Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

Lamb and Potato Samosa Inspired Stew

 1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice

In a large pot, heat oil over medium heat.  Add onion, garlic, ginger, salt and pepper.  Cook, stirring, until onion is tender, about 5-7 minutes.  Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes.  Drain fat and return to pot.  Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes.  Stir in tomato paste.  Add beef broth and potatoes and bring soup to a boil.  Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes.  Stir in peas and lemon juice.  Cook until peas are tender, about 3 minutes.  

Serves 3

Zuppa Toscana

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4

Green Chile Stew

 2 Tbsp olive oil
1 1/2 pound pork roast, fat trimmed
1 tsp kosher salt
1/2 tsp black pepper
1 yellow onion, diced small
2 cloves garlic, minced
1/4 tsp ground cumin
16 oz jar hatch green chiles (your preferred spice level, I use medium)
1 pound yukon gold potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 bay leaf
Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Chicken Scampi

 8 oz uncooked linguine (or other pasta of your choice)
1 1/4 pounds boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 green onions, chopped
2 cloves garlic, chopped
1/2 cup drained roasted red peppers, chopped
1 pound fresh thin asparagus spears, trimmed and cut into 2 inch pieces
1 cup chicken broth
1 lemon, zested

Cook pasta as directed on package (don't skip salting the water while cooking pasta!).  Sprinkle chicken with salt and pepper.  In skillet, heat 1 Tbsp butter over med high heat until melted.  Cook chicken in butter 5-7 minutes, stirring occasionally.  Add onions, garlic, roasted peppers and asparagus.  Cook 2-3 minutes longer until asparagus is crisp tender and chicken is cooked through.  Stir in broth and remaining 1 Tbsp butter; cook until butter is melted.  Drain pasta. Serve chicken mixture over pasta.  Sprinkle lemon zest over each serving.

Serves 4

Chicken Alfredo Stew

 1 jar (16 oz) alfredo pasta sauce
3/4 cup water
1/2 tsp basil
1/2 tsp salt
4 cups frozen diced potatoes with onions
1 1/4 pound boneless skinless chicken breasts, cut into chunks
1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6

Garden Harvest Chicken Soup

 1 pound chicken breast, cut into bite size pieces
1 tsp season salt
1/2 tsp ground black pepper
3/4 tsp garlic powder
2 unpeeled red potatoes, cut into 1/2 inch pieces
2 carrots, sliced
1 onion, coarsely chopped
2 cans (14 oz each) chicken broth
2 cups broccoli flowerets
1 yellow summer squash, coarsely chopped
2 Tbsp chopped fresh basil leaves 

Place crock pot liner in crock pot.  Place chicken in crockpot.  Sprinkle with salt, pepper and garlic powder.  Add potatoes, carrots, onion and chicken broth.  Cover and cook on low for 7 hours.  Stir in broccoli, squash, and basil.  Increase heat to high.  Cover and cook 15-20 minutes or until vegetables are tender.  Serve with crusty bread.

Serves 6

Loaded Baked Potato Pizza

 1 can (13.8 oz) refrigerated pizza crust
1 white potato
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
10 oz frozen broccoli and cheese sauce
2/3 cup sour cream
2 Tbsp ranch dressing
1 cup shredded colby jack cheese
5 slices cooked bacon, coarsely chopped
1 tomato, seeded and chopped
2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4

Chicken Paprika Shepherd's Pie

 1 pouch instant roasted garlic mashed potatoes
1 cup hot water
1/2 cup milk
3 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) chicken gravy
2 1/4 tsp paprika
1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4

Chili Cheese Dip and Potato Wedges

 24 oz frozen potato wedges
1 pound ground beef
1 small onion, chopped
12 oz velveeta, cut into chunks
8 oz tomato sauce
1 Tbsp chili powder
1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Loaded Baked Potato Casserole

 1 pkg (30 oz) frozen potato wedges
2 cups (12 oz) chopped fully cooked ham
8 slices bacon, crisply cooked and crumbled
1 medium red bell pepper, chopped
1 cup chopped green onions
1 jar (15 oz) cheese dip
1/2 cup sour cream

Heat oven to 375.  Spray 13x9 pan with cooking spray.  Arrange potato wedges in baking dish; bake 10-15 minutes or until thawed and beginning to brown.  Top with half each of the ham, bacon, bell pepper and green onions.  Spread cheese dip on top.  Sprinkle with remaining ham, bacon and bell pepper.  Bake 20-30 minutes or until cheese dip is melted and potatoes are tender.  Top with dollops of sour cream and remaining green onions.

