Recipes

BISTRO BEEF and POTATOES MAISON

Servings: 2 servings

Ingredients:

2/3 pound Potatoes (2 medium) cut into ½-inch cubes
2 tablespoon Butter; softened
2 tablespoon Gorgonzola cheese
¼ teaspoon Dried rosemary
¼ teaspoon Dried thyme
¼ teaspoon Pepper
¼ cub Lowfat milk
1 teaspoon Olive oil
2 Filet mignon steaks (about 4 ounces each)

Preparation:

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until tender. Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth.
In medium nonstick skillet over medium- high heat add oil and pan fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes until hot. Top each steak with 1 ½ teaspoons of the remaining butter-cheese mixture. Serve with potatoes.

NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven.

Menu: Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet

Nutritional Information Per Serving: 450 calories; 26 g fat; 110 mg cholesterol; 390 mg sodium; 27 g carbohydrate; 2 g fiber; 29 g protein.

Source: The Potato Board <recipes@potatoes.com>

BLACK FOREST POTATO SALAD

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into 1/3-inch slices
1/3 cub Cider vinegar
2 tablespoon Vegetable oil
2 tablespoon Water
¼ teaspoon Pepper
1 cub Diced tart red apples
1 pound Light Polish sausage sliced 1/3 inch thick
10 ounce Sauerkraut; rinsed and thoroughly drained
¼ cub Sliced green onions
¼ cub Chopped parsley
Salt, to taste

Preparation:

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

Menu: Crusty Peasant Bread, Chocolate Frozen Yogurt with Fudge Sauce and Cherries

Nutritional Information Per Serving: 460 calories; 29 g fat; 410 mg cholesterol; 1340 mg sodium; 35 g carbohydrate; 4 g fiber; 20 g protein.

Source: The Potato Board <recipes@potatoes.com>

BORA BORA BURGERS with POTATO NUGGETS

Servings: 4 servings

Ingredients:

3 ½ tablespoon Prepared teriyaki sauce divided
1 teaspoon Ground ginger
1 pound Lean ground beef
1 pound Frozen potato nuggets (about 4 cups)
¾ cub Ketchup
¼ teaspoon Red pepper flakes
4 Hamburger buns
4 slice Canned pineapple
4 slice Red onion
4 Lettuce leaves

Preparation:

Heat oven to 450 degrees. In large bowl mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly. Form into 4 patties ½ inch thick. Cook potato nuggets as package directs, baking for 15 to 17 minutes until crisp. Meanwhile, in small bowl mix the remaining 1 ½ tablespoons teriyaki sauce, the ketchup and pepper flakes to make sauce for burgers and potatoes; set aside. In nonstick skillet over medium- high heat pan fry burgers to desired doneness, turning once. On bottoms of buns layer burgers, pineapple and onion slices and lettuce. Cover with bun tops. Serve sauce with potato nuggets and burgers.

Menu: Coleslaw, Frozen Yogurt

Nutritional Information Per Serving: 810 calories; 39 g fat; 70 mg cholesterol; 1990 mg sodium; 86 g carbohydrate; 5 g fiber; 30 g protein.

Source: The Potato Board <recipes@potatoes.com>

BREAKFAST BURRITOS ANYTIME

Servings: 4 servings

Ingredients:

10 ounce Frozen hash brown potatoes
(country-style)
3 tablespoon Vegetable oil
Salt, to taste
8 ounce Bulk light sausage
4 Eggs; beaten OR...
1 cub -Egg substitute
4 Flour tortillas; warmed
(7- to 8-inch)
½ cub Prepared tomato salsa

Preparation:

In large nonstick skillet cook hash browns in oil as package directs.
Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.

Menu: Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup

Nutritional Information Per Serving: 740 calories; 47 g fat; 255 mg cholesterol; 840 mg sodium; 63 g carbohydrate; 3 g fiber; 24 g protein.

Source: The Potato Board <recipes@potatoes.com>

CHEESE and TREES SOUP

Servings: 4 servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Chopped onion
1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
2 ½ cub Water
2 Chicken bouillon cubes
10 ounce Frozen chopped broccoli thawed and drained
1 ½ cub Shredded Cheddar cheese
Salt and pepper, to taste

Preparation:

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.

Source: The Potato Board <recipes@potatoes.com>

CHICKEN and POTATOES FRANCAIS

Servings: 2 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into ½-inch cubes
2 Green onions; sliced
2 Chicken breast halves boned and skinned (about 4 ounces each)
Salt and pepper, to taste
1 Garlic clove; minced
2 teaspoon Dijon-style mustard
1 teaspoon Chopped fresh tarragon; OR
½ teaspoon -Dried tarragon
1/3 cub Dry white wineOR- chicken broth
2 tablespoon Light sour cream

Preparation:

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick skillet with vegetable cooking spray. Add potatoes and onions; push to one side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Spinach and Mushroom Salad, Pears with Blue Cheese

Nutritional Information Per Serving: 250 calories; 3 g fat; 50 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g protein.

