Potato Smashers

Name: Potato Smashers
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: Potato Smashers; 8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter; 1/2 cup water; 4 slices Oscar Mayer Center Cut Bacon; 2 tablespoons Kraft Zesty Italian Dressing; 1/2 cup Kraft Shredded Sharp Cheddar Cheese

May 24, 2019April 23, 2020 BeckieLeave a comment

Potato Smashers

Save to BigOven

Yum

Cuisine American

Category Potatoes Side Dishes

Persons

Serving Size

Prep Time

25 minutes

Cook Time

7 minutes

Total Time

32 minutes

Rate this recipe

0 ratings

Ingredients

Potato Smashers

8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter
1/2 cup water
4 slices Oscar Mayer Center Cut Bacon
2 tablespoons Kraft Zesty Italian Dressing
1/2 cup Kraft Shredded Sharp Cheddar Cheese

Instructions

Place potatoes and water in 2-qt. microwaveable dish.
Microwave, uncovered, on High 10 minutes or until potatoes are tender. Let stand 5 minutes.
Meanwhile, cook bacon in large nonstick skillet on medium heat 8 to 10 minutes or until crisp, turning frequently. Drain on paper towels.
Drain potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
Heat dressing in skillet on medium heat. Add potatoes; cook 4 minutes or until bottoms are golden brown.
Meanwhile, crumble bacon.
Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 minutes or until cheese is melted.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		258.5 kcal
% Daily Value*
Total Fat 19.23 g		29.6%
	Saturated Fat 7.4 g	37%
	Trans Fat 0.23 g
Cholesterol 40.89 mg		13.6%
Sodium 305.46 mg		12.7%
Total Carbohydrate 12.5 g		4.2%
	Dietary Fiber 1.4 g	5.6%
	Sugars 1.45 g
Protein 8.94 g

Vitamin A 5.19 %		Vitamin C 13.96 %
Calcium 12.19 %		Iron 3.83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Kraft Zesty Italian Dressing,

microwave,

new potatoes,

Oscar Mayer Center Cut Bacon,

Sharp Cheddar Cheese

Roasted New Herbed Potatoes

March 14, 2019April 29, 2020 BeckieLeave a comment

Roasted New Herbed Potatoes

Save to BigOven

Yum

Cuisine American

Category Potatoes Side Dishes

Persons

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Rate this recipe

1 ratings

Ingredients

Roasted New Herbed Potatoes

12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
dash of salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Instructions

Preheat oven to 375°F.
Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. About 45 to 50 minutes.
Remove from oven and immediately fold in the herbs.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		192.59 kcal
% Daily Value*
Total Fat 6.92 g		10.6%
	Saturated Fat 0.98 g	4.9%
	Trans Fat
Cholesterol		0
Sodium 36.95 mg		1.5%
Total Carbohydrate 30.12 g		10%
	Dietary Fiber 3.81 g	15.2%
	Sugars 1.36 g
Protein 3.55 g

Vitamin A 0.61 %		Vitamin C 38.97 %
Calcium 2.4 %		Iron 7.99 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

easy,

new potatoes,

red potatoes

Kathy’s BLT Salad

January 5, 2018June 6, 2020 BeckieLeave a comment

Kathy's BLT Salad

Save to BigOven

Yum

Cuisine American

Category Salads

Persons

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

Kathy’s BLT Salad

1 1/4 pounds small white or red new potatoes
3 tablespoons olive oil, divided
Salt and black pepper to taste
3 medium tomatoes, cored and cut into large chunks
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil
8 center-cut bacon slices
12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed
1/2 cup shredded mozzarella cheese made with 2 percent milk

Instructions

Preheat oven to 425°.
Cut larger potatoes into quarters and smaller ones into halves. Place potatoes in a zip-top bag with 1 tablespoon olive oil and seal the bag. Shake and toss the bag until potatoes are evenly coated. Pour potatoes onto a baking sheet and add salt and pepper to taste. Bake, turning once, for about 30 minutes or until potatoes are golden.
Place tomato chunks in a large bowl.
To make dressing, whisk together remaining olive oil, balsamic vinegar and basil in a small bowl. Season with salt and pepper if desired.
Pour about one-fourth of dressing over the tomatoes and set aside.
In a large nonstick pan over medium-high heat, cook bacon until brown and crispy. Drain the bacon on paper towels, then crumble it.
Divide the roasted potatoes among four serving plates.
Place the salad greens in a bowl with tomatoes and toss with the remaining dressing. Arrange the salad on the serving plates, top with bacon crumbles and sprinkle with mozzarella cheese.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		543.35 kcal
% Daily Value*
Total Fat 37.38 g		57.5%
	Saturated Fat 11.43 g	57.2%
	Trans Fat 0.08 g
Cholesterol 50.74 mg		16.9%
Sodium 1104.94 mg		46%
Total Carbohydrate 37.72 g		12.6%
	Dietary Fiber 7.56 g	30.2%
	Sugars 8.32 g
Protein 16.0 g

