The Man Approved Diet

Home » Posts tagged 'potatoes'

Tag Archives: potatoes

 http://main.acsevents.org/goto/sailorsarah

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.

Ingredients
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

Directions
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

Advertisements

Shredded Pork over Mashed Potatoes

I think I mentioned a few posts ago that I bought a big thing of pork loin and I’ve been working on ways to use it. Well, I gave up with another recipe using it. The Man liked that this was a full meal all in one bowl. If you’ve been reading my blog for a little while, you know I don’t add salt to recipes if I can help it. So you might want to add a dash of salt to this, but it’s really pretty good.

Ingredients
1 pound pork roast
3 medium potatoes, chopped
1 cup chopped onions
1/4 cup minced garlic
2 cups beef broth
2 tablespoons cornstarch
1/4 cup butter
1 10 oz bag frozen green beans

Directions
Put the pork, onions, garlic and potatoes in a slow cooker and pour the broth over everything. Let it sit for 8 hours on low or high for 4 hours.
Pull out the potatoes and mash them with the butter, set it aside.
Take out the pork and shred it, set it aside.
Whisk the cornstarch into a little water, then whisk into the liquid remaining in the slow cooker. Turn it up to high and let it get hot enough to start bubbling.
Steam the green beans in the microwave for about five minutes. Add them and the shredded pork to the slow cooker. Mix to coat with the gravy.
Serve on top of the mashed potatoes.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 418.4
Total Fat: 26.0 g
Cholesterol: 91.7 mg
Sodium: 206.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.8 g
Protein: 21.0 g

20130215-012253.jpg

Beer and Brats Chowder

I tried to make this a few weeks ago, but it didn’t quite work out the way I was hoping it would. This time it turned out just the way I was hoping. If you like, you can add some saltines and a little extra cheddar cheese. This would be great to take in a thermos for an outdoor outing. And don’t worry about the alcohol from the beer, it’ll cook off before you eat it.

Ingredients
12 oz turkey brats or smoked sausage, cut into 1/2 inch slices
2 large potatoes, diced
1 large onion, diced
1/4 cup garlic, minced
1 12 oz can light beer
2 cups low sodium beef broth
4 cups milk
2 tablespoons cornstarch
1 cup cheddar cheese

Directions
In a large pot, cook the brats, potatoes, onion, and garlic until the potatoes are almost tender. Add in the beer, broth, and 3 cups of the milk. Whisk the cornstarch into the remaining cup of milk. Mix into the rest of the chowder. Let it come to a boil, then turn the heat to low. Cook for at least an hour (longer if you’d like), stirring every 20-30 minutes to make sure nothing is sticking to the bottom of the pot.
Stir in the cheese before serving.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 248.3
Total Fat: 9.1 g
Cholesterol: 48.3 mg
Sodium: 747.6 mg
Total Carbs: 22.9 g
Dietary Fiber: 1.1 g
Protein: 17.0 g

Beer and Brats Chowder-001

Roasted Vegetables and Sausage

I really enjoy roasted vegetables. You don’t have to do much work to make them: chop up some veggies, drizzle with oil and herbs, toss in the oven, and stir around once in a while. About the only thing easier is slow cooking. But roasting them brings out the natural sweetness and is perfect for root vegetables, which are usually cheaper this time of year. This is definitely a recipe that you can experiement with. Try some different herbs or vegetables. You could substitute chicken for the sausage, just keep a close eye on it to make sure it doesn’t dry out. Or you could leave out the meat for a vegetarian dish or for a side dish.

Ingredients
1 large potato, chopped
1 1/2 cups baby carrots
2 large red peppers, chopped
1 large onion, chopped
1/2 medium head of cabbage, chopped
1/2 cup minced garlic
14 oz. package of smoked turkey sausage, cut into 1 inch pieces
1/4 cup olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons rosemary

Directions
Preheat the oven to 350 degrees.
Put all of the chopped vegetables and sausage in a large, shallow pan or cookie sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, onion powder, and rosemary. Give it a good stir to evenly coat everything. Bake in the oven for about an hour, stirring every 15-20 minutes. It’s done when the potatoes and carrots are easy to stick with a fork.

Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 365.9
Total Fat: 19.4 g
Cholesterol: 51.7 mg
Sodium: 798.1 mg
Total Carbs: 35.2 g
Dietary Fiber: 7.4 g
Protein: 16.5 g

Roasted Veggies and Sausage-001

Loaded Potato Salad

Potato salad is normally something that you would serve at cookouts during the summer. Well, I guess one of the fun things about Texas is that it’s pretty much cookout weather year round! The Man has a wonderful rib recipe that he uses at pretty much every cookout. He likes to say it’s world famous because he discovered the recipe while we were stationed in Germany and would win the neighborhood rib cook off contests the guys would have. (Although I’m pretty sure the other guys say they won, but that’s guys for you.) To me, nothing goes better with ribs than potato salad. My friend gave me the idea of adding bacon to it and I think all good potato salad should have hard boiled eggs. This one is also loaded with veggies. If you have a leftover veggie tray or just random salad veggies in your fridge, they would work just as well. Instead of the usual mayo and mustard based dressing, I kind of made up my own using plain greek yogurt and dry mustard (specifically this djion mustard rub from Pampered Chef). Doing so cuts down on the calories and fat, which when added to all the extra veggies, makes this potato salad not so bad for you (and the guys would never guess that it’s healthier for them).

Ingredients
5 large potatoes, chopped into 1 inch pieces
6 large eggs
2 cups fat free plain greek yogurt
1/2 cup water
4 tablespoons dry ground mustard
1 teaspoon salt
10 slices center cut bacon
1/2 cup chopped onions
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped cherry tomatoes
2 large red peppers, chopped

Directions
Bring a large pot of water to boil. Add the chopped potatoes and eggs. Boil until the potatoes are tender enough to easily stick with a fork (about 20 minutes). Drain the potatoes, peel and chop the eggs.
In a bowl mix the greek yogurt, dry mustard, salt, and water. Set aside.
Dice the bacon into 1/2 inch pieces. Cook in a skillet with the onions and garlic until the bacon is crispy.
In a large bowl, combine the potatoes, bacon mixtures, chopped veggies, and yogurt/mustard mixture. Stir until everything is well coated with the yogurt and mustard mixture. Cover and let it sit in the fridge for at least three hours (preferrably overnight).

Nutritional Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 187.8
Total Fat: 4.9 g
Cholesterol: 117.0 mg
Sodium: 390.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 2.4 g
Protein: 12.1 g

27597654b

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

Ingredients
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

Directions
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

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

Directions
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