Serves 8

Tater Topped Casserole

 1 pound ground turkey
1 Tbsp tomato paste
8 oz frozen mixed vegetables per your preference, thawed and drained
1/2 cup french fried onions
1 can cream of chicken soup
1/4 cup milk
2 cups frozen tater tots, thawed

In a skillet, cook turkey until no longer pink.  Stir in tomato paste.  In a 13x9 dish, spray nonstick cooking spray.  Layer the meat, vegetables and french fried onions in pan.  In a small bowl, combine soups and milk; spread over onions.  Top with tater tots.  Bake, uncovered, at 350 for 55-60 minutes or until golden brown and bubbling at edges.  

Serves 4

Calico Chicken and Potatoes Skillet

 3 slices bacon, chopped
20 oz bag frozen potatoes with pepper and onions
1 tsp season salt 
2 cups chopped rotisserie chicken
1 cup shredded cheddar cheese
2 green onions, chopped

In skillet, cook bacon until crisp.  Remove bacon, reserving drippings in skillet.  Add potatoes and season salt to skillet and stir.  Cover; cook over medium heat 12-14 minutes, stirring occasionally, until potatoes are golden brown.  Stir in chicken.  Cover and cook 2-3 minutes or until hot.  Top with cheese, bacon, and onions.  Cover and cook 1-2 minutes more or until cheese is melted.

Serves 4

Artichoke and Bacon Potato Bake

8 slices cooked bacon, cut into 1/2 inch pieces
4 cups frozen potatoes o'brien with onions and peppers
6 oz shredded sharp cheddar cheese
1 can quartered artichokes, drained
4 eggs
3/4 cup milk
1/2 tsp garlic pepper blend
1/4 tsp salt
1 plum tomato, thinly sliced

Spray 8 inch dish with cooking spray.  In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.  Spread half of potato mixture in dish.  Top with artichokes and remaining potato mixture.  In same large bowl, beat eggs, milk, garlic pepper blend and salt until well blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.  Cover with foil; refrigerate at least 8 hours or overnight.  Heat oven to 350.  Bake covered for 45 minutes.  Uncover baking dish; arrange tomato slices over top.  Bake uncovered an additional 15-20 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

Serves 6

Bacony Potato Soup

8-10 large red skinned potatoes
1 pound sliced bacon, cut into 2 inch pieces
1 stick butter
 1/2 cups onion, diced
2 teaspoons garlic, minced
3/4 cup flour
5 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup sour cream
1 1/2 cups shredded pepperjack cheese

Cook potatoes until tender but not completely done.  This can be done by baking, boiling, or microwave, whatever your preference.  Fry bacon pieces in a large stew pot.  Remove from pot to a paper towel lined plate.  Pour bacon grease out, but do not clean pot.  A little bacon grease left in is ok.  Add butter, chopped onion, and garlic.  Saute until soft.  Add flour and stir until dissolved.  Add milk and chicken broth.  Cube cooked potatoes and add to soup.  Reduce heat and simmer for 15 minutes.  Smash potatoes after this simmer if you desire.  Add heavy cream, salt, pepper and bacon to pot.  Bring to a boil.  Reduce heat and simmer an additional 10-15 minutes.  Stir in sour cream and cheese.  Stir until melted. 

