Apple Chicken Potato Hash

The unique mix of flavors in this dish is suprisingly delicious.  It's a great breakfast or dinner idea.

Chicken and Vegetable Kabobs

I promised a vegetable recipe this week and I aim to please! These Chicken and Vegetable Kabobs are perfect for summer grilling, and great for helping you get swimsuit ready.

I have about 15 pounds of baby weight left to lose, so I recently signed up for the 21 Day Fix through BeachBody (I'm now a coach too!).  Basically it's 21 days of clean eating, reasonable portion sizes, and effective workouts.  The results people get are incredible and I'm looking forward to starting.  My official first day is this coming Monday!

After I signed up for the challenge, I figured that there was no reason for me to wait to start eating better.  There's no better day than today!  I went shopping and bought an incredible amount of fruit and vegetables.  I love them anyway, so I knew it wouldn't be an issue for me to be able to eat them all.

Not too long ago we were at our friend's house and they served kabobs for dinner.  Mike and I really enjoyed them and wondered why I don't make them more often.  With all the delicious vegetables in the house, this was the perfect time to make some kabobs.  The great thing about these is how customizable they are!  I don't care for mushrooms and Mike doesn't like zucchini, so we traded vegetables.  You could make kabobs for each person based on what everyone likes too.  Or, get the family involved and have them make their own kabobs!

Chicken and Vegetable Kabobs

Makes 8, about 3-4 servings

Ingredients:
1 pound chicken breasts
2 Tablespoons plain Greek yogurt
2 Tablespoons olive oil
juice of 1/2 a lemon
4 garlic cloves, finely chopped
salt and pepper
1 yellow pepper
1 zucchini
1 onion
2 potatoes
1 pint of mushrooms

1.  Cut the chicken breasts into 1 inch pieces.

2.  Mix the Greek yogurt, olive oil, lemon, garlic cloves, salt, and pepper together to form a marinade.  Add the chicken and stir to coat.  Allow the chicken to marinate for at least 1 hour, up to 8 hours.

3.  While the chicken is marinating, soak wooden skewers in water.  This will help prevent them from burning.  You can also use metal skewers if you have them.

4.  Cut pepper, zucchini, onion, and potatoes into large chunks.  Cut mushrooms in half.

5.  Thread the chicken and vegetables onto the skewers, alternating as desired.

6.  Place on a hot grill and cook for 5 minutes, then flip and cook an additional 5 minutes, until the chicken is completely cooked through.

Serve hot.

Microwave Potato Chips

Did you know that you can make potato chips at home?  And there is no frying involved?  These microwave potato chips are easy, delicious, and could even be considered healthier!

I have a huge sweet tooth, and Mike has a savory tooth.  Is there such a thing?  He loves chips, and could easily devour an entire bag in one sitting if I would let him!

He was totally shocked when he found out that I made potato chips at home!

This chips are fun and easy to make!  They do take a bit of time, and don't produce a large amount of chips, so I wouldn't recommend making them for a party unless you have a lot of time on your hand.  However, if you are looking for a single serving snack or a fun after-school or movie night treat, these chips would be perfect!

You'll want to keep a close eye on the chips as you bake them.  The first five minutes of baking are pretty simple and you can walk away from the microwave.  However, when you get about halfway through the second five minutes, you'll want to stay where you can peek into the microwave.  The thickness of your potatoes will play the largest part in determining how long they take to crisp up. Some chips may crisp faster than others.  You'll also want to keep an eye on the browning of the chips, you certainly don't want them to burn!  After the second five minutes of baking, you'll want to remove any chips that are completely crisp before returning the plate to the microwave.

These chips really are fun to make, and you could add in some spices to flavor them however you want.  Dill weed, taco seasoning, garlic salt...the possibilities really could be endless!

Microwave Potato Chips

Serves 1

Ingredients:
1 potato
baking spray
salt

1.  Wash and peel the potato.  Thinly slice it.

2.  Press the potato slices between two sheets of paper towel to absorb the excess moisture.

3.  Place potato slices in a single layer on a microwave safe plate.  Lightly spray with baking spray and sprinkle with salt.  (You can use olive oil if you have a spritzer.)

