What I Eat

15-Minute Potatoes

Serves: 3

Ingredients:
3 Yukon Gold potatoes, scrubbed and dried
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon seasoned salt

Directions:
Cut potatoes into chunks. Microwave butter in a microwave safe bowl for 30 seconds or until melted. Mix all ingredients together and put in a casserole dish. Cover and microwave for 10 minutes or until potatoes are soft. Have with a good source of protein and a glass of water.

What I Eat

Potato Rounds

Serves: 1

Ingredients:
1 Russet potato, scrubbed clean
olive oil, to taste
pepper, to taste
1/2 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
3-4 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Cut potato into 1/4-inch-thick slices. Lay slices on a baking sheet lined with parchment paper. Brush side of potatoes facing up with olive oil and sprinkle with pepper. Bake for 23 minutes or until potatoes are soft. Immediately top potatoes with cheese and chives. If cheese doesn’t melt completely from the heat of the potatoes, broil potatoes until it does. Have with a glass of water.

What I Eat

Waffle with Honey Butter and Blueberries

Serves: 1

Ingredients:
1 gluten free frozen waffle
1/2 tablespoon unsalted butter
1 1/2 teaspoons honey
16 fresh blueberries, gently rinsed and dried

Directions:
Toast waffle until heated through. In a small microwave safe bowl, microwave butter for 15 seconds or until melted. Add honey and stir until thoroughly combined. Drizzle honey butter over waffle and top with blueberries. Have with a glass of water and a good source of protein that does not contain sugar, such as my Cheese Omelet recipe.

What I Eat

Potato Bake

Serves: 3

Ingredients:
3 medium Russet potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons unsalted butter, softened
1/2 cup shredded mild cheddar cheese, divided
1/2 cup whole milk
1/4 cup sour cream
2 pieces cooked bacon, crumbled
6 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees.

For a mashed potato consistency, peel and cube potatoes. Cook potatoes in boiling water for 20 minutes or until soft. Drain.

For a twice baked potato consistency, prick the potatoes with a fork. Cook the potatoes on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Cut the potatoes in half and carefully scoop out the insides.

With an electric mixer, beat cooked potatoes, salt, pepper, onion powder, butter, 1/4 cup cheese, milk, and sour cream together until creamy. Spread potato mixture in a greased casserole dish and top with remaining 1/4 cup cheese. Bake for 15 minutes. Top with chives and bacon. Have with a glass of water.

What I Eat

Potato Wedges

Serves: 3

Ingredients:
1/2 cup vegetable oil
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
9 red potatoes

Directions:
Preheat oven to 425 degrees. In a large bowl, whisk together first five ingredients. Cut each red potato into six wedges. Add potatoes to the bowl with the oil mixture and toss to coat. Place potatoes on a baking dish lined with aluminum foil. Bake for 45 minutes flipping potatoes halfway through cooking time. Have with a good source of protein.