HealthIER Cheesy Potatoes aka Funeral Potatoes

Notice how I highlighted the IER? I mean, you can't really make healthy funeral potatoes, so I went for healthIER. How did I make it healthIER? The original recipe called for 1 cup of sour cream. I chose to use 1 cup of fat free plain greek yogurt. Before you turn up your nose, and think that changing the sour cream is not that big of a deal, let me break down the calorie count for you. 1 cup of sour cream has nearly 500 calories. 1 cup of fat free plain greek yogurt has about 125 calories. Just by that simple switch (I PROMISE you will not be able to tell the difference. I have made this for my husband both ways and he has no clue which one is which), you are saving almost 400 calories throughout the entire dish. Now I know you are not going to eat an entire 9x13 pan (well actually you might because it is simply that good), but even if you can save 50-100 calories, isn't that worth it? That is 9 minutes of running, 20 minutes of walking, or 24 minutes of pilates. Worth it? DEFINITELY!

Anyways, I have had this so many different ways. With onions, without onions, with shredded potatoes, with chunky potatoes, etc... Essentially, most of the ingredients remain the same. The main difference is in the ratio! And this ratio, could not be more perfect. It is such a simple dish with ingredients that you probably already have in your kitchen/fridge right now.

Even though some people refer to this dish as funeral potatoes, they are not just for funerals. In fact, sometimes we even have them for Easter or Christmas (unless of course we are having Potato Dauphinoise or Potatoes Romanoff, both are family favorites). Obviously if we are making this for the holidays, you know it has to be good!

I got this recipe from Jamie Cooks it Up and obviously changed up the sour cream part. I also chose to boil my own potatoes rather than use previously froze ones.

Ingredients
5-6 fist size potatoes, pealed, and cut into fingernail size pieces
1 cup fat free plain greek yogurt
2 1/2 cups cheddar cheese plus more for topping
4 Tbsp butter, melted, divided
2 (10 ounce) cans cream of chicken soup
Salt and pepper
1 1/2 cups corn flakes, crushed (or Panko, bread crumbs, crushed Ritz, etc...)

Directions
1. Boil the potatoes until al dente.
2. Preheat oven to 350 degrees.
3. Combine potatoes, greek yogurt, 2 1/2 cups cheddar cheese, 2 Tbsp melted butter, and cream of chicken soup. Add salt and pepper to taste.
4. Top with corn flakes and the remaining 2 Tbsp melted butter.
5. Place in a 9x13 pan and bake for 45 minutes.

Chicken, Corn & Potato Chowder with Green Chiles & Cheddar Cheese

Sorry that I have been M.I.A. this week. My computer broke AGAIN! So I took it to Apple and they gave me a brand new battery and charger so I am back at 'um. Anyways, this is a picture of Cash playing with his favorite toy :)

Ingredients
3 bacon slices
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup onion, chopped
1 cup red bell pepper, diced
2 garlic cloves, minced
1 can (4 ounce) diced green chiles
1 box chicken broth (about 4 cups)
2 cups peeled potatoes, diced
1 cup frozen corn
1 can (14 ounce) creamed corn
1/2 cup flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for garnishing
1/4 teaspoon cayenne pepper
Salt and pepper
Chopped scallions (for garnish)

Directions
1. Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
2. To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally for 5 minutes. Add diced green chilies and cook for an additional minute.
3. Add chicken broth and potatoes. Bring to a boil, reduce heat. Cover and simmer for 20 minutes (or until potatoes are almost tender). While boiling, combine milk and flour in a separate bowl. Stir until completely homogenous.
4. Add frozen corn and creamed corn to the soup mixture. Stir in the milk mixture over medium heat, stirring frequently, until the mixture thickens (about 15 minutes).
5. Stir in 1 1/2 cups cheese and cayenne pepper. Season with salt and pepper.
6. Ladle into bowls and garnish with chopped scallions, cheese, and bacon.

Potato Salad

It has been rather warm where I live and so I decided that it was time to make my first batch of potato salad this year. Nothing compares to a good helping of homemade potato salad. Because of its ease, anyone can make it, and I bet you already have most of the ingredients at your house. Make a little bit extra because it is even better the second day!

Ingredients
4 cups potatoes, cooked and cubed
1 cup celery, diced
1/2 cup onion, diced
6 eggs, boiled and cut
1 cup mayonnaise
1 - 2 tablespoons white vinegar or pickle juice
1 teaspoon sugar
Salt and pepper to taste
Mustard to taste
Paprika to taste, if desired

Directions
1. Combine the mayonnaise, white vinegar or pickle juice, sugar, salt, pepper, mustard, and paprika (if desired). Set aside.
2. Combine the potatoes, celery, onion, and hard boiled eggs.
3. Add the sauce to the potato mixture.

Post Christmas Potato Ham Chowder

I hope you all had a fantastic Christmas! My husband made Christmas dinner (including a ham) that was unbelievable! I have been very excited about coming up with great ham recipes to share with you all because we have a ton of leftovers.

