Garlic Smashed Potatoes

My husband LOVES these potatoes, so thought I'd share with you all.  These delicious potatoes are so creamy you won't believe they are light.  Enjoy!

Garlic Smashed Potatoes

3 garlic cloves
1/4 tsp. olive oil
3/4 lb. red potatoes, cubed
2 Tbsp. fat-free or low fat milk
2 Tbsp. reduced-fat sour cream
1 1/2 tsp. grated Fresh Parmesan cheese
1 tsp. snipped fresh dill
1/4 tsp. salt
1/8 tsp. pepper
Dash cayenne pepper, if desired.  I desire.........

Place garlic on a double thickness of foil.  Drizzle with oil.  Wrap foil around garlic.  Bake at 425 degrees for 15-20 minutes.  cool for 10 minutes.

Meanwhile, place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Transfer potatoes to a boil; squeeze softened garlic into bowl.  Add the remaining ingredients and lighly mash or "smash".

Serves 2

Potato Casserole

Wendy's Potato Casserole

     I had a request for gluten-free recipes this morning so I thought I'd post this as it was on my list to do at some point anyway.  I must give credit where credit is due, however.  My good friend Wendy Kidder-Frank shared this recipe with me many years ago, when we were neighbors & participated in a cooking co-op.  This quickly became one of my family's favorites & I do hope you all will enjoy it as well.
     This easy casserole would be wonderful to tote along to a potluck or a church get-together or simply to accompany a main dish when having company for dinner. 

5-6 medium baking potatoes
1 can cream of chicken soup
1 pint sour cream (I use the light, and don't feel it changes the flavor in any way)
1 lb. cheddar cheese (NOW do you see WHY I use light sour cream? ...lol....this may be gluten-free, but it's NOT a dieter's dish!)
cornflakes cereal, crushed for topping

Boil potatoes until JUST soft, but crunchy.  Cool completely then shred the potatoes.  Mix cheese, sour cream and soup with potatoes.  Place in greased 9 x 13 x 2" baking dish and bake, uncovered, in a 350 degree oven for 30-40 minutes.  Top with crushed cornflakes and serve.

Green Chili Rice

Green Chili Rice

Next time you're having Mexican food for dinner, try this as a side dish.....it may sound "odd", but trust me, it's absolutely delicious and unique.     ~ ~ It's good to be unique!  Either Chicken Quesadillas OR Chicken Soft Tacos would be a good main entree for this side dish.   Look for them under my Main Dishes category.

1 C. Cooked brown OR white rice
1/8 C. melted butter
1 pint sour cream
1/8 c. Milk


Mix all ingredients together in separate bowl.


1- LB. Grated monterey Jack cheese
1 small can chopped green chilies


Layer rice mix, cheese & chilies. Repeat. Bake in 350 degree oven for 30 minutes. Top should be lightly golden brown.