Skinny Brides Guide To Cheesy Potatoes Food

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375 degrees and grease a 9 x 13 inch baking dish.
• Add the potatoes to a large pot of cold water. Bring the mixture to a boil and cook for 10-12 minutes or until fork tender., then drain and add to the baking dish
• Meanwhile, bring the chicken broth and butter to a boil in a medium sauce pan.
• In a measuring cup, whisk together the milk, flour, garlic powder, and onion powder. Pour the milk mixture into the boiling broth and continue to cook, whisking constantly, until the mixture is thickened. Season to taste with salt and pepper.
• Lower the heat and stir in sour cream and 1 1/2 cups of the cheddar until melted.
• Pour the sauce over the potatoes along with most of the green onions. Top with remaining 1 1/2 cups cheese. Bake for 20 minutes or until cheese is browned and mixture is bubbly. Top with the remaining green onions before serving.

SKINNY CHEESY POTATOES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

SKINNY BRIDE'S GUIDE TO CHEESY POTATOES

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended.
• Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

SKINNY BRIDE'S GUIDE TO PASTA SALAD

Steps:

• Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, broccoli and the next five ingredients.
• For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth. Add to pasta mixture; toss to mix well.
• Cover; refrigerate at least 2 hours to blend flavors.
• Before serving, stir in almonds.

SKINNY BRIDE'S GUIDE TO BUFFALO CHICKEN DIP

Steps:

• Pre-heat oven to 350°F
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese.
• Spread chicken mixture in an ungreased 1-quart baking dish or 9-inch pie plate.
• Cover with foil.
• Bake 30 to 35 minutes or until hot and bubbly.
• Stir; top with onions.
• Serve hot with crackers or celery sticks.

THE SKINNY BRIDE'S GUIDE TO CARROT CAKE

Steps:

• Preheat oven to 350*F.
• Combine splenda eggs and apple sauce
• In a separate bowl combine the next six ingredients.
• Using an electric mixer, gradually beat flour mixture into egg mixture.
• Gently, stir in carrots.
• Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

SKINNY CHEESY MASHED POTATOES

Steps:

• Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
• Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.

SKINNY BRIDE'S GUIDE TO HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

CHEESY POTATOES

Steps:

• Preheat oven to 350.
• In a large bowl, stir together butter, soup, sour cream salt and pepper.
• stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
• stir in potatoes, again little by little.
• Place mixture into a 9x13 baking pan.
• Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Steps:

• Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
• In small bowl, mix all dressing ingredients except cheese until well blended.
• Spoon dressing over salad; sprinkle with cheese.
• Toss salad to coat.