4.  Microwave potatoes for 5 minutes, then flip.

5.  Microwave an additional 5 minutes.

6.  Microwave remaining potatoes in 30 second increments until all the chips are crisp.  Remove chips from the plate as they become crisp and brown.

Note:  As all microwaves vary, you may need more or less time to reach the desired crispness for your chips.  Keep a close eye on your potatoes and remove the chips from the microwave as they become crisp.

These chips are best eaten the day they are made, but can be stored in an airtight container.

Cheesy Potato Soup {Flashback Friday}

Sometimes you just need a big bowl of comfort food. And this Cheesy Potato Soup, my friends, will satisfy those desires!

It feels like it has done nothing but snow this winter.  And every time it snows we end up under a Winter Weather Advisory, or Watch, or Warning....  What ever happened to a little light snow fall?  Enough of this craziness!  We've already surpassed our average seasonal snowfall and it's only the end of January. Ay yi yi...

I don't know about you, but when the weather is this cold and dreary, I find myself craving comfort foods: homemade macaroni and cheese, chili, cheesy potato soup.  Foods that warm the body and the soul.  This Cheesy Potato Soup certainly fits my idea of comfort food, a big bowl of it whisks the cold chill away.  Every one who tries this soup loves it and I'm constantly asked for the recipe.  Give it a try, I'm sure you'll love it too!

Get the recipe:  Cheesy Potato Soup

Breakfast Scramble

Breakfast for dinner.

It's become a weekly staple in our household. Not only is it pretty simple to make, but it also tastes good, and if you make enough, you have leftovers for the next day! 

The past few weeks have been so busy at our house.  Between Mike's crazy work schedule and going up to the hospital to see my dad, I felt like had been severely lacking in the food department.  When we don't have good dinners, that means Mike doesn't have leftovers to take for lunch and he ends up eating junk.  I decided this past week would be different--so far I've cooked and we've had leftovers every night!

Back to breakfast for dinner.  This scramble is one from my "youth group days".  Every time we'd have a youth trip, one of our breakfasts was guaranteed to be this breakfast scramble.  I remember crawling out of our tent and seeing one of our leaders standing over a huge griddle making breakfast.  The ingredients are pretty simple: potatoes, eggs, sausage and cheese.  You don't even have to add milk unless you want to.  I think it makes the eggs fluffier, so I put a good dose of milk in.

You can eat it as is, or stuff a tortilla with the filling.  Plus, this makes enough for dinner and then some!

Breakfast Scramble

Serves 6-8

Ingredients:
3 pounds diced hashbrown potatoes (frozen)
1 pound ground sausage (your choice!)
12 eggs
1/2 cup milk
2 cups shredded cheddar cheese

1.  Drizzle a large skillet with olive oil and heat over medium heat.

2.  When the oil is warm, add the potatoes.  Cook, stirring occasionally, for 10 minutes.

3.  Push the potatoes to the side of the pan and add the sausage.  Cook until the sausage is no longer pink.

4.  In a large bowl, combine the eggs and milk.  Whisk until eggs are beaten.

5.  Pour the egg mixture into the skillet with the potatoes and sausage.  Cook until the eggs are no longer runny.

6.  Sprinkle cheese over the mixture and stir to distribute.

Serve as is, or with tortillas.

Cheesy Ham and Potato Soup

This weekend was filled with adventures.  I was at a camp up north with my youth group teens for a weekend retreat.  Here are some of the "highlights":

*Driving through a horrible winter storm, taking the wrong exit, and driving out of our way.  A normally 1-1/2 hour trip took nearly 3!

*Sliding backwards down a steep hill because halfway up my car couldn't make it anymore!

*Watching the kids brave their fears and climb up an ice-wall.

*Spending one-on-one time with the kids and getting to know them better.

*Bursting out in random songs like, "I'm a Barbie Girl".  Oh yes, they did!

*The speaker making up yoga poses like the "dirty lion."

