(ARA) - Cheryl Koompin knows a thing or two about getting dinner on the table for her family after a long day of work. She and her husband raised two boys while maintaining the family's potato farm in American Falls, Idaho. That meant years of early mornings, long days in the field and making sure dinner, homework and chores were taken care of in the evening.
Today, Koompin is the United States Potato Board's (USPB) chairman of the board. She is using this expertise and leading the U.S. potato industry in their efforts to educate consumers, specifically moms, that potatoes are a nutritious, delicious and quick mealtime solution.
"I understand first-hand the challenges of getting a healthy meal on the table in minutes," says Koompin. "I hope some of the potato tricks and tips I learned over the years can help other moms speed up dinnertime prep. Plus, kids love potatoes and moms can feel good about serving them."
One medium (5.3 ounce) potato has 110 calories, no fat, sodium or cholesterol, and more potassium than a banana. Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving - a medium potato - will set you back only about 25 cents.
Nutritious, affordable and delicious, but are potatoes convenient for today's time-strapped mom trying to get dinner on the table in a hurry? Yes.
You can speed up your spuds in a number of ways, including using your microwave for perfect baked, roasted and mashed potatoes. Potatoes are also one of the best vegetables for slow cookers, one of the most popular cooking appliances today, because you can prepare a dish the night before or in the morning and have dinner ready when the family gets home. The starch in the potato absorbs water and swells during the cooking process, resulting in tender, fluffy potatoes that require no monitoring while cooking.
The USPB's new recipe for Quick & Healthy Slow Cooker Chicken and Potatoes calls for bone-in, skinless chicken breasts, fresh-from-the-farmers'-market ingredients like red potatoes, baby carrots, pearl onions and button mushrooms, and simple seasonings like Herbs de Provence (dried herbs found in the spice section of most grocery stores) and fresh thyme.
Quick & Healthy Slow Cooker Chicken and Potatoes
Prep time: 30 minutes
Cook time: Can range from four hours to eight hours, depending on temperature set on slow cooker
Ingredients:
4 small (2 pounds) bone-in chicken breasts, skin removed
2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
1 teaspoon garlic salt
Freshly ground pepper to taste
1/2 cup flour
1 tablespoon canola oil
1 1/4 pounds small red potatoes
3/4 cup frozen, thawed pearl onions
1 cup small baby carrots
3/4 cup reduced-sodium chicken broth
8 ounces small baby bella or white mushrooms
Chopped fresh thyme (optional)
Directions:
Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour on to second dinner plate. Coat each chicken breast in the herb mixture; then dredge well in flour.
Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately three to four minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.
Place chicken in a large slow cooker and add remaining ingredients except fresh thyme. Cover slow cooker and cook on high for four hours or on low for eight hours. Sprinkle with fresh thyme before serving, if desired.
Makes six servings.
Nutritional analysis per serving: Calories: 430, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 400mg, Potassium: 771mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 5g, Protein: 45g, Vitamin A: 90 percent, Vitamin C: 60 percent, Calcium: 4 percent, Iron: 20 percent
Visit www.potatogoodness.com to see three additional flavor variations to the Slow Cooker Chicken & Potatoes recipe. You'll also find videos and a host of potato recipes.
Courtesy of ARAcontent
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Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Friday, August 27, 2010
Monday, January 11, 2010
Celebrate National Soup Month with simple homemade soups
(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Friday, April 17, 2009
Palate-Pleasing Plates That Save Cents
(NAPSI)-Looking for meals that bank on flavor while saving cents? You can find a repertoire of recession-proof and nutritious recipes online at a new section of the Idaho Potato Commission's Web site called Watching Waistlines & Wallets: www.idahopotato.com/waistlines_wallets.
One of the key ingredients in each recipe is an Idaho® potato. An average 5.3-ounce spud has only 110 calories, contains zero fat and cholesterol and is packed with nutrients including 45 percent daily value of vitamin C, nearly twice as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that's a lot of nutritional bang for your buck--and even better, your quarter.
