Cream of Celery Potato Hash

Ok granted it’s been in the 90s in Minnesota for quite a while (and in no way am I complaining), but I saw this recipe on Pinterest and it really sounded good. It may be a “Fall” type recipe, but hey, our air is on and I didn’t have to start the oven!! And we used the grill yesterday to make some brats, so all is good!!

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This was a super go to dinner.  I made a few adjustments to the recipe by adding some soup and corn.

Super easy, super good.  As you can see, Miss Khali thinks so too.

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By the time she was done with her dinner, she didn’t look so clean!  I was attempting to make a dessert and gave her the spatula to clean off and she made a pretty cute mess!

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She looks pretty upset that her bowl is gone and that I took away the spatula!!  (Yes, I had to give her more because the eyes get you every time!!).

Back to dinner.  There is something about cream of celery soup that I love.   I was going to add cream of mushroom and was happy to see that I had a can of the celery instead.  It’s something about the flavor.  I love it!!

Give it a try.  The kids will enjoy this one too!!

Have a great rest of the week.

Patricia – Two Girls Cooking 😉

Cream of Celery Potato Hash
Recipe Type: Hot Dish
Author: Patricia
Ingredients
  • Bag of frozen diced potatoes
  • 1 lbs pound of browned ground turkey
  • 1 onion diced
  • Oil
  • 2-3 cups shredded cheddar cheese
  • salt, pepper, garlic to taste
  • 1 can of cream of celery soup
  • 1 can of corn (drained)
Instructions
  1. In large pan. Brown ground turkey with one diced onion, salt, pepper, garlic salt or real garlic.
  2. In the pan add the bag of frozen diced potatoes. Use salt, pepper, and garlic salt to taste until the potatoes are soft and brown.
  3. Add the soup and corn and mix together.
  4. Cover with shredded cheddar cheese.

Source:

Key Ingredient

Chinese Pie w/Biscuits

I have a friend that I work with and we share recipes quite often.  She shows me new blogs that she has found or sends me something that she’s made that she’s eaten since a child but made some changes to.

This one is one that Heidi said she’s had since she was a little kid growing up.  She just made some changes to it by adding cheese.  Yep, cheese.  Adding cheese is a good thing.  Ok well maybe not for everyone, but all things in moderation.

I’m also trying to find ways to cut my weekly cost in grocery bills down a lot.  We compared her dinners for the week, she gave me what she is buying and then told me how much she spent.  I thought, well it can’t hurt to try and reduce it and introduce new foods to the family.

This was a simple meal to put together.  And there is nothing better than that.

Here’s what I used:

1lb ground turkey

1 can creamed corn

sliced Velveeta cheese

Mashed potatoes (I used a store bought container of loaded potatoes!!)

Onion salt, salt & pepper, garlic salt to taste

Here’s what I did.

Turn oven on to broil (high).

Cook the ground turkey until browned.  Add the seasonings and taste to your liking.  When the meat is cooked through add to a casserole dish and top with slices of Velveeta cheese.   Then pour the cream corn over the cheese (Heidi makes everything warm/hot when adding to the meat).  After the corn, spread the potatoes over the corn and spread to cover.

Cook in the oven just long enough to get the potatoes browned.  When serving the dinner, spoon onto plate upside down so the potatoes are on the bottom.

This was pretty good.  And it was easy enough to make.  The kids loved it and that means we can have it again!  They also put some on their biscuits and ate it like a sandwich.  That was a great idea.  I did it then too!

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

My Friend Heidi

New Look Scalloped Potatoes & Ham

 

This is the third  night I’ve made a new meal that we haven’t had before!  And this is the third night that I haven’t gotten any complaints from the family.  I have even gotten the “this is pretty good” from a certain picky person!  Yay me!

I wasn’t sure if this could be considered a meal or a side dish.  I consulted with my other “Girl” and she said it depended on how much ham was in the dish.  Since it had a pound of cut up ham I decided that it was going to be our main course served with some green beans.  This went over well.

I know it says “New Look” in the title (which means a healthier version) but it honestly didn’t seem like it with the ingredient I was using.  But here is the information I got from Kraft’s site:

MAKEOVER – HOW WE DID IT

By preparing this tasty casserole with BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream and 2% Milk VELVEETA instead of the full-fat products, you’ll save 40 calories, 6.5 grams of fat and 4 grams of saturated fat per serving.

