Crispy Potato Chicken

1 lb. boneless, skinless chicken breasts
2 T Dijon mustard
1/2 tsp. garlic, chopped
1 potato, grated
1/2 tsp. oil
1/2 tsp. lemon juice
1 tsp. pepper


Arrange chicken breasts in a 9x9" baking pan that has been sprayed with non-stick cooking spray. Set aside. Combine mustard and garlic together, and spread over chicken breasts. Set aside. Mix potato, oil, and lemon juice together; spread over chicken breasts. Sprinkle with pepper. Bake at 425 degrees for 25-35 minutes of until juices run clear when pierced with a fork.

--Delena
Kansas City, MO

Tomato and Potato Casserole

1/2 cup grated parmesan cheese
2 T semolina
2 tsp oregano
4 large tomatoes, sliced 1/4" thick
6-8 med. potatoes, sliced thin
onion powder
salt/pepper to taste

Preheat oven to 400 degrees. Butter a deep 10" round casserole dish. In small bowl, mix parmesan cheese, semolina, and oregano. Set aside. Put layer of tomatoes in bottom of dish. Salt and pepper lightly. Then cover with 2 T parmesan mixture. Put a layer of potatoes on top of tomatoes. Salt, pepper, onion powder. Continue layering, ending with tomato/cheese mixture on top. Cover with foil and bake about 1 1/2 hours or until potatoes are tender. Uncover and let sit 5 minutes before serving.

--Delena
Kansas City, MO

Slow Cooker Potatoes and Sausage

1 package cheesy scalloped potatoes
1 can cream of chicken soup
1 lb. fully cooked kielbasa sausage, cut into 2 in. pieces
1 cup frozen green peas

Spray crock pot with cooking spray. Place uncooked potatoes in pot. Mix soup, 1 soup can filled with water, and potato sauce packet. Pour over potatoes. Top with sausage. Cover and cook 4-5 hours or until potatoes are tender.

--Delena
Kansas City, MO

One Pan Potatoes and Chicken

2 T vegetable oil
4 medium potatoes, sliced thin
1 lb. chicken breasts, cut into strips
1 bell pepper, cut into strips

Heat oil in skillet over medium heat. Add potatoes, chicken, and bell pepper. Sprinkle with salt and pepper. Cook 15-20 minutes until chicken and potatoes are done.

--Delena
Kansas City, MO

Mommia's Hashbrown Casserole

I took a basic recipe & put my twist on it. This could be a meatless main dish for Fridays, or side dish, or add Ham for an easy meal for other days of the week

1 can cream of mushroom soup (undiluted)
16 oz. sour cream or cottage cheese
3 cups shredded sharp cheddar cheese
3 eggs
1 medium onion, chopped
pinch of black pepper
Ham, chopped (leave out for meatless of course)
2 lbs hash browns, thawed
1/4 cup melted butter (reserve for later)

Mix the first 6-7 ingredients in bowl, then add the hashbrowns. Put into a greased 9x13 casserole dish & bake (375 degrees) for about 30 minutes. Drizzle 1/4 cup of melted butter on top, and bake for about 10 more minutes.

I added the eggs and an extra cup of cheese for more protein. I liked the result & think I will leave it that way, even when adding ham.
--Beth
Kansas City, MO

Baked Potato Soup

4 large potatoes, baked
1/2 cup butter
2/3 cup flour
6 cups milk
salt and pepper to taste
chives, chopped
1 cup sour cream
1 16 oz. package bacon, cooked crispy and crumbly
5 oz. grated cheddar cheese

Cut potatoes in half; scoop out and set aside. Chop half of skins and either discard the rest of them or save for another meal. Melt butter in saucepan; slowly blend in flour with wire whisk until thoroughly blended. Gradually add milk to butter/flour mixture, whisking constantly. When milk mixture is thickened and bubbly, add potato, chives, and skins. While whisking, add sour cream and bacon. Heat mixture thoroughly and remove from heat. Add cheese a little at a time, whisking until melted. If necessary, thin soup with a little milk.
Yield: 4 servings
--Delena
Kansas City, MO