Category: potato

Garlic Home Fries


Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving



Chicken Potpie with Cheddar Biscuit Topping


Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper


1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Katie Lee’s Cheesy Twice-Baked Potatoes

Katie Lee's Cheesy Twice-Baked Potatoes

Again, this was a Saturday special dinner. It takes a good chunk of time to make, especially if your potatoes are husky. They were delicious, creamy and rich. This was he first thing I started that night.

Served with Steak with Roasted Garlic

Serves 8

W.W.S.P.- No nutrition facts were available

Active: 20 min Total: 2 hr

Food Network Magazine November 2016

4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

1. Preheat the oven to 425°. Peers the potatoes with a fork or paring knife if you times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallots and cook until softened but not browned, about two minutes. Set aside.

3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or a melon Baller, scoop out the flash, leaving a quarter inch rim to preserve the shape of the shells.

4. In a large bowl, Nash the potato inside Intel mostly smooth. Add the butter mixture, sour cream, chives and one cup cheese and mixed together. Season with salt and pepper to taste.

5. Spoon the mixture evenly into the eight potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

Now Let’s Dish: As you can see I served these with Steak with Roasted Garlic and Grilled Caesar Salad.

WW Advice: My advice for this is- cheat day, cheat day, cheat day. Even though the steak and salad are perfectly suitable WW dinner options, these potatoes have gotta be up there in the point department.


Slow Cooker Creamy Mushroom, Ham & Potatoes

Recipe originally from Taste of Home Magazine


Monday nights are always the hardest nights to cook for me. I am not sure what it is exactly but I am always beat. That being said, we still must eat. I try to do either crockpot dinners or meals that I can prep in advance on Mondays. This meal reminded me of Thanksgiving so I made green beans and mushrooms as the side.

Prep: 25 mins.

Cook: 4 hours low

Makes: 4 servings

1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted

1/2 cup 2% milk

1 Tbsp. dried parsley

6 medium potatoes, peeled and thinly sliced

1 small onion, chopped

1 1/2 cups cubed fully cooked ham

6 slices processed American cheese (oh don’t you just love that word)

In a bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

Now Let’s Dish-

Next time I believe I will use whole milk. The sauce was a little runny. I will also use half the onions next time, the amount used was a little over powering.

I definitely will lightly brown the chopped ham next time as well. Totally not necessary but I think it would add some more ham flavor.

I would be very surprised if your potatoes are not done in 4 hours. I feel like if I kept mine in much longer they would have become mushy.

If you are quick with potatoes this is a really easy recipe. Kids and adults liked it just the same.