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Ham and Potato Bake

I love meals that are all in one bowl, like my Shredded Pork over Mashed Potatoes. This one of those types of meals, it’s got ham, potatoes, and broccoli all together in a creamy, cheesy sauce. Between the broccoli and the onions, you’ll get just about a serving of veggies. I would have added more broccoli, but I’m not sure how much The Man would have liked that.

4 cups diced potatoes
1/4 cup minced garlic
1 cup diced onions
3 cups diced ham
12 oz steamed broccoli, cut into 1/2 inch pieces
1 1/2 cup milk
3 oz cream cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees.
Line a 9″ x 13″ pan with foil.
In a large skillet over medium high heat, cook the potatoes, onion, and garlic together until the potatoes are tender enough to stick a fork in them. Add the ham and cook for three more minutes. Spread evenly in the bottom of the prepared pan. Cover with the broccoli.
In the same skillet over medium heat, add the cream cheese, milk, garlic and onion powders. After the cream cheese is melted, add 1/4 cup of the cheddar cheese. Continue cooking until the sauce thickens and can coat a spoon. Stir it constantly so it doesn’t burn.
Evenly pour the sauce over the pan and sprinkle with the remaining cheddar cheese.
Bake for about 15 minutes, or until the cheese begins to lightly brown.
Let it sit for about 10 minutes before serving.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.5
Total Fat: 11.1 g
Cholesterol: 58.1 mg
Sodium: 1,206.3 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

Ham and Potato Bake-001


Breaded Baked Chicken with Cheesy Potatoes

Every once in a while I come up with a recipe that I’m seriously impressed with. This cheesy potato and bacon recipe is one of them. I was craving some potatoes, and I knew there was some bacon and cream cheese in the fridge that needed to get used soon.

The chicken is a really simple recipe that can be altered to your tastes, just play with adding different herbs and spices. Or marinate the chicken before breading them, like I did. I started with barbecue marinated chicken breasts that we had in the freezer.

I know the calorie count for the potatoes seem a little high for a side dish, but when they were served up with the chicken and broccoli (like in the picture), the entire plate is less than 500 calories.

Twice Cooked Cheesy Potatoes and Bacon

1 large potato, sliced
6 slices bacon, cut into 1/2″ pieces
3/4 cup chopped bacon
2 tablespoons minced garlic
2 tablespoons butter
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 oz fat free cream cheese
3/4 cup milk
3/4 cup shredded cheddar cheese

Preheat the oven to 425 degrees.
Lightly grease a 9×9 baking dish.
In a large pan, pan fry the potatoes, bacon, chopped onion and minced garlic. When the bacon is cooked and the potatoes are fork tender, transfer them to the prepared baking dish.
In the same pan, add the butter, flour, garlic powder and onion powder. Keep moving the butter and flour around the pan until it thickens. Add the milk, cheddar cheese, and cream cheese to the pan, stirring until everything melts and forms a sauce.
Pour the sauce over the potatoes in the baking pan, gently stirring the potatoes so they’re well coated.
Bake for about 20 minutes, or until the sauce is thick and bubbly, and the potatoes are tender.

Nutritional Info
•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 246.2
•Total Fat: 8.3 g
•Cholesterol: 32.7 mg
•Sodium: 478.9 mg
•Total Carbs: 26.3 g
•Dietary Fiber: 2.4 g
•Protein: 15.6 g

Breaded Baked Chicken

2 boneless skinless chicken breasts
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425 degrees.
Combine the flour, garlic and onion powders together in a large, flat bowl. Press the chicken breast into the flour mixture, lightly coating both sides. Place them in a lightly greased baking dish.
Bake at 425 for about 25 minutes, flipping it over halfway through. Cut into the thickest part of one of them to check that they are cooked all the way through.

Nutritional Info•Servings Per Recipe: 2
•Amount Per Serving
•Calories: 146.7
•Total Fat: 1.1 g
•Cholesterol: 55.0 mg
•Sodium: 331.1 mg
•Total Carbs: 7.8 g
•Dietary Fiber: 0.4 g
•Protein: 24.1 g

Breaded Baked Chicken with Cheesy Potatoes

Bacon Cheddar Ranch Potato Soup

This is a great slow cooker recipe. It has my husband’s three favorite ingredients: bacon, ranch and cheese. Amazingly, it’s only 176 calories per serving and a serving is about a cup and a half of soup. So you could add a topping or two without any guilt. I like my soup a little less chunky, so about half an hour before serving I scooped out the diced potato and mashed it a bit. Depending how thick you like your soup, you may need to whisk a little flour into the pot. You can reduce the sodium count a bit by using lower sodium beef broth and ranch mix.


2 medium potatoes, diced
1 12-oz can fat free evaporated milk
1 cup beef broth
3 cups water
1 packet ranch mix
1 cup shredded cheddar cheese
1 cup onions, diced
3 cloves garlic, minced
6 slices center cut bacon, diced


In a large pan, saute the bacon, garlic and onions until the bacon is starting to brown.

In a slow cooker, whisk the ranch mix into the evaporated milk, then combine with the water and beef broth. Add the potatoes, cheese, and bacon mixture to the slow cooker. Cook on low for eight to ten hours.

You can top the soup with some onion straws, parsley, a little sour cream or whatever else sounds good to you. (Extras aren’t included in nutrition facts.)

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 176.3
◦Total Fat: 1.7 g
◦Cholesterol: 10.9 mg
◦Sodium: 830.8 mg
◦Total Carbs: 25.2 g
◦Dietary Fiber: 1.3 g
◦Protein: 14.7 g

Bacon Cheddar Ranch Potato Soup