White Cheddar Scalloped Potatoes

This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama

6-8 ServingsPrep: 40 min. Bake: 70 min.

Ingredients

• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 8 cups thinly sliced peeled potatoes
• 3-1/2 cups cubed fully cooked ham
• 2 cups (8 ounces) shredded white cheddar cheese

Directions

• In a large saucepan, saute onion in butter until tender. Stir in the
• flour, parsley, salt, pepper and thyme until blended. Gradually add
• milk. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Stir in the soup. Remove from the heat; stir in sour
• cream until blended.
• 
  
• In a large bowl, combine the potatoes and ham. In a greased 13-in. x
• 9-in. baking dish, layer half of the potato mixture, cheese and

• white sauce. Repeat layers.
• 
  
• Cover and bake at 375° for 30 minutes. Uncover; bake 40-50
• minutes longer or until potatoes are tender. Yield: 6-8 servings.
• 
  

Nutrition Facts: 1 serving (1-1/2 cups) equals 555 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 1,640 mg sodium, 47 g carbohydrate, 4 g fiber, 25 g protein.

© Taste of Home 2010

4-Ingredient Pizza Bake

A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick® Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.

Prep Time 10 Minutes

Total Time 35 Minutes

Makes 8 Servings

2

  pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix

1

cup water

1

jar (14 oz) pizza sauce

1

package (8 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

Makes 8 Servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

To make half a recipe, divide ingredients in half; bake in sprayed 8-inch square glass baking dish for 22 to 25 minutes.

Special Touch

Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, chopped green bell pepper, onion or olives.

Nutrition Information:

1 Serving (1 Serving)

• Calories 470
• (Calories from Fat 250),

• Total Fat 28g
• (Saturated Fat 10g,
• Trans Fat 4 1/2g),
• Cholesterol 45mg;
• Sodium 1270mg;
• Total Carbohydrate 37g
• (Dietary Fiber 2g,
• Sugars 4g),
• Protein 19g;

Melanie's Miso Soup

Serves 4

•2 tablespoons oil (sesame, for example)
•1 garlic clove (minced)
•1 piece of fresh ginger (minced)
•1 fresh red bell pepper (sliced long and thin)
•1 bunch of green scallions (sliced)
•1 cup shiitake mushrooms (sliced thin)
• 1 small bunch of fresh lemongrass and parsley (chopped)
•1½ cups fresh spinach or kale
• 1½ cup fresh shrimp or small package of firm tofu (optional)
•1 to 2 teaspoons miso paste (I prefer red)
• 32 ounces of chicken stock (or you can use vegetable or beef stock)
•Dried red pepper flakes

Heat wok or soup pot and add oil. Saute minced garlic and ginger, red pepper and scallions in oil for a few minute, then add mushrooms, lemongrass and parsley and cook for a minute or 2. Add spinach or kale and shrimp (or tofu) and simmer for 5 minutes. Add miso and slowly stir in stock a little at a time. Add red pepper flakes to taste. Turn up heat and then once boiling, turn down and let simmer for 10 minutes. Serve with some fresh sesame, honey oat or nut bread. Great for loved one feeling under the weather.

Recipe by Melanie Bare

Crash Hot Potatoes

Added by Ree on August 7, 2009 in Potatoes, Sides
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings 6 (5 WW P+)
Difficulty Easy
Ingredients

* 12 whole New Potatoes (or Other Small Round Potatoes)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Biggest Loser Buffalo Chicken Meatloaf

Ingredients

Olive Oil Spray
2/3 cup Old-Fashioned Oats
1/2 cup Fat Free Milk
2 1/2 tbsp Buffalo Wing Sauce (or more to taste)
1 pound ground Chicken or Turkey
1/2 cup Finely Chopped Celery
1/4 cup Shredded Carrots
1/4 cup Finely Chopped Sweet Onions
2 lg Egg Whites (lightly beaten)
1/4 tsp salt
2 oz Crumbled reduced-fat Blue Cheese



Directions
Preheat Oven to 350 degrees

Lightly mist 9x5 loaf pan with Olive Oil Spray

Combine Oats and milk in medium mixing bowl and stir to mix. Let stand for 3 minutes, or until the oats begin to soften.

Stir in the wing sauce until well mixed.

Add the chicken, celery, carrot, onion, egg whites and salt. With fork or clean hands, mix the ingredients well.

Add the blue cheese and gently mix to combine.

Transfer mixture to prepared pan and spread so that the top is flat. Bake for 35 to 40 minutes, or until the chicken is completely cooked through and no longer pink.

Cut into 8 slices and serve immediately.

Makes 4 Servings

Number of Servings: 4
Nutritional Info

* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 297.7

* Total Fat: 13.0 g
* Cholesterol: 84.8 mg
* Sodium: 743.4 mg
* Total Carbs: 15.7 g
* Dietary Fiber: 2.0 g
* Protein: 28.6 g

7 WW points plus per serving

Slow-Cooked Split-Pea Soup With Barley and Ham

Start to finish: 10-minute prep, four to eight hours unattended slow cooking, depending on temperature chosen (see cook's note).

Yield: 6 servings

•1 cup dry split green peas
• 1/2 cup medium pearl barley (see cook's note)
•3/4 cup chopped ham
•3/4 cup sliced carrots
•3/4 chopped onion
•3/4 cup chopped celery
•4 cups water
•1 chicken bouillon cube
•1 bay leaf
• Salt and black pepper, to taste

Cook's note: Cooking four hours on high or eight on low produces tender peas, but not a mushy texture.

Barley is usually found on the rice or dried-bean aisle, but sometimes it's near the oatmeal. Do not use quick 10-minute barley in this soup, as it will turn mushy.

Can be doubled easily if serving larger crowds.

Layer the ingredients in the order listed (except salt and pepper) in a 2-quart or larger slow cooker. Do not stir.

Cover and cook on high four hours or low eight to nine hours, until the peas reach the desired texture.

Remove the bay leaf, stir well, and adjust the salt and pepper to taste. Serve at once.

WW Baked Ziti

Course: main meals
PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy

Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*

Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions

* Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.

* Cook pasta according to package directions; rinse with cool water and drain.

* While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

* To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

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