Funeral Potatoes

LOW FAT VERSION

Ingredients:
2 bags of hashbrowns (32 oz each)
or fill 9x13 pan with potatoes, wash, petitely dice, and boil for 5-7 min (just until fork can go through)
1/2 c. chopped onion (cook in 1/4c. oil or butter)
1 1/2 c. sour cream
1 can cream of chicken or mushroom soup
1 c. cheese
1 t. salt
1/2 t. boullion
1/4 t. pepper and garlic
1 c. cornflakes (on top)

Directions:
1. Mix all ingredients except cornflakes
2. Spread onto a 9x13 casserole dish and top with cornflakes
3. Bake at 350* for 30-60 min

--BUTTER VERSION--

Ingredients:

1 T. butter

1 medium onion

2 lb hashbrowns (or boil potatoes for 10 min and shred)

1/2 c. butter, melted

2 cans cream of Chicken soup

2 c. sour cream

salt and pepper

2 c. grated cheese

3 c. cornflakes

2T. butter, melted

Directions:

1. Cook onions in butter in a skillet on medium heat

2. Stir in a large bowl with remaining ingredients, except cornflakes and butter

3. Toast the cornflakes and last butter for 1 min in skillet

4. Put in casserole dish with cornflakes on top and Bake at 350* for 40-45 min

(laurenslatest.com)

Hashbrowns (for a crowd)

Serves 16-20 
(3/4 c.or 1/2 c.servings)
Ingredients:
10c. baked, shredded potatoes (2 bags, 24oz each)
1/4 c. oil
1 T. Mrs. Dash (or season-all)
(or 1/2 t. salt, 1/4 t. pepper, 1/4 t. garlic powder, 1/4 t. onion powder)

Directions:
1. Preheat oven to 400*
2. Microwave frozen hash browns for 5 minutes to defrost
2. Stir oil, seasonings,+ potatoes in a large bowl
3. Spread on a cookie sheet and sprinkle with salt and pepper
4. Bake for 15 min.

Kale Potato Stir Fry

This is such a great way to eat Kale!  My whole family loves it.
Ingredients:
2 T. olive oil
2 c. onions, diced
1 c. turkey burger, cooked
8 c. potatoes- microwaved until almost soft, then diced
8 c. kale, chopped (5c. if frozen)
2 c. white beans, cooked (1 can, drained)
1/2 t. salt
1/8 t. pepper
2 t. chicken boullion

Directions:
1. Wash, puncture, and microwave potatoes for 5-10 minutes (until almost done)
2. Cook turkey burger and set aside.
2. Dice onions and kale and fry in in oil
3. Dice potatoes and add to onions and kale.  Fry until soft.
4. Stir in turkey burger, beans, and seasonings.

Baked Potato Wedges

Ingredients:
6 c. potatoes, diced (2 1/2 lbs)
2 T. olive oil
3 T. wheat flour
1 t. onion powder
1 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/8 t. pepper
(1 lb. diced turkey hot dogs optional)

Directions:
1. Preheat oven to 450*
2. Wash and dice potatoes (and hot dogs)
(STIRFRY Quick version: microwave potatoes about 7 minutes, then dice
and stirfry with remaining ingredients)
3. Stir in a bowl with seasonings.
4. Place on cookie sheet and bake for 30-40 min.
5. May serve with fry sauce: 1/4 c. mayo + 2 T. ketchup

Hash browns from scratch

Ingredients:
2 1/2 lbs potatoes (6 potatoes)
1/4 c. olive oil
1 t. salt
1/4 t. pepper
1/4 t. Mrs. Dash (or garlic+onion powder)

Directions:
1. Microwave potatoes for 10 min.
2. Shred or dice (should be about 6c)
3. Stir in oil and seasonings
4. Fry on hot skillet until brown on both sides

Shepherd's Pie

Ingredients:

6 c. shredded potatoes (about 6 med)
2 c. sliced carrots (about 4)
2 cans green beans (or 3 c. peas)
*1 lb turkey burger (2c)
(or 2 c. beans + 1 c. boiled wheat for meatless option)
½ c. fresh diced onion (or 2 T dry)

1 T. Worchestershire Sauce

2 T. vinegar

½ t. garlic or season salt
cheese (optional)

Pie Directions:
1. Microwave potatoes for 5 minutes, then shred.  (or shred, then boil in water)
(or use left over mashed potatoes)

2. Fry turkey burger, onions, carrots, and green beans in seasonings until done.

3. Top with cooked potatoes & cheese and heat through.

*For a meatless version, replace turkey burger with
2 c. pinto beans (cooked and slightly mashed) + 1 c. boiled wheat
and omit the carrots and green beans too or double the seasonings.

