Yellow Recipes 

Ingredients

Directions

1. Preheat oven to 400°F. Lightly grease an 8”x8” baking dish and set aside.
2. Place the potatoes and garlic in a pot of lightly salted, cold water.
3. Bring to a boil and simmer for 12-14 minutes or until tender. Drain the cooked potatoes, reserving one cup of the liquid.
4. Mash the potatoes and garlic along with the reserved liquid. Season to taste with salt and pepper. Set aside.
5. Heat a large skillet over medium-high heat. Add oil, then ground beef; cook until beef is browned.  Add onions and peppers; cook until tender.
6. Drain off the fat, return skillet to heat and add in the remaining vegetables, sauces and spices. Simmer gently for 10 minutes. Season to taste with salt & pepper.
7. Transfer mixture to baking dish and press it down. Top with the garlic mashed potatoes and lightly sprinkle paprika over top. Place the baking dish in oven and bake for 30 minutes. Remove from heat and serve immediately.

Ingredients

• pound Yellow potatoes, peeled and cut into chunks
• 2 ounces nonfat cream cheese
• 2 tablespoons unsalted butter, softened
• 1/3 cup nonfat milk
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped
• 1/4 teaspoon salt
• 1/8 black pepper
• 6 6-ounce ripe tomatoes with flat bottoms

Cheesy mashed potato filling enclosed in a tender dumpling dough, potato pierogis are the ultimate in comfort food. And because this recipe uses wonton wrappers rather than homemade dumpling dough, they take much less time to make.

Directions

Adult: Place the potato chunks into a large pot. Fill the pot with enough water to cover the potatoes by more an inch and place it over high heat. Bring to a boil and reduce heat to medium, taking care to maintain a medium boil. Cook the potatoes for about 10-12 minutes, or until the potato chunks are tender when pierced with a fork.

Together: Add the cream cheese and butter to the pot, stirring with a wooden spoon to ensure that the ingredients are evenly distributed. Pour in the milk while beating with a hand mixer, until the potatoes are smooth and creamy. Stir the parsley and chives into the mashed potatoes and season with the salt and pepper.

Adult: Preheat your oven’s broiler. Carefully cut a wide circle around the stem of each tomato and remove the stem and core.

Kid: Use a melon baller or small spoon to scoop out the tomato’s seeds and juice, leaving an opening about 2 inches wide at the top of each tomato.

Together: Divide the mashed potatoes among the 6 tomatoes, filling each a little past the top.

Adult: Place the tomatoes on a foil covered baking sheet and broil for 5-6 minutes, or until the potato stuffing is lightly browned and the tomatoes are slightly softened. Allow to cool for 2-3 minutes and enjoy!

Ingredients

• 1 1/4 lbs. Russet, Red or Yellow potatoes, cut into 1-inch cubes
• 1/2 cup each: nonfat plain yogurt and fat-free milk
• 1 1/2 tablespoons heart-healthy buttery spread
• 1/4 teaspoon sea salt (or 1/2 teaspoon garlic salt)
• 1/2 cup reduced-fat Italian blend shredded cheese
• 1/4 cup julienne sun-dried tomatoes, chopped
• 2 tablespoons snipped fresh basil
• 2 green onions, sliced
• 1 (2.2-oz.) can sliced ripe olives, drained
• Freshly ground pepper to taste

Directions

Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well. Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for a 2 to 3 minutes more to heat through. Makes 4 servings.

Directions

Place the potatoes in a saucepan with cold water and cover. Bring to a boil and then let simmer until the potatoes are cooked and tender.

Peel potatoes and press them through a sifter. Immediately after, weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons of whipped cream. Add 1 egg and continue whisking until batter is smooth, add the second egg, and then add the yolk.

Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If too thick, add a little more whipped cream. Add salt and pepper according to taste. Heat a large non stick skillet over medium-low heat. Pour between 1 and 1 1/2 teaspoons of batter onto the skillet for each pancake. Cook until the bottom is browned, 1 to 2 minutes. Then, flip to cook the second side, about 1 minute. The blinis should be evenly browned with a small ring of white around the edges. Transfer the blinis to a small baking sheet and keep warm while you make the remaining blinis, wiping the skillet with a paper towel between batches. Serve while hot. 4 portions.

Ingredients

• 6–8 Yellow potatoes (about 2 inches in diameter)
• 1/2 cup shredded parmesan
• 3 tablespoons pesto
• 1/4 teaspoon pepper
• 1/2 teaspoon sea salt

Directions

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Variations

•  6–8 Yellow potatoes (about 2 inches in diameter)
•  2 tablespoons extra virgin olive oil
•  3 cloves (2 teaspoons) of garlic minced
•  1/4 teaspoon pepper
•  1/2 teaspoon sea salt

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. In a small sauce pan heat olive oil and garlic on medium heat until garlic is fragrant (approximately 2 minutes). Remove from heat. In a mixing bowl, combine sliced potatoes, garlic olive oil, pepper and sea salt. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Italian potato stackers

• 6–8 Yellow potatoes (about 2 inches in diameter)
•  1/2 cup shredded part-skim mozzarella cheese
•  1/2 cup prepared marinara sauce
•  1/4 teaspoon pepper
•  1/2 teaspoon sea salt

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add remaining ingredients, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dish or appetizers.

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 lb. Yellow potatoes, cut into 3/4-inch cubes
• 1 medium onion, coarsely chopped
• 1/2 cup reduced-fat Greek or olive oil vinaigrette*
• 1/3 cup quartered Kalamata olives (optional)
• 1/4 cup lemon juice
• 1 teaspoon dry oregano
• 1 teaspoon garlic salt*
• 1/2 cup chopped tomato

Directions

Mix all ingredients except tomatoes in a large bowl. Place equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate. Grill over medium heat for about 25 to 30 minutes or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amounts of tomato over each. Makes 4 servings.

Note: Packets may also be baked at 400°F for 30 minutes instead of grilling.

Ingredients

• 2 pounds small Yellow potatoes, scrubbed
• 3/4 cup peanut satay sauce
• 1/2 cups low-fat mayonnaise
• 1 cup green beans, cut into 1-inch pieces and blanched
• 1 cup red bell peppers, cut into 1 x 1/4 inch strips
• 1 cup roasted, salted peanuts

Directions

Place potatoes in large saucepan; cover with water. Bring to boil over high heat; reduce to a simmer and cook until just fork tender. Drain and cool; cut into quarters. Set aside.

Wisk together satay sauce and mayonnaise in a large bowl. Add reserved potatoes, green beans, peppers and peanuts; stir to mix. Serve immediately or chilled.

Consider serving with: grilled shrimp, broiled fish or chicken stir-fry.