Grilled Three-Cheese Potatoes Recipe

While this is delicious grilled, I’ve also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Yield: 6 to 8 Servings

Grilled Three-Cheese Potatoes

Photo by Taste of Home©

Ingredients:

  • 6 large potatoes, sliced 1/4 inch thick
  • 2 medium onions, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup butter, cubed
  • 1 tablespoon minced chives
  • 1 to 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper

 

Directions:

  1. Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
  2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
  3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

 

Nutritional Facts
1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

 

 

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

Grilled Corn with Cheese and Lime

Yield: 8 Servings

Grilled Corn with Cheese and Lime

Photo by Taste of Home©

Ingredients:

  • 8 ears corn, shucked
  • 1 tablespoon olive oil
  • kosher salt
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 limes, cut into wedges

Directions:

  1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
  2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Grilled Veggie Pasta Salad

Yield: 4 Servings

Grilled Veggie Pasta Salad

Photo by BHG.com

Ingredients: 

  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • Shredded Parmesan cheese (optional)

Directions:

  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Photo by Taste of Home©

Yield: 6 servings.

Ingredients:

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
  • 1 medium onion, halved and thinly sliced

Directions:

  1. In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
    Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
  2. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

Nutritional Facts
about 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

White Castle® Turkey Stuffing

Yield: Makes about 9 cups (enough for a 10-to-12-pound turkey).

White Castle® Turkey Stuffing
Find more recipes at white castle.com

Ingredients:

  • 10 to 12  White Castle® Sliders, no pickles
  • 1-1/2 cups  Celery, diced
  • 1-1/4 teaspoons Thyme, ground
  • 1-1/2 teaspoons Sage, ground
  • 3/4 teaspoon Black pepper, coarsely ground
  • 1/4 cup  Chicken broth

Directions

  1. In a large mixing bowl, tear the Sliders into pieces and add diced celery and seasonings.
    Toss and add chicken broth. Toss well.
  2. Add ingredients to Casserole Dish, add an additional 3/4 cup of chicken broth and bake at 350 degrees for 35 minutes.
  3. Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.

Note:  Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.

Old-Fashioned Bread Stuffing

Yield: 12 Servings

Old-Fashioned Bread Stuffing
Photo Source: BHG.com

Ingredients: 

1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot (1 medium)
1/4 cup butter
1 tablespoon snipped fresh parsley (optional)
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
8 cups dried white bread cubes*
1 cups chicken broth

Directions: 

  1. Preheat oven to 350 degrees F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
  2. In a very large bowl combine celery mixture and bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole.
  3. Bake, covered, for 30 to 45 minutes or until heated through.

From the Better Homes & Gardens Test Kitchen

*Tip:
To make dry bread cubes, preheat oven to 300 degrees F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
Slow Cooker Directions:
Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.)
Make-Ahead Directions:
Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165 degrees F.

Nutrition Facts (Old-Fashioned Bread Stuffing)
Per serving: 108 kcal cal., 5 g fat (3 g sat. fat, 1 g monounsatured fat), 10 mg chol., 288 mg sodium, 14 g carb., 1 g fiber, 2 g sugar, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Slow-Cooker Soup: Indian Cauliflower and Potato Soup (Aloo Gobi)

Yield: 1-1/3 cups, approximately 6 Servings

Indian Cauliflower and Potato Soup (Aloo Gobi)
Photo by Better Homes & Gardens©

Slow Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high

Ingredients:

  • 3 cups leftover mashed potatoes
  • 3 cups bite-size cauliflower florets
  • 1/2 cup chopped onion (1 medium)
  • 1 fresh jalapeno chile pepper, seeded and finely chopped*
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1 32-ounce carton reduced-sodium chicken broth or vegetable broth
  • Plain Greek yogurt
  • Snipped fresh cilantro
  • Sliced jalapeno (optional)

Directions:

  1. In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeno pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**
  3. Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.
  4. If desired, garnish each serving with yogurt, cilantro, and/or sliced jalapeno.

From the Test Kitchen

*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:
If desired, omit Step 3 and serve immediately from slow cooker.

Nutrition Facts (Indian Cauliflower and Potato Soup (Aloo Gobi))
Per serving: 131 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 902 mg sodium, 24 g carb., 3 g fiber, 4 g sugar, 7 g pro.
Percent Daily Values are based on a 2,000 calorie diet

 

Loaded Potato Salad Recipe

Loaded Potato Salad
Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55