Serves 8

Roast Pork with Parmesan Fries

1 egg white, lightly beaten
1/4 cup grated parmesan cheese
1 tsp garlic salt
1 1/2 pounds Yukon gold potatoes or mini red potatoes, cut into wedges or chunks
2 pounds pork tenderloin (usually comes 2 per package, 1 pound each)
4 Tbsp balsamic vinaigrette dressing
2 Tbsp honey

Preheat oven to 425.  Combine egg white, cheese and 3/4 teaspoon of garlic salt.  Add potatoes and toss to coat.  Spread onto greased large baking sheet. Place meat on same baking sheet among the potatoes.  Sprinkle with remaining 1/4 tsp garlic salt.  Bake 20 minutes.  Meanwhile, combine dressing and honey. Brush meat with dressing mixture.  Continue baking 10-15 minutes or until meat is cooked through and potatoes are tender, brushing meat occasionally during cooking process (not after you take it out though!!) with any remaining dressing mixture.

Serves 8

Baked Potato Soup

4 medium baking potatoes, unpeeled
2 cans chicken broth
2 cups milk
3 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
3 Tbsp sliced green onions
1/4 cup sour cream

Pierce potatoes and microwave on high, 2 at a time, for 5 minutes.  Cut potatoes into chunks and add to large pot.  Add broth and milk.  Heat over med-low heat, stirring occasionally.  Slightly crush potatoes with a potato masher.  Set aside 2 Tbsp each of bacon and cheese.  Add rest to soup.  Add all green onions to soup.  Continue heating until warmed through.  Top each serving with bacon, cheese and sour cream.

Serves 6

Balsamic Rosemary Pork Loin

2 1/2 pounds boneless top loin pork roast
1/2 cup fresh rosemary leaves
4 Tbsp garlic cloves, minced
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
2 1/2 pounds small red potatoes, cut into 1/2 inch pieces.

Preheat oven to 450.  In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper.  Pulse to a coarse wet paste.  Spread 3/4 paste on all sides of roast.  Place roast in baking pan big enough to hold roast with 3 inches around all sides.  Cook 15 minutes.  Meanwhile, in large bowl, mix potatoes and remaining paste.  Reduce oven to 350.  Place coated potatoes around roast.  Cook 50-60 minutes, tossing potatoes halfway.  Cook roast until internal temp reaches 150.  If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.  Remove from oven.  Let rest 10 minutes.  Slice and serve with potatoes.

Serves 6-8

Cheesy Hash Brown Casserole

4 slices bacon, cooked and chopped
1 onion, chopped
1 red bell pepper, chopped
1 pkg (32 oz) hash browns, whatever style you prefer, thawed
1 can cream of mushroom soup
1 cup sour cream
1 1/4 cups shredded cheddar cheese

3 green onions

Heat oven to 375.  In a large bowl, mix cooked bacon, peppers and onion.  Add thawed hash browns, soup, sour cream and one cup cheese.  Mix lightly.  Spoon into greased 13x9 baking dish.  Top with remaining cheese.  Bake 40-45 minutes or until heated through and golden brown on top.  Sprinkle with green onions.

Serves 20

Cajun Stuffed Potatoes

6 medium baking potatoes (about 3 pounds), scrubbed
2 Tbsp olive oil
1 small yellow onion, chopped
1 green bell pepper, chopped
1/2 cup thinly sliced celery
1 Tbsp minced garlic
3/4 tsp salt
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
8 oz 1/3 less fat cream cheese, softened
2 Tbsp butter, softened
1 Tbsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 1/2 pounds frozen cooked crawfish meat, thawed

Preheat oven to 450.  Pierce potatoes with a fork and brush with 1 tsp olive oil.  Bake at 450 for 40-50 minutes or until potatoes are tender.  Remove potatoes from oven; cool slightly.  Cut potatoes in half lengthwise and scoop pulp out of skins, leaving 1/4 inch thick shell.  Place pulp in a large bowl and coarsely mash.

Heat a large skillet over medium high heat.  Add remaining olive oil to pan.  Add onion, bell pepper, and celery to pan; saute for 4 minutes.  Add garlic, salt, paprika, onion powder, and cayenne pepper.  Saute 1 minute.  Remove from heat.  Add cheese, butter, and herbs; stir until smooth.  Add crawfish and stir until well mixed.

Stir cheese/crawfish mixture into potato pulp.  Place mixture into potato shells.  Place potatoes on baking sheet and return to 450 oven.  Bake for 5-10 minutes or until potato mix is warmed through.

Serves 6