Potato Salad

(Serves 6)                                                (Serves 12)
Ingredients:
6 medium potatoes (2 ½ lbs)                    12 potatoes (5lb)
6 eggs                                                        12 eggs

½ c. diced celery                                        1 c. diced celery
¼ c. diced green onions                            ½ c. diced green onions
¼ c. diced dill pickles (1 pickle)               ½ c. diced dill pickles

Dressing:
2/3 c. mayo                                                       1 1/3 c. mayo
2T. milk                                                            1/4 c. milk
½T. mustard                                                       1 T. mustard         
1 T. pickle juice (or lemon juice or vinegar)     2T. pickle juice 
1 t. salt                                                                 2 t. salt         
¼ t. pepper                                                          ½ t. pepper

Directions:
1. Boil potatoes and eggs whole in a pot of water for 20-30 min. (just barely soft)

(add eggs for the last 10 min)
2. When done boiling, drain, peel and dice them and place in a bowl.
3. Dice and add onions, celery, and pickles.
4. Mix dressing ingredients in a separate boil and then stir into salad.
5. Chill a few hours before serving.
(6. Serve with ham and rolls or hamburgers.)

Chicken Soup over Mashed Potatoes (or Rice)

Potato Ingredients:
Small       Large
6 c.    10 c. chopped potatoes
2 c.    3 1/2 c. water
1 t.     1 3/4 t. salt

Potato Directions:
1. Chop potatoes and boil in a pot with salt and water for 15 min.
2. Blend with liquid

*Or, serve over rice instead of potatoes
(4 c. water + 2 c. rice + 1 t. salt)

Soup Ingredients:
1/4 c. oil
2 c. celery
2 c. carrot
1/3 c. dry onions (or 1 c. fresh)
1/4 c. wheat flour
4 c. water
1 T + 1t. chicken boullion
1/4 t. garlic salt
1 1/2- 3 c. cooked chicken
1 c. milk

Soup Directions:
1. Saute veggies in oil
2. Stir in flour and whisk in water
3. Add seasonings and chicken.
4. Cook 15 minutes, stirring while thickens
5. Add milk when thick
6. May add a dash of paprika and serve over mashed potatoes or rice

Kale-Potato Soup

(Serves 12-16)

Ingredients:

9 c. water
8 c. potatoes, chopped
2 c. onions, diced
2 T. + 2 t. chicken boullion

1 t. salt

1 t. minced garlic (2 cloves)

1/8 t. pepper

dash red pepper
8 c. kale, chopped (1 bunch)

2 c. cooked white beans (great northern)
2 c. ground turkey, cooked
(or italian sausage & omit pepper if it is hot sausage)
3 c. water
1 1/2 c. powdered milk

(Serves 8-12)

Ingredients:

4 c. water

6 c. potatoes, chopped (2 1/2 lb)
2 c. onions, diced
2 T. + 1 t. chicken boullion

1/2 t. salt

1 t. minced garlic (2 cloves)

1/8 t. pepper

dash red pepper
6-8 c. kale, chopped 

2 c. cooked white beans (great northern)
1 c. ground turkey, cooked
(or italian sausage & omit pepper if it is hot sausage)
2 c. water
3/4 c. powdered milk

(Serves 8)

Meatless Soup
4 c. water
6-8 c. diced potatoes
1/2 c. diced onion
1 T. chicken boullion
1 1/2 t. salt
6 c. frozen kale, chopped
2 c. cooked beans (kidney or white)
1 c. cooked wheat
2 c. milk
1 c. sour cream
1/2 c. cheese (or 1 more cup beans)

Directions:

1. Boil beginning water, potatoes, onions, and seasonings for 10 minutes
2. Chop and add kale and boil for 5 more minutes (until veggies are soft)