Source: The Potato Board <recipes@potatoes.com>

COUNTRY PORK CHOPS with SAGE SMASHED POTATOES

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into 1-inch chunks
1 tablespoon Olive oil
1 large Garlic clove; pressed
4 Pork chops (¾ inch thick)
Salt and pepper, to taste
1 ½ tablespoon Butter or margarine
½ cub Lowfat milk
1 teaspoon Dried sage

Preparation:

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops.
Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute.
Remove from heat and "smash" potatoes with fork, leaving them lumpy.
Mix in butter, then milk and sage. Mix over low heat 2 minutes.
Season with salt and pepper. Serve chops with potatoes.

Menu: Saute`ed Apple Wedges, Angel Food Cake

Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein.

Source: The Potato Board <recipes@potatoes.com>

COWBOY PIZZA

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¼-inch slices
10 ounce Prepared pizza dough (refrigerated, packaged)
1 pound Lean ground beef
1 cub Prepared barbecue sauce divided
1 small Green bell pepper cut into ¼-inch strips
1 cub Shredded Cheddar cheese

Preparation:

Heat oven to 425 degrees. Place potatoes in shallow 1 ½- to 2- quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender; set aside. Coat 12-inch round pizza pan with vegetable cooking spray; press dough evenly into pan; prick all over with fork. Bake for 10 minutes; set aside. Meanwhile, in large nonstick skillet over medium heat saute beef until browned; drain fat. Mix in ¾ cup barbecue sauce. To assemble pizza, spread beef mixture over crust; top evenly with potatoes and bell pepper. Drizzle with remaining ¼ cup barbecue sauce. Sprinkle with cheese. Bake 10 to 15 minutes until hot throughout and cheese is melted. Cut into 8 wedges.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Tossed Green Salad, Strawberries

Nutritional Information Per Serving: 650 calories; 23 g fat; 85 mg cholesterol; 1100 mg sodium; 69 g carbohydrate; 4 g fiber; 38 g protein.

Source: The Potato Board <recipes@potatoes.com>

FAST AND FIT CLAM CHOWDER

Servings: 4 servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Chopped leeks or onions
1 cub Diced bell peppers (red and/or green)
2 can Chopped clams in clam juice (6 ½ ounces each)
2 pound (6 medium) potatoes cut into ½-inch cubes
14 ½ ounce Reduced-sodium chicken broth
2 teaspoon Dried thyme
1 cub Lowfat milk
10 ounce Frozen whole kernel corn thawed and drained
⅛ teaspoon Cayenne pepper
Salt and pepper, to taste

Preparation:

Place butter in 2 ½- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes.
With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad; Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein.

Source: The Potato Board <recipes@potatoes.com>

FRANKENTATERS

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine
1 1/3 pound (4 medium) potatoes cut into ⅛-inch slices
4 Turkey frankfurters (2 ounces each) cut into ½-inch slices
1 tablespoon Flour
Salt and pepper, to taste
1 cub Lowfat milk

Preparation:

Spread half the butter on bottom of 12-inch nonstick skillet. Layer half the potato slices then half the hot dog slices in skillet.
Sprinkle with half the flour. Dot with half the remaining butter.
Season with salt and pepper. Repeat layers, ending with salt and pepper. Pour milk over. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover skillet and simmer until sauce thickens, about 7 minutes.

Menu: Crusty Rolls, Spinach and Apple Salad, Frozen Fruit Bars

Nutritional Information Per Serving: 330 calories; 18 g fat; 60 mg cholesterol; 650 mg sodium; 30 g carbohydrate; 2 g fiber; 12 g protein.

Source: The Potato Board <recipes@potatoes.com>

FRENCH FRY PIZZA PIE

Servings: 1 12" pizza

Ingredients:

1 pound Frozen shoestring potatoes
(French fried), about 5 cups
1 cub Prepared pizza sauceOR- spaghetti sauce
1 teaspoon Dried oregano leaves crumbled
½ Green bell pepper cut into ¼-inch strips
2 tablespoon Sliced green onions
2 cub Shredded mozzarella cheese
¼ cub Grated Parmesan cheese

Preparation:

Heat oven to 450 degrees. Coat 12-inch round pizza pan with vegetable cooking spray. Arrange frozen potatoes evenly in one layer in pan. Bake 10 minutes. Remove pan from oven and cover potatoes with sauce. Sprinkle with oregano. Arrange pepper strips on sauce; sprinkle with onions and top with cheeses. Bake about 15 minutes until top is lightly browned.

