Roasted Red Potatoes

I have hesitated to put this up as a recipe because I don't measure the ingredients. But in the event someone wants to try it, here it is.


Ingredients:
Red potatoes
Olive Oil
Onion (minced - I use dried minced)
Fresh garlic, minced
Parmesan cheese
Italian seasoning
Sea salt

Cut red potatoes into quarters and place in bowl. Add enough olive oil to coat the potatoes. Add remaining ingredients to taste.

Stir and let sit in the fridge to marinate a bit if you have time and meanwhile preheat the oven to 375.

Place potatoes on baking sheet (I use the Pampered Chef bar pan). Bake at 375 for 30-45 minutes, until they are as browned and crisp as you like them. Turn with a spatula 2-3 times while cooking.

Cool Veggie Pizza

This is a Pampered Chef recipe, altered slightly

1 (10 ounce) can Pillsbury refrigerated reduced fat crescent roll dough
1 (8 ounce) package reduced fat cream cheese, softened
2 teaspoons Pampered Chef dill seasoning
Garlic powder
Sea Salt
Fresh Ground Pepper

2-3 cups worth of veggies of your choice (I used green peppers, red peppers, broccoli, carrots, cucumber & grape tomatoes)
1/2 cup Kraft shredded 2% sharp cheddar cheese

Preheat oven to 350 degrees F

In a lightly greased 9x13 inch pan or on a Pampered Chef bakin pan, arrange the crescent roll dough in a single layer. Pinch together the seams of the dough. Sprinkle with garlic powder. Bake for approximately 10 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix together cream cheese, dill seasoning, salt and pepper. And additional garlic powder if desired or a close of fresh garlic, pressed. Evenly spread cream cheese mixture on crust.

Veggies should be finely chopped or sliced. Sprinkle veggies on top of cream cheese spread. Top with cheddar cheese.

Refrigerate for 30 minutes to allow the spread to thicken. Cut chilled pizza into wedges or squares with a pizza cutter to serve.

Broccoli Casserole

1 can Healthy Request Cream of Chicken soup
1 cup Minute rice
1/2 stick butter or margarine
1/4 medium onion, finely chopped (or 2 Tbsp. dried minced onion)
1/2 cup skim milk
1/4 cup water
5 slices Deli Deluxe 2% American Cheese
1 10-oz. box chopped broccoli, cooked

In casserole dish, mix all ingredients except broccoli. Add cooked broccoli while hot. Bake 40-45 minutes at 375 degrees. Stir after 15 minutes.

Double recipe for a 13x9 pan.

Hashbrown Casserole

32-oz. package frozen diced hashbrowns, completely thawed
1/2 cup butter or margarine, melted
1/2 cup onion, minced
1 can cream of chicken soup
16 oz sour cream
2 dashes Tabasco
2 cups shredded Sharp Cheddar cheese
Hormel bacon pieces (optional)

Preheat oven to 350F.

Combine hash browns, butter, onion, soup, sour cream, Tabasco and cheese. Stir well. Spoon into greased 9x13 pan or large casserole. Top with bacon pieces if desired. Bake 1 hour.

CROCKPOT: This is great in the crockpot! Spray crockpot with cooking spray, mix everything together and dump it in. Cook on high 3-4 hours.