Cooking

Creamy Potato Salad

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Creamy Potato Salad

Servings 12
Calories 215 kcal

Ingredients

  • 6 large russet potatoes cleaned and cut in half
  • 2 cups celery chopped
  • 1-1/2 cups claussen dill pickles from the refrigerator section
  • 1/2 cup green onion chopped
  • 4 Tbs parsley finely chopped
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 1-1/2 cup Best Foods or Hellman’s real mayonnaise

Instructions

  1. Boil the potatoes in a large pot for approximately 20 minutes or until a fork tender. Drain the potatoes and set aside to cool for approximately 5 minutes. Remove the skins from the potatoes (the potatoes will still be warm to the touch when you peel them), and place the skinned potatoes in a large bowl. Run a knife through the potatoes to coarsely chop them. Add the celery, pickles, onions, parsley, salt and pepper to the potatoes and toss. Fold in the mayonnaise to coat well. You’ll end up with a creamy potato salad that still has some soft chunks of potatoes.

Creamy Fettuccine with Shrimp and Bacon

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Creamy Fettuccine with Shrimp and Bacon

Servings 8
Calories 390 kcal

Ingredients

  • 1 lb uncooked fettuccine
  • 2 bacon slices uncooked
  • 1 lb large shrimp peeled and deveined
  • 1 garlic clove minced
  • 1 1/2 cups frozen green peas thawed
  • 1 cup shredded carrot
  • 2 cups 2% reduced-fat milk
  • 2 Tbs all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup grated Parmesan cheese (4 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley divided

Instructions

  1. Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
  2. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
  3. Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
  4. Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.

Creamed Spinach

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Creamed Spinach

Servings 4
Calories 12 kcal

Ingredients

  • 2 bags fresh spinach (10-ounce)
  • Cooking spray
  • 2 Tbs minced shallots
  • 2 tsp all-purpose flour
  • 1/8 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 cup fat-free milk
  • 1/2 cup tub-style light cream cheese softened

Instructions

  1. Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
  2. Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated