Cheesy Potatoes

Is there anything better, really? I don't think so. This recipe is tried and true. I've seen lots of different variations of it, most of which include melted butter in with the cheese mixture. I've made it that way before, but honestly, this recipe does not need any extra fat to taste good. It's got plenty even with my lower-fat version. :o) I use bread crumbs instead of corn flakes because I always have them on hand. So, here's how I roll:

-2 lbs frozen hash brown potatoes
-2 cups 2% cheddar cheese, shredded
-2 cans 98% fat free cream of chicken soup
-1 cup low fat sour cream
-1/2 small onion, chopped
-salt & pepper to taste
-2 tbsp butter, melted
-1/2 cup seasoned bread crumbs

Preheat oven to 425. Mix cheese, soup, sour cream, onion, salt and pepper together in a large bowl. Add frozen potatoes; mix well. Spray a 9x13 baking dish with cooking spray and add potatoes. Bake uncovered for 30 minutes. Toss melted butter together with seasoned bread crumbs and add to top of potatoes. Bake an additional 10 minutes until bread crumbs are browned and cheese is bubbly.

*I have to give a shoutout to my friend, Tonya, for inspiring me to make this tonight. She was serving cheesy potatoes with ham for her family tonight and upon hearing that, I had to make this for dinner. :o)

Baked Brie with Mango Chutney

Oh, mama. That's just about all there is to say about this appetizer. Or, if you're me... dinner.

-1 large wheel brie cheese (use double cream)
-1/2 bottle mango chutney
-Curry powder

Preheat oven to 350. Place brie in a baking dish and sprinkle with curry powder. Use as much as you'd like - I used a lot. Pour chutney over top and bake for about 25 minutes until cheese inside the rind is completely melted. Serve with apples, crackers or sliced French bread.

Swiss Cheese Fondue

Since we all like The Melting Pot so much, I figured we needed a good fondue recipe on here. I love this and it's very simple to make. I prefer the swiss to the gruyere but you can do whatever you want.

1 clove garlic, peeled and crushed
1 1/2 cups white wine
1 tablespoon lemon juice
1 lb. gruyere or swiss cheese, cubed
1 tablespoon corn starch
dash of grated nutmeg

Rub a large saucepan and a fondue pot with the garlic clove.

Add the white wine to the saucepan and bring to a simmer. Stir in the lemon juice.

Toss the cheese cubes with the cornstarch, coating the cheese well. Start slowly, adding the cheese to the simmering wine, stirring constantly. Do not let the mixture boil. Add the nutmeg and continue stirring until the texture is smooth.

Pour the mixture into a fondue pot. Serve with cubes of French bread, sliced apples and vegetables (well ... we don't usually use these :).

Spinach Stuffed Shells

I'm sure everyone has a good recipe for stuffed shells, but I just made these tonight and wanted to share. I make it with low-fat ricotta cheese and 2% mozzarella to make it a little more figure friendly. This is a great way to get spinach in kids, I'm learning! :o) E loves these.

1 box jumbo shells

2 cups marinara sauce (I use Shana's recipe for meat sauce)

10 oz. box frozen spinach, thawed and water squeezed out

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

3 cloves garlic, minced

1 egg

1/2 tsp dried oregano

salt and pepper to taste

Cook shells according to package directions; be sure to leave al dente. Drain and rinse with cold water. Mix together spinach, ricotta, parmesan, garlic, egg, oregano, salt and pepper.

Preheat oven to 350. Spray bottom of a 13x9 inch baking dish with cooking spray. Spoon spinach and cheese mixture into shells and place in bottom of the dish. Pour sauce over shells and top with cheese. Bake for 35 minutes until cheese is melty and sauce is bubbly.

Turkey Chili Mac

I found this recipe in one of my low-fat cookbooks and decided to give it a try. I modified it a bit to our tastes and Matt and I both enjoyed it. It's easy to make and great on a cold night when you want something hearty but don't want all the calories!

1 cup uncooked elbow macaroni

1 lb. ground turkey

3 garlic cloves, minced

1 tsp. chili powder

1/2 tsp. black pepper

1/2 tsp. ground cumin

1/2 tsp. allspice

1/4 tsp. coriander

1/4 tsp. salt

1 - 16 oz. can chili beans

1 - 14.5 oz. can crushed tomatoes

1 - 8 oz. can tomato sauce

3/4 cup reduced fat cheddar cheese

Cook pasta and drain. While pasta cooks, heat a Dutch oven or large pot over medium-high heat. Add turkey and next seven ingredients. Cook until turkey is browned. Add cooked pasta, beans, tomatoes and tomato sauce. Cook until heated through. Sprinkle evenly with cheese.

Fresh Mozzarella Tartlets

I make this appetizer around the holidays every year. It's so easy and ridiculously good. Governor Taft's former chef, June, shared this snack with me after I devoured more than the guests did one year at a holiday open house. When I think about it, June is probably the one who peaked my interest in becoming a decent cook. She taught me a lot about good food, and she always let me help out in the kitchen before an event. One time, June showed me how to do those beautiful carmel-sugar designs you see on top of desserts in nice restaurants. Very cool, but, I digress.

1 pkg frozen mini-Filo shells

1 pkg fresh mozzarella

1 jar Robert Rothschild Roasted Red Pepper & Onion relish (you won't use it all)

Preheat oven to 425. Place frozen mini-Filo shells on a cookie sheet. Cube mozzarella; place one cube in each shell. Bake 5-7 minutes until cheese is melty and bubbly. Spoon a little relish on each tartlet and serve warm.

I usually double the recipe... they go quickly! Enjoy.