Cheesy Hash Browns

Here's a really easy, cheesy hash brown recipe that I made up as I went along.  Adjust the spices to your taste...ours was on the warm-ish side without being too hot.  The Worcestershire also adds a flavor dimension that is not normally present in regular, ordinary hash browns.  Quite tasty, and I was really happy with the outcome.  Added bonus - since I don't use any flour in this recipe, it is definitely gluten-free.  :)

Enjoy!  :)

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Ingredients:
1 20-oz pkg of shredded hash brown potatoes
2 C shredded cheddar cheese (or whatever blend you prefer)
1 C milk
1 Tbsp garlic powder
1 Tbsp onion powder
¼ tsp white pepper
½ tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp Worcestershire sauce

Directions:
Preheat oven to 425° F.  In a bowl, combine spices, milk, and Worcestershire sauce.  Add potatoes and cheese and combine well.  (Potatoes will absorb much of the liquid.)  Spray the bottom and sides of an 8x8 glass baking dish with cooking spray.  Spread potato mix evenly into glass dish. Place on the lowest rack of the pre-heated oven. Bake for 30 minutes at 425°, or until top is golden brown & bubbly.

The potato mix, ready to go into the oven...

...and afterward, all golden bubbly.  :)

Shot of the hashbrowns, taken with my camera phone, after we dove in. ;)

Makes 8-10 servings.

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GBAdams
04/22/2012

Low-Fat Turkey Cheeseburger Macaroni

Here's a recipe that's obviously inspired by a commercially boxed mix.  Only difference is that you control the amount of salt & spices, and if you use fat-free cheese slices and milk, you'll get a relatively healthier version (low-fat) than the processed mix.  So here's my take on an ordinary, everyday family dinner, Low-Fat Turkey Cheeseburger Macaroni.

(Oh, and I should point out that even though I use turkey meat for this recipe, adding the beef flavor packets really gives it a rich, beefy flavor, and you almost can't tell you're using turkey instead of beef here.)

Enjoy!  :)

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Ingredients:
1½ C elbow macaroni
1 lb ground turkey (93/7 = 93% fat-free)
2 packets Swanson Beef Flavor Packets
1 package (about 16 slices) fat-free sharp cheddar cheese
¾ C skim or 1% milk
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp coarse ground black pepper
1 tsp kosher salt (optional)
2-3 Tbsp canola oil, or as much as necessary to keep the turkey from sticking to your pan

Directions:
Boil the elbow macaroni in 6-8 cups of water, according to package directions for al dente. Drain, set aside, and cover to retain as much heat as possible.

In a large, deep skillet, brown the turkey over canola oil on medium-high to high heat.  Add spices (garlic and onion powders, pepper and salt). When there is no longer any pink visible, add beef flavor packets.  Stir well so that all the turkey gets coated in the beef flavor.

Turn heat down to medium.  Add cooked macaroni, then milk.  Stir vigorously for 3-4 minutes so that milk warms up.  Add cheese slices, spread out over pan, 3-4 at a time, stirring them into the macaroni/turkey mix.  Let each set melt a little before adding the next set of slices.  When all the cheese has been folded & melted it, dish is ready to serve.

Makes 10-12 servings.

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GBAdams
01/21/2012