Twice-Baked Idaho® Potatoes with Sausage & Cheese
Servings: 8
8 large Idaho® potatoes, scrubbed
2 teaspoons olive oil (optional, for a softer-skinned potato)
12 ounces ground turkey sausage
1 cup skim milk
1 stick (½ cup) margarine or butter
½ teaspoon salt (optional)
pinch white pepper (optional)
¼ cup chopped chives (optional)
1 8-ounce package reduced-fat, shredded cheddar cheese
Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50-60 minutes or until they yield to gentle pressure. While the potatoes are baking, cook the turkey sausage. Drain the sausage, crumble it and set aside. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-size bowl, leaving a shell about ¼-inch thick all around. Using a potato masher, mash the potato flesh. In a small saucepan over medium heat, heat milk until hot, but not boiling. Add milk to potato a little at a time, mashing it together each time. Mix in butter and mash all until smooth. Add salt, white pepper and chives, if desired, and mix together thoroughly. Stir in the shredded cheese and sausage. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet, sprinkle with Parmesan cheese, if desired, and bake for 18-20 minutes or until hot.
Estimated Nutritional Analysis per Serving: 476 calories, 21 g fat, 48 g cholesterol, 738 g sodium, 18 g protein, 53 g carbohydrates
More Recipes
For more recipes, visit www.idahopotato.com/recipes.
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One of the key ingredients in each recipe is an Idaho® potato. An average 5.3-ounce spud has only 110 calories, contains zero fat and cholesterol and is packed with nutrients including 45 percent daily value of vitamin C, nearly twice as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that's a lot of nutritional bang for your buck--and even better, your quarter.
Twice-Baked Idaho® Potatoes with Sausage & Cheese
Servings: 8
8 large Idaho® potatoes, scrubbed
2 teaspoons olive oil (optional, for a softer-skinned potato)
12 ounces ground turkey sausage
1 cup skim milk
1 stick (½ cup) margarine or butter
½ teaspoon salt (optional)
pinch white pepper (optional)
¼ cup chopped chives (optional)
1 8-ounce package reduced-fat, shredded cheddar cheese
Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50-60 minutes or until they yield to gentle pressure. While the potatoes are baking, cook the turkey sausage. Drain the sausage, crumble it and set aside. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-size bowl, leaving a shell about ¼-inch thick all around. Using a potato masher, mash the potato flesh. In a small saucepan over medium heat, heat milk until hot, but not boiling. Add milk to potato a little at a time, mashing it together each time. Mix in butter and mash all until smooth. Add salt, white pepper and chives, if desired, and mix together thoroughly. Stir in the shredded cheese and sausage. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet, sprinkle with Parmesan cheese, if desired, and bake for 18-20 minutes or until hot.
Estimated Nutritional Analysis per Serving: 476 calories, 21 g fat, 48 g cholesterol, 738 g sodium, 18 g protein, 53 g carbohydrates
More Recipes
For more recipes, visit www.idahopotato.com/recipes.
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Monday, April 6, 2009
Potatoes Pack a Hearty Punch
(ARA) - It’s no secret that heart disease remains the leading cause of death in America, where one in every three Americans is at high risk, according to the American Heart Association. Sadly, most people don’t know about the risk.
If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.
Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.
Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.
“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”
One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.
As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.
So, how do you perk up your basic potato?
* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato
Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:
Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper
Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.
For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.
Courtesy of ARAcontent
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If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.
Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.
Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.
“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”
One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.
As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.
So, how do you perk up your basic potato?
* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato
Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:
Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper
Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.
For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.
Courtesy of ARAcontent
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Thursday, January 8, 2009
Idaho Potato Broccoli And Mushroom Soup
(NAPSI)-There are few better ways to warm up than with a hearty helping of healthful homemade soup. At under 75 cents per serving, Idaho Potato Broccoli and Mushroom Soup is sure to please your wallet and your palate. This simple recipe serves up nicely as a light snack or wholesome main course. With less than 100 calories per serving, you can enjoy every bite of this classic comforting dish.
Idaho Potato Broccoli And Mushroom Soup
Serves 6
Active Time: 25 Minutes
Total Time: 40 Minutes
Ingredients:
Potato Soup Base
1 Idaho Potato, peeled, diced small
½ cup water
1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
½ cup low-fat evaporated milk
⅛ tsp. white pepper
Idaho Potato Broccoli And Mushroom Soup
1 pint Idaho Potato Soup base
1 small yellow onion, diced
8 oz. frozen cut broccoli, thawed
8 medium mushrooms, sliced
½ cup low-fat evaporated milk
1 tsp. chicken bouillon granules
1 tsp. garlic powder
¼ tsp. ground fennel
¼ tsp. thyme
Directions:
To Prepare Potato Soup Base
1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.
2. Add remaining ingredients. Stir to blend. Reduce heat to low.
3. Using an electric hand mixer on medium speed, blend until smooth.
To Prepare Potato Broccoli And Mushroom Soup
4. Prepare Idaho Potato Soup Base.
5. In a nonstick skillet, sauté diced onion over medium heat until tender.
6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.
