BBQ Potatoes

2 lbs medium red potatoes

2 Tbsp butter or margarine melted
1 Tbsp chili powder
1 Tbsp honey
1/4 tsp garlic powder
1/4 tsp ground pepper

Mix all together and toss with the potatoes.

Bake in 400 oven for 40ish minutes until tender

or

BBQ in a greased foil package for 30 minutes until tender

Ham Cheddar Chowder

4 cups water
4 cup bite size, peeled potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 tsp. salt
1/2 tsp. pepper

1/2 cup margarine
1/2 cup flour
4 cup milk
3 cup shredded cheese

2 cup whole kernel corn
3 cup cubed, fully cooked ham

In large soup pan, bring first 7 ingredients to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until veggies are just tender. Remove from heat. Do not drain. *

Meanwhile, in large saucepan, melt margarine. Blend in flour. Add milk. Cook and stir with wisk until thickend and bubbly. Add cheese and stir until melted. Stir in veggies. Return soup pan to the heat. Add corn and ham. Heat through, stirring occasionally.

Yield: 12-16 servings.

* I use potatoes, a soup package (like mom's) and cut up a few extra carrots. I do add extra water so it's a bit more soup and not too thick.

Lazy Shepherd's Pie

It's not the shepherd who's lazy - it's the smart cook who puts this comforting dish together fast.

4 large potatoes (unpeeled), cubed (2 lb / 1 kb)

1/4 cup milk or buttermilk

1 green onion, sliced

1 lb lean ground beef

1 Tbsp vegetable oil

2 1/2 cups small mushrooms

1 onion, diced

1 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups beef stock

1 Tbsp cornstarch

1 Tbsp Dijon mustard

1 cup frozen peas

In large saucepan of boiling, salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.

Meanwhile, heat skillet over medium-high heat; saute beef, breaking up with fork, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.

In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.

Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, 5 minutes. Serve over potatoes.

Makes 4 servings.

Canadian Living's "Make it Tonight", page 33

TANGY POTATO SALAD

3 large potatoes (unpeeled)

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1 small clove garlic, minced

2 tsp dried tarragon

1 tsp coarse grainy mustard

1/2 tsp horseradish

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup sliced celery

1/4 cup slice green onions

1/4 cup chopped yellow bell pepper

1/2 cup thinly sliced radishes

Cook potatoes in boiling water until tender; drain and partially cool. Cut into cubes.

Whisk together vinegar, oil, garlic and seasonings. Pour dressing over warm potatoes. Cover and refrigerate until cool.

Add celery, onions, and yellow pepper to potato mixture. Cover and refrigerate for at least 1 hour before serving. Add radishes before serving.

Serves 6

Per serving: 107 calories

"Cook Great Food" by The Dieticians of Canada, 2001, page 156

Pierogi Lasagna

Ingredients

12 x Lasagna noodles

2 c. Cottage cheese
1 Egg
1/4 tsp Onion salt

1 c. Cheddar cheese, shredded
2 c. Potatoes, mashed
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Onion salt (2)

1/2 c. Butter
1 c. Onion, minced
1/4 tsp Paprika


Directions

Cook and drain noodles. Line bottom of 9 x 13-inch pan (4 noodles).

Mix together: cottage cheese, egg and onion salt. Spoon over noodles. In same bowl, mix: cheese, potatoes, salt, pepper and onion salt.

Spread over noodles. Cover with layer of noodles. Heat butter; saute/fry onions. Add in paprika. Pour over the top. Bake 350 degrees for 30 min. Let stand 10 min.

Note:  I add a layer of cheese on top of the whole dish.  I buy the Tex Mex pre-shredded cheese and it gives it a little kick.

HUNGARIAN PAPRIKA-POTATO SOUP

2 lb Russet potatoes, peeled and cut into 3" cubes

4 cups low-sodium chicken or vegetable broth

1 Tbsp smoked paprika

1 tsp hot paprika

1 tsp celery seeds

1/2 tsp salt

1 Tbsp olive oil

1 white onion, finely chopped

2 Tbsp finely chopped fresh dill

1/4 tsp ground nutmeg

1 cup fat-free milk

Place potatoes, broth, paprika, celery seeds, and salt in a 4-quart or larger slow cooker. Stir to combine.

Heat oil in medium skillet, over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

Cover. Cook on low 4-6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20-30 more minutes or until heated through.

Serves 4.

267 calories/serving

Prevention "Best of Slow Cooker Recipes", 2009, pg 43