Here’s a few new recipes to share. I’m sorry I forgot to take pictures. I’ll try to remember the next time I make these.
First recipe is a link. I know I’ve mentioned this recipe before, but the loin roast recipe over at Like Mother, Like Daughter is absolutely delicious. It’s the recipe I used this year for Daddy’s birthday.
Have you seen the new flavoured Philly Cream Cheese tubs? I picked up the herb and garlic one last grocery day and came up with these potatoes. They are like my Company Potato recipe.
Easy, Fancy Mashed Potatoes
12 large potatoes, peeled and cooked
1 c lite sour cream (5%)
1 pkg (270g) flavoured cream cheese
3 T butter, softened
1/2 c mozzarella cheese (to make it stringy)
sprinkle of cheddar (for topping)
Cook and rice potatoes. Have all other ingredients at room temperature for easy mixing. Combine everything (except cheddar) and mix well. Spoon into a greased casserole dish. Sprinkle with cheddar. Bake 350F for 30 minutes or until hot.
I had some boneless chicken breasts the other day and nothing to do with them. So this is what I tried and it was yummy.
Parmesan Chicken Breasts
4 boneless, skinless chicken breasts halves
1 c mayonnaise
1/2 c Parmesan cheese
1/2 t pepper
1 t garlic powder
Mix everything together and spoon over top the chicken breasts. Bake 375F for 45 minutes.
Here’s another yummy soup. It works with canned tomatoes or fresh.
Tomato Potato Soup
1 T butter
2 T oil
2 large onions, chopped
4 c peeled and cubed potatoes
1 c each celery and carrots, chopped
2 garlic, minced
1/2 t thyme
1 (14.5oz) can tomatoes
1 c chicken broth
2 c milk
1 1/2 T cornstarch (dissolve in a little water)
Cook onions in butter/oil until nice and golden brown. Add vegetables, thyme and stock. Simmer until vegetables are tender. Add milk and cornstarch. Stir over low heat until soup thickens.