Hashbrown Egg White Nests

Hash Brown Egg White Nests








Another recipe I want to try from that same sight

Gina’s Weight Watcher Recipes





• olive oil spray

•1/2 cup minced onion

•1 cup shredded potatoes, Simply Potatoes

•dash of garlic powder

•salt and pepper to taste

•1 cup egg whites or egg beaters, beaten

•2 tbsp diced onions

•1/4 cup diced bell peppers

•0.8 oz reduced fat swiss, chopped

•1 oz turkey ham, diced

•dash of garlic powder

•salt and pepper to taste

1.Preheat oven to 375°. Lightly spray a muffin tin with oil spray.

2.Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper.

3.

4.Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.

5.Bake 35 minutes or until golden brown and edges are crispy.

6.While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.

7.Remove nests from the oven when golden brown.

8.Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

Makes three servings of two “muffins” each. 134 Calories per serving.



Fat: 1.8g / Carb: 15.3g (Fiber: 1.8g/ sugar .6g)/ Protein: 13.2 g

Lemon Potatoes

8 medium potatoes
1/4 cup margarine
4 Tbsp vinegar
1/2 tsp lemon juice
cornstarch to thicken

Boil potatoes until almost soft (until a fork almost pierces through them). Drain potatoes and place them back into the hot pot to allow steaming which will reduce moisture, approximately 30 seconds to 1 minute. Place potatoes in roaster. In a pot on stove, combine remaining ingredients - enough cornstarch to thicken.  Remember to break down cornstarch before adding, with a small amount of water.  Place mixture over cooked potatoes in roaster. Bake at 325 F for 25 minutes.
Serves 6

Chive Mashed Potatoes

3 lbs russet potatoes, peeled and cubed
3/4 cups milk
1/4 cup butter
2 Tbsp prepared horseradish, drained
2 Tbsp chopped chives

Cook potatoes until fork-tender. Drain and return to pot. In a sauce pan, over medium-low heat, warm next 3 ingredients for 3 minutes.  Mash potatoes with milk mixture. Stir in chopped chives.

Turnip Whip - Slow cooker

4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp saltwater
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper

In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.

Makes 6 servings.

Stuffed Potatoes - slow cooker

5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.

Lefse

MMMMM.

A recipe from "The Old Country".  Well, not my Old Country but my grandpa's.  Norway.  Gotta love Norway!  Beautiful! Great sweaters. Great food.  Did I say beautiful.  One day I will get to see it through more than just pictures.

Anyway, let me get on with the recipe.

It has been years since I had lefse.  Last time I had some was when the lady who looked after my grandpa while we were gone made it.  My grandpa passed away in 1989.  So, when I went to my friend's house last night and she was making lefse, I was very happy and my tastebuds were jumping.

So...without further ado

Lefse

8 cups mashed or riced potatoes
1 cup cream milk
2 2/3 cups flour
1/2 cup margarine

Mix together.  Sprinkle flour onto surface and roll lefse dough out very thin (you should almost see through it).  Don't use too much flour to begin with as it will toughen the dough and it can dry out.

Any recipe I ever saw called for a special pan to make the lefse in so I never attempted to make it, thinking it was needed.  Boy was I wrong!  My friend just used a regular old frying pan (with no oil).

Cook, browning slightly on both sides.  Spread margarine on one side and sprinkle with cinnamon and sugar and roll up like a crepe.  Delicious!  I dare you to just eat one!

If you roll them out too thin it will be very difficult to roll the lefse

Fresh Spinach Salad

1 garlic clove, halved
2 Tbsp cider or red wine vinegar
1 tsp each sugar, salt & dry mustard
6 Tbsp oil
8 cups crisp, young spinach (stems removed)
3 hard boiled eggs, sliced very thin (almost grated)
8 slices bacon, fried and crumbled
2 or 3 green onions, finely chopped
fresh mushrooms, sliced T-saped
fresh cauliflower, sliced T-shaped

Beat first 7 ingredients & refrigerate. Prepare remaining ingredients; add dressing just before serving (remove garlic).

I got this recipe from an old room-mate's mom and have loved it ever since I tried it!

Potato Salad

6 c cubed, cooked potatoes
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs

Dressing:

Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper

Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.

Note: I also like adding sliced radishes to the salad.

Hashbrown Bake

1 Kg frozen hashbrowns
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese



Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.

Pre-shred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!