Cheesy Southwestern Four-Potato and Veggie Casserole
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Serves: 6-8
Recipe By: United States Potato Board This Cheesy Southwestern Four-Potato and Veggie Casserole with Fire-Roasted Tomato Sauce, Black Beans, Cherry Tomatoes, Caramelized Red Onions, and Fresh Cilantro recipe is courtesy of The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program
Ingredients
2 LARGE RED POTATOES, SKIN ON AND CUBED
2 LARGE YUKON GOLD POTATOES, SKIN ON AND CUBED
1 LARGE RUSSET POTATO, PEELED AND CUBED
1 LARGE SWEET POTATO, PEELED AND CUBED
OLIVE OIL
SALT
BLACK PEPPER
1 EXTRA-LARGE RED ONION, QUARTERED AND SLICED
1 POUND LEAN GROUND BEEF OR TURKEY (OPTIONAL)
1 (28 OZ) CAN ORGANIC, FIRE-ROASTED DICED TOMATOES, DRAINED OF THEIR JUICES
1 DRY PINT CHERRY TOMATOES
1 (15 OZ) CAN BLACK BEANS, DRAINED AND RINSED
1 (15 OZ) CAN YELLOW CORN, DRAINED
1 TEASPOON GROUND CUMIN
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON GRANULATED ONION
1 TEASPOON GRANULATED GARLIC
3 CUPS SHREDDED CHEDDAR AND JACK CHEESE BLEND
2 TABLESPOONS GREEN ONION
1 TABLESPOON CHOPPED FRESH CILANTRO
Instructions
PREHEAT THE OVEN TO 400°F AND LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER OR FOIL DRIZZLED WITH A TOUCH OF OIL. ADD ALL OF THE CUBED POTATOES INTO A LARGE BOWL, DRIZZLE WITH A LITTLE OIL, AND SEASON WITH A COUPLE OF GOOD PINCHES OF SALT AND PEPPER; TURN THEM OUT ONTO YOUR BAKING SHEET, AND ROAST FOR 40 MINUTES, OR UNTIL TENDER; THEN, ALLOW THEM TO COOL SLIGHTLY UNTIL THEY CAN BE HANDLED, AND TURN THE OVEN TEMP DOWN TO 350°F. WHILE THE POTATOES ARE ROASTING, PLACE A LARGE NONSTICK SKILLET ON MEDIUM-HIGH HEAT, AND DRIZZLE IN A LITTLE OIL; ADD THE RED ONION, ALONG WITH A PINCH OF SALT AND PEPPER, AND ALLOW THE ONION TO CARAMELIZE FOR ABOUT 10-12 MINUTES, OR UNTIL GOLDEN-BROWN; SPOON OUT ONTO A PLATE OR BOWL, AND SET ASIDE. INTO THAT SAME PAN, ADD THE GROUND BEEF OR TURKEY, IF USING, ALONG WITH A COUPLE OF PINCHES OF SALT AND PEPPER, AND COOK UNTIL NO LONGER PINK; SPOON OUT INTO A BOWL AND SET ASIDE FOR A MOMENT. ONCE THE POTATOES HAVE ROASTED AND ARE SLIGHTLY COOLED, ONCE AGAIN TURN THEM OUT INTO A LARGE BOWL; ADD TO THEM THE FIRE-ROASTED TOMATOES ALONG WITH THE REST OF THE INGREDIENTS THROUGH THE GRANULATED GARLIC, PLUS THE COOKED GROUND BEEF OR TURKEY, IF ADDING, AND ABOUT 1 CUP OF THE CHEESE BLEND (ADD A PINCH OR TWO OF SALT AND PEPPER, IF NEEDED, AS WELL); CAREFULLY TOSS THE INGREDIENTS JUST TO COMBINE. TO ASSEMBLE THE CASSEROLE, ADD YOUR CARAMELIZED RED ONION TO THE BOTTOM OF A 9 X 13 LIGHTLY OILED CASSEROLE DISH, AND TURN THE POTATO/VEGGIE MIXTURE OUT OVER TOP; GARNISH THE CASSEROLE WITH THE REST OF THE CHEESE BLEND, AND BAKE FOR ABOUT 20 MINUTES, OR UNTIL THE CHEESE IS MELTED; FINISH WITH THE CHOPPED GREEN ONION AND THE CILANTRO.
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1 28-OUNCE CAN NO-SALT-ADDED CRUSHED TOMATOES, DRAINED
1 CUP LOW-SODIUM BEEF BROTH
⅓ CUP FRESH BASIL LEAVES, TORN
½ CUP LOW-FAT RICOTTA CHEESE
1⁄3 CUP CHOPPED FLAT-LEAF PARSLEY, OR 2 TEASPOONS DRIED PARSLEY
2 TABLESPOONS TRANS-FAT FREE MARGARINE
FRESHLY GROUND BLACK PEPPER, TO TASTE
Instructions
BRING A LARGE POT OF WATER TO A BOIL, ADD THE PASTA, AND COOK ACCORDING TO PACKAGE DIRECTIONS. 2. CHOP MUSHROOMS INTO ¼-INCH PIECES. RESERVE 3. HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS, CARROT, ONION, AND GARLIC. SAUTE UNTIL ONIONS ARE TRANSLUCENT, ABOUT 5 MINUTES. REMOVE FROM PAN AND RESERVE. 4. PLACE GROUND BEEF IN PAN AND COOK OVER MEDIUM-HIGH HEAT, BREAKING MEAT INTO VERY SMALL BITS. SEASON WITH FRESHLY GROUND BLACK PEPPER. 5. ADD THE VEGETABLE MIXTURE TO THE BEEF IN THE SKILLET. STIR IN THE TOMATOES, BROTH, AND BASIL; SIMMER FOR FIVE MINUTES. 6. IN A SMALL BOWL, COMBINE THE RICOTTA CHEESE AND PARSLEY. TOSS HOT PASTA WITH THE MARGARINE AND RETURN TO SKILLET. MIX WITH MEAT SAUCE. TO SERVE, SCOOP EQUAL AMOUNTS OF THE RICOTTA INTO SHALLOW BOWLS, TOP WITH PASTA/SAUCE MIXTURE.
TIP:SUBSTITUTE FIRM TOFU OR 100% GROUND TURKEY BREAST MEAT FOR GROUND BEEF.
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Recipe by Potato Goodness Corn tortillas add great flavor and texture to this Mexican-style beef casserole. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Beef and Potato Tamale Casserole
Ingredients
2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3-4 SMALL RED POTATOES
1 CAN (14½ OUNCES) DICED TOMATOES IN JUICE
½ CUP WATER
1 PACKET (1¼ OUNCES) TACO SEASONING*
4 YELLOW CORN TORTILLAS, CUT IN HALF
¾ POUND 85% LEAN GROUND BEEF
1 CUP SHREDDED CHEDDAR CHEESE*
Instructions
CUT POTATOES IN HALF LENGTHWISE. SLICE ACROSS INTO ¼-INCH-THICK HALF MOONS.
IN MIXING BOWL, COMBINE TOMATOES, WATER AND TACO SEASONING, RESERVING 2 TEASPOONS TACO SEASONING. SPREAD 2 TABLESPOONS TOMATO MIXTURE IN BOTTOM OF A 1-QUART MICROWAVE-SAFE DISH. COVER WITH 4 TORTILLA HALVES.
CRUMBLE BEEF OVER TORTILLAS AND SPRINKLE WITH RESERVED TACO SEASONING. SPRINKLE HALF THE CHEESE OVER BEEF. ADD HALF THE REMAINING TOMATO MIXTURE. SPREAD POTATOES ON TOP IN A SINGLE LAYER. COVER WITH REMAINING TORTILLAS. SPREAD REMAINING TOMATO MIXTURE ON TOP AND SPRINKLE WITH REMAINING CHEESE.
COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 20 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES AND BEEF ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Crimini & Pork Meatballs with Chipotle Tomato Sauce
Serves: 10
Recipe from Mushroom Info This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies. – See more at: Crimini and Pork Albondigas (Meatballs)
Ingredients
MEATBALLS
1 TABLESPOON VEGETABLE OIL
1 ½ POUNDS WHOLE CRIMINI MUSHROOMS, QUARTERED
1 CUP WHITE ONION,
SMALL DICE ½ CUP ROASTED POBLANO PEPPERS
SMALL DICE 1 POUND RAW PORK
3 TABLESPOONS LAWRY’S SALT FREE MEXICAN SEASONING
½ TEASPOON MCCORMICK CULINARY COARSE MEDITERRANEAN SEA SALT
1 OZ. THINLY SLICED GREEN ONION
1 ½ CUPS PANKO BREAD CRUMBS
2 LARGE EGGS
CHIPOTLE TOMATO SAUCE
1 TABLESPOON VEGETABLE OIL
½ CUP WHITE ONION, MINCED
½ POBLANO PEPPERS, MINCED
1 TABLESPOON LAWRY’S SALT FREE MEXICAN SEASONING
½ TEASPOON MCCORMICK CULINARY CHIPOTLE PEPPER
2 CUPS CHICKEN STOCK, UNSALTED
3 CUPS TOMATO SAUCE, NO SALT ADDED
1 CUP CRUSHED TOMATOES
2 TEASPOONS LAWRY’S SALT FREE LEMON PEPPER
1 TEASPOON SUGAR
¼ CUP RED WINE VINEGAR
1 TABLESPOON FRESH CILANTRO, ROUGHLY CHOPPED
Instructions
TO MAKE THE SAUCE: HEAT OIL IN A POT. SAUTE ONION AND PEPPER UNTIL ONION BEGINS TO CARAMELIZE. ADD SEASONING AND STIR UNTIL FRAGRANT. STIR IN CHICKEN STOCK, TOMATO SAUCE AND CRUSHED TOMATOES. USE A HAND BLENDER TO BLEND MIXTURE UNTIL SMOOTH. STIR IN LEMON-PEPPER, SUGAR, VINEGAR AND CILANTRO. TASTE AND ADJUST SEASONINGS AS NEEDED, AND REFRIGERATE OR WARM ON LOW HEAT UNTIL NEEDED. TO MAKE THE MEATBALLS: PREHEAT A CONVECTION OVEN TO 350°F. HEAT OIL IN SAUTÉ PAN AND COOK MUSHROOMS UNTIL BROWNED, APPROXIMATELY 6-8 MINUTES. REMOVE MUSHROOMS FROM PAN. ADD ONIONS AND COOK UNTIL LIGHTLY CARAMELIZED, APPROXIMATELY 6-8 MINUTES. COMBINE MUSHROOMS, ONIONS AND ROASTED PEPPERS IN A FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS FINELY MINCED. ALLOW MIXTURE TO COMPLETELY COOL IN FRIDGE. COMBINE COOLED VEGETABLE MIXTURE WITH PORK, SEASONING, SALT, PANKO CRUMBS AND EGGS. MIX WELL TO EVENLY COMBINE. SCOOP OUT 30 MEAT BALLS AND ROUND BY HAND. PLACE MEATBALLS ON A SHEET PAN LINED WITH PARCHMENT PAPER. BAKE MEATBALLS FOR 15 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 155°F IS REACHED. REMOVE FROM OVEN AND COMBINE WITH CHIPOTLE TOMATO SAUCE.
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Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
⅓ CUP EACH THINLY SLICED CARROT AND CELERY
⅓ CUP CHOPPED ONION
1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
1 CUP WATER
6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
SALT AND PEPPER, TO TASTE
½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
Instructions
IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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