The sauerkraut and weiners thread reminded me of something that we make a lot in our house in the fall to go with roast pork and roast beef.

Grammy's "European" Potatoes

enough leftover mashed potatoes to fill a small casserole dish (I mash mine with chicken or vegetable broth, so they are fat free and oh, so flavorful!)
1 can of sauerkraut, drained
shredded swiss cheese (Grammy uses about 2 cups, but I use about 1 cup for 6 servings, so as to cut the sodium and fat and calories)

In a small casserole dish (mine holds 6 cups of food) layer 1/3 of the mashed potatoes, 1/3 of the sauerkraut, and 1/3 of the swiss cheese. Continue layering until casserole is full...make sure you end with cheese on top. Bake in a preheated 350 degree oven for 30 minutes or until the potatoes are hot all the way through, and the cheese on top is golden brown.

Serve with roasted pork or beef and lots of roasted veggies.

quote:

Originally posted by SheriaVa:
And you even used my brand of sauerkraut, too! But in the north, we ate our sauerkraut and weinies over mashed taters!

Oh, we LOVE sauerkraut and weiners served over mashed potatoes! One of my and dh's favorite "end of the month, we're out of money" meals

One of my FAVORITE 3 ingredient salad dressings is KD's own Miso salad dressing from the chicken and asian noodle salad recipe in her first book.

5 tablespoons rice wine vinegar
2 tablespoons white or yellow miso
1/4 teaspoon sesame oil (I use toasted sesame oil)

I also add a little freshly grated ginger root and a little grated garlic to this, but that makes it 5 ingredients

quote:

Originally posted by skedwards:
LOL!!!!! Oh my goodness, I just thought of something....This one is for Sheri!! (Sheri, if you remember, we talked about this a few months ago)

Sauer Kraut and Wienies

1 can Libbey's Crispy Sauer Kraut

And you even used my brand of sauerkraut, too! But in the north, we ate our sauerkraut and weinies over mashed taters!

LOL!!!!! Oh my goodness, I just thought of something....This one is for Sheri!! (Sheri, if you remember, we talked about this a few months ago)

Sauer Kraut and Wienies

1 can Libbey's Crispy Sauer Kraut (or the brand you prefer)
1 pkg low fat hot dogs

Simply slice up hot dogs in a pot, add can of sauer kraut, juice & all and stir together. Cook until heated. Serve with HOT Low-Fat Cornbread (see recipe several posts below).

Lighter version of country vegetables:

Instead of cooking greens, beans and peas in fatty pork or bacon grease as a lot of southern style dishes call for, I cook the veggies with a bit of olive oil and use either 1 low-sodium chicken boulion cube or granuels per cup of cooking water or a low sodium fat free chicken broth. Salt & pepper to your own tastes and don't forget the pepper sauce and fresh sliced tomatoes on the side!!!!

Also, when cooking green beans...I use the whole green giant frozen green beans, approx. 1 1/2 cups water, 2 low sodium chicken boulion cubes, olive oil & lemon juice. As we sometimes say in the south, "Cook down" until the beans are tender. These beans have so much flavor!! My DH & DS love them!!!

Seared Chicken and Mushrooms

2 or 3 boneless, skinless Chicken breasts
1 small package of the fresh little white button mushrooms, sliced
White wine (or broth may be used)
Mrs. Dash Table Blend Seasoning

Lightly spray or coat a heated skillet or frying pan with olive oil. Sprinkle chicken with Mrs. Dash and lay the coated side down in the pan first. Sprinkle the top of the Chicken with more Mrs. Dash. After the bottom side of the chicken has browned, turn the breasts over. Add the sliced mushrooms (you will probably need more spray oil at this point to cook the mushrooms in). When the chicken is finished cooking, deglaze the pan with white wine. (You don't need that much, just enough to deglaze the pan. This doesn't make a lot of "sauce" just a nice glaze to the chicken & mushrooms.)

Serve with a nice side salad and/or steamed veggies of choice.

Baked Chicken & Orzo

1 pack of boneless chicken breasts
1/3 cup orzo (small rice-like pasta)
1 1/2 cups fat free/low sodium chicken broth
Chopped garlic, seasonings & olive oil

1. Toast 1/3 cup orzo in a DRY skillet for a few minutes on medium-high heat until it gets some color. Pour the toasted orzo into a glass baking dish (at least 9X9") and add a cup of low sodium/ff chicken broth to it.

2. Add a drizzle of olive oil to the skillet you just used and quickly saute 1 package of chicken breasts. You're not going for cooked-all-the-way-through, just nice color on each side. As you're sauteing, add some chopped garlic and seasonings to your taste (I usually use coarse ground pepper and Mrs. Dash).

3. When chicken breasts are seasoned and browned on each side, remove them from the skillet and add to the baking dish with orzo and broth.

4. Deglaze the skillet with another 1/2 to 2/3 cup of chicken broth. Pour that broth (which will now likely be brown) on and around the chicken breasts in the baking dish. Give the broth a quick stir to mix the two batches of broth.

5. Bake at 350 degrees for about 30-40 minutes. It's done when the chicken breasts are cooked through and the orzo has absorbed all or most of the broth.