7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.
Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.
Hot and hearty soup can warm you up without giving your budget the cold shoulder.
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Idaho Potato Broccoli And Mushroom Soup
Serves 6
Active Time: 25 Minutes
Total Time: 40 Minutes
Ingredients:
Potato Soup Base
1 Idaho Potato, peeled, diced small
½ cup water
1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
½ cup low-fat evaporated milk
⅛ tsp. white pepper
Idaho Potato Broccoli And Mushroom Soup
1 pint Idaho Potato Soup base
1 small yellow onion, diced
8 oz. frozen cut broccoli, thawed
8 medium mushrooms, sliced
½ cup low-fat evaporated milk
1 tsp. chicken bouillon granules
1 tsp. garlic powder
¼ tsp. ground fennel
¼ tsp. thyme
Directions:
To Prepare Potato Soup Base
1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.
2. Add remaining ingredients. Stir to blend. Reduce heat to low.
3. Using an electric hand mixer on medium speed, blend until smooth.
To Prepare Potato Broccoli And Mushroom Soup
4. Prepare Idaho Potato Soup Base.
5. In a nonstick skillet, sauté diced onion over medium heat until tender.
6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.
7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.
Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.
Hot and hearty soup can warm you up without giving your budget the cold shoulder.
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Tuesday, October 21, 2008
Corn And Peppers Add Zest To Potato Cakes
(NAPSI)-You can bring life to leftovers by adding new flavors and ingredients.
For example, leftover mashed Idaho Potatoes can reappear as zesty potato pancakes studded with Southwest corn and multi-colored peppers. These are baked, not fried, yet they still brown nicely. Serve with a dollop of reduced-fat sour cream, if you like.
Zesty Idaho Potato Cakes
Cooking spray
2 cups leftover mashed Idaho Potatoes (homemade works best)
½ cup corn kernels (if frozen, thaw first, then squeeze out excess water)
⅓ cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
1 egg white
½ cup shredded taco cheese (cheese blend with added seasonings)
4 tablespoons all-purpose flour
1 tablespoon minced, dried onion
1 teaspoon salt
¾ teaspoon chili powder
⅛ teaspoon ground cumin
Optional garnish: ¼ cup shredded taco cheese
Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray.
In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon.
Spray a ⅓-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture. Continue to scoop, making 8 portions (you may need to respray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick.
Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.
Serves 4.
For more ideas, visit www.idahopotato.com.
Approximate nutritional analysis per serving: 198 calories, 17 mg cholesterol, 979 mg sodium, 8 g protein, 6 g fat, 31 g carbohydrates.
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For example, leftover mashed Idaho Potatoes can reappear as zesty potato pancakes studded with Southwest corn and multi-colored peppers. These are baked, not fried, yet they still brown nicely. Serve with a dollop of reduced-fat sour cream, if you like.
Zesty Idaho Potato Cakes
Cooking spray
2 cups leftover mashed Idaho Potatoes (homemade works best)
½ cup corn kernels (if frozen, thaw first, then squeeze out excess water)
⅓ cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
1 egg white
½ cup shredded taco cheese (cheese blend with added seasonings)
4 tablespoons all-purpose flour
1 tablespoon minced, dried onion
1 teaspoon salt
¾ teaspoon chili powder
⅛ teaspoon ground cumin
Optional garnish: ¼ cup shredded taco cheese
Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray.
In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon.
Spray a ⅓-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture. Continue to scoop, making 8 portions (you may need to respray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick.
Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.
Serves 4.
For more ideas, visit www.idahopotato.com.
Approximate nutritional analysis per serving: 198 calories, 17 mg cholesterol, 979 mg sodium, 8 g protein, 6 g fat, 31 g carbohydrates.
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Monday, September 8, 2008
Family Dinnertime Benefits Too Tempting to Pass Up
(ARA) - The benefits of the family dinner hour are more than nutritional. Children in families who spend dinnertime together gain dietary, educational and behavioral benefits, as well.
Bringing the family back to the dinner table has been proven to instill lifestyle nutrition values in children, assist in higher academic performance, improve well-being and reduce the risk of unhealthy weight control behavior, particularly in girls, according to the University of Minnesota School of Public Health’s Project EAT.
