potatoes – Wyoming Cent$ible Nutrition

Salmon Croquettes

Wash hands with warm, soapy water.
Mix salmon, potatoes, onion, parsley, egg, salt and pepper with 1 cup of bread or cereal crumbs.
Shape into patties and pat into remaining 1/2 cup of bread or cracker crumbs until covered.
Heat pan or electric skillet on medium-high heat. Add 1 Tablespoon oil and cook patties 4-5 minutes per side, until golden brown.

Makes 6 servings

1 teaspoon oil
3½ cups raw potatoes, diced
⅓-1 cup celery, diced
⅓-1 cup onion, diced
¾ cup ham, chopped (optional)
1 teaspoon black pepper
1 teaspoon seasoning of choice (garlic, Italian, taco, dill, thyme, basil, etc.)
4 cups low-sodium broth
2 Tablespoons oil or butter
2 Tablespoons all-purpose flour
2 cups low-fat milk
½ cup low-fat shredded cheddar cheese (optional)

Wash hands with warm, soapy water.
In a large soup pot, heat oil. Add celery and onions. Cook for 3-5 minutes until onion is soft.
Add potatoes, broth, pepper, and seasoning. Bring to a boil and cook over medium heat until potatoes are tender, about 10 – 15 minutes.
Once potatoes are soft, mash some of them with a fork or potato masher for a creamier texture, if desired.
To make the cream sauce for the soup, heat oil or butter in a small saucepan. Once hot, add flour and stir until it turns pasty.
Cook for 1 minute on medium heat, then add the milk a few tablespoons at a time, stirring constantly until thick and bubbly.
Add milk mixture to the soup pot and cook soup until heated through. Serve topped with cheese.

Makes 6 servings

Wash hands with warm, soapy water.
Preheat oven to 325°F.
Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
Fill a large saucepan with water and bring to a boil.
Add potatoes and boil for 7 minutes. Drain
Place potatoes in a baking pan.
In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

Wash hands with warm, soapy water.
Combine potatoes, celery, onion, carrots or green beans, ham, broth, and pepper in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a sauce pan combine CNP Magic Mix and 2 cups of water to make thin white sauce. Stir over medium heat until smooth and thick.
When sauce just begins to boil, remove from heat. Add cheese to the sauce and stir until melted. Stir the sauce into the stockpot, and cook soup until heated through. Serve immediately.

CNP Magic Mix Alternative

Instead of CNP Magic Mix and water, use the following:

Then follow these steps:

Follow steps 1-2 above.
In step 3, heat butter, margarine, or oil in a small skillet over medium heat.
Once hot, add the flour and stir until the flour is incorporated. Continue cooking until it turns light brown.
Whisk in the milk. Whisk or stir until the flour mixture is dissolved in the milk and the milk begins to thicken.
Follow step 4 above.

Makes 6 servings

1½ cups CNP Magic Mix
3 cups water or low-sodium broth
1½-2 cups cooked or canned chicken
2 cups fresh, frozen, or canned vegetables (green beans, peas, carrots, corn, etc.)
2-3 cups mashed potatoes
Nonstick spray

Wash hands with warm, soapy water.
Preheat oven to 375°F.
Spray a 9×13-inch baking pan with nonstick spray.
In a large saucepan over medium heat, mix together CN Magic Mix and water or broth. Cook until smooth and thick, then remove from heat.
Add turkey and vegetables.
Spread in the baking pan.
Top with mashed potatoes.
Bake for 30 minutes or until bubbly.

Makes 12 servings