off the asparagus.  Cut remaining pieces into 1 inch sections.  Stem asparagus until slightly tender.  Place immediately in cold water, drain.
4. Drain the lentils, mix with cheese and ground cardamom.
5. Add lentils, parsley, thyme, oregano, and asparagus to potatoes.  Serve immediately.

Crisp Asian Chicken Salad

Yields 4 servings

Ingedients

• 4 chicken breasts (bonless, skinless)
• 1 cup panko (or I justed used crumbled crackers)
• 1/4 cup oatmeal
• 2 tbsp Parmesan cheese, grated
• 2 eggs
• salt to taste
• small amount of flour
• 2 tbsp olive oil
• 2 cups carrots, peeled and grated
• 2 cups Napa cabbage (or I just cut up romaine lettuce)
• 1 rip pear, washed, peeled and grated

Preparation

1. Place panko, oatmeal and Parmesan cheese in food processer, gently process.
2. Butterfly each chicken breast by placing a knife along the side of the breast, sliding the blade horizontal to cut 1/3 inch thick cutlets.  Use tenderizer to even thickness up.
3. Break the eggs in small bowl and add salt. Mix well with a fork for 1-2 minutes.
4. Dust the chicken breast on one side with flour.
5. Dip the floured side in the egg mixture, then the breadcrumb mixture.
6. Heat a non-stick pan over medium heat.  Add 1 tsp oil.
7. Place the breaded side down on the pain.  It should sizzle. Lower the temperature and cook until the breaded side is golden brown in color, approximately 2-3 minutes.  (Mine took about twice that).
8. Flip and cook another 30 seconds (mine required 2 minutes) on other side.
9. Let rest 2-3 minutes.
10. In a bowl, mix carrots, cabbage, and pear.  Add salt as needed.
11. Cut the cooked chicken in thin strips and place atop the salad.

Noodle Stir-Fry

Yields 2 servings

Ingredients

• 8 oz spaghetti noodles (or other noodle of your choice)
• 6 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp granulated sugar
• 1 tsp all-purpose flour
• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 2 tsp fresh grated ginger (I used 1 tsp ground ginger)
• 2 small stocks of broccoli cut in to florets
• 2 tbsp of dry sherry or rice wine (I used chardonnay)
• 7 oz can of water chestnuts, drained

Preparation

1. Prepare noodles according to package directions. Drain and rinse in cold water.
2. Mix the soy sauce, lemon juice, sugar and flour (or cornstarch) together in a bowl.
3. Heat oil in wok or skillet, add ginger and garlic and stir fry for 1 minute.
4. Add broccoli and stir-fry for 3 minutes
5. Add the rice wine (or other wine) followed by the soy sauce mixture and cook for 1 minute.
6. Stir in water chestnuts and noodles and cook for an additional 1-2 minutes or until heated through. Serve immediately.

Sugar Cutout Cookies

Yields about 12 large cookies

Ingredients

Cookies

• 2/3 cup butter, softened
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tbsp milk (I used soy milk)
• 1 tsp vanilla
• 2 cups all-purpose flour

Icing

• 1 cup sifted powdered sugar
• 1/4 tsp vanilla
• 1 tbsp milk or orange juice (I tried both and it didn’t really change the taste of the icing so it doesn’t matter)

Preparation

1. In a large bowl, beat butter with an electric mixer on medium high speed for 30 seconds.  Add sugar, baking powder and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, milk and vanilla until well combined.  Mix in flour (move to a spoon when the batter gets too thick for the electric mixer).  Stir in any remaining flour. Divide dough in half.  Cover and chill, if necessary, for 30 minutes or until easy to handle.
2. Preheat oven for 375 degrees.  On a lightly floured surface (mine had to be heavily floured, the stuff stuck to everything), roll half of the dough at a time until 1/8″ thick.  Using a cookie cutter, cut dough into desired shapes. Place 1 inch apart on ungreased cookie sheet. (I sprayed mine with cooking spray anyways).
3. Bake for 7 to 8 minutes or until edges are firm and bottoms are lightly browned.  Transfer to a wire rack and let cool.  If desired, frost with the Icing.
4. To make icing: In a small bowl, combine sugar, vanilla and milk.  Stir in additional milk, 1 tsp at a time until icing reaches drizzling constancy. Add food coloring as desired!