Menu: Iceberg Lettuce Wedges with Nonfat Italian Dressing, Gelatin Cups

Nutritional Information Per Serving: 400 calories; 19 g fat; 25 mg cholesterol; 750 mg sodium; 38 g carbohydrate; 6 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>

FRENCH POTATO-MINT SOUP

Servings: 4 servings

Ingredients:

1 tablespoon Butter or margarine
1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
2 can Vegetable or chicken broth(14 ½ ounces each)
1 ½ cub Water
1 cub Sliced carrots
1 ½ cub Frozen peas
½ cub Sliced green onions
½ cub Mint leaves (coarsely chopped)
Salt, to taste
1 -to..
2 teaspoon Lemon juice

Preparation:

In 3-quart saucepan over medium-high heat, melt butter. Add potatoes; cook, tossing occasionally, 5 minutes. Reduce heat to medium and add broth, water and carrots. Bring to boil, reduce heat, cover and cook until potatoes and carrots are tender, about 15 minutes. Add peas, onions and mint. Continue to cook 5 minutes.
Season with salt and lemon juice.

Menu: Crusty Rolls, Romaine Salad with Garlic Croutons, Fruit and Cheese

Nutritional Information Per Serving: 230 calories; 4 g fat; 10 mg cholesterol; 1030 mg sodium;
43 g carbohydrate; 6 g fiber; 7 g protein.

Source: The Potato Board <recipes@potatoes.com>

GRANDMA'S CHICKEN VEGETABLE SOUP

Servings: 4 servings

Ingredients:

1 can Reduced-sodium chicken broth(49 ½ ounces)
½ cub Water
1 pound (3 medium) potatoes cut into ½-inch cubes
1 medium Carrot cut into ¼-inch slices
1 pound Chicken breasts (boned and skinned) cut into 1-inch chunks
1 medium Zucchini cut into ¼-inch slices
3 Green onions; sliced
2 teaspoon Dried basil
Salt and pepper, to taste

Preparation:

In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.

Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar

Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>

GREEK POTATO SALAD with DRIED TOMATOES

Servings: 4 servings

Ingredients:

1 pound (3 medium) potatoes uniform in size, cut into ¼-inch slices
1 cub Dried tomato halves (1 ½ ounces)halved with kitchen shears

LEMON DRESSING:
¼ cub Olive oil
¼ cub Water
2 ½ tablespoon Lemon juice
1 large Garlic clove; pressed
1 tablespoon Chopped fresh oregano; OR..
1 teaspoon -Dried oregano leaves
1 teaspoon Salt
½ teaspoon Pepper
1 cub Sliced seedless cucumber
½ cub Sliced red onion
1 cub Crumbled feta cheese
½ cub Greek olivesOR- pitted ripe olives

Preparation:

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.

Lemon Dressing: In large bowl whisk together all dressing ingredients.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board <recipes@potatoes.com>

HOMESTYLE SCALLOPED POTATOES and MUSHROOMS

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ⅛-inch slices
2 teaspoon Vegetable oil
1 pound Mushrooms cut into ¼-inch slices
1 tablespoon Flour
¼ teaspoon Salt
¼ teaspoon Pepper
½ cub Grated Parmesan cheese
3 tablespoon Butter or margarine
¾ cub Lowfat milk
1 tablespoon Chopped parsley

Preparation:

Heat oven to 400 degrees. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain. In large nonstick skillet over medium heat, heat oil. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside. In small bowl combine flour, salt and pepper. Coat shallow 1 ½-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. Add a layer of mushrooms.
Sprinkle with some of the cheese; dot with butter. Repeat layers until all ingredients are used, ending with butter; pour milk over.
Bake 30 minutes until potatoes are tender and top is browned.
Sprinkle with parsley.

Menu: Saute`ed Green Beans, Baked Apples

Nutritional Information Per Serving: 320 calories; 16 g fat; 40 mg cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g protein.

Source: The Potato Board <recipes@potatoes.com>

HOT and COLD SALAD SAMPLER

Servings: 4 servings

Ingredients:

1 pound Frozen potato wedges with skins (about 4 cups)
¼ cub Light sour cream
¼ cub Prepared Italian dressing (reduced calorie)
8 Lettuce leaves
12 ounce Deli roast beefOR ham OR turkey thinly sliced
2 medium Tomatoes; cut into wedges
1 small Cucumber; sliced
1 small Red onion; sliced
1 can (14 ounces) artichoke hearts drained and halved

Preparation:

Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with lettuce.
Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally. Add hot potatoes to plates just before serving.
Accompany each serving with a small dish of sour cream mixture for dipping and dressing.

Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced Almonds

Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g protein.

