Koppenhoefer Family German Potato Salad Recipe

Select either white or red potatoes for this delicious warm salad. Remove the skin of white potatoes after they cool a bit. If you choose red potatoes, leave the skin on. The picture here shows the salad made with white potatoes. If you buy russet potatoes, it will be tasty though a little less formed. Purchase small russets or you will have way too much salad!

Nutrition facts for 8 servings.

Ingredients:

6 slices bacon, crisply cooked and crumbled, reserve the drippings

8 medium potatoes

1 C onion, chopped

2 t salt

1/8 t ground black pepper

1/2 t celery seed

1/2 C vinegar

2 T sugar

3 T water

1 egg, beaten

2 T parsley, chopped

Optional: more bacon and parsley for garnish

Angelfish’s Parmesan and Lemon Barley

I make a big pot of barley for the week and then season my portion individually. The dish still tastes fresh but I save a lot of time!

Parmesan and Lemon Barley

Nutrition facts for six 1/2 cup servings

Ingredients:

1 cup barley

Water plus 1 t bouillon (or use broth instead of water, or half broth half water)

Mix in per 1/2 cup serving of barley:

1 T Parmesan

1 T lemon juice

1 t garlic

Misting of olive oil or 1/4 t olive oil

Leela’s Squid Cucumber Salad

To make preparations for this dish even easier, ask if your fishmonger sells pre-packaged prepared squid. 

Leela’s Squid Cucumber Salad

Nutrition facts are set for four salads

Ingredients:

1 1/2 lb cleaned squid, tubes cut into rings with tentacles left whole

2 T olive oil

3 cloves garlic, minced

8 cups greens, torn

2 cups your choice of fresh herbs - basil, parsley, chives, rosemary, oregano, thyme are all good, or use 2 T dried mixed herbs

1 cucumber, sliced

2 T lemon juice

2 pinches salt

1/2 t ground black pepper, or to taste

Optional: 2 tomatoes, chopped and 1 red pepper, chopped

Directions:

In a pan set over medium heat, sauté the garlic cloves in olive oil.

If you are using the optional tomatoes and red pepper, add them to the sauté pan now.

Stir in the torn greens and sauté for about 20 seconds.

Add the squid and turn the heat to high.

Mix in the herbs and cook approximately 7 minutes or until the squid is tender.

Plate, topped with cucumber slices, and sprinkled with lemon juice, salt, and pepper to taste.

Enjoy!

Corinn's Pizza Soup

Corinn’s Pizza Soup

Love the flavor of pizza but trying to not eat so much of the crust? Make pizza soup!

Use whatever ingredients you enjoy on pizza – make it all veggie, or all the meats!

Pizza Soup

The nutrition facts for four large servings were analyzed at About.com

2 t olive or vegetable oil

1/2 medium yellow onion, chopped

1/2 medium red onion, chopped

1 bell pepper, chopped

2 jalapeno peppers, deseeded and chopped

1 cup sliced black olives, sliced

2 cups sliced mushrooms

2 cloves minced garlic

1 14.5oz cans of tomato sauce*

1 14.5oz cans of diced tomatoes*

½ lb Italian sausage, crumbled

1/4  lb spicy pepperoni or salami, sliced crosswise

1 tbsp unsalted butter

2 t dry Italian seasoning blend*

kosher salt to taste

2 tbsp Worcestershire sauce

1/2 tsp black pepper

1 cup white wine

Optional garnish: grated part-skim, low-moisture mozzarella, pinch of minced fresh basil, or garlic croutons

*or use 1 (32 oz) jar chunky marinara sauce - but it won't taste as good.

Directions:

Slice yellow, red onion, bell pepper, jalapeno peppers, olives, mushrooms into equally-sized pieces; mince the garlic.

On high heat, add vegetable oil and begin browning the crumbled sausage and pepperoni or salami.

After a few minutes, add sliced vegetables and minced garlic. Lower the heat to medium-high, add salt, pepper and Italian seasoning blend. Cook until the vegetables begin to soften and the onions turn translucent.

Add the wine and the tin of diced tomatoes (do not drain) and stir into the vegetable mixture, using the liquid to deglaze the pan. Cook for another few minutes until the liquid reduces.

Add the Worcestershire sauce, tomato sauce, and butter. Lower the heat to medium-low and continue to simmer the mixture for ten minutes; add water as needed if it starts getting too thick to be considered soup.

Taste and adjust the seasonings.

Remove from heat, spoon into bowls and top with garlic croutons, grated mozzerella cheese and fresh basil.

