Freezer Meal Twice Baked Potatoes

I love making these and putting them in the freezer. Then when I want a quick and easy but delicious meal, I can just pull one out of the freezer, place on microwave safe plate and microwave for a few minutes. Fix a salad while it's cooking and I have a yummy dinner in a short amount of time.

4 large baking potatoes (about 2 1/4 pounds)
1 Package (3 ounces) cream cheese, softened (This is a small package. You could divide an 8 ounce package.)
4 Tablespoons milk
1 envelope (1 ounce) ranch salad dressing mix
1 1/2 cups mashed potatoes*
1/4 cup shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.
In a small bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
If you are eating them now, microwave two potatoes, uncovered, on high for 3 1/2 -4 1/2 minutes or until heated through.
Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
To Use Frozen Potatoes:
Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through. I add a little more cheese after I microwave them.
*I just bake a couple of extra potatoes. Peel and mash with a little milk and butter for the mashed potatoes.

Crispy Roasted Potatoes

Adapted from Martha Stewart

When I took these out of the oven, they looked brown and dry. I wasn't sure I wanted to even try them. But when I put them on the plate, they looked scrumptious. They are nice and crispy on the top, but soft, creamy and delectable on the bottom. Yum!
I admit I love potatoes. And I'm a big fan of crispy potatoes. With these, you get all the joy and crispiness of potato chips without the oil, frying, and salt. I tell you these really hit the spot.

3 tablespoons butter, melted
3 tablespoons olive oil
Coarse salt
4 pounds russet potatoes, peeled
1/2 onion, peeled

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or mandolin, slice potatoes crosswise very thinly. Use a 9-inch round baking dish (a deep dish pie pan would work). I used my oval casserole dish. You want your potatoes to fit fairly snugly in your dish, so they will stand vertically. You don’t want the slices to lie down in the dish.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt. Arrange your potato slices vertically in the dish.
Thinly slice onion with your mandolin or a very sharp knife and slide onion slivers between potato wedges, distributing them as evenly as possible. You don't have to be too careful placing the onion. Just slide the slices down between the potato slices randomly. Drizzle remaining oil/butter mixture evenly over the tops of the potatoes. Generously season your dish with salt. Bake 1 1/4 hours, or until potatoes are cooked through with a crisped top. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if desired, and serve immediately.

I've made these a few times and will definitely make again. It is easy to make only one or two servings. (That's what I do.) Just cut back on the amount of each ingredient. Yummo!!
I really wanted to label this as a dessert, but decided that might not fit for everybody. But it would make a great snack.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Lemon Pineapple Salad

Rebecca and Dalene, this is for you. This is the salad I had at Colton's birthday party. It's very easy and tastes wonderful.

1 box instant sugar free vanilla pudding
1 can crushed pineapple; well drained
1 8 oz container Fat Free Cool Whip
1 box sugar free lemon Jello

Dissolve Jell-O in 1 cup boiling water. Add 5 ice cubes
to a cup and fill with cold water; add to Jell-O.
Stir until melted. Set aside in refrigerator so it
sets a little bit (about 5 or 10 minutes).
With electric mixer, beat dry instant pudding mix into
Jell-O, beating until pudding is well mixed. Let stand
for 15 minutes in refrigerator. Fold in thawed
cool whip and pineapple.
Makes 4 one cup servings. 1 point per serving.

I drain the pineapple in my colander and press it with a rubber spatula so that it is very well drained.

SWEET AND SOUR BEANS

1 lb. bacon (fried crisp and crumbled)
2 lg cans pork and beans (drained) (30 oz) (remove pork)
1 onion (chopped)
1/3 cup catsup
1 green pepper (chopped)
1/3 cup brown sugar
1 can crushed pineapple w/juice (15 oz)

Mix altogether and bake at 325 degrees uncovered 1 1/2 to 2 hours. I put it in my crockpot on low until hot (about 5-6 hours). If desired you can saute the onion and pepper in bacon grease.

Lazy Days Potato Salad

This one is for you Diane. It is really quick, and tastes good.

1 can (14 1/2 oz) sliced potatoes, drained
1/4 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup shredded carrot
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp chopped dill pickle
1/2 cup mayonnaise
1 to 2 Tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.

Yield: 4 servings

2/3 cup (prepared with fat free mayonnaise) equals 93 calories, 3 g fat, 3 mg cholesterol, 780 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein

2/3 cup = 2 WW points

Roasted Root Vegetables

This is one of my favorite ways to cook and eat vegetables. Very easy and tasty. You can make any amount you want to serve the number of people. In the summer when I don't want to use the oven and heat up the house, I just do these in my dutch oven over the coals or on top of the stove. Yummy!

2-4 cups Root vegetables, peeled if desired, cut into uniform 2 inch pieces
1-2 TBSP Vegetable oil
Salt and pepper to taste

Preheat oven to 400 degrees.
Spread vegetable oil onto baking sheet. Add vegetables in a single layer and stir to coat with oil. Add salt and pepper.
Bake 30 to 50 minutes, until tender, stirring half way through.

Southwestern Chicken Salad

This salad is wonderful and so easy. If you want it to be extra special, instead of ranch or French dressing, use the recipe for Cilantro Lime Dressing. I'm sure you and your family will love it. It's great for summer or can be used as a side dish.
You can use the Southwest Seasoning Mix instead of the Taco seasoning mix.

Makes: 4 servings

6 cups torn romaine lettuce
1 Lb boneless skinless chicken breast, cut into bite sized pieces
1 can (11 oz) corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Salsa, if desired

In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 5 to 7 minutes, stirring constantly, until blended and chicken is done.
Mix chicken mixture and lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
For a variation add a can of drained black beans.

Southwest Chicken Eggrolls

This was made in Little Theater. It was very easy to make and so delicious. These would be good for a party or anytime you would like something light. They taste very similar to the eggrolls you can get at Chili's.

1 small onion, peeled and chopped
1/4 cup butter or cooking oil
1 clove garlic, crushed
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 or 3 chicken breasts, cooked and chopped
1/2 cup frozen corn
1/2 cup cooked black beans
1/2 to 1 tsp ground red pepper
1/4 tsp ground oregano
1/4 cup fresh cilantro (or 1 tsp dried crushed cilantro)
1 cup salsa
1 tsp cornstarch
1 (4 oz) can chopped green chilies ( mild or hotter)
egg roll wraps
vegetable oil for frying
1 recipe Ranch Avocado dip

Saute onion and garlic in butter until clear. Add remaining 10 ingredients and heat through slowly. Following the directions on the eggroll pkg, fill wraps with chicken filling and deep fry in vegetable oil until golden brown. Remove and drain. Serve immediately with Ranch Avocado Dip. Or any other dip you may like.

Spanish Rice

I made this for my Little Theater class.

3 Tbsp oil
3/4 cup chopped onion
1 Tbsp minced/chopped garlic
2 cups long grain rice (uncooked)
3 cups chicken broth
1 can (14.5 oz) hunts stewed/diced tomatoes
1 can (8 oz) tomato sauce

Brown the rice in oil in large skillet over medium heat stirring constantly until rice is light brown in color. Add onion, continue cooking until onion is translucent. Rice should now be tan in color. Add garlic, stir in chicken broth, tomatoes with juice and tomato sauce. Cover with tight lid, reduce heat to simmer and cook for 20-25 minutes or until liquid is absorbed. Do not disburb while cooking (no peeking or stirring!!) When done, stir once, then serve.

Makes 6-8 servings