3-4 medium Russet potatoes, peeled and cut in half
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 Tbsp. light butter
1/4 c. low fat milk
Ground black pepper (optional)
Put peeled potatoes in medium pan and cover with water. Add 1 tsp. each of garlic powder, onion powder and salt. Heat on medium/high until boiling. Continue to boil, until potatoes are cooked to “fork tender”, about 11-15 mins.
Remove from heat and drain potatoes in colander. Return to pan, add butter, 1 tsp. each of garlic powder, onion powder and salt and add low fat milk. “Mash” potatoes with masher or fork mixing all ingredients together. Top with two 1 Tbsp. pads of light butter and serve with your favorite meat dish.
Karen’s Note: Ground black pepper can be added prior to mashing potatoes or can be served alongside to be added per desired taste.
2 cans green beans (drained)
1/2 medium onion (chopped)
1 Tbsp. garlic (minced)
1/4 c. Romano cheese (grated)
1/2 c. Italian bread crumbs
1 tsp. ground black pepper
Buttery cooking spray
Preheat oven at 350 degrees.
Saute onions and garlic in 2 Tbsp. olive oil on medium heat, until onions are transparent. Stir in green beans, black pepper, 1/8 cup of the Romano cheese and 1/4 cup of the Italian bread crumbs.
In a 1 quart casserole dish spray inside with cooking spray. Add breaded green bean mixture and make level with a spatula. Bake uncovered for about 25-30 minutes until thoroughly heated.
Sprinkle on remainder of Romano cheese and Italian bread crumbs and drizzle with olive oil or spray topping with cooking spray.
Bake an additional 5-10 minutes until topping is browned. Serve immediately or cover to keep warm until ready to serve as a side dish.
Karen’s Note: This is a family favorite and always our side dish served on Thanksgiving with Frank’s Smoked Turkey and other meat dishes during the holidays.
8 Tbsp. PB2 (Powdered Peanut Butter)
1 cup Splenda/sugar blend for baking
¼ cup cocoa powder
¼ cup canola oil
1 tsp. vanilla extract
1/2 cup fat-free milk
¼ cup light butter
3 cups uncooked quick oats
Mix together in a medium saucepan PB2, Splenda/sugar blend, cocoa, canola oil, vanilla extract, FF milk and butter over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.
Remove from heat and stir in quick oats and mix completely.
Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.
Karen’s Note: These PB2 No Bake Cookies are best served cold with a nice hot cup of coffee, tea or cocoa.
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.