3. Stir in beans and ground turkey.
3. Whisk ending water with powdered milk and add.
4. Serve with a roll or slice of bread

Breakfast Skillet

Ingredients:

3-4 Baked Potatoes (6 small red)

16 oz Firm Tofu (or 6 eggs)

1 ½ c. chopped Onion

1 bell pepper

mushrooms (opt)

2 c. Peas or Broccoli

1 t. cumin or oregano or salt

1 t. tumeric or curry (if using broccoli)

1 T. parsley (if using broccoli)

¼ t. pepper (or more cumin)

Toppings:

Tomatoes or Salsa

Cheese (opt)

Directions:

1. Clean & Cook potatoes in microwave for 5 minutes.

2. Saute eggs or Tofu in 2 T. olive oil

3. Add vegetables and seasonings and heat through.

Low Fat Chicken Broccoli Casserole or Soup

(Serves 8)
White Sauce Ingredients:                                        

½ t. minced garlic or ¼ c. chopped onion

¼ c. wheat flour
2 t. chicken boullion
½ t. salt

2 c. skim milk

Casserole Ingredients:

½ c. sour cream

½ c. greek yogurt + 1 T. dijon mustard (or mayo)

3 c. cooked & salted chicken (1.5 lbs or 2 large breasts) 

*6 c. cooked rice (or 6 c. potatoes- 5 lbs)

6-8 c. broccoli, chopped (1 frozen bag)           
(or 3 cans green beans)
1 c. shredded cheese 

Directions:

*1. Boil and salt rice or potatoes
2. Boil quartered chickenbreasts for 20-30 minutes (or pressure cook for 10-15 min) and boil broccoli in some water in a pot for 10 min. 
(or microwave frozen bag 3-5 min)

3. Whisk white sauce in a large sauce pan on medium heat.

4. Layer rice, chicken, broccoli, and sauce in a casserole dish.

5. Top with cheese and Bake at 375* for 15-20 min

*note- boil or pressure cook 2 c. rice with 4 c. water and 1½-2 t. salt (1½ if  mayo)
(brown rice- pressure cook for 22 min)

*To turn into soup, add 6 c. water and 2 T. chicken bouillon

SIMPLE SMALL VERSION:

(Serves 6)

3 c. cooked rice

1-2 cans chicken

1 can cream of chicken 

1/3 c. mayo

1bag frozen broccoli

-Layer, Top with cheese

-Bake 375* for 15 min

Mashed Potatoes & HPC

Mashed Potato INGREDIENTS

Serves 8:                   Serves 12:
8 c. potatoes             12 cups diced potatoes (5 lbs)

1 1/2 T. canola oil     2 T. canola oil

1/3 c. skim  milk        1/2 c. skim milk

1/3 t. onion powder     1/2 t. onion powder
1/6 t. pepper                1/4 t. pepper
1/2 t. chicken boullion    3/4 t. chicken boullion

Potato Directions:

1. Wash, Chop, and Boil potatoes in a pot of water until soft (15 min)

(Or wash, fork, and cook in microwave for 10 min)

2. Drain water 

3. Place all ingredients in a large bowl and beat until well mixed.

4. Serve as a side to fish sticks, along with carrots and green beans

 or on top of ground turkey (shepherd’s pie) or hot dogs (HPC)
*Another favorite combo: ½ c. water + ¼ c. sour cream + ¼ c. milk

HPC (Hotdog Potato Cheese Casserole)
This is my kids all time favorite dinner.
We use left over mashed potatoes to make it quick.
(Serves 8-12)
Ingredients:
Serves 8:                       Serves 12:
8 turkey hot dogs          12 turkey hot dogs
Mashed Potatoes
2 c. shredded cheese      3 c. shredded cheese

Directions:
1. Slice hot dogs in half in both directions.
2. Place in the bottom of a 9x13 casserole pan
(use an extra large pan or 1 1/2 pans if serving 12)
3. Put in oven while oven preheats to 350* (10 min)
4. Prepare mashed potatoes (or reheat left-overs) and place on top of hot dogs
5. Top with cheese and return to the oven for 10 more minutes to melt cheese