*Playing games like Family Feud and Citadel.

*Jones Soda and sour candies.

*Eating way more food in the 3 days we were there than I normally eat in a week!

We had a ton of fun, got way too little sleep, ate way too much food, laughed until our stomachs hurt, walked miles in the snow.  Most of all we grew closer to God and to each other.  We really have a great group of kids.

This soup has nothing to do with this weekend, but that's okay.  It's cold outside and that means it's soup weather.  This was another of the recipes that Alecia and I made on our freezer cooking day.  It makes enough for dinner, plus leftovers for lunch or to freeze.

Cheesy Ham and Potato Soup

Serves 8

Ingredients:

2 cups water

2 cups peeled and cubed potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups shredded cheddar
2 cups frozen sweet corn
1-1/2 cup cooked ham, cubed

1.  In a large saucepan over high heat, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil.  Reduce heat, cover and simmer for 8-10 minutes.

2.  Meanwhile, in a medium pot over low heat, melt the butter. 

 

3.  Blend in flour. 

 

4.  Add milk all at once.  Cook and stir over medium heat until thickened and bubbly. 

 

5.  Add cheese and stir until melted.

6.  Stir cheese mixture into the un-drained veggies and return large saucepan to burner. 

 

7.  Add corn and ham.  Heat over medium heat, stirring occasionally.

Source: Alecia

Crispy Garlic Potatoes

I mentioned on Monday that I love to make simple dishes that taste delicious.  I also like to make simple dishes that look complicated but aren't.  These potatoes are a good example--they look like they took a long time to make and have an impressive presentation.  Really, they were quite simple to put together. 

The flavors of these potatoes were fantastic!  I made a garlic infused olive oil to drizzle over the top of the potatoes before baking them.  I also placed some diced garlic between the pieces of the potatoes.  The result?  Perfectly garlicy potatoes!

Crispy Garlic Potatoes

Serves 6-8

You will need:
8 large russet potatoes, washed
5 Tablespoons olive oil
5 cloves of garlic, thinly sliced
salt

1.  Using a sharp knife, or a mandolin slicer, thinly slice the potatoes widthwise. 

2.  Arrange sliced potatoes vertically in a casserole dish.

3.  In a small skillet, heat the olive oil and sliced garlic until the garlic is softened.

4.  Carefully pour the olive oil over the potatoes.  Try to get some between each potato.

5.  Place sliced garlic between potato slices.

6.  Sprinkle the potatoes with salt.

7.  Bake at 350 for 1 hour and 30 minutes, until the potatoes are crispy.

Inspired by: Amanda's Cooking

Baked Crispy Potatoes

My favorite thing about cooked potatoes is the crispy outside.  Growing up, my dad would often fry crispy potatoes in a cast-iron skillet.  I always tried to pick out the potatoes with the most crisp edges.  Then I would add a generous amount of salt to my potatoes before devouring them.  I don't add salt to a lot of my foods, but crispy potatoes need their salt!

This version of crispy potatoes is a little healthier than my dad's because it's baked, not fried.  The result is a perfectly crisp exterior and a fluffy interior.  The potatoes are coated with salt before they're baked, giving them a wonderful crunch. 

Baked Crispy Potatoes

Serves 2

You will need:

2 large potatoes (I used russet)

2 Tablespoons olive oil

1 Tablespoon sea salt

1.  Wash and dry potatoes.  Slice into 1/4" thick slices. 

2.  In a Ziploc bag, combine olive oil, sea salt, and potato slices.

3.  Seal the bag and carefully shake it until the potatoes are covered in a starchy paste, about 2 minutes.

4.  Place potatoes, in a single layer, on a baking sheet. 

5.  Bake at 450 for 20 minutes, until the bottoms of the potatoes turn golden brown.  Then flip the potatoes, return to oven, and bake another 10 minutes.

6.  Remove potatoes from oven and sprinkle with additional salt, if desired.

What are some of your favorite childhood foods?

