Baked Mashed Potatoes

I’ve been cooking a lot lately (with new tools & appliances from Christmas!); I just haven’t been writing about it yet. I always have a hard time eating healthy this time of year because all I want to do is eat noodle soup or other forms of comfort food. A few weeks ago I found a healthier-ish potato recipe (nothing added other than protein). It was supposed to be stuffed potatoes with ham, thyme & cheese.

Apple Smoked Cheese is my favorite

Apple Smoked Cheese is my favorite

What I Used:

  • 2 potatoes
  • 2 slices of ham
  • half of the cheese
  • olive oil
  • half & half (calls for milk & butter, but I forgot the butter and milk always goes bad if I buy it for one recipe)
  • salt

Rub the potato with olive oil and pierce with a fork. Microwave on high (~10 minutes) until tender (I was starving and definitely didn’t microwave mine long enough).

Cooked Potatoes

Cooked Potatoes

This is where you’re supposed to scrape the potato out of the skin and put it in a bowl and save the skins for later. I, however, completely mutilated the skins at which point I just threw them away and started thinking about how I could salvage this recipe. Mash the potatoes and mix with the ham & cheese.

Ideally the cheese would be shredded, but cut into small pieces worked for me.

Ideally the cheese would be shredded, but cut into small pieces worked for me.

I preheated my oven as high as it would go (450 degrees). I mixed together the mashed potato, ham, cheese, half & half and salt. I wish more than anything that I had a potato masher, but I don’t, so I mixed it all together with a fork. (Also, how do you like my new collapsible mixing bowl?!) It should not be entirely lump free. This is where you’re supposed to spoon the mixture back into the skins. Instead I put everything into the pan and baked it for ~5 minutes.

Mashed Potatoes

Mashed Potatoes

This was delicious. I cannot wait to make it again, and I have frozen broccoli waiting in my fridge to add to it next time.

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Broccoli Cheddar Casserole

Like I’ve said before, I’m a sucker for unhealthy food, with a desire to be healthy. Finding healthy foods, that are simple and that I can cook sometimes makes life challenging. But I am excited for crock pot season to start. This casserole is healthier than what most likely first popped into your mind.

I started by cooking the quinoa earlier in the day at work. Qunioa adds protein and more natural carbs than rice does. (This is traditionally made with rice.) I only had tri-colored, but I don’t believe this changes the flavor.

Quinoa

Quinoa

If all was right with the world, I would have been able to make a “cream of anything” soup. However, when I cook, I tend to eat later than I’d like, so to add an extra step is not ideal. Someday I will be able to do this, but to use cream of broccoli soup on a rare occasion is not my worst dietary habit (IMO). I combined the soup, mayo, nutmeg, cheese, Truvia (that’s what I have, not Splenda) and milk. I only have soy milk now, because it does not spike my blood sugar like cow’s milk does. I decided not to add pepper. I have a cheap pepper mill, which does not grind it very well. I end up with giant chunks of pepper, and for someone who is not the biggest fan of pepper, this can definitely ruin a lot of bites of a meal.

Freshly shredded cheddar cheese

Freshly shredded cheddar cheese

Soup Mix

Soup Mix

I bought frozen broccoli, so cooked that in the microwave, then added it to the soup mix with the quinoa. I would love to be able to use fresh broccoli, but I didn’t think of it during the day when I could’ve cooked it.

Broccoli

Broccoli

I put it all together in my pan, then added more shredded cheese to the top.

Ready to be cooked

Ready to be cooked

After cooking for 35 minutes

After cooking for 35 minutes

Avocado Chicken Enchilada Dip

Once again, my recipe is coming from Pinterest; I know you’re surprised. I cooked with tortillas once before, but I don’t use them a lot, so they end up going to waste. I still wanted to try this recipe because it combines so many things that I love.

Enchilada Dip - Briley style

Enchilada Dip – Briley style

I am going to warn you, this was not my favorite recipe. It tasted good, but the consistency was a little off. I think that has to do with cooking everything in the same place, rather than the ingredients. It is a recipe I want to try again, but in a kitchen. I started by cooking the chicken in coconut oil. I bought it for another citrus flavored recipe, and I think it’s healthier than other fats. However, it creates a lot of extra liquid when cooking chicken.

Coconut Oil

Coconut Oil

I did not have garlic, so I warmed the butter and then added the flour. Keep in mind there was still some coconut oil in the pan. I cooked the flour, then added the chicken broth mix.

Chicken broth, cumin, salt & pepper

Chicken broth, cumin, salt & pepper

I added the sour cream to the chicken broth & flour mixture. I only had black bean salsa, and wasn’t sure how it would taste in this recipe, so I didn’t use salsa or cilantro (this seems to be one of the hardest things to find in the grocery store). I also couldn’t remove it from heat, but I did turn the heat off. I left the sauce where it was in the pan, then added the chicken and avocado. I stirred that together, then added the shredded cheese to the top.

Chicken, avocado & cheese added to the sauce

Chicken, avocado & cheese added to the sauce

I baked until the cheese was bubbling and then I used tortilla chips for dipping. Like I said before, the consistency was off. Maybe I’ll be able to experiment and find a recipe with the chicken, avocado & cheese, but without a flour based sauce. I think that is what made the consistency not something I enjoyed.

Cooked and bubbly

Cooked and bubbly

Chips and dip

Chips and dip

Pizza Fondue

Sometimes, all you need is a little comfort food with a twist.  I have to say that I was a little skeptical of this recipe, but I have not been disappointed from this source yet, so I figured I’d give it a go.  It also didn’t need a lot of ingredients, and can be easily adaptable to what I like/dislike.  The recipe says to use a 2-3.5 quart crock pot, and mine is a 2 quart.  I actually didn’t have to downsize this recipe though (Although I could’ve; I’m going to be eating it for a long time.)

What you need:
1 jar spaghetti sauce with meat
Meat Sauce2 teaspoons Italian seasoning
1 tablespoon cornstarch or instant tapioca I used tapioca because that is what I already had.
Pizza Fondue
1 cup mozzarella cheese
Pizza Fondue

I want to make myself sound super awesome for making this, but it’s so simple.  Put everything except the cheese into the crock pot. Cook on low heat for 2-3 hours and add the cheese for the last hour.  Dairy products have the ability to go bad if cooked in a crock pot for too long, which is why they are generally added with just an hour left.  The recipe called for grated mozzarella cheese, but I prefer this kind, so I ripped it up and dumped it in.  It made for clumpy cheese which was fabulous.  I could’ve used more cheese, but I am a cheese lover, so this is not surprising. I ate mine with toast and it hit the spot.  I had a ton leftover and I was eating it for a long time.  I think the next time I will try to add some vegetables (probably frozen ones that can be cooked in the microwave).

The ingredients before cooking.

The ingredients before cooking.

All cooked and ready to eat.

All cooked and ready to eat.