Easy Freezer Mashed Potatoes Recipe

Easy Freezer Mashed Potatoes Recipe

Easy Freezer Mashed Potatoes Recipe

Ingredients
  • 1 Gallon Freezer Bag
  • 12 Large Potatoes (preferred Yukon Golds), peeled and cubed
  • 1 Cup Butter, cubed
  • ½ Cup Milk (little more or less depending on texture preference)
  • Salt and Pepper, to taste
Loaded Mashed Potatoes (add after they thaw)
  • Reduce above butter to ½ Cup
  • 1 Cup Cheddar Cheese, shredded
  • 1 Cup Parmesan Cheese, shredded
  • ½ Cup Sour Cream
  • 1-2 Tablespoons Chives (dried or fresh)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
Instructions
  1. In a large pot, bring your peeled and cubed potatoes to a full boil. Reduce heat to medium high and continue to boil until the largest pieces of potato are very tender and almost fall apart when stabbed.
  2. Drain the water, leaving about 4 Tbsp. of it in with the potatoes.
  3. Add the butter to the potatoes and cover with a lid and let rest for 2-3 minutes.
  4. Remove the lid. With a hand masher, throughly mash your potatoes, getting as many big lumps as possible. If you have one, you can use a potato ricer instead.
  5. Once mashed (or riced), add milk, salt and pepper and continue to mash until all the lumps are out. Once you have it mashed to your preferred texture (remember these are mashed, not whipped), bag it and freeze.

5-Minute Cheddar Bacon Ranch Dip Recipe

5-Minute Cheddar Bacon Ranch Dip Recipe

5-Minute Cheddar Bacon Ranch Dip Recipe

Ingredients

  • 8 strips cooked bacon, finely-diced
  • 1 (8 ounce) block low-fat cream cheese, softened to room temperature
  • 2 cups (8 ounces) shredded part-skim sharp cheddar cheese
  • 1 cup plain Greek yogurt
  • 1/2 cup thinly-sliced green onions (about 3-4 green onions)
  • 3 Tablespoons Ranch seasoning mix, homemade or store-bought (equivalent to 1 packet)
  • Kettle Brand Potato Chips for serving (I used the Sea Salt flavor)

Instructions

  1. Combine all ingredients in a large mixing bowl, and stir until combined.  Garnish with extra bacon and green onions, if desired.

Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

Ingredients
  • 36 wonton wrappers
  • coconut oil or olive oil for brushing wontons

Wonton Filling

  • 8 oz. cream cheese, softened
  • 2 green onions, chopped
  • 1/4 cup sweetened coconut flakes, roughly chopped
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon Sriracha/Asian hot chili sauce
  • crushed pineapple from 8 oz. crushed pineapple can (reserve juice for sweet and sour sauce)

Easy Pineapple Sweet and Sour Sauce

  • 1/4 cup kethup
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • Pineapple juice form 8 oz pineapple can
  • 1 tablespoon cornstarch
  • sriracha to taste (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Add 1/2 cup water to a small bowl.
  3. In a large bowl, whisk together wonton filling ingredients until well combined. Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper. Wet your finger and brush along the edges of the wonton wrapper, then fold into a triangle, pressing edges together to seal well. Repeat for the rest of the wontons.
  4. Place finished wontons on a baking rack ontop of a baking sheet and lightly brush both sides of each wonton with olive oil or coconut oil. Bake for 8-12 minutes or until corners are browned and crispy.
  5. To make the Pineapple Sweet and Sour Sauce, whisk together ketchup, vinegar, sugar and garlic in a medium saucepan. Pour pineapple juice into 1/2 cup measuring cup then add water to equal full ½ cup. Whisk in cornstarch to the pineapple juice/water then add to saucepan and stir until well combined. Bring ingredients to a boil and simmer until thick – 1-2 minutes. Taste and add additional vinegar for more tang/sour or sugar for sweetness according to your preference. You can also add sriracha for a little heat.

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet

Ingrdients

  • 1 lb. shrimp, skin off and tail on
Sauce:
  • 1 teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • 4 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  • Combine the sauce ingredients and divide into half
  • Marinate the shrimp with half of the sauce for 15-30 minutes. Discard marinade
  • Over medium high heat, pan sear the shrimp on both sides in batches of 2 until browned, about 1 minute per side
  • Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
  • Dish and serve hot drizzled with the remaining sauce

Marinated Cheese Appetizer

Marinated Cheese Appetizer

Marinated Cheese Appetizer

Ingredients

  • 8 ounces sharp cheddar cheese
  • 1 (8 ounce) package cream cheese, chilled
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1 dash salt (to taste)
  • 1 dash black pepper (to taste)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 (2 ounce) jar diced pimentos, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 garlic cloves, pressed

Instructions

  • Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  • Using a small dish with a little bit of an edge, place cheese slices on end alternating between cheddar and cream cheese slices.
  • Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  • Pour marinade over cheese, cover and refrigerate overnight.
  • Take out of the refrigerator about 10-15 minutes before serving. Serve with sliced baguettes or triscuits (low-salt).

