Ingredients
10 ounce can Campbell's 98% Fat-Free Cream Of Chicken Soup -- undiluted
1/4 cup fat-free sour cream
4 boneless skinless chicken breast -- uncooked, frozen
1/2 package Hidden Valley Ranch Dressing Mix
1 tablespoon minced onion -- dry
24 ounces Ore-Ida Potatoes O'Brien -- frozen
Directions
Combine potatoes, sour cream, soup, minced onions, and dressing mix. In a 3.5 to 4 quart slow cooker. Layer 1/3 of potato mixture, 2 chicken breasts, 1/3 of potatoes, 2 chicken breasts, and remaining potatoes. Cover. Cook on LOW for 6-7 hours.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Thursday, March 5, 2009
Herb Roasted Chicken and Potatoes
Ingredients;
4-6 boneless chicken breast halves, or a whole chicken
8 petite red potatoes, quartered
1 10 oz. can Cream of Chicken soup
1/4 c. water
1 tsp. garlic powder
1 tsp. sage
1 tsp. thyme
Salt & pepper
Directions
Preheat over to 375 F. Salt and pepper chicken and potatoes. Place chicken and potatoes in pan.
In a small bowl mix soup, water, garlic powder, sage, and thyme. Pour into pan. Roast until chicken and potatoes are done.
4-6 boneless chicken breast halves, or a whole chicken
8 petite red potatoes, quartered
1 10 oz. can Cream of Chicken soup
1/4 c. water
1 tsp. garlic powder
1 tsp. sage
1 tsp. thyme
Salt & pepper
Directions
Preheat over to 375 F. Salt and pepper chicken and potatoes. Place chicken and potatoes in pan.
In a small bowl mix soup, water, garlic powder, sage, and thyme. Pour into pan. Roast until chicken and potatoes are done.
Autumn Potato Gratin
Ingredients
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked Salt and pepper
1/2 cup grated Parmesan
Directions:
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
I also use sweet potatoes in this recipe, and thinly slice them instead of halving. Fat free half and half makes a good low-fat option to the heavy cream.
From Food Network
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked Salt and pepper
1/2 cup grated Parmesan
Directions:
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
I also use sweet potatoes in this recipe, and thinly slice them instead of halving. Fat free half and half makes a good low-fat option to the heavy cream.
From Food Network
Monday, March 2, 2009
Crushed Potatoes
Ingredients
potatoes
olive oil
kosher salt
black pepper
garlic, mincedItalian seasoning
Directions
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.
Preheat oven to 450 degrees.
Line a rimmed cookie-sheet with foil (for easy clean-up). Drizzle a cookie-sheet with olive oil. Put cooked potatoes onto cookie sheet.
Using a potato masher, gently press down on each potato twice until slightly mashed.
Drizzle more olive oil on the potatoes.
Sprinkle potatoes with salt, pepper, minced garlic, and Italian seasonings.
Bake at 450 for 20-25 minutes until nice and crisp. Enjoy!
From Better Together
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