This dish has a wonderful "comfort food" feel for fall. The texture of the orzo is very creamy and risotto-like.

I dunno if you can use recipes that include a ready-made, store-bought ingredient but here goes:

Quick n' Easy Sweet-Tooth Waffle

1 Nutrigrain waffle
1 small apple, chopped
dash cinnamon
drizzle honey

1. While the waffle is toasting, peel and chop the apple.
2. Top the hot waffle with the chopped apple, dust the apples with a dash of cinnamon, and drizzle just a bit of honey over the whole thing.

Green beans in tomato sauce

(this can be made with good-quality frozen, I prefer fresh)

Green beans (about 1/2 to 1 lb, and you want the mature, meaty ones, not the thinner ones)
Onion
Can of diced tomatoes
herbs (oregano, basil both work well)

Slice up the onion into a pot, and start cooking down. just so it loses the raw flavor. Add the green beans, tomatoes and herbs. Cook until the green beans are tender, and more of a dull brown than vibrant green.

Can be eaten alone or served over rice.

Steak (or Chicken) Chimichurri

flank steak (london broil also works well)
2 limes' juice
2 lemons' juice
garlic to taste
cilantro

Marinate the steak in the remaining ingredients. Grill or broil to desired doneness. Let sit 5 min., slice against the grain.

Makes great sandwiches, salads, etc. Very versatile.

Quick Bok Choi

Bok Choi
onion
soy sauce/tamari
cashews

dice the onion. cut up the ribs of the bok choi seperate from the leaves. Start sauteeing the onion and add the bok choi stems. let it cook for a couple minutes, add some tamari. add the leaves, and a little more tamari if it needs it (helps the leaves wilt), cover for a couple minutes. Add the cashews at the end.

(its also good with red peppers as well as onion, but I wasn't sure if the tamari counted as an actual ingredient)

Baked polenta with raspberries

I got this idea from a microwave cookbook, and then adapted KD's baked polenta, basically shove in an oven and let it cook. I usually use frozen raspberries for this.

Cornmeal ("polenta grind")
water
salt
frozen raspberries

Unfortunately, I don't tend to measure, even with this. Probably about 1/3 the amount of polenta to water. Toss it in a 350 degree oven, stir once about 15 minutes later. When the polenta is starting to get thick, dump the frozen raspberries on top, and return to the oven to let them thaw out/warm up. The juice mixes with the cornmeal, so you get a lovely pink meal.

you can serve it with a bit of sugar and milk, or just eat as-is.

I made this recipe up after having something like it in our college's cafeteria:

Baked acorn squash:

Preheat oven to 350.

Split acorn squash in half and scoop out the seeds with a spoon. Place cut-side up in a loaf pan.

Sprinkle 1 T. of chopped pecans in the cavity of each half. Top each half with 1 tsp. maple syrup and one sliver of salted real butter.

(Optional ingredients: sprinkle with nutmeg and cinnamon)

Bake 45-60 minutes. It can serve 2-4 depending on how much everyone likes squash. This is a veggie side that tastes more like a dessert and is great for fall.

What I had for dinner:

Arugula with a fried egg.

Arugula

Fried egg(poached also works)(I actually had two fried eggs)

Place egg on arugula...the heat and fat from the egg will wilt the arugula a bit.

Our favorite baked apples:

large baking apple (or not...I use whatever apples I have on hand) cored (with a tiny bit left in teh bottom of the apple to keep everything from leaking out), with a slice of peel peeled off around center of apple all the way around.

Fill with KDs crunchy granola (2-3 T. depending on size of apples).

For every 2 apples use 1/4 cup unsweetened apple cider or juice and pour it over the apples.

Bake at 350 degrees for 40-50 minutes OR in microwave for 7 minutes on High power.

Our favorite steak sandwiches:

marinate london broil or flank steak in fat free italian salad dressing for at least 1 hour but it's better if you can put it in to marinate first thing in the morning and let it marinate until dinner time

Broil or grill.

Slice and serve on baguettes with spinach leaves or arugula and romaine lettuce tossed with more of the fat free italian dressing

(you could certainly use a homemade vinaigrette--I do sometimes)

Our favorite crockpot chicken (you can also use pork tenderloin chops)

1 10 oz. jar apricot jam (I use the all fruit type)
salsa to fill that empty jam jar (so you've got equal parts salsa and jam)
mix together and pour over
b/s chicken breasts

Bake at 350 degrees for 25-30 minutes and serve over spanish rice

OR cook on low for 4-5 hours (or high 2-3 hours) in crockpot and serve over spanish rice.

quote:

Originally posted by kd:
I was invited on to do 3 or at most, 4 ingredient recipes on the Today show next Tuesday morning (October 4th). Got any great ones? I'll tell the whole wide world

One my mom taught me, and i love it..but have modified it..

Pork tenderloin (or chicken)
1 can mushroom soup (half fat stuff)
sauerkraut

brown meat then put soup over top and top with sauerkraut.

Put in oven at 350 for an hour....it's saucy and sooo good.

my favorite chili...

one can chili style stewed tomatoes
one can black beans
one can mexicorn (or reg corn with spices)
one diced onion

sautee onion a bit in water..then add rest and heat/serve. It's super easy..and super cheap