Serve as soup, in a bowl with a side of bread or toss onto pasta!

Pamela's Roasted Poblano and Corn with Chile Lime Aioli

Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.

The nutrition facts were created at Calorie Count!

Roasted Poblano and Corn with Chile Lime Aioli

Adapted from the Ritz Carlton Spa in Tucson by Pamela Fagan Hutchins

Ingredients:

5 ears of corn (or 2 bags of frozen corn)

3 T avocado or olive oil

1 onion, chopped

1 T garlic, minced

3 poblano peppers, chopped

1 T lemon juice

1 t salt

1 t pepper

1 T smoked paprika

4 T butter, unsalted

1 c crumbled cojita cheese

Aioli ingredients:

1/2 cup Vegannaise (or use mayonnaise)

1 T chili powder

1 t cayenne pepper

1 lime, juiced

Directions:

Shuck and roast 5 ears of corn on broil, close to the burner until lightly browned.

Sauté onion and garlic over med-hi in oil, add poblano, lemon juice, salt, pepper, smoked paprika.

Reduce heat. When corn is lightly browned, cool a bit. Then remove corn from the ear and add to sauté with butter. Return heat to med-hi. Sprinkle cojita over mixture. Mix aoili ingredients.

Serve corn/poblano mixture with tortilla chips and aioli or as a side dish.

Michael’s Poached Zucchini Salad

This salad is delightful as a lunch main dish or side dish at your next grill out. The nutrition facts were designed by Calorie Count! Michael says he will send a pic of the complete dish soon!

Poached Zucchini Salad

Ingredients:

1 med. to large zucchini, cut into 1-inch chunks

6 - 8 med. fresh button mushrooms (caps and stems), cut into chunks

1/2 cup of sweet onion, very coarsely chopped

1 medium red tomato, cut into 6 or 8 wedges

1/2 tsp. garlic powder

2 Tbsp. chicken or beef bouillon

1/2 cup hot water

1 Tbsp. dried oregano leaf

3 or 4 dashes of salt-free, all-purpose herb seasoning

1 small bay leaf

1/2 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinaigrette dressing

fresh ground black pepper to taste

grated Parmesan/Romano cheese for garnish

Directions:

Dissolve the bouillon in the hot water.  Pour into a medium sized skillet or wok, and add onions, garlic powder, bay leaf and oil.  Bring the liquid just to a boil.  Add the zucchini chunks and cook until they begin to soften, about 4 minutes.  Raise the heat to keep a low boil going. 

Add the mushrooms, oregano, black pepper and herb seasoning, stirring to coat the mushrooms with liquid.  Cook for another 2 or 3 minutes, until the mushrooms are reducing and the zucchini chunks are tender.

Pour the entire mixture into a colander to drain the liquid.  Remove the bay leaf and quickly transfer the vegetables to a serving dish.  Add the fresh tomatoes and balsamic vinegar and toss.  Top with generous sprinkles of the grated cheese, and serve immediately.  Serves two generously

Serves 2 generously.

Marie’s Grilled Butternut Squash

Marie decided to experiment with her grill the other day and the result was pure deliciousness. Her family loved it and so will yours! The nutrition facts were designed at Calorie Count.

Marie’s Grilled Butternut Squash

Ingredients:

1 Butternut Squash
2 T Vegetable Oil
1/8 Salt, or to taste

¼ t black Pepper, or to taste
1 t Chili Powder, or to taste

1 t Garlic Powder, to taste
1 tsp local honey, or to taste and totally optional

Directions:

Rinse and slice a bit off the large end of the squash. Remove seeds with a spoon. Peeling is optional – the skin grills up tender and tasty. Slice the squash into ½ inch thick rings (or halves if you like) and put in baggie with everything except the honey - shake until well coated, adjust the liquid if there is not enough to coat all the squash.

Grill on hot grill for approx. 10 minutes. Brush with honey while cooking.

Broccoli with Parmesan

Simple and fresh is the way to go with side dishes. Buy the most beautiful head of broccoli you can find - nice tight  buds and no yellowing sections. Don't pitch that delicious stem. It's wonderful and tender if you simply take a minute to peel off the outer darker layer. Enjoy. The nutrition facts below were designed at Calorie Count - a fantastic place to log calories!

Broccoli with Parmesan
nutrition facts

Ingredients:

1 large head broccoli
pepper to taste (salt if you must)
1/4 t oregano
3 cloves garlic, minced
2 T extra virgin olive oil
3 T Parmesan cheese, grated
1 lemon, wedged

Directions:

Wash broccoli, peel the stems and trim off the tough ends. Cut into bite sized pieces.

Place the broccoli in a steamer basket and position inside a pot with a little water - an inch or two. Not so much that the broccoli stands in the water. That is where vitamins will leach out. Steaming is the healthiest way to cook broccoli.

Bring the water to a simmer, cover, and steam until the broccoli is easily pierced with a fork. Some of you like your broccoli crisp tender. If you like that start testing after five minutes. Broccoli is at this point when it turns a vibrant bright green. If you like your broccoli very tender, start testing after seven minutes. Do not cook to the point where the whole thing turns to mush and turns a not too attractive grey so I do not recommend going beyond 10 minutes.

Remove the strainer from the pot and remove the broccoli to a serving platter or bowl. Sprinkle with the seasonings, drizzle with olive oil, top with cheese, and serve with lemon wedges.

Crazypotato98’s Herbed Red Potato and Green Beans, Microwaved

Use the wonderful Calorie Count Conversion Tool to translate those tasty grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Herbed Red Potato and Green Beans, Microwaved

Ingredients:

312 g red potatoes

250 g green beans, frozen

1 tbsp butter

1 cup water

1 cube chicken bouillon

1 tsp basil

1 tsp garlic salt

1/4 tsp onion powder

Directions:

Butter the microwaveable dish with the 1 tbsp butter.

Quarter potatoes and toss them in the dish until coated with butter.

Add green beans.

Microwave five minutes.

Add water and bouillon and the rest of the ingredients.

Stir and microwave for an additional 20 minutes or until potatoes are soft.

Serve hot.

Carole's Eggplant Stuffed Peppers

Terrific vegetarian stuffed peppers from our newest contributor. Welcome to the team Carole!

The nutrition facts can be found at Calorie Count.

Carole's Eggplant Stuffed Peppers

Ingredients:

1 Red Pepper

1 small Italian eggplant (the long tiny ones)- peeled and chopped small

1 small tomato, chopped small

1-2 T tomato and basil flavored crumbled feta cheese

1 T parmesan cheese, ground

1 T fresh basil, chopped fine

1 T whole wheat bread crumbs (I just grind up one slice of bread in the mini-chopper)- or, 1 T panko plain breadcrumbs

1/4 c. roasted garlic flavored hummus (I like Good Neighbor brand low fat)

Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Cut the pepper in half, and scoop out the membrane and seeds. 

Mix together all other ingredients in a small bowl. 

Mound stuffing into peppers. 

Put about 1/2 inch of water in small casserole pan; place peppers into pan and bake for 35-40 minutes or until peppers are done.

Susan’s Apple, Almond, Curried Quinoa

Susan makes enough of this to last her a week - it's great cold! Make it up on Sunday, divide into containers, and take it to work for a deliciously healthy lunch! The nutrition facts were created at Calorie Count!

quinoa

Apple, Almond, Curried Quinoa

Serves 6

Ingredients:

1 cup Quinoa

1 Apple (seeded and cut into little pieces, like 1/2 inch squares)

2 t Dried Onion Flakes

1/4 cup Slivered Almonds - toasted for crispness - (a small handful)

1 t Curry Powder (I use boring old regular spice aisle kind, you might like more curry powder when you make it, so taste!)

1/4 cup Dried currants (a small handful)

2 T Honey (to taste)

Pinch of Saffron (for color, so just use a smidge)

6 Cardamon Pods, whole

Directions:

Get water boiling and add honey/onion/curry powder/cardamon pods/saffron/ - then add quinoa and cook until done.

Find and remove cardamon pods (they were just for flavor and I hate biting into one of those pods!). Let cool a bit.

Add apple and almond and mix well.

Dress with a bit of salt and lemon

Options:

Make a mixture of olive oil/lemon and salt and drizzle that and mix it in.

Adjust the seasonings and amount of almonds and currants to your taste. 

jk87hgtfhg387’s Zucchini with Feta

This dish is a favorite of ours.  My son is a vegan, so I've included how to make the dish vegan in the notes below.  As a side dish, this serves 4-6.  As a main dish, it serves 2-3. The nutrition facts were designed at Calorie Count and set for a side dish of four. The dish is just as delicious prepared with less oil.

