I’m trying to load all you hard working folks up with some quick and easy recipes that have funneled my way. Sometimes when there’s a big gathering of people who want to eat while sitting in front of the tube, you want something that’s not going to take all day to prepare, and maybe food that can be eaten with your fingers. Here are some from the Idaho Potato Commission.
Idaho® Potato Pesto Bites
Recipe courtesy of Bonnie Cooper, Carrollton,GA Photo courtesy of Idaho Potato Commission
Beat mid-meal hunger with these nutritional, bite-sized snacks sure to satisfy your appetite.
Yield: 8 servings
Estimated Cost per Serving*: $1.15
- cooking spray
- 2 pounds Idaho® potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/3 cup prepared pesto
- 1 8-ounce package reduced fat cream cheese, softened
- 1/3 cup oil-packed, sun dried tomatoes, drained and finely chopped
- 1/2 cup sliced black olives, drained
- Preheat the oven to 425º. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
- In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy. Drain the potatoes, then mash or put them through a ricer. Stir in the salt and egg; set aside. In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.
- Spoon a rounded tablespoon of potato mixture into each muffin cup, pressing the spoon against the bottom and sides of the cup to make a small impression in the middle. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
- Bake for 25-30 minutes, or until golden brown. Remove from the oven and top each cup with a small amount of chopped tomatoes and one olive slice for garnish. Return to the oven for 3 minutes more. Serve hot or warm.
Estimated Nutritional Analysis per Serving: 222 calories, 7g protein, 22g carbohydrates, 13g fat, 51mg cholesterol, 372mg sodium
Idaho® Potato Pumpkin & Pepita Patties
Recipe courtesy of Recipe courtesy of Linda Kay Drysdale, Riverview, MI. Photo courtesy Idaho Potato Commission.
Idaho® Potato Pumpkin and Pepita Patties deliver a dose of sweet heat in every bite.
Yield: 8 servings
Estimated Cost per Serving*: $1.10
- 3 cups instant Idaho® potato flakes, divided
- 1-1/2 cups skim milk
- 1 cup canned pumpkin
- 1 cup egg substitute, divided
- 3/4 cup pepitas (pumpkin seeds), shelled, roasted and salted
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon salt
- 1 teaspoon ground white pepper < spray>
- In a medium bowl, using a whisk or wooden spoon, combine 2 cups of the potato flakes with the milk, pumpkin, 1/3 cup of the egg substitute, the pepitas and the seasonings. Mix until well blended; set aside.
- Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup of potato flakes into a pie plate.
- Heat a 10-inch skillet over medium-high heat. Spray with cooking spray.
- Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch wide patties. Dip each patty into the egg substitute, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet.
- Fry the patties in the hot skillet, cooking until golden brown on each side. Coat the skillet with more cooking spray if the patties begin to stick. Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature, topped with a little whole berry cranberry sauce, if desired.
Estimated Nutritional Analysis per Serving: 172 calories, 1 mg cholesterol, 2 g fat, 469 mg sodium, 9 g protein, 29 g carbohydrates
* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
For more Idaho Potato Super Bowl dishes try this Bowl Frenzy Potato Recipes link.
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