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.

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.