Zucchini with Feta

Ingredients:

4-5 Medium zucchini squash, sliced into ¼” thick circles

1 Ripe tomato sliced and quartered

1 Clove garlic, chopped

½ cup Extra virgin olive oil

8 oz Crumbled Feta Cheese

2 oz Shredded Parmesan Cheese (optional)

Salt & fresh ground pepper to taste

Directions:

Preheat oven to 350º.  In a deep casserole dish, combine olive oil, chopped garlic, salt and pepper (remember to go easy on the salt since feta cheese is salty too).  Stir together then put in the squash and tomatoes.  Stir until all the vegetables are coated with the oil mixture.  Press down the vegetables until you have a flat well mixed casserole dish with tomatoes and squash evenly distributed.

Bake uncovered for 30-40 minutes until the vegetables are soft then remove from oven.  Sprinkle the feta cheese evenly over the top of the dish and then do the same with the parmesan cheese.  Return to oven and bake until the cheese is golden brown (approx 10 minutes).

Enjoy.

Serve with:

Shrimp Scorpio and some toasted Italian or French bread.

Note:

Larger, tougher zucchini can be used here since it’s baked.  Just peal and remove the large seeds from the middle.  Then cut the zucchini lengthwise into quarters and slice crossways into ¼” thick slices.  When baked, they will be juicy and tender.

Optional Ingredients:

Add red onions, mushrooms or green or red sweet peppers

Lighter Version:
nutrition facts

Use less oil and cheese and more veggies and garlic.

Vegan version:

Leave out the cheeses.  Add another clove of garlic and one cup cubed medium firm tofu to the vegetables when tossing in the oil mixture.   Don’t put the tofu on top like the cheese because it will burn and it needs to be in the mix of vegetables, oil and garlic to absorb the flavors of each.

Janice's Quinoa with Grilled Veggies

Simple, quick, and delicious. A real hit with my family. If you have not tried quinoa, this is the perfect introductory recipe. If you are not a fan of spicy peppers, substitute any kind you like. The nutrition facts, set for side dish, were made at Calorie Count!

Quinoa with Grilled Veggies

Grilled Veggie Ingredients:

4 banana peppers, deseeded and cut in half
2  hot chili peppers, deseeded
1 habanero pepper, deseeded and cut in half
1/2 onion, cut into large chunks
6 baby bellas, rinsed and dried

Quinoa ingredients:

1 1/2 cup quinoa (cooked to package directions)
2 t extra virgin olive oil
1 t ground garlic
1/4 t fresh cracked black pepper
pinch of salt

Directions:

After prepping the veggies, run them all through skewers in preparation for grilling. There is no need to marinade, but if you want to, you could use some olive oil, garlic, and black pepper.

Start the quinoa before you put the peppers on the grill. I got fast cooking quinoa - simmering time 10 minutes, then sitting time 5 minutes. It never hurts to have things like this done ahead of time. Waiting on the quinoa while the veggies cool off would not be tasty.

Grill over medium-hot coals, turning frequently approximately 15 minutes or until nicely charred and cooked through.

When the quinoa is done, sprinkle with garlic, pepper, and salt. Drizzle with olive oil and give the whole a stir.

To serve, top the quinoa with the grilled veggies. Quinoa has a lot of protein, but it has a fairly mild or bland flavor and needs seasoning. This spicy dish can serve either as a side dish or as a main if you are vegetarian.

Note:

Jalapeno or serrano would be just fine as milder peppers to sub for the hot chili and habanero. Use a pretty colorful mix of bell peppers if you just can't stand the hot kind. I used the peppers in the recipe because that was what was ready in the garden! The quinoa seemed to cut the heat a bit which was great as that was one HOT Habanero!

Crazypotato98’s Mexican White Rice

Try the delicious flavor of Sazon Goya in this delicious dish from our Contributor in Mexico.

The nutrition facts were made at Calorie Count!

Mexican White Rice

Ingredients:

(Makes 6 servings)

1 cup white rice

1 3/4 cups water

1/4 cup chicken broth

6 grams {one packet Sazon Goya – look for it in the international aisle of your store}

2 tbsp oil

Directions:

Saute rice in oil. When rice is toasted/lightly browned, add water and chicken broth and stir in the packet of Sazon goya.

Reduce heat/flame to low and put a lid on the pan.

Simmer on low for twenty minutes.

*Tips: DO NOT LIFT THE LID OR STIR THE RICE UNTIL YOUR TWENTY MINUTES ARE UP!!! You will cause it to become sticky if you "peek."

Crazypotato98’s Stewed Cabbage

Cabbage is so good for you. This recipe makes it so easy to include it with just about any meal.

The nutrition facts were made at CalorieCount!