Sweet Potato Fries

I used to think I didn't like sweet potatoes.  It might be because the only way I'd ever had them was mashed up and covered in brown sugar and marshmallows for Thanksgiving.  Sounds like candy, doesn't it, so what's not to like?  For me, it's a texture thing.  I don't do well with mushy foods, which is why I'm not a fan of mashed potatoes either.  I'm weird...I know! 

Now that we're eating healthier, I thought I would give sweet potatoes another chance.  I love to have thick cut fries with hamburgers (made with ground turkey!), but I thought I'd try making sweet potato fries for me. Mike tried them, and thought they were okay, but he prefers regular potato fries!  I thought these were good, and I'm definitely a fan of sweet potato fries now.

Sweet Potato Fries

Serves 4
4 medium sweet potatoes, peeled and cut lengthwise into 1/2-inch-wide wedges
1/4 cup canola oil
1 tablespoon brown sugar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper

1. Line a large baking pan with foil; grease foil with cooking spray.

2.  In a large bowl, toss sweet potatoes with oil, sugar, cumin, cayenne, salt and pepper.

3.  Set potatoes in a single layer on baking sheet.

4.  Bake at 425 until lightly browned around edges, about 15 minutes. Turn potatoes over and bake until softened and browned, about 20 minutes longer.

Sprinkle with additional salt and pepper, if desired.

Source:  All You

Zuppa Toscana

One of my favorite things to make during the cold winter months is soup.  I love to make a big pot of it, so that we have enough for our meal, plus leftovers for Mike to take to work during the week.  Plus, there's something so comforting about a bowl of hot soup on a cold wintery day!

I've mentioned before my love of Olive Garden.  Every once in a while, they'll run a special for unlimited soup, salad, and breadsticks.  It makes for a delicious lunch and it's so filling.  A couple weeks ago, one of my friends posted this recipe on Facebook.  He had just made it for dinner and it sounded delicious.  After asking him a few questions about how to make it, I picked up some of the ingredients at the store and set to work.  The result was a delicious pot of soup!  It's quite filling, especially if served with my Olive Garden Breadsticks!  Mike and I both enjoyed this soup, and it tasted even better the next day.

Zuppa Toscana

Serves 4

You will need:

3 medium potatoes, peeled and thinly sliced.

8 cups water

5 Tablespoons chicken bullion

1 pound Italian sausage, browned

handful of fresh kale, washed

1/2 pint heavy cream

1 teaspoon minced garlic

1 teaspoon Italian seasoning

1.  In a large saucepan, bring 8 cups of water to a boil.

2.  Add in sliced potatoes and boil for 5 minutes.

3.  Add in chicken bullion, browned sausage, and kale and boil for another 5 minutes.

4.  Stir in heavy cream, garlic, and Italian seasoning and simmer for 5 minutes.

5.  Top individual servings with fresh Parmesan cheese before serving.

Recipe from Dave, inspired by Olive Garden

Cheesy Bacon Ranch Potatoes

One of Mike's absolulte favorite potato dishes is cheesy potatoes.  Every time we have a family gathering, he asks who is bringing the cheesy potatoes!  He was thrilled on the day after Thanksgiving when someone unexpectedly brought cheesy potatoes to the family potluck. 

When I received an offer to try Simply Potatoes potato products through the Foodbuzz Tastemakers Program, I knew I would have to create a version of cheesy potatoes for my husband.  I added in some ranch flavor to kick it up and notch, along with one of his favorite foods--bacon. We both really enjoyed this recipe.  It was simple to put together and made enough for us to enjoy at two meals.

Cheesy Bacon Ranch Potatoes

Serves 4-6

You will need:

1 bag Simply Potatoes Hash Browns

1/2 cup heavy cream

1 (1 ounce) packet ranch dressing mix

1 cup shredded cheddar cheese, plus some for topping

1/4 cup bacon pieces

1.  In a medium bowl combine hash browns, heavy cream, dressing mix, cheddar cheese, and bacon pieces.

2.  Place in a greased 8x8" pan.

3.  Sprinkle with shredded cheddar cheese.

4.  Bake at 350 for 45-50 minutes, until bubbly.

I received coupons to try Simply Potatoes Products as part of the Foodbuzz Tastemakers Program.  All thoughts and opinions expressed are my own.

