I needed to make dinner quick one night last week and found this recipe on the side of my *Hungry Jack Four Cheese Potatoes. I'm eating the leftovers as I type, it is really yummy, light yet hearty!
Cheesy Chicken Potatoes
Servings: 5
1 (4.9 oz) pkg. Hungry Jack Four Cheese Potatoes
2 cups boiling water
2 T margarine
2/3 cup milk
1 chicken breast cooked and cubed (original recipe: 2 cups cubed cooked chicken)
1 cup frozen peas (original recipe: 2 cups frozen broccoli florets, thawed)
1/2 cup (or more!) cottage cheese (original recipe: 1/2 cup sour cream)
4 oz. (1 cup) shredded Cheddar cheese
Heat oven to 425 degrees F. Combine potato slices, sauce mix, boiling water and margarine in ungreased 8 inch square glass baking dish. Bake at 425 degrees for 20 minutes. Cut up chicken breast, season with season salt, fry in olive oil until juices run clear.
Remove baking dish from oven. Stir in milk. Stir in cooked chicken, peas and cottage cheese. Sprinkle with cheddar. Bake an additional 15 minutes or until potatoes are tender. Let stand 5 minutes to thicken sauce. Enjoy!
Notes:
You can always substitute Regular Unflavored (not vanilla!) Yogurt for Sour Cream. Sometimes like in this recipe you can substitute Cottage Cheese for Sour Cream. I always substitute Cottage Cheese for Ricotta in my Lasagna.
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Wednesday, June 3, 2009
Thursday, May 7, 2009
Polish Sausage with Corn and Potatoes
This doesn't dirty a bunch of dishes, it's quick, and it's yummy! And, my 2 year old loves this, she thinks we're having sliced hot dogs for dinner!
Polish Sausage with Corn and Potatoes
Adapted from the kitchen of Aunt Renee
Serves: 2 Adults, 1 Toddler
Ingredients:
1 T Olive oil
1 Polish sausage or Kielbasa (shaped like a U)
1 Can Corn (drained)
2 Baker Potatoes
3 T butter or margarine
Milk
Salt and pepper
Directions:
Preheat oven to 425. Wash Potatoes, poke a few times with a fork. Bake for 1 hour. Remove from oven and allow to cool slightly. Slice half way into each potato, long ways. Scoop fluffy part, all the way to the skins, into a medium sized mixing bowl. SET ASIDE, DO NOT DISCARD THE SKINS! Add butter to the mixing bowl, pour a little milk in, not too much. Mash with a sturdy pastry blender or an electric hand mixer. Add milk until it is the consistency of mashed potatoes. Add salt and pepper to taste. Scoop potato mixture back into skins. Place on a baking sheet or directly into the oven and bake until your sausage is ready. (15-20 minutes)
Heat 1 to 2 T olive oil in a large skillet. Cut Sausage in half. Slice the remaining half into penny(more like silver dollar!)pieces and add to the hot oil(mine are usually 1/4-1/2 inch thick). Drain corn, pour half the can into your skillet with the sausage. Fry for 15- 20 minutes over medium-high heat, turning occasionally to prevent burning. Remove from heat. Drain on a paper towel lined plate.
Enjoy!
Tips:
Slice the leftover sausage and pore the leftover corn into a freezer bag for faster prep, next time.
If you have a bigger family cook the entire sausage with the entire can of corn and bake more potatoes.
When you buy your sausage you'll notice there are various types of them. Experiment with which flavors your family enjoys. We've liked Polish Sausage(pork/turkey) and the Kielbasa Sausage.
Variations:
If you don't have time to make the double baked potatoes you can use left over boiled potatoes(sliced thinly). Cook them with the Sausage/Corn mixture, substitute butter for the olive oil and salt and pepper to taste.
Tatter Tots, baked according to directions; or Hash Browns, baked or fried according to directions are also good faster substitutes for the Potatoes.
Polish Sausage with Corn and Potatoes
Adapted from the kitchen of Aunt Renee
Serves: 2 Adults, 1 Toddler
Ingredients:
1 T Olive oil
1 Polish sausage or Kielbasa (shaped like a U)
1 Can Corn (drained)
2 Baker Potatoes
3 T butter or margarine
Milk
Salt and pepper
Directions:
Preheat oven to 425. Wash Potatoes, poke a few times with a fork. Bake for 1 hour. Remove from oven and allow to cool slightly. Slice half way into each potato, long ways. Scoop fluffy part, all the way to the skins, into a medium sized mixing bowl. SET ASIDE, DO NOT DISCARD THE SKINS! Add butter to the mixing bowl, pour a little milk in, not too much. Mash with a sturdy pastry blender or an electric hand mixer. Add milk until it is the consistency of mashed potatoes. Add salt and pepper to taste. Scoop potato mixture back into skins. Place on a baking sheet or directly into the oven and bake until your sausage is ready. (15-20 minutes)
Heat 1 to 2 T olive oil in a large skillet. Cut Sausage in half. Slice the remaining half into penny(more like silver dollar!)pieces and add to the hot oil(mine are usually 1/4-1/2 inch thick). Drain corn, pour half the can into your skillet with the sausage. Fry for 15- 20 minutes over medium-high heat, turning occasionally to prevent burning. Remove from heat. Drain on a paper towel lined plate.
Enjoy!
Tips:
Slice the leftover sausage and pore the leftover corn into a freezer bag for faster prep, next time.
If you have a bigger family cook the entire sausage with the entire can of corn and bake more potatoes.
When you buy your sausage you'll notice there are various types of them. Experiment with which flavors your family enjoys. We've liked Polish Sausage(pork/turkey) and the Kielbasa Sausage.
Variations:
If you don't have time to make the double baked potatoes you can use left over boiled potatoes(sliced thinly). Cook them with the Sausage/Corn mixture, substitute butter for the olive oil and salt and pepper to taste.
Tatter Tots, baked according to directions; or Hash Browns, baked or fried according to directions are also good faster substitutes for the Potatoes.
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