Chive Smashed Potatoes
4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
Place potatoes and bullion in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. No need to peel potatoes. 12 servings
Easy Breakfast Strata
1 pound bulk pork sausage
1 large green pepper, chopped
1 medium onion, chopped
1 loaf (1 pound) herb or cheese bakery bread, cubed
1 cup (4 oz.) shredded cheese
6 eggs
2 cups 2% milk
1 teaspoons ground mustard
Cook the sausage, pepper and onion until meat is not longer pink; drain. Place the bread in a greased 13 x 9 inch baking dish. Top with sausage mixture; sprinkle with cheese. In a large bowl, whisk eggs, milk and mustard. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350º. Bake the casserole, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. 12 servings
Meatball Green Bean Stroganoff
2 cups uncooked medium egg noodles
1 tablespoon oil
2 cups frozen cut green beans
1/2 cup red bell pepper strips (1 inch long)
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 lb. frozen cooked meatballs
1 (8 oz.) container light sour cream
Cook noodles to desired doneness. Drain; cover to keep warm. Heat oil in large skillet over medium heat until hot. Add green beans, bell pepper, onion and garlic; cook and stir 4 to 6 minutes, or until onion is crisp-tender.
Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until meatballs are thoroughly heated and green beans are tender, stirring and turning meatballs occasionally. Stir in sour cream. Heat over low heat until warm, stirring occasionally. Add cooked noodles; stir gently to mix. 4 servings.