Fanned Garlic Potatoes

For some reason, potatoes seem to get a bad rap.  It's probably because of their high carbohydrate content, but as a runner, that's a great thing for me!  Potatoes also contain a good amount of fiber, protein, iron and vitamin C.  You can check out more of their stats here.

While I already admitted I'm not a huge fan of mashed potatoes, I do love baked potatoes.  And I love to prepare them this way, the presentation is just so fun!  Mike had never seen fanned potatoes before, so it was a fun surprise for him.  We both loved the flavor that the garlic infused into each bite of the potato.  I think I'll be skipping the traditional baked potato and preparing them this way more often!

Fanned Garlic Potatoes

You will need:

1 medium potato for each person you're serving

2 garlic cloves per potato (more or less depending on your garlic preference!)

olive oil

1.  Be sure to thoroughly scrub your potatoes to remove all dirt from the skin.

2.  Using a sharp knife, carefully slice the potato into thin slices, being careful not to slice all the way through.

3.  Slice each garlic clove into thin slices.

4.  Place a slice of garlic in between each slice of potato.

5.  Drizzle potato with olive oil.

6.  Place in a shallow baking dish and bake at 350 for 1 hour, until potatoes are tender.

Serve plain or garnish with cheese if desired.

Garlic Mashed Potatoes

I have a confession to make.  I'm not a fan of mashed potatoes.  I'm strange, I know...I like baked potatoes, fried potatoes, diced potatoes, or smashed potatoes, but there's just something about the mushy texture of mashed potatoes that does me in!  When it was revealed that November's Crazy Cooking Challenge was mashed potatoes, I decided I needed to find a mashed potato recipe that I enjoyed.

After browsing though a few of my favorite blogs, I came across a recipe on Gina's Skinny Recipes for Skinny Garlic Mashed Potatoes.  Do you remember the Strawberry Cheesecake that was a huge hit with my family?  I found that recipe on Gina's blog, so I knew the chances were pretty good that I'd like her mashed potatoes as well!

This recipe includes three delicious flavors, garlic, chicken (from the broth), and sour cream.  Combined with the potato, the flavors work very well together.  I'm pleased to tell you I was successful in my goal, and I'm proud to present to you, my favorite mashed potato recipe! 

Oh, and don't forget, you can vote for your favorite mashed potato recipe by clicking "like" under the picture of the recipe! (I'm #21!)

Garlic Mashed Potatoes

Serves 4

You will need:
4 potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
1/4 cup fat-free chicken broth
2 Tablespoons skim milk
1 Tablespoon light butter
1/4 cup fresh herbs of choice: parsley, thyme, tarragon (*I used dried parsley, thyme, and some chives for garnish)
kosher salt to taste
dash of fresh ground pepper

1. Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil, then simmer for 20 minutes until potatoes are tender.

2. Drain and return potatoes and garlic to pan.

3. Add sour cream, chicken broth, milk, butter, and herbs to potatoes.

4. Using a masher, mash until smooth.

5. Season with salt and pepper to taste.

Source:  Gina's Skinny Recipes

Egg Muffins

One of my favorite breakfasts (or dinners) is omelets.  I love the combination of eggs, cheese, bacon or ham, and sometimes vegetables.  Omelets are great because they're so versatile, you really can fill them with whatever your heart desires.  Plus, it's a perfect protein-packed meal. 

I decided to make "mini-omelets"...actually more like egg muffins, as I decided to call them.  These are the perfect size for a quick snack or breakfast, or grab a few for a satisfying dinner.  I made a dozen one night and froze them for quick breakfasts.  I did make some with just egg whites, and some with the whole egg--either way, they're delicious!