Source: The Potato Board <recipes@potatoes.com>

IN-A-PINCH POTATO PANCAKES

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
1 ½ cub Coarsely chopped apples (peeled)
¼ cub Chopped onion
1 cub Shredded sharp Cheddarcheese
1 Egg; beaten
1 teaspoon Salt
¼ teaspoon Pepper
½ cub Unseasoned dry bread crumbsOR- cornmeal
1 ½ tablespoon Butter or margarine
1 ½ tablespoon Vegetable oil

Preparation:

In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain and mash.
In large bowl combine potatoes, apples, onion, cheese, egg, salt and pepper. Mix to blend thoroughly. Form into 8 patties about ¾ inch thick. Coat with bread crumbs. In large nonstick skillet over medium heat bring the butter and oil to sizzling. Fry patties until browned, about 5 minutes on each side.

Menu: Red Cabbage and Celery Slaw, Oatmeal Cookies and Canned Apricots

Nutritional Information Per Serving: 400 calories; 17 g fat; 80 mg cholesterol; 880 mg sodium; 49 g carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board <recipes@potatoes.com>

LEAN AND LUSCIOUS POTATO SPLIT

Servings: 2 servings

Ingredients:

1 Potato (about 10 ounces)
¼ cub Lowfat cottage cheese
2 tablespoon -to
3 tablespoon Lowfat milk
2 tablespoon Toasted sunflower nuts
2 tablespoon Chopped green bell pepper
2 tablespoon Chopped carrot
2 tablespoon Sliced green onions
¼ cub Shredded Cheddar cheese
⅛ teaspoon Pepper
Salt, to taste
3 Cherry tomatoes; halved

Preparation:

Pierce potato with tines of fork; microwave on HIGH about 8 minutes until potato is fork-tender. Halve and scoop out potato, leaving ¼-inch shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk for a moist but firm consistency. Mix in sunflower nuts, green pepper, carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly. Season with salt. Mound into potato shells, dividing equally. Sprinkle with remaining Cheddar cheese.
Microwave on HIGH about 2 minutes until cheese is melted and potatoes are heated through. Garnish with tomatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or Blueberries with Yogurt and Honey

Nutritional Information Per Serving: 250 calories; 8 g fat; 10 mg cholesterol; 290 mg sodium; 32 g carbohydrate; 4 g fiber; 13 g protein.

Source: The Potato Board <recipes@potatoes.com>

MEDITERRANEAN GRILLED CHICKEN SALAD

Servings: 2 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into ¾-inch cubes
4 ounce Mushrooms; halved
4 ounce Green beans; halved,steamed until crisp-tender

VINAIGRETTE:
¼ cub Olive oil
2 tablespoon White wine vinegar
1 Garlic clove; minced
2 teaspoon Minced fresh tarragon; OR..
¾ teaspoon Dried tarragon
2 teaspoon Dijon-style mustard
¼ teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Chicken breast halves (boned and skinned) (about 6 ounces each)
¼ cub Chopped red onion
Halved cherry tomatoes for garnish

Preparation:

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.
Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat. Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add chicken to the remaining vinaigrette; cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.

Menu: Garlic Bread, Tangerines or Melon Wedges

Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.

Source: The Potato Board <recipes@potatoes.com>

MINESTRONE IN MINUTES

Servings: 4 servings

Ingredients:

¾ cub Chopped onion
2 Garlic cloves; minced
1 tablespoon Vegetable oil
2 can Vegetable broth (14 ½ ounces each)
2/3 pound (2 medium) potatoes cut into ½-inch cubes
1 ½ cub Frozen mixed vegetables
1 can Red kidney beans (8 ¾ oz) drained
1 teaspoon Italian herb seasoning (dried)
Grated Parmesan cheese

Preparation:

In 3-quart saucepan over medium heat sautŽ onions and garlic in oil 5 minutes. Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes.
Ladle into bowls. Sprinkle each serving with cheese.

Menu: Italian Bread, Leafy Salad Greens with Italian Dressing, Biscotti

Nutritional Information Per Serving: 220 calories; 7 g fat; 5 mg cholesterol; 1230 mg sodium; 34 g carbohydrate; 7 g fiber; 9 g protein.

Source: The Potato Board <recipes@potatoes.com>

MOM'S CRISPY CHICKEN and POTATOES

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes
1 Egg
3 tablespoon Water
1 cub Corn flake crumbs
8 Skinned chicken thighs (about 4 ½ ounces each)
1 teaspoon Dried sage or tarragon
1 teaspoon Salt
1 teaspoon Pepper
½ cub Prepared barbecue sauce
¼ cub Honey
¼ cub Prepared yellow mustard

Preparation:

Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Corn on the Cob, Rolls, Apple Crisp

Nutritional Information Per Serving: 480 calories; 12 g fat; 135 mg cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g protein.

