Oven Fried Onion Potatoes

These are delicious.  I tried many varieties of this recipe, until I finally came up with a recipe that was just right for my tastes.  They taste just as good as pan-fried potatoes, but are a much healthier option.



INGREDIENTS

1 lb. frozen shredded hash browns
1/2 pkg. dry onion soup mix
1 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. pepper (optional - to your taste)

DIRECTIONS

Preheat oven to 450 degrees.  Spray a nonstick baking pan.  I use an 11x7 glass Pyrex dish that works perfectly.  Mix all ingredients together.  Put in dish and bake for 10 minutes. Stir and then bake for
15-20 minues more OR until potatoes are golden brown.

 

SWEET AND TANGY CROCKPOT PORK CHOPS

This recipe was very easy and we are having leftovers tonight!  I wanted something quick, so I added baby carrots under the porkchops.  They were so soft and sweet. I was out of potatoes or I would have thrown some of those in too.  I like the 1-pot dinners for those busy nights.  We paired this dish with the leftover Lite Garlic Cheddar biscuits.  This recipe serving is for 8 pork chops, as that is how many were in the package and I wanted leftovers.

 

 

 

Nutritional Information :  



 

INGREDIENTS

8 - 4 or 6 oz. boneless pork chops

1 cup ketchup

1 pkg. dry onion soup mix

1/2 tsp. minced garlic

1/4 tsp. pepper

1/2 cup soy sauce  (We use low sodium)

1/4 cup brown sugar

DIRECTIONS

Place porkchops in crockpot sprayed with nonstick cooking spray.  Mix up remaining ingredients and pour over porkchops. Since there were 8 I had layers, so I lifted the meat to make sure each piece had some sauce on it.  Cook for 6-8 hours on Low or 4-6 hours on High.  If your meat is frozen, like mine partially was, you need to adjust your cooking time.'  If you add vegetables and you like them soft - like my family - the Low setting for a longer time produces better results.
 

Prepared for cooking.



 

 

 

 

Ready to serve.  It smells wonderful!!!

 

 





LITE GARLIC CHEDDAR BISCUITS

I made these to go with the chowder.  They are a light version of the ones served in the famous seafood restaurant chain.  Even my kids like them!

Adapted From :  Food.Com

Nutritional Information

INGREDIENTS

2 cups baking mix (I use Bisquick Heart Smart)

3/4 cup lowfat buttermilk (I use buttermilk powder mix so I can make fresh each time)

1 cup fat free shredded cheddar cheese

1 Tbsp. butter substitute

1/2 tsp. garlic powder

1/2 tsp. dried parsley (optional)  - I forgot and took the picture before I put it on

DIRECTIONS

Preheat oven to 400 degrees.  Add buttermilk to Bisquick mix in a bowl and stir softly till mixed.  Add cheese and stir in gently or mix by hand.  Divide into 12 portions and place on greased cookie sheet.  Bake for 18-20 min. OR until biscuits start to brown on top.  In a small bowl melt the "butter", and stir in the garlic powder. Use a pastry brush to spread this mixture over the top and sides of the biscuits.  Sprinkle with parsley if desired.  Best when served warm.







 

POTATO AND BACON CREAMY CROCKPOT CHOWDER

My family loves this recipe.  You can find different versions online, but this is my adaptation to suit our tastes.

Adapted From :   Weight Watchers

Nutritional Information  



INGREDIENTS

2 cups potatoes -  (I used frozen, shredded hashbrowns for convenience. My family likes the smoothness when they cook down instead of big chunks)

1 large carrot - cut into small pieces

1/2 tsp. minced garlic

1 Tbsp. dried onion flakes (or diced onion)

4 cups fat free chicken broth

1/2 cup uncooked barley -  (Provides high fiber and makes it filling)

1 bay leaf

1/4 tsp. dried thyme

1/4 tsp. black pepper

6 oz. Canadian bacon - cut into small pieces

1 cup fat free half and half

Directions :  Place all ingredients except for half and half into slow cooker.  Cook on Low or Med. setting for 6 hours, or 4 hours on High.  Stir in half and half and warm for 10 minutes, uncovered. Stir frequently. Serve  and enjoy!

 

This is what it looks like when you put all of the ingredients in the slow cooker.