Egg Muffins


Makes 12

6 eggs
3 Tablespoons milk
3 large potatoes
4 slices bacon
1/2 cup shredded cheddar cheese, plus extra for topping

1.  Beat eggs and milk together in a medium bowl.

2.  Shred potatoes into the bowl with the eggs.

3.  Fry bacon until crisp and then crumble into egg mixture.

4.  Stir in cheese.

5.  Pour into greased muffin tins.

6.  Bake at 350 degrees for 20-25 minutes, until eggs are set.

7.  Remove from oven and sprinkle with cheese.  Serve warm.

Bacon Ranch Potato Salad

Growing up, potato salad was a necessary side to any grilled meal.  Burgers, steak, chicken, you name it, if it was hot and we were grilling or having a picnic, you could count on having potato salad served!  When I saw this recipe for Bacon Ranch Potato Salad, I knew we would have to try it!  Mike and I both love bacon and I thought it would be the perfect addition to a cook-out!

We thought the potato salad was good, but it just seemed to lack a punch to me.  One thing I did differently than the original recipe was using dried herbs instead of fresh.  I think fresh herbs would add more flavor than dried, but I had to work with what I had!  I'll share the original recipe though, using fresh herbs.

You will need:

2 pounds red potatoes, unpeeled and cut into 1/2 inch chunks

1 Tablespoon salt

1/4 cup mayonaise

1/4 cup sour cream

2-3 Tablespoons chopped chives

2-3 Tablespoons chopped parsley

1 small green onion

1 clove minced garlic

1-1/2 Tablespoons lemon juice

1/4 cup buttermilk

Black pepper

Pinch of salt

4 slices of bacon, cooked to a crisp and crumbled

1.  In a medium pan, cover potatoes with water and add 1 Tablespoon salt.  Bring to a boil and cook until potatoes are tender (about 10 minutes).

2.  In a small bowl, whisk together mayo, sour cream, chives, parsley, onion, garlic, lemon juice, and buttermilk.  Add salt and pepper to taste.  Refrigerate until you're ready to use.

3.  When potatoes are done, drain and set aside for about 10 minutes, until they are no longer steaming hot.

4.  Pour half the dressing over potatoes and gently stir.  Refrigerate at least an hour before serving.

5.  Just before serving, toss with remaining dressing and crumbled bacon.  Serve cold.

Loaded Potato Skins

I would dare-say this was the most liked appetizer of the party.  I thought they were delicious and the Chipotle Sour Cream added the perfect amount of "zing"!  Mike even bragged to my parents about how good these were and he took them in his lunch until he ate them all.  We'll definitely be making these again!

You will need:

12 potatoes, cooked and cooled (I microwaved mine)

2 Tbsp. olive oil
Sea salt
1 cup Cheddar cheese, shredded
1/4 cup bacon bits
1/4 cup BREAKSTONE'S Zesty Blends Chipotle Sour Cream

1.  Cut potatoes in half length-wise.  Scoop out centers, making a 1/4 inch thick shell, and reserve centers for another dish (I used mine for potato salad).  Cut potato shells in half again width-wise (making quarters).

2.  Place potatoes skin side up on a cookie sheet.  Brush with olive oil and sprinkle with sea salt.

3.  Flip potatoes so the hollowed out section is facing up and sprinkle with cheese, bacon bits, and a dollop of Chipotle sour cream. 

4.  Bake at 350 for 20 minutes, until potatoes are heated through and cheese is melted.

Adapted from: Breakstone's Facebook Page

Cheesy Potato Soup

My co-worker recently introduced me to Bob Evan's Cheesy Potato Soup.  It is delicious!  Our work recently moved and now we're right behind a Bob Evan's.  It's dangerous I tell ya!  One day, after eating Bob Evan's soup, she commented to me that I should try to replicate it.  Of course, I couldn't pass up that challenge!

The first time I made the soup, I was impressed with the flavor, the texture- not so much.  It was too grainy and mushy for me, but I solved that problem by waiting to add the potatoes until the very end.  Much better that way!  So here is my version of the dangerously addicting Bob Evan's Cheesy Potato soup!  (I did make one change, Bob Evan's doesn't put bacon in the soup, just on top, but I put it in the soup as well.)