I didn’t use that brand of sour cream, but I did use the fat free/lite.  I did use the Velveeta instead of full fat cheese.  I’m amazed at how much fat gram were saved.  The calories aren’t the important part to monitor for me, as yo know, but the fat intake.   So if I can save that way, it’s good for me.

what you need

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices

1 container (16 oz.) BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream

3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped

4 green onions, sliced – I left out the onions due to family dislikes –  I would have liked it!

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

This was another hit!  The cheesy potatoes were so good and did well as a main dish!  The ham filled us up perfectly!

I told my other half that the last few meals have been healthier versions and I know he can’t tell the difference.  He just asked when he could have rice again for dinner!

Have a great rest of the week.

Patricia – Two Girls Cooking

Updated Shepherd’s Pie

What to have for dinner.  What to plan for the week.  I tend to go through this as you already know every single week.  I want to try new things, I want to make sure the family will like it, and I also want to find something that is simple to make, yet has great flavor to it.

I love Pinterest because I’ve found many good recipes on there.  I also have found quite a few recipes that are healthy for you (you may get sick of that but it’s what we have to do in our house) on the Kraft foods website.  I found this Updated Shepherd’s Pie on that site.

At first the family was a bit skeptical when they saw what I was putting in a pan and then on top of it!!  (And yes we’ve had this before).

Ingredients

1-1/4 lb. red potatoes (about 4), cut into chunks (I used store bought loaded baked potatoes – saved time)

3 large cloves garlic

1 lb. ground turkey

2 Tbsp. flour

4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed (because I have picky people  I used corn and beans only)

3/4 cup fat-free reduced-sodium chicken broth

2 Tbsp. ketchup

3/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. (Or use the pre made potatoes)

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

kraft kitchens tips

MAKEOVER – HOW WE DID IT

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

SUBSTITUTE

Substitute 1 cup BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

SUBSTITUTE

Prepare using your favorite mix of frozen vegetables.

Another hearty, comfort food dinner.  This was a big hit.  No left overs tonight!!

Patricia – Two Girls Cooking

Source

Kraft Foods

Potato Salad

I made this potato salad for Easter and just didn’t get to post it!  I know, falling behind on blogging!

I was so not in the mood to boil the potatoes, cut them up ……so I took the easy way out on this one.  However, you still need to make sure you cook the potatoes  long enough (I didn’t and they were a bit to hard still).

This is a simple recipe, quick to make and it did have great flavor to it.
2 packages Simply Potatoes® Diced Potatoes with Onion
1/2 cup water
2 cups mayonnaise or salad dressing
1/4 cup yellow mustard
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped celery
6 hard boiled eggs, peeled, chopped

And all you need to do is:

1. In 2 1/2 quart microwave-safe casserole dish* combine Simply Potatoes and water. Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. Drain water.

2. Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.

Tips: To prepare hard boiled eggs, place eggs in 3 quart saucepan. Cover eggs with cold water. Bring water to a boil. Reduce heat to low. Simmer 15 minutes; drain water. Add cold water to saucepan. Let stand 5 minutes. Drain; peel and chop eggs.

* A 9-inch square baking dish can be used for a 2 1/2 quart casserole baking dish.

(I tried to boil my eggs like this and it didn’t work for me.  I did have to get more eggs and start over by just boiling the water with the eggs in it.  But if it works for you, great).

Happy Weekend

Patricia – Two Girls Cooking.

Baked Potato Soup

Last night we raked up all the leaves in the yard and we had pumpkins that needed carving so I needed a quick dinner. All the cold damp weather we’ve been having here in Minnesota has made me crave soup pretty much every day. I decided to make this recipe from the kraft foods website, I just changed out some of the ingredients for healthier versions.





1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth (I used fat-free reduced-sodium)
1 cup milk
3 slices bacon, cooked and crumbled
1 cup shredded Cheddar Cheese (I used reduced fat)
1 sliced green onion
1/4 cup sour cream (I used the fat free)




Microwave potatoes in large microwaveable bowl on high 5 min, stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min, stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.


This was a fast meal for a busy weeknight. Mine took a little longer because I didn’t cut up the potatoes small enough, so next time I’ll try 1 inch cubes. Even using the lower fat ingredients this soup was very creamy and hearty. Definitely one I will make again!
– Jodi