Family dinnertime is also an opportunity to strengthen communication between parent and child. In a recent Columbia University study, nearly half of the 1,000 teens surveyed said the best time to talk to their parents about something important was during dinner. The report also found that more than 80 percent of teens said they preferred having dinner with their families to eating alone.
Research conducted in 2006 by the NPD Group’s National Eating Trends and CREST Services showed that moms prepared 70 percent of the supper meals eaten at home, meaning that in addition to juggling children’s activities moms are often the bottom line when it comes to getting dinner on the table.
“We’ve been tracking mom’s dinnertime trends over the years and consistently find that the intrinsic benefits of family dinnertime are undeniable -- but it doesn’t need to be stressful for mom,” says Linda McCashion, vice president of public relations at the United States Potato Board.
The United States Potato Board’s new online resource, www.MomsDinnerHelper.com, makes it easy for moms to get a family-worthy meal on the table. On this site, moms are invited to borrow family-favorite recipes from “The Famous Potato Recipe Exchange,” browse “Helpful Dinner Hints” and participate in the “Tater Talk” blog, which is an ongoing dialogue that covers all things potatoes. Most importantly, the site’s content is generated by the nation’s champions of dinnertime: fellow moms.
“Between sports practice, homework and dance recitals, sometimes dinnertime falls to the bottom of the priority list,” McCashion says. “The potato recipes available at www.MomsDinnerHelper.com can help take some of the pressure off.”
Moms already know and trust the potato as a family-favorite vegetable. More than 20 percent of in-home dinner meals include potatoes, according to the NPD Group’s National Eating Trends. That means nearly one out of five weeknight meals features a potato dish of some variety.
Aside from tasting great and being easy to prepare, potatoes are also highly nutritious. One medium-sized (5.3 ounces) potato, eaten with the skin on, has only 110 calories and contains no fat, sodium or cholesterol. Potatoes provide 45 percent of the recommended Daily Value (DV) of vitamin C and are also one of the best sources of potassium in the produce section.
The potato recipes available at www.MomsDinnerHelper.com show that there’s no reason to sacrifice nutrition or taste when it comes to the benefits of family dinnertime.
Courtesy of ARAcontent
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Bringing the family back to the dinner table has been proven to instill lifestyle nutrition values in children, assist in higher academic performance, improve well-being and reduce the risk of unhealthy weight control behavior, particularly in girls, according to the University of Minnesota School of Public Health’s Project EAT.
Family dinnertime is also an opportunity to strengthen communication between parent and child. In a recent Columbia University study, nearly half of the 1,000 teens surveyed said the best time to talk to their parents about something important was during dinner. The report also found that more than 80 percent of teens said they preferred having dinner with their families to eating alone.
Research conducted in 2006 by the NPD Group’s National Eating Trends and CREST Services showed that moms prepared 70 percent of the supper meals eaten at home, meaning that in addition to juggling children’s activities moms are often the bottom line when it comes to getting dinner on the table.
“We’ve been tracking mom’s dinnertime trends over the years and consistently find that the intrinsic benefits of family dinnertime are undeniable -- but it doesn’t need to be stressful for mom,” says Linda McCashion, vice president of public relations at the United States Potato Board.
The United States Potato Board’s new online resource, www.MomsDinnerHelper.com, makes it easy for moms to get a family-worthy meal on the table. On this site, moms are invited to borrow family-favorite recipes from “The Famous Potato Recipe Exchange,” browse “Helpful Dinner Hints” and participate in the “Tater Talk” blog, which is an ongoing dialogue that covers all things potatoes. Most importantly, the site’s content is generated by the nation’s champions of dinnertime: fellow moms.
“Between sports practice, homework and dance recitals, sometimes dinnertime falls to the bottom of the priority list,” McCashion says. “The potato recipes available at www.MomsDinnerHelper.com can help take some of the pressure off.”
Moms already know and trust the potato as a family-favorite vegetable. More than 20 percent of in-home dinner meals include potatoes, according to the NPD Group’s National Eating Trends. That means nearly one out of five weeknight meals features a potato dish of some variety.
Aside from tasting great and being easy to prepare, potatoes are also highly nutritious. One medium-sized (5.3 ounces) potato, eaten with the skin on, has only 110 calories and contains no fat, sodium or cholesterol. Potatoes provide 45 percent of the recommended Daily Value (DV) of vitamin C and are also one of the best sources of potassium in the produce section.
The potato recipes available at www.MomsDinnerHelper.com show that there’s no reason to sacrifice nutrition or taste when it comes to the benefits of family dinnertime.
Courtesy of ARAcontent
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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