Source: The Potato Board <recipes@potatoes.com>

NICE and EASY NICOISE SALAD

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¼-inch slices
2 can Tuna packed in water (6 ⅛ ounces each) thoroughly drained
¾ cub Red wine vinaigrette dressing (prepared) (reduced calorie) divided
4 Butter lettuce leaves
8 ounce Frozen whole green beans, (half a 16-ounce package) thawed and drained
1 ½ cub Cherry tomatoes; halved
1 small Red onion; sliced
1 can Pitted ripe olives, drained (3 ¼ ounces)

Preparation:

Place potatoes in shallow 1 ½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside.
Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Brown-and-Serve Rolls, Lemon Pie

Nutritional Information Per Serving: 290 calories; 21 g fat; 10 mg cholesterol; 1330 mg sodium; 41 g carbohydrate; 5 g fiber; 25 g protein.

Source: The Potato Board <recipes@potatoes.com>

ONE-PAN POTATOES and CHICKEN DIJON

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¼-inch slices
1 pound Chicken breasts (boneless and skinless) cut into ½-inch slices
2 tablespoon Vegetable oil
¼ cub Honey-Dijon barbecue sauce (prepared)
1 teaspoon Dried tarragon

Preparation:

Place potatoes in shallow 1 ½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Tomato and Red Onion Salad, Cheesecake

Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein.

Source: The Potato Board <recipes@potatoes.com>

ONE-PAN POTATOES and CHICKEN ROSEMARY

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¼-inch slices
1 pound Chicken breasts (boned and skinned) cut into ½-inch strips
2 Garlic cloves; minced
2 tablespoon Olive oil
2 teaspoon Dried rosemary, crumbled
Salt and pepper, to taste

Preparation:

Place potatoes in shallow 1 ½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream

Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein.

Source: The Potato Board <recipes@potatoes.com>

ONE-PAN POTATOES and CHICKEN SANTA FE

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
1 pound Chicken breasts (bonless and skinless) cut into ¾-inch cubes
2 tablespoon Olive oil
1 cub Prepared tomato salsa
1 can Whole kernel corn; drained (8 ¾ ounces)

Preparation:

Place potatoes in shallow 1 ½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears

Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.

Source: The Potato Board <recipes@potatoes.com>

ONE-PAN POTATOES and CHICKEN TERIYAKI

Servings: 2 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into ½-inch wedges
8 ounce Chicken breasts (boneless and skinless) cut into ½-inch strips
1 tablespoon Vegetable oil
¼ cub Sliced green onions
2 tablespoon Prepared teriyaki sauce

Preparation:

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until just tender. While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges

Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.

Source: The Potato Board <recipes@potatoes.com>

PAN-PACIFIC POTATO-SHRIMP KEBABS

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoescut into 1 ½-inch chunks
1 pound Large shrimp, peeled
1 Red bell pepper cut into 1-inch squares
1 Green bell pepper cut into 1-inch squares
4 Green onionscut into 1 ½-inch pieces

PAN-PACIFIC MARINADE:
2/3 cub Rice vinegar
½ cub Reduced-sodium soy sauce
¼ cub Minced ginger
¼ cub Chopped cilantro
4 Garlic cloves; minced
2 tablespoon Sugar
2 teaspoon Sesame oil
1 teaspoon Red pepper flakes

Preparation:

Place potatoes in shallow 1 ½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. Meanwhile, heat broiler. Onto 8 (12- inch) metal or bamboo skewers, alternately thread potatoes, shrimp, bell peppers and onions. Place on rimmed baking sheet. In bowl whisk together marinade ingredients; pour marinade over skewers. Let stand 10 minutes. Broil 4 to 5 inches from heat source about 8 minutes, turning once and basting occasionally with marinade, until vegetables are tender and shrimp are opaque throughout.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Saute`ed Snow Peas, Sesame Seed Rolls, Mandarin Orange Wedges and Fortune Cookies

Nutritional Information Per Serving: 250 calories; 2 g fat; 175 mg cholesterol; 770 mg sodium; 35 g carbohydrate; 4 g fiber; 25 g protein.

