Scalloped Potatoes- Best EVER!

Ingredients

• 1 teaspoon unsalted butter
• 4 cups heavy cream
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
• 8 ounces Swiss Cheese, grated

Directions

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Spaghetti Squash Alfredo

I LOVE THIS!

And my kids ate it!

1 Medium Spaghetti Squash

1 Can (10 3/4 ounce) campbells condensed cream of celery soup

3/4 C water

1/4 C milk

1 Cup Shredded low fat swiss cheese, shredded

2 T grated Parmesan cheese

chopped parsley on top if you like

Pierce the squash with a fork in several places then bake 350 for about 50 min.

When it's tender cut in half, scoop out seeds then scrape the flesh and separate the spaghetti strands.

Stir the soup, water and milk in a 2 quart saucepan. Heat over med heat to a boil. Stir in the Swiss cheese

Place the hot spaghetti squash in a 2 quart serving bowl and pour the soup mixture all over it, toss around then sprinkle with Parmesan cheese and enjoy!

Cheaters way- If you want you can also just cook the squash, scrape it out to the spaghetti strand and then dump a jar of Alfredo sauce over it! Still yummy

Fried Rice

This is what mom would always make in the skillet with left over rice! Yum!
You can be flexable "to taste" and with the measurments. Great to make with leftover rice or meat.

2-3 cups rice- I use left over brown rice
2 eggs
frozen peas
1-2 chopped green onion
left over bacon, ham, or chicken diced finely
grated carrot
1 tsp ginger, fresh or powder
1 tsp garlic, fresh minced or powder
3 Tbsp soysauce
butter

Melt 2 Tbs butter in skillet. Add rice stir and add seasonings, Add carrot, peas, and meat. Push rice to the sides leaving a large circle space in the middle of pan. Add some butter to the space and add two beaten eggs. Stir till cooked, mix eggs in with rice.

Wheat Berry Waldorf Salad

I found this on Superhealthykids.com I have seen many of these types of recipes, but I think this one is the best!

Wheat berries in Waldorf Salad is a match made in heaven; the texture is delightful. You don’t need to mention to your family or guests that it is nourishing; just let them enjoy the texture and flavors.

Ingredients:
1 c. fully cooked wheat berries
1 tbsp. Dijon mustard
1 tsp. sweetener
1 1/2 c. crunchy salad apple; chopped into 1/2 inch pieces
1/4 c. celery (optional)
1/4 c. raisins (optional)
1/3 c. yogurt or mayonnaise
2 tbsp. fresh lemon or lime juice
1/2 c. walnut or pecans pieces
Directions:
Bring wheat berries to boil in 3 ½ cups of water, then simmer for about 60 – 75 minutes. If necessary, add more water. Cool berries and mix with the remaining ingredients.

"Nacho" Everyday Cheese Potatoes

"Nacho" Everyday Cheese Potatoes
(crockpot101.com)

1 can (10 1/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 can (4.5 oz) chopped green chilies

6 oz (1 1/2 cups) shredded colby-Monterey jack cheese blend

1 pkg (32 oz) frozen cubed hash-brown potatoes

3 green onions, sliced

1/2 cup finely crushed Nacho Cheese Doritos (or similiar flavor corn chips of your choice)

Spray 3 1/2 to 4 quart crockpot with non-stick cooking spray. In medium bowl combine soup, sour cream, chilies and cheese. Mix well. Arrange half of potatoes in bottom of sprayed crockpot. Top with half of soup mixture, spreading evenly. Repeat layers.
Cover and cook on high heat for 3 1/2 to 4 hours. Sprinkle with crushed chips and onions, and serve as a side dish with chicken or pork chops. Recipe makes about 10 servings.

Cheesy Potato Casserole- Crock pot

Cheesy Potato Casserole
(crockpot101.com)

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 cans (10 oz.) cheddar cheese soup

1 can (13 oz.) evaporated milk

1 can French fried onion rings

Salt and pepper to taste




Combine above recipe ingredients and pour into greased crockpot. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

Sandra Lee's Eggy Potato Salad

Sandra Lee's Eggy Potato Salad:


Ingredients:
1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs (from refrigerated or deli section), chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Directions:
Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
(foodnetwork.com)

Taco Plate

Yummy, easy layered bean dip

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.