Cheesy Potato Soup


Serves 4-6


You will need:
8 ounces bacon
3 pounds of potatoes (about 9 medium potatoes)
1 stick (8 Tablespoons) margarine
1/2 cup flour
4 cups milk
1 cup heavy cream
2 cups chicken stock
1 pound Velveeta cheese, cubed (1/2 a box)
1 Tablespoon garlic powder
1 teaspoon Tabasco sauce

Garnish with:
shredded Cheddar cheese
bacon bits
chives
parsley

1.  Dice bacon and cook in a skillet until crispy.  Drain fat and set aside.

2.  Peel potatoes and dice into 1/2 inch cubes.  Boil for 10 minutes, drain and set aside.

3.  In a large pot, melt butter and add the flour, whisking constantly until the roux is smooth.

4.  Gradually add milk, heavy cream, and chicken stock, whisking constantly.

5.  When the sauce begins to thicken, add the cubed Velveeta.  Stir constantly until cheese is completely melted.

6.  Add the bacon, garlic powder, and Tabasco to the cheese mixture.  Lower heat and simmer, covered for 10 minutes, stirring  frequently.  The first time I made this, I had a burned layer at the bottom of my pan so please, stir frequently to avoid this!!!

7.  Add in potatoes and simmer for another 10 minutes.

8.  Garnish individual bowls of soup with cheddar cheese, bacon, chives, and parsley.

Note:  You can use frozen diced potatoes (hashbrowns) instead of fresh potatoes.  I skip boiling them and just add them to the hot pot of soup and simmer for 10 minutes.

****UPDATED PICTURES HERE****

Sausage Stuffed Potatoes

Sausage Stuffed Potatoes (1/19/11)

I came across this recipe a while back and thought it looked fabulous! Mike and I eat a lot of potatoes, I fix them in many different ways, but I had never made twice-baked potatoes. My dad has, we used to have them on special occasions, and I know they're delicious! When I saw these potatoes I knew they would be perfect for Mike and I, a simple one dish meal. I made quite a few changes to the original recipe (mostly substituting healthier ingredients), and Mike and I both really liked these.

You will need:

4 medium sized potatoes
3/4 cup fat free sour cream
1/2 cup reduced fat Monterey Jack cheese, plus more for sprinkling
1 Tablespoon garlic
1 "rope" smoked turkey sausage (I used Eckrich)
Olive oil
Salt

1. Cook potatoes in microwave until baked through.
2. Cool potatoes until they can be easily handled.
3. Scoop the insides out of each potato, leaving enough potato near the skin to form a sturdy shell. I did this by cutting an oval in the middle of the potato and then scooping out the potato with a spoon.
4. Place insides in a mixing bowl and add sour cream, cheese, and garlic. Whip until potato mixture is creamy.
5. Slice the sausage rope down the middle lengthwise. Then slice each half in half again lengthwise. Dice sausage into small pieces.
6. Stir sausage into potato mixture.
7. Scoop potato mixture into potato shell. Rub potato shell with olive oil and sprinkle with salt to create a crispy potato shell.

8. Place each shell in a baking dish and bake at 350 about 20 minutes, until potatoes are hot.
9. Sprinkle with cheese before serving.
Adapted from: A Southern Fairytale

Seasoned Oven Fries

Seasoned Oven Fries (12/15/10)
I love the taste of oven fries, the crispy outsides, and fluffy insides, and minimal grease! Yum! And, these go great with yesterday's recipe!

You will need:

Potatoes (the number you use depends on how many people you are serving, I usually do 1.5 medium potatoes per person)
Season Salt
Olive Oil
Parmesan Cheese

1. Scrub potatoes clean as you'll leave the peel on.

2. Cut potatoes in half length-wise and then quarter them length-wise.

3. Put cut potatoes in a baking pan or cookie sheet and drizzle with olive oil.

4. Sprinkle with season salt on both sides.

5. Bake at 350 degrees for 50-60 minutes, until potatoes are done.

6. Sprinkle with parmesan cheese after removing from oven.