Source: The Potato Board <recipes@potatoes.com>

PARCHMENT-WRAPPED POTATO PARCELS

Servings: 2 servings

Ingredients:

6 ounce Lean cooked ham (thinly sliced)
2/3 pound (2 medium) potatoes cut into ⅛-inch slices
1 small Zucchini cut into ¼-inch slices
1 small Crookneck squash cut into ¼-inch slices
1 small Red bell pepper cut into 1-inch squares
2 tablespoon Lemon juice
1 teaspoon Dried basil
¼ teaspoon Red pepper flakes
Salt and pepper; to taste

Preparation:

Cut two 15-inch squares kitchen parchment. For each packet: Place half the ham on center of parchment square. Top ham with half the potato slices, overlapping, then top with half the remaining vegetables. Sprinkle with half the remaining ingredients. Fold two sides of the parchment over the ham and vegetables in letter fashion.
Grasp the two shorter open ends and pull up to meet. Fold down the open ends twice to seal. Repeat for second packet. Place in single layer in shallow microwave-safe dish. Microwave on HIGH 7 minutes.
Rotate packets half turn; microwave on HIGH 7 more minutes. Let stand 3 minutes; open one packet and check to be sure potatoes are tender. If potatoes are not cooked through, rewrap and microwave on HIGH a little longer.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Tomato Soup, French Bread, Toasted Pound Cake with Fresh Seasonal Fruit

Nutritional Information Per Serving: 250 calories; 4 g fat; 25 mg cholesterol; 980 mg sodium; 30 g carbohydrate; 4 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>

PERUVIAN POTATO and CHICKEN PLATTER

Servings: 4 servings

Ingredients:

POTATOES AND CHICKEN:
2 can Reduced-sodium chicken broth (14 ½ ounces each)
1 1/3 pound (4 medium) potatoes cut into 1-inch chunks
2 Lemons; halved
2 Jalapen~o peppers (fresh or canned), quartered lengthwise
2 teaspoon Ground cumin
1 pound Chicken breasts (boneless and skinless)
1 cub Cilantro sprigs

ACCOMPANIMENTS:
2 Hard-cooked eggs; quartered
1 Red bell pepper cut into thin strips
¾ cub Pimiento-stuffed olives (green)
4 Whole green onions
1 cub Chunky tomato salsa (prepared)

Preparation:

To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapen~o peppers and cumin. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving ¾ cup broth. Remove cilantro, jalapen~os and lemons. To assemble, mound potatoes in center of large platter. Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa. Serve reserved broth in sauceboat. Serve salsa in bowl on the side.

Menu: Tossed Green Salad, Banana Cake

Nutritional Information Per Serving: 320 calories; 9 g fat; 160 mg cholesterol; 1360 mg sodium; 38 g carbohydrate; 7 g fiber; 26 g protein.

Source: The Potato Board <recipes@potatoes.com>

PESTO SALMON with PAN-ROASTED POTATOES

Servings: 2 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into 1-inch chunks
2 Salmon steaks (6 to 8 ounces each)
2 tablespoon Prepared pesto (thawed if frozen)
1 tablespoon Olive oil
2 Garlic cloves; minced
Salt and pepper; to taste

Preparation:

Heat oven to 400 degrees. Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top of each salmon steak with pesto, dividing equally. Place on rimmed baking sheet. Bake until salmon is opaque throughout, 15 to 20 minutes. While salmon bakes, in medium nonstick skillet over high heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to 8 minutes, until golden brown. Season with salt and pepper. Serve salmon with potatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears

Nutritional Information Per Serving (based on 6-ounce salmon steaks):
360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g carbohydrate; 2 g fiber; 29 g protein.

Source: The Potato Board <recipes@potatoes.com>

POTATO-TOMATO BISQUE

Servings: 2 servings

Ingredients:

½ cub Dried tomato halves cut into ¼-inch strips with kitchen shears
1 ½ cub Water
1 Bouillon cube (chicken or vegetable)
8 ounce Potatoes cut into ¾-inch cubes
¼ cub Sliced celery
1/3 cub Frozen whole kernel corn
¼ cub Sliced green onions
½ cub Lowfat milk
¼ teaspoon Dried thyme
Salt and pepper; to taste

Preparation:

In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 ½- to 2-quart saucepan bring 1 ½ cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove ½ cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.

Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches

Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium;
39 g carbohydrate; 4 g fiber; 7 g protein.

Source: The Potato Board <recipes@potatoes.com>

QUICK-FIX STEAK and LEMON-PEPPER POTATOES

Servings: 4 servings

Ingredients:

1 cub Prepared Italian dressing
2 tablespoon Soy sauce
1 ½ pound Flank steak
1 1/3 pound (4 medium) potatoes cut into 2-inch chunks
1 ½ tablespoon Butter or margarine cut into small pieces
1 ½ tablespoon Fresh lemon juice
1 teaspoon Minced garlic
1 tablespoon Chopped parsley
1 ½ teaspoon Grated lemon peel
¼ teaspoon -to...
½ teaspoon Pepper
Salt, to taste

Preparation:

