Author: lindy

Creamy Hash Brown Potatoes

~ lindy

Creamy Hash Brown Potatoes

Preheat Oven 375*F.

Ingredients:

*1 and 1/2 bags frozen Shredded Hash browns (about 40 ounces total)

*1/4 cup Olive Oil Plant based Butter or Butter

*3/4 cup Chicken Broth

*1/3 cup Milk

*3 Tablespoons Flour

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*1/2 cup Sour Cream

*1/2 cup Greek Yogurt

*3 cups Colby Jack Cheese

*3-4 Green Onions, sliced

*Sea Salt, to taste

*Freshly Ground Black Pepper

Supplies:

*Cooking Spray

*9” X 11” Glass or ceramic Baking Dish

*Aluminum Foil

Directions:

1. Spray baking dish with cooking spray and layer the frozen hash Browns. Set aside.

2. In a measuring cup add the chicken broth, milk, garlic powder and onion powder. Whisk together. Set aside.

3. In a medium size sauce pan on medium-low heat add the butter and flour making a roux. Slowly add the chicken stock mixture whisking while adding, until thickened. Turn off heat and add sour cream and 1 and 1/2 cups of cheese. Add 3/4 of the onions and Salt and pepper to taste. Stir until combined.

4. Pour the cheese sauce mixture over the hash browns and top with remaining cheese. Cover with foil and bake 45 minutes, remove foil the last 10 minutes for browning.

5. Garnish with remaking onions after baking.

Serve while warm.

Enjoy!

Lindy

Homemade Tomato Soup

~ lindy

Homemade Tomato Soup

This is a large batch of soup. Serves 6 to 8 people.

Ingredients:

*2 tablespoons Extra Light Olive Oil

*1 tablespoon Garlic Powder

*1 tablespoon Onion Powder

*1 can 6 ounce Tomato Paste

*1 can 28 ounce can Tomato Purée

*1 can 28 ounce can Tomato Sauce

*3 cups 2 percent Milk

*3 teaspoons Powdered Chicken Broth or Chicken Bone Broth Concentrate (liquid), like Sam’s

1 to 2 tablespoon Sugar, to taste

*1 and 1/2 teaspoon Sea Salt

*1/4 teaspoon Fresh Ground Black Pepper or to taste

Directions:

In a stockpot, on medium-low, sauté the oil, garlic powder and onion powder about 30 seconds. Then add tomato paste, tomato purée, tomato sauce and stir until completely combined.

Whisk in a 4 cup bowl: Milk, powdered or liquid chicken broth, sugar, salt and pepper, and then slowly whisk into the warm tomato mixture. (Note: Make sure to whisk in slowly and milk is warm not hot.). Heat soup up slowly until warmed through, but not to boiling it will curdle the milk.

Soup recipe adapted from Mantitlement

Simple Grilled Cheese Sandwiches

**Makes 6 to 8 Sandwiches, depending on loaf sizes and sliced thickness.

*2 medium size Loaves of Bread, sliced

*Kraft Cheese Slices

*Spreadable Butter, I like planted based butters, like Avocado

*Extra Light Olive Oil, use as needed

Directions:

  1. Butter one-side of each slice of bread.
  2. Unwrap cheese slices, if needed

3. In a large Skillet on medium-low heat; Add 1 to 2 tablespoons olive oil or butter heat skillet. I like to use half oil and half butter.

4. Then add 2 to 3 of the slices of bread, (depending on the size of the slices) butter side down to the skillet, then add to the top of each slice of bread in the skillet a slice of cheese and then place another 2 to 3 slices of buttered sides of bread facing up, to the top of each cheese slice, toast first sides, flip and toast other sides until golden brown. Repeat as many times as needed.

Serve and enjoy!

Enjoy!

Lindy