Servings: 6-8

You’ll need:
6 medium russet potatoes, peeled, sliced and cut into bite sized pieces
2 Tbsp. canola or olive oil
2 Tbsp. light butter
1/2 cup sweet onions, diced
1/2 cup carrots, diced
2 cups low sodium chicken broth
2 cups fat free half and half
1/2 c. all-purpose unbleached flour
1 Tbsp. parsley flakes
Salt and pepper (to desired taste)

1. In a large Dutch oven add peeled and quartered russet potatoes, cover with salted water and set heat to high. Bring water to boiling and cook potatoes on medium-high heat for about 8-10 minutes, until fork tender. Immediately drain precooked potatoes in a colander (do not rinse) and set aside.

2. Add canola or olive oil to the bottom of a large stock pot or Dutch oven and set heat to medium-high. Melt light butter in heated oil. Add diced onions and carrots and sauté, stirring continually, until all carrots are fork tender and onions become transparent. While stirring, slowly add the flour to the mixture.

3. Slowly stir in chicken broth, until the flour is completely dissolved and add the fat free half and half and the parsley. Cook on medium-low heat for about 5-10 minutes, stirring occasionally, but do not let soup scald. Add precooked potatoes. Stir in salt and pepper to desired taste.

4. Bring to a rolling boil, while stirring and reduce heat to low and continue stirring for about 15-20 minutes, until mixture reaches a thickened soup consistency.

​Karen’s Serving Suggestion: Serve immediately with your favorite bread or crackers and enjoy!

Makes 4 delicious meal idea servings!

You’ll need:
4  (up to 6-ounce) baking potatoes
1 lb. cooked 98% lean ground turkey or soy crumbles
2 Tbsp. olive oil
1/2 cup  chopped onion
2  fresh garlic cloves, peeled and minced
1 teaspoon ground cumin
1/2 tsp.  chili powder
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 1/2 cups  frozen whole-kernel corn (thawed)
1 1/2 cups  fresh salsa
1/4 cup  (1 ounce) reduced-fat shredded Colby-jack cheese

1. Scrub and pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add cooked ground turkey or soy crumbles, onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting into, but not through, other side. Fluff with a fork. Spoon about 1 cup each with Chili mixture and top with (optional) Colby-jack cheese. Serve immediately.

Karen’s Note: Limit your sodium on this delicious main dish recipe or just add seasonings and/or ground black pepper when you brown the meat.

Serving Suggestion: Serve this Mexican dish with your favorite soup, like my Chicken Tortilla Soup and even a handful of some baked tortilla chips or maybe some whole grain crackers.

First of all, Egg Froscia is an egg dish something like a Frittata that contains ricotta cheese and spinach or some type of green vegetable.

Frank’s Mom, Noni Verdusco, use to make several different Froscias. Some with spinach, because that was the only way she could get her family to eat spinach. Sometimes she used broccoli, cauliflower and sometimes even Frank’s favorite, potatoes.

There are also different methods for making a good Froscia, but they all start with a frying pan and sauteing the secondary ingredient, which in this post is potatoes. The potatoes can be browned or “fork tender”, then add the egg mixture and let cook by covering with Parmesan cheese and then baking it in the oven, until browned.

The following is the method Frank remembers his mom using, only he cooks the potatoes ahead of time so that they brown evenly, but prefers not to bake it. He just flips it and let the skillet do all of the work!

Also, if you have leftover Grilled Potatoes then you can skip down to the Eggs. (Frank always make a LOT of Grilled Potatoes, so that he usually has leftovers for this recipe).

You’ll need:

3 or 4 medium white potatoes – peeled and halved
1 small Vidalia onion – sliced
1/4 cup of red bell pepper – chopped
Garlic powder
4 Eggs
1/8 cup Milk
2 Tablespoons Lite Butter
2 Tablespoons Olive Oil
Salt
Pepper

Preparation:

(Again, if you have left over Grilled Potatoes then you can skip this section and go to Frying the potatoes – see below).

Place the peeled potatoes in a pan and add enough water to cover the potatoes. Add Salt and Garlic Powder then let come to a boil. Let boil until the potatoes are fork tender (the fork will easily go just past the middle of the potato).

Drain the potatoes and let cool. Then slice the potatoes and prepare to fry them.

Frying the potatoes:

In a skillet add butter and olive oil and heat until the butter is completely melted.

Add the leftover Grilled Potatoes, if you have them, or add the sliced potatoes, sliced onion and chopped red bell pepper.

Fry the potatoes, until they are golden brown.

While the potatoes are browning, mix the eggs, milk, salt and pepper and whisk, until the eggs are fluffy.

When the potatoes are browned, add the egg mixture and cook until the eggs are done. you will need to turn the Froscia (Frittata) over so that both sides are cooked. A wide cooking spatula will be helpful.

For added flavor you can also add diced ham and mushrooms to the potatoes during browning.

Karen’s Serving Suggestion: Serve with my Mango Jalapeno Salsa or my Favorite Salsa. Frank likes to “kick it up a notch” with some very hot habenero sauce. These potatoes can also be served just as a side-dish with any main dish.

Frank’s Note About Cooking Time and Approx. Servings: When using leftover Grilled Potatoes this will only take about 15 or 20 minutes to cook and makes a great quick dinner for 3 or 4 people. As a side dish it should serve 4 to 6 people.