Vitamin A 76.62 %		Vitamin C 51.47 %
Calcium 16.84 %		Iron 18.47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bacon,

balsamic vinegar,

new potatoes,

romaine lettuce,

tomatoes

Roasted Potatoes with Garlic and Rosemary

September 7, 2015September 29, 2020 BeckieLeave a comment

Roasted Potatoes with Garlic and Rosemary

Save to BigOven

Yum

Cuisine American

Category Potatoes Side Dishes

Persons

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Rate this recipe

0 ratings

Ingredients

2 lb unpeeled large new potatoes
2 cloves smoked or plain garlic, finely chopped
2 tablespoons fresh rosemary leaves, finely chopped
salt and pepper

Instructions

Preheat oven to 425°F. Put the oil into a large roasting tin and put in the oven to heat through.
Wash the potatoes, but don’t scrape, then cut into cubes about 1/2 inch. Put into a clean tea towel and dry well, then put on a plate.
Remove the tin from the oven, place it over a direct heat until the oil is very hot, then slide the potatoes into the oil. Turn to get a good coating of oil, sprinkling in the garlic and rosemary.
Return to the oven and roast for 30-40 minutes until golden brown and crisp. Season with salt and pepper before serving.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		179.71 kcal
% Daily Value*
Total Fat 0.28 g		0.4%
	Saturated Fat 0.09 g	0.5%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 534.47 mg		22.3%
Total Carbohydrate 40.73 g		13.6%
	Dietary Fiber 5.31 g	21.2%
	Sugars 1.79 g
Protein 4.78 g

Vitamin A 0.16 %		Vitamin C 50.37 %
Calcium 3.6 %		Iron 10.68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

fresh rosemary,

garlic,

new potatoes

Dee’s Oven Beef Stew

August 15, 2014September 25, 2020 BeckieLeave a comment

Dee's Oven Beef Stew

Save to BigOven

Yum

Cuisine American

Category Soups and Stews Stew

Persons

Prep Time

20 minutes

Cook Time

4 hours

Total Time

4 hours, 20 minutes

Rate this recipe

0 ratings

Ingredients

2 pounds beef stew meat -- cut into 1-inch cubes
2 medium onions -- diced
4 cloves garlic -- finely chopped
2 cans whole tomatoes -- (16 ounces each) undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and pepper to taste
4 medium carrots -- cut into 1" cubes
1 medium turnip -- cut into 1/2 inch strips
8 small new potatoes -- cut in half
2 ears corn (frozen or fresh) -- cut into fourths
1 can green beans

Instructions

Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
Cover and bake at 325° for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
Stir in carrots and turnip. Cover and bake l to 1 1/2 hours, add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Note: If you are using fresh corn, add about 1/2 hour before serving time

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		405.49 kcal
% Daily Value*
Total Fat 8.69 g		13.4%
	Saturated Fat 3.27 g	16.4%
	Trans Fat 0.38 g
Cholesterol 95.25 mg		31.8%
Sodium 739.18 mg		30.8%
Total Carbohydrate 47.5 g		15.8%
	Dietary Fiber 9.11 g	36.4%
	Sugars 12.67 g
Protein 38.91 g

Vitamin A 43.57 %		Vitamin C 59.85 %
Calcium 14.19 %		Iron 35.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

beef stew meat,

carrots,

ears corn,

new potatoes,

tomatoes,

turnips

Asparagus & Spinach Frittata

June 15, 2014April 28, 2020 BeckieLeave a comment

Asparagus & Spinach Frittata

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Frittata

Persons

Serving Size

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

Asparagus & Spinach Frittata

5 large eggs
4 large egg whites
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon chopped dill
1/4 teaspoon salt
1/4 teaspoon pepper
6 oz bag baby spinach
2 teaspoons olive oil
1/2 pound new potatoes, cut into 1/2 inch pieces
1 bunch scallions, trimmed and sliced
1 bunch asparagus, trimmed and cut into 1 inch pieces
3/4 cup shredded fontina cheese

Instructions

Heat broiler.
In a bowl, whisk first 7 ingredients.
Heat a skillet. Add spinach and cook 5 minutes or until wilted. Remove to a strainer set over a bowl, wipe out skillet. Heat oil in the same skillet. Add potatoes. Cover and cook 5 minutes stirring occasionally. Uncover and add scallions, cook 3 minutes stirring until softened.
Add asparagus to pan. Cover and cook 10 minutes stirring occasionally. Press down on spinach to remove any excess liquid. Stir spinach into pan. Reduce heat. Pour egg mixture over vegetables in skillet. Cook 2 minutes or until bottom is set.
Place under broil and broil 2 minutes or until top is almost set. Remove from broiler and sprinkle with fontina cheese. Broil 2 minutes longer or until top is set and cheese is melted.
Makes 4 Servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		354.72 kcal
% Daily Value*
Total Fat 19.83 g		30.5%
	Saturated Fat 9.29 g	46.5%
	Trans Fat 0.02 g
Cholesterol 268.63 mg		89.5%
Sodium 755.54 mg		31.5%
Total Carbohydrate 17.68 g		5.9%
	Dietary Fiber 4.31 g	17.2%
	Sugars 3.31 g
Protein 27.57 g

Vitamin A 47.47 %		Vitamin C 35.26 %
Calcium 45.52 %		Iron 25.81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Asparagus,

Baby Spinach,

egg whites,

eggs,

fontina cheese,

new potatoes,

scallions

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