Tonight, my husband made this chowder. It was TO DIE FOR! If you have any leftover ham and need something to keep you warm (especially with the crazy rain and snow all across the country), you must give this a try! It is so comforting and hearty. I cannot wait to eat it again tomorrow (if I wasn't so full, I would keep eating it tonight)!

If you want something a little bit lighter, you can try the Split Pea Soup that I posted last May. Or just have this chowder since you know you aren't starting your diets until the first of the year anyway. I hope you enjoy this delicious chowder as much as I did.

Ingredients
6 small red potatoes, chopped into bite-size pieces
1/2 medium yellow onion, chopped
1 can (or 2 cups) chicken broth
1 cup water
3 tablespoons butter
1 -2 cups milk (depending on desired consistency)
1/8 cup flour
1 can cream corn
1/2 cup frozen corn
1/2 cup carrots, finely diced (I used a Cuisenart)
2 cups cooked ham, diced
1 1/2 - 2 cups cheese, shredded
Salt and pepper to taste
Sour cream, for garnish

Directions
1. In a large pot, combine potatoes, onion, chicken broth, water, and butter. Bring to a boil and boil until the potatoes are tender.
2. Add cream corn, frozen corn, carrots, ham, and cheese to the potato mixture.
3. In a separate bowl, combine the milk and flour so there are no lumps. Add the milk mixture to the chowder, slowly, until you reach your desired consistency.
4. Salt and pepper to taste. Serve with a dollop of sour cream (It really puts this dish over the top).

Baked Potato Soup

As the winter is approaching, there is nothing better to keep you warm than some homemade soup! Not only are soups fantastic the day that you make them, but they are also even better as a leftover. For me, baked potato soup is is by far my favorite soup. I have tried countless baked potato soups and baked potato soup recipes but none compare to the recipe below. It is a favorite in my family, and I am sure that it will become a favorite in yours.

Ingredients
4 baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 cup green onions, chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 bacon slices (I like to use a little bit extra), chopped
5 ounces cheddar cheese, shredded
1-8 ounce container sour cream

Directions
1. Bake potatoes for 1 hour in a 400 degree oven.
2. Once baked, scoop out the inside of the potatoes and set aside (see the note below to learn how to utilize the potato skins)
3. Cook the bacon. Place cooked bacon on a plate lined with a paper towel to drain off the grease.
4. Melt the butter in a large skillet over medium heat. Stir in the flour to make a roux. Cook for about 1 minute, stirring constantly, making sure the roux is creamy before adding the milk. The roux will turn slightly brown.
5. Gradually pour in the milk while stirring until the soup mixture begins to thicken (your roux should not have any lumps; if it does, smash them with a spatula to help it dissolve).
6. Once the roux has thickened, add the potatoes, green onions, salt, black pepper, bacon, and cheese. Stir well and continue to cook for about 15 minutes (this allows the flavors to blend).
7. Mix in the sour cream until well blended. Remove from heat.
8. Serve in a bowl topped with shredded cheddar cheese, bacon, green onions, and a dollop of sour cream.

Note: Don't waste the delicious potato skins; people pay money at restaurants for these as an appetizer. Sprinkle the potato skins with cheese, bacon, and green onion. Bake in the oven until the cheese is melted. Remove and serve with a dollop of sour cream.

Potato Dauphinoise

This is a dish that is sure to impress. Talk about easy gourmet. If you like potatoes, cheese, and cream, then you will LOVE this simple recipe!

Ingredients
6 good size potatoes
1 pint of heavy whipping cream
1/8 teaspoon nutmeg
1 cup grated parmesan cheese
Salt and pepper to taste

Directions
1. Preheat oven to 375 degrees.
2. Peal and cut raw potatoes about 1/8 inch thick. Place the sliced potatoes in a pot. Cover with heavy whipping cream until potatoes are just covered. Add a pinch of nutmeg and salt and pepper; stir.
3. Heat on medium-high heat until potatoes are slightly softened (do not cook all the way because the potatoes will continue to cook in the oven).
4. Pour potato and cream mixture into a casserole dish and place in preheated oven until potatoes are almost cooked (about 10-20 minutes).
5. Add grated parmesan (or any other cheese that you prefer). Cook for another 10 minutes until potatoes are fully cooked. (Raise temperature to 450 for the last 10 minutes if you want a golden-brown cheese topping)
6. Let stand for 10 minutes before serving.

Potatoes Romanoff

The picture does not do this dish justice but it was the only picture we had. These potatoes are great with ham, especially for a holiday meal. It is simple and better if made the night before.

Ingredients
6 good size potatoes
1 pint sour cream
1 bunch green onions, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese, divided

Directions
1. Cook potatoes with skins on until fork tender. Cool.
2. Peel the cooked potatoes and shred with a cheese grater into a large bowl.
3. Stir in sour cream, onion, 1 cup cheese, salt, and pepper. Place into a buttered baking dish. Top with remaining 1/2 cup cheese.
4. Cover and refrigerate several hours or overnight.
5. Bake uncovered at 350 degrees for 30-40 minutes (until cheese is melted and heated all the way through).