In shallow dish or pan mix together dressing and soy sauce. Add steak, turning to coat; cover and refrigerate at least 20 minutes.
Meanwhile, place potatoes, butter, lemon juice and garlic in shallow 1 ½- to 2-quart microwave-safe dish; toss. Cover with plastic wrap, venting one corner. Microwave on HIGH 12 to 16 minutes until just tender. Meanwhile, heat broiler 10 minutes. Remove steak from marinade. Broil 4 to 5 inches from heat source 5 to 10 minutes on each side to desired doneness. While steak cooks, mix parsley, lemon peel and pepper into cooked potatoes. Season with salt and microwave on HIGH about 1 minute until hot. Slice meat diagonally across the grain into thin slices. Serve with potatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Caesar Salad, Raspberry Frozen Yogurt

Nutritional Information Per Serving: 580 calories; 33 g fat; 140 mg cholesterol; 850 mg sodium; 28 g carbohydrate; 3 g fiber; 44 g protein.

Source: The Potato Board <recipes@potatoes.com>

ROADHOUSE ROAST BEEF and MASHED POTATOES

Servings: 4 servings

Ingredients:

GARLIC MASHED POTATOES:
1 1/3 pound (4 medium) potatoes
1 cub Lowfat milk
2 tablespoon Butter or margarine
3 Garlic cloves; minced
Salt and pepper, to taste

ROAST BEEF AND GRAVY:
1 can (10 ¾ ounces) beef gravy
1 teaspoon Dried thyme
⅛ teaspoon Pepper
12 ounce Sliced deli roast beef

Preparation:

Pierce potatoes with tines of fork; microwave on HIGH 13 minutes until potatoes are fork-tender. Halve lengthwise; scoop pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter and garlic in small microwave-safe bowl. Microwave on HIGH 2 minutes; thoroughly mix into potato pulp. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper. Microwave on HIGH 1 to 2 minutes until hot. Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. Add beef slices; heat through. Serve beef and gravy with mashed potatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Peas, romaine Lettuce and Tomato Salad, Peach Cobbler

Nutritional Information Per Serving: 420 calories; 17 g fat; 105 mg cholesterol; 550 mg sodium; 32 g carbohydrate; 3 g fiber; 35 g protein.

Source: The Potato Board <recipes@potatoes.com>

SLOPPY TURKEY SPUDS

Servings: 4 servings

Ingredients:

4 ounces each) potatoes
12 ounce Ground turkey
1 medium Onion; chopped
1 medium Green bell pepper, chopped
1 cub Sliced mushrooms
1 Jar or can marinara sauceOR- other vegetarian spaghetti sauce (14 or 15 ounces)
Salt and pepper, to taste
¼ cub Chopped parsley
¼ cub Grated Parmesan cheese

Preparation:

Pierce potatoes with tines of fork; microwave on HIGH 20 to 22 minutes until potatoes are fork-tender. Meanwhile, in large nonstick skillet over medium heat saute turkey until no longer pink, about 6 minutes. Add onion, bell pepper and mushrooms; saute, stirring, 3 minutes. Stir in marinara sauce; bring to boil, reduce heat, cover and simmer 10 minutes. Season with salt and pepper; stir in parsley.
Place potatoes on 4 plates; split and fluff. Top potatoes with turkey mixture and cheese, dividing equally.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Coleslaw, Fruit Cocktail

Nutritional Information Per Serving: 400 calories; 12 g fat; 40 g cholesterol; 800 mg sodium;
65 g carbohydrate; 7 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>

SOUTHWEST POTATO FRITTATA

Servings: 4 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into ¼-inch slices
1 can Whole kernel corn, drained (8 ¾ ounces)
1 can Diced mild green chiles (4 ounces)
1 can Sliced ripe olives; drained (2 ¼ ounce can)
1 Jar sliced pimientos (2 ounces), drained
3 Green onions; sliced
2 tablespoon Chopped cilantro or parsley
8 Eggs; OR...
2 cub -Egg substitute
2 tablespoon Water
Pepper, to taste
1/3 cub Grated Parmesan cheese

Preparation:

Heat broiler. Place potatoes in shallow 1 ½- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese.
Cut into wedges to serve.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries

Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein.

Source: The Potato Board <recipes@potatoes.com>

SPEEDY SPUDS with CLASSIC CHICKEN TOPPING

Servings: 4 servings

Ingredients:

4 ounces each) potatoes
1 can (10 ounces) chunk chicken in water, drained
3 Green onions; sliced
6 tablespoon Fat free mayonnaise
¼ cub Grated Parmesan cheese divided

Preparation:

Pierce potatoes with tines of fork; microwave on HIGH 18 to 20 minutes until potatoes are fork-tender. Heat oven to 400 degrees.
Meanwhile, to prepare topping: In bowl mix remaining ingredients except cheese. Cut potatoes in half lengthwise; place on baking sheet cut sides up. Cover potatoes with topping mixture, dividing equally. Place on baking sheet, sprinkle with cheese and heat in oven about 6 minutes until potatoes and topping are hot and cheese is melted.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Cream of Tomato Soup, Orange Wedges

Nutritional Information Per Serving: 290 calories; 5 g fat; 40 mg cholesterol; 510 mg sodium; 42 g carbohydrate; 4 g fiber; 20 g protein.

