Chia Mashed Potatoes With Veggies 5fix Food

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX

Steps:

• Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
• Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
• Sprinkle with chopped cilantro to serve.

MASHED POTATOES, GREEN GARDEN MEDLEY, BURNT BUTTER SAUCE #5FIX

Steps:

• Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft. Do not burn garlic. Remove from oven and let cool.
• Clean leek in cold water. Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it. Loosen the leafy layers and run under cold water until all grit is removed. Cut leek coarsely into about ¼ inch slices.
• Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute. Shuck some peas from the pods and discard pods. Set aside.
• In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit. Add the sugar snap peas and heat another half a minute. Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
• Meanwhile, prepare mashed potatoes according to package directions. Remove potatoes from bag and place in serving bowl. Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
• Season potatoes to your liking and serve alongside your favorite meat.
• Recipe makes 6 servings.

RANCH POTATO RINGS #5FIX

Steps:

• Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• Completely remove film and stir.
• Microwave on high for 1 additional minute.
• Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
• Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.
• Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
• On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
• Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
• Preheat your deep fryer to 350.
• Prepare your Onion Ring Batter according to the directions on the box.
• Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
• Dip your potato ring into batter, shake off excess.
• Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.
• Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.

LOADED MASHED POTATO CAKES #5FIX

Steps:

• In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

CHIA MASHED POTATOES WITH VEGGIES #5FIX

Steps:

• Follow directions on the frozen vegetables to microwave for your size microwave and microwave first, since these take longer than the mashed potatoes and remain hot. Follow directioins on the mashed potatoes and microwave, I find you may have to put them in an additional 1.5 minutes to heat all the way through the center. Place the potatoes and vegetables in a large glass bowl to sprinkle in the 21 salute seasoning (3 shakes). Add one teaspoon of Chia seeds and mix well. You can have this as a main meal and then re-heat the next night, if you wish.