 

Cheese and Pepperoni Pizza Bites

Cheese and Pepperoni Pizza Bites

Cheese and Pepperoni Pizza Bites

 

Ingredients:

  • 1 pound homemade or store-bought pizza dough, at room temp
  • Flour, for rolling out dough
  • 1/2 cup homemade or store-bought marinara sauce, plus more for serving
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • 1 large egg
  • 3 Tablespoons shredded Parmesan cheese
  • Dried oregano or pizza seasoning

Instructions

  • Preheat the oven to 375ºF. Grease a 9-inch cake pan with cooking spray.
  • Lightly flour your work surface then divide the dough into 19 equal portions. Roll each piece of dough into a small circle about 3 inches in size. Add 1 to 2 teaspoons of marinara sauce into the center of each piece of dough then sprinkle the marinara with a small portion of the cheese and one slice of pepperoni. Pull all of the sides up to meet in the center, firmly pinching to seal the fillings inside the dough pocket. Repeat the filling and sealing process with the remaining pieces of dough.
  • Beginning in the center, arrange the filled dough balls seam side down in a single layer in the prepared pan. (Do not overlap the dough balls.)
  • In a small bowl, whisk together the egg with 1 tablespoon water. Brush the eggwash all over the tops of the dough balls then sprinkle the Parmesan cheese on top.
  • Bake for 25 to 27 minutes until golden brown and bubbly. (You can check if the dough is fully baked by lifting one piece to see if the bottom has browned slightly.) Remove the pizza bites from the oven, sprinkle the tops with the dried oregano and serve with additional marinara sauce for dipping.

Mini BLT Wraps

Mini BLT Wraps

Mini BLT Wraps

Ingredients

  • 6 (6 inch) small flour tortillas
  • 1 cup diced tomatoes
  • 1/2 cup mayonnaise
  • about 2 1/2 cups chopped Romaine lettuce
  • 10-12 pieces of bacon, cooked and crumbled

Instructions

  • In a small bowl combine tomatoes and mayonnaise. Spread about 1/4 cup of the mixture onto each tortilla. Sprinkle with salt and pepper.
  • Layer lettuce and bacon on top.
  • Roll tightly and slice in half at a diagonal.
  • Secure with a toothpick for easy eating. Store in the refrigerator.

 

Taco Party Bread

Taco Party Bread

Taco Party Bread

Ingredients
  • ½ lb ground beef
  • 3 tablespoons Old El Paso™ taco seasoning mix, divided
  • 3 tablespoons water
  • 1 round loaf sourdough bread
  • 1 cup Mexican blend shredded cheese
  • 1 tablespoon butter, melted
  • Toppings: green onions, sour cream, diced tomatoes
 Instructions
  • Preheat oven to 350 degrees.
  • In a large skillet, brown the beef until done and no longer pink.
  • Add 2 tablespoons of the taco seasoning and 3 tablespoons of water. Stir and cook for a couple of minutes. Remove from heat and let cool slightly.
  • Using a serrated knife, cut 1 inch slices in the bread lengthwise and widthwise without cutting all the way through. It’s a little tricky going the second way but the bread is forgiving.
  • Sprinkle taco meat in the cracks of the bread making sure to evenly distribute it. Do the same with the shredded cheese making sure to get it deep inside the cracks.
  • Wrap bread in foil and place on a baking sheet. Bake for 10 minutes.
  • While bread is baking, combine melted butter and remaining 1 tablespoon of taco seasoning in a small bowl. Remove bread from oven. Unwrap and brush the outside of the bread with the taco seasoning mixture.
  • Continue to bake bread uncovered for 5-10 minutes or until cheese is melted and bread has slightly browned.
  • Garnish with green onions, sour cream, and tomatoes right before serving. Pull apart and enjoy!

 

Parsley Pesto Potatoes

Parsley Pesto Potatoes

Parsley Pesto Potatoes

Ingredients
FOR THE POTATOES
  • 3 lbs. small Yukon Gold potatoes $2.29
  • 2 Tbsp. vegetable oil $0.08
  • Salt & Pepper $0.05
FOR THE PESTO
  • 1 bunch flat leaf parsley $0.75
  • 2 cloves garlic, peeled $0.16
  • ½ cup grated Parmesan $0.82
  • 2 Tbsp fresh lemon juice (about ½ lemon) $0.35
  • ¼ tsp salt $0.02
  • 2 Tbsp olive oil $0.32
  • 1 Tbsp water $0.00
 Instructions
  • Preheat the oven to 400 degrees. Cut the potatoes into one inch cubes. Place the potatoes in a large bowl and toss with the vegetable oil until well coated.
  • Cover one or two baking sheets with foil and coat lightly with non-stick spray. Spread the potatoes out over the sheets so that they are in a single layer and not piled on top of one another (you may need two baking sheets if your sheets are smaller). Season lightly with salt and pepper, then roast in the oven for 45 minutes or until golden brown and crispy on the edges.
  • Meanwhile, rinse the parsley with cool water and shake off as much excess water as possible. Tear the leaves from the stems and place them in the bowl of a food processor (it’s okay if some of the stems get in, you don’t have to be very precise). Also add the Parmesan, salt, lemon juice, and peeled garlic. Pulse the mixture until it is finely chopped.
  • Scrape down the sides of the bowl and slowly add the olive oil through the chute while pulsing. Scrape down the sides again and add one tablespoon of water while pulsing. The pesto should be a thick, almost creamy texture at this point. Taste the pesto and adjust the oil, salt, and lemon according to your liking (depending on the size of your parsley bunch, you may need to adjust the other ingredients).
  • Once the potatoes are golden brown and crispy, remove them from the oven and transfer them to a bowl. Serve the pesto spooned over top or toss the potatoes in the pesto until they are fully coated.

Hot Brown Turkey Sandwiches

Hot Brown Turkey Sandwiches

Hot Brown Turkey Sandwiches

Ingredients

  • 5 slices bacon
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups grated muenster or monterey jack cheese
  • Kosher salt and freshly ground pepper
  • 4 thick slices white bread
  • Dijon mustard, for spreading
  • 1 tomato, sliced
  • 3 cups shredded or sliced roast turkey or rotisserie chicken
  • 1/4 cup chopped fresh parsley

Instructions

  • Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
  • Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
  • Arrange the bread on a parchment or foil-lined baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.Use a pancake spatula to carefully transfer to plates.
  • Crumble the bacon over the sandwiches; sprinkle with the parsley. Enjoy!