Source: The Potato Board <recipes@potatoes.com>

STUFFED SPUDWICH

Servings: 4 servings

Ingredients:

4 ounces each) potatoes
½ cub Light mayonnaise
¼ cub Sliced green onions
¼ cub Sliced celery
¼ cub Pickle relish
2 teaspoon Prepared yellow mustard
¼ teaspoon Pepper
Salt, to taste
4 Thin slices cooked ham

Preparation:

Pierce potatoes with tines of fork; microwave on HIGH 18 to 20 minutes until potatoes are fork-tender; cool 10 minutes. Halve potatoes and carefully scoop pulp into bowl leaving ¼-inch-thick shells; reserve shells. Mash potato pulp; mix in remaining ingredients except potato shells and ham. Fill shells with potato mixture. Sandwich 2 halves together with 1 folded ham slice in middle. Wrap each "sandwich" in a paper napkin to eat out of hand.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Fresh Fruit Salad, Pudding Cups

Nutritional Information Per Serving: 280 calories; 9 g fat; 15 mg cholesterol; 390 mg sodium; 46 g carbohydrate; 4 g fiber; 7 g protein.

Source: The Potato Board <recipes@potatoes.com>

SUPER CHICKEN SANDWICHES with SKINNY FRIES

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ½-inch wedges
Garlic salt; to tasteOR- seasoned salt, to taste
4 Chicken breast halves (boneless and skinless) (4 ounces each)
¾ cub Ketchup
¼ cub Prepared yellow mustard
8 slice Whole wheat bread; toasted
4 Lettuce leaves
2 medium Tomatoes sliced into 4 slices each

Preparation:

Heat oven to 475 degrees. Coat rimmed baking sheet with vegetable cooking spray. Place potato wedges on pan cut sides down and coat with additional cooking spray. Sprinkle lightly with garlic salt.
Bake 18 minutes. Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt. Bake 12 more minutes until potatoes are crisp and golden brown. Meanwhile, coat 12-inch nonstick skillet with cooking spray. Heat skillet over medium heat; add chicken and cook about 7 minutes on each side until juices run clear when chicken is pierced. To make sauce: In bowl mix ketchup and mustard; set aside. Remove chicken from skillet; cut each breast into ½-inch slices. For each sandwich, spread 2 toast slices on one side with 1 tablespoon sauce each. Sandwich 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices.
Serve with potatoes and remaining sauce for dipping.

Menu: Carrot Sticks, Grapes

Nutritional Information Per Serving: 420 calories; 5 g fat; 45 mg cholesterol; 1210 mg sodium; 68 g carbohydrate; 11 g fiber; 27 g protein.

Source: The Potato Board <recipes@potatoes.com>

TUNASAURUS CRUNCH CASSEROLE

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ½-inch cubes
2 can Tuna packed in water(6 ⅛ ounces each), thoroughly drained
1 cub Frozen peas
1/3 cub Sliced green onions
1 can Cream of mushroom soup
(10 ¾ ounces)
¼ cub Lowfat milk
⅛ teaspoon -to...
¼ teaspoon Pepper
1 ½ cub Crushed potato chips

Preparation:

Heat oven to 400 degrees. Place potatoes in shallow 1 ½- to 2- quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 minutes until just tender. Mix in remaining ingredients except potato chips. Spoon into shallow 2- quart baking dish; level top. Cover with potato chips. Bake about 20 minutes until mixture is bubbly and chips are lightly browned.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings and Orange Sherbet

Nutritional Information Per Serving: 420 calories; 15 g fat; 15 mg cholesterol; 820 mg sodium; 49 g carbohydrate; 5 g fiber; 24 g protein.

Source: The Potato Board <recipes@potatoes.com>

UPTOWN SUPPER SALAD

Servings: 4 servings

Ingredients:

1 pound (3 medium) potatoes cut into ¾-inch cubes
1 pound Chicken breasts (boneless and skinless), cut into 1/3-inch strips
¾ cub Red wine vinaigrette dressing (prepared) reduced calorie
1 ½ cub Halved cherry tomatoes
½ cub Chopped red onion
1 can Sliced ripe olives; drained (2 ¼ ounce can)
4 Romaine lettuce leaves
1/3 cub Crumbled blue cheese

Preparation:

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken except lettuce and cheese. Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.)

Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges

Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>