Crock Pot Scalloped Potatoes

So, I love potatoes. In any and all forms. French fries, scalloped, baked, mashed, you name it. I made some scalloped potatoes for Christmas dinner, and they were a big hit. But they take a long time to cook, and I needed a recipe that could cook all day while I was out, which I could then take to a dinner that evening. I found a recipe for crock pot scalloped potatoes, made a few modifications, and it turned out pretty delicious.

Crock Pot Scalloped Potatoes (serves 4)

3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/2 cup heavy cream
1 cup shredded cheese (I used a mix of cheddar and parmesan)
5 medium potatoes, peeled and thinly sliced

Butter your crock pot, place potatoes inside. Combine butter, flour, salt, and pepper in a saucepan over medium low heat, whisk in milk and cream until smooth. Heat and stir until it is thick and bubbly, then stir in cheese until melted. Pour sauce over potatoes in crock pot, cook on low 5-7 hours.

My Favorite Veggie Dip

I made this veggie dip for a family football party, and it was so good. I can't remember where I found the recipe, but it knocks ranch dressing way out of the running. Such awesome flavor, and I used low-fat mayo and sour cream. You could also sub 1/2 cup plain greek yogurt, 1/2 cup sour cream to cut down even more on fat.

It also is really good to dip pita, potato, or tortilla chips.

Veggie Dip

1 cup mayo
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt
1/2 teaspoon garlic powder

Mix all ingredients, chill overnight. Dip your favorite veggies or chips!

Balsamic Chicken Sausage Sandwiches

So, I found a recipe that I made a few times and LOVED. This was back before I knew what Pinterest was, so I emailed the recipe to myself...and then it got lost in my 1000+ inbox. I kept making it, but could never find the recipe, so it got modified over the last year. Then, while cleaning out my very full box, I found it! Hooray!

It's such a great meal on a summer day. You can grill the sausages, or use a George Foreman and grill them inside, which I did many times this winter. The onions and cheese sit in the marinade and have this delicious balsamic flavor, and I usually marinade them all day. Then, when they are broiled, the cheese melts and gets all bubbly and delish. I use Johnsonville chicken sausage (chipotle and cheese) and usually try to get fresh rolls from my bakery. Then we usually eat it with a salad or cut up veggies, and potato chips.

Balsamic Chicken Sausage Sandwiches

1 onion, thinly sliced
4 oz shredded parmesan cheese
2 tablespoons balsamic vinaigrette
1 tablespoon steak sauce
1 teaspoon minced chives
1 teaspoon parsley (dried or fresh)
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
1 package (5 links) chicken sausage, any flavor (I prefer the chipotle)
5 hoagie rolls

Combine onion, cheese, vinaigrette, steak sauce, chives, parsley, garlic, pepper, and salt in a bowl. Refrigerate for at least two hours (I usually do it overnight). Turn oven on to broil. Slice the sausages in half lengthwise and grill, then place in a roll and on a baking sheet. Spoon marinade over the sandwiches, then broil for 2-3 minutes until cheese is melted.

Chicken Lo Mein

I love steamed veggies - love the crunch and flavor that they add to a meal. This is a tasty and easy recipe for Chinese-inspired noodles that aren't too greasy.


Chicken Lo Mein (serves 6-8)

• 1/2 pound angel hair pasta
• 3 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon ginger
• 1 medium onion, sliced
• 1/2 cup sliced carrots
• 1 cup broccoli florets
• 1 cup sugar snap pea pods, halved
• 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook pasta according to directions, then drain and set aside. Mix hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch in a bowl. Heat 1 TBSP vegetable oil in skillet, add ginger and onion, stir fry 2 minutes. Add carrots, broccoli, pea pods and stir fry 2 minutes. Transfer to a plate, then add other TBSP vegetable oil to skillet. Cook chicken, then add vegetables back to the pan. Add sauce and noodles, then cook 3-5 minutes on medium heat until heated through.