Fish With A Kick

Ingredients:
1 lb. red skin or Yukon Gold potatoes, thinly sliced
1 T. vegetable or olive oil
1/2 tsp. salt
15 oz. can diced tomatoes, preferably fire-roasted
1 large clove garlic, peeled and cut into a few pieces
1/3 cup cilantro, loosely packed, chopped
1/4 cup sliced, pickled jalapenos
1 T. jalapeno pickling juice (from the jar or can the jalapenos were packed in)
1 lb. skinless fish filets, about 3/4 to 1-inch thick *

* Mahi mahi, tilapia, or other types of mild white fish will work well.

Directions:
Preheat oven to 400 degrees.

Place the potato slices in an 8x8-inch baking dish. Drizzle the oil over the potatoes and sprinkle them with the salt. Toss the potatoes to coat them evenly and spread them in an even layer. Cover the dish with plastic wrap and poke a few holes in it. Microwave on high heat (100% power) until the potatoes are nearly tender, about 4 to 5 minutes.

While the potatoes cook, place the tomatoes with their juices, garlic, cilantro, jalapeno slices, and jalapeno juice into a blender or food processor. Puree until nearly smooth, leaving just a little bit of texture.

Lay the fish filets over the cooked potatoes.

Pour the tomato mixture over the fish and potatoes.

Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.

Serve immediately.

Serves 4.

Slow Cooker Cheesy Potato Soup 6-8 hours

1	bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2	cup frozen chopped onion (from 12-oz bag), thawed
1	medium stalk celery, diced (1/2 cup)
1	carton (32-oz) Progresso® chicken broth(I use my own veggie or chicken broth for a no-salt added benefit)
1	cup water
3	tablespoons Gold Medal® all-purpose flour(gluten free flour mix)
1	cup milk (allergy free milk)
1	bag (8 oz) shredded American-Cheddar cheese blend (2 cups) or allergy free cheese
1/4	cup real bacon pieces (from 2.8-oz package)0r a bit of ham, rinsed
4	medium green onions, sliced (1/4 cup)

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1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Substitution

Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.

Success

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 410
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 9g,
• Trans Fat 0g),
• Cholesterol 45mg;
• Sodium 1210mg;
• Total Carbohydrate 50g
• (Dietary Fiber 5g,
• Sugars 5g),
• Protein 19g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 3 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 
  

*Percent Daily Values are based on a 2,000 calorie diet.

For a sodium reduced version simply use salt reduced broth and substitute part skim mozza for the american cheese. Also, another trick is to crumble your own bacon and rinse it before adding to the soup.

SOURCE: http://www.bettycrocker.com/recipes/slow-cooker-cheesy-potato-soup/9a278ca4-42b0-4259-8941-5805d9aacb7f?WT.dcsvid=Mzg0ODEwOTc3NQS2&rvrin=AD01E0A7-F9E8-4A8D-AB7A-7BB47E1C88EF&WT.mc_id=Newsletter_DME_11_21_2010

Glazed Sweet Potatoes and Apples

Glazed Sweet Potatoes and Apples

Serves 6.

6 medium sweet potatoes or yams (2 lbs), peeled and cut into 1-inch cubes

2 Braeburn apples, cored and cut into 1-inch cubes

1/2 cup packed brown sugar (I will likely omit to bring the sugar levels down)

1/2 cup apple juice

1 tbsp honey (agave nectar for clean eating)

3 tbsp butter, melted

1 tsp ground cinnamon

1/2 tsp finely grated orange peel

1/2 cup pecan pieces

1. Place sweet potatoes and apples in a 2- to 3-1/2-quart slow cooker. Mix together brown sugar, apple juice, honey, butter, cinnamon and orange peel. Spoon over sweet potatoes.
2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours or until potatoes and apples are tender.
3. Meanwhile, cook nuts in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
4. Before serving, sprinkle potatoes with pecans.

Nutrition per serving: 320 calories, 51g carbohydrates, 15mg cholesterol, 4g dietary fiber, 13g fat, 3g protein, 75mg sodium.

Healthy Mashed Potatoes

Ingredients:
5 pounds of red potatoes
2 pounds of carrots
1/2 cup of 2 percent milk
1/4 stick of real butter
pinch of salt, pepper

Instructions:
In a large pot of boiling water add cubed potatoes and carrots
Boil till tender
Drain all of the water out
In a large bowl, mash ingredients till chunky.
Add butter and milk to taste.

Serves 3-4 people.

Source: Debbie Mazda