Stewed Cabbage

Ingredients:

(Makes 4 servings)

1/2 head cabbage, chopped into 1-inch pieces

1 tbsp butter

1/2 tsp white pepper

1/2 tsp salt

1 cube chicken bouillon

1 cup water

Directions:

Saute cabbage in butter, salt and pepper for five minutes.

Add water and bouillon; cover and simmer for fifteen minutes.

Serve hot.

Janice's Vegetarian Beans and Rice

A delicious and colorful celebration of vegetables in a one dish meal.

The nutrition facts are at Calorie Count!

Vegetarian Beans and Rice

Ingredients:

1 cup long grain rice

Veggie stock

2 t olive oil

1 medium onion, chopped

1 stalk celery, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1/2 cup corn, canned, frozen or fresh

1 jalapeno or serrano pepper

1 teaspoon dried basil

2 t cumin

1/4 teaspoon pepper

1 cup salsa (your favorite brand and heat level)

1 (15 ounce) can black beans, rinsed and drained

1 teaspoon red wine vinegar

Optional for Non-Vegans:

1/4 cup shredded Cheddar cheese

Optional for Bean Lovers: 

Add two cans of beans and increase the salsa and seasonings.

Directions:

Cook the rice per package directions but use veggie stock instead of water.

When the rice is done and resting with the lid on, place a large non-stick skillet over medium heat and saute the onion, celery, and red pepper in the olive oil until softened.

Add garlic and saute two minutes. Add the corn, jalapeno, and other seasonings and simmer five minutes.

Add the salsa, then the beans and vinegar and stir.

Stir in the rice and heat together. Add more salsa if it seems too dry. Taste and adjust seasonings.

Like it hot? Add more chopped jalapenos or hot red pepper flakes.

Carolyn’s Twice Baked Potato

Twice baked potatoes are so easy and versatile. You can make them high or low fat, they can be filled to the brim with ingredients or just lightly seasoned. Carolyn’s potato is a basic version that can become as gussied up as you like or left simply perfect.

The nutrition facts are at Calorie Count.

Twice Baked Potato 

Ingredients:

1 baking potato

1 T butter

1/8 cup milk (approximate)

1 clove garlic pressed

1 t chives, minced

Dash of paprika

Directions:

First bake: scrub thoroughly and bake the potato in a 350 oven until soft. Do not wrap in foil as this makes the skin too soft for twice baking.

Allow to cool a bit to make handling easier

Cut the potato in half lengthwise. Scoop out the insides leaving the shell intact. ]

Place the insides in a small bowl, thoroughly whip together with the butter, garlic, and enough milk to make it fluffy but whipped - not flogged to an over-liquidy death. This can be done with a fork, a by hand potato masher, or a mixer as is your choice.

Place the insides back inside the shells and put a dash of paprika on each half.

Return to the 350 oven to bake the second bake - until the potato is hot throughout and lightly browned.

Optional add-ins:

More butter

Plain Yogurt in place of butter

Your favorite chicken or veggie stock in place of butter or milk

peas

bits of cooked chopped broccoli

bits of cooked chopped asparagus

Cheese – mix it in to the potato insides and sprinkle some on top before it is baked the second time.

White sauce or chicken gravy can be added both within and on the top

Black Beans

Bits of chopped tomato

Bacon bits

bits of cooked chicken

Cooked barbecue

Pepper

Thyme

Your favorite spices, veggies, or meats

First Bake Option:

You can nuke the potato for the first bake (some people do not like the taste of a nuked potato, others don't mind, so do what you like) - rinse, prick, and place between waxed paper  and nuke until softened. Cool a bit and then proceed with the mashing of ingredients.

Marydomingue's Stuffed Peppers with Mushrooms

Marydomingue replaces some of the ground meat with mushrooms for a lower calorie, lower fat, tasty stuffed pepper. The nutrition facts are at Calorie Count!

Stuffed Peppers & Mushrooms

Ingredients:

4 lg bell peppers

3/4 lb ground meat, lean (I ran the nutrition facts for beef, but you could easily choose ground turkey)

1 small onion, diced

1 clove garlic

8 or more fresh mushrooms, chopped

1 10-oz can tomatoes with peppers

1/2 cup brown rice, uncooked

1/2 cup + 2 Tbsp water

1 Tablespoon basil

1 teaspoon oregano

1/2 teaspoon salt

1/4 tsp pepper

Directions:

You may put your peppers in a bowl and fill with boiling water for about 2 or 3 minutes to soften them before filling if you want them to come out extra soft.

In large skillet, saute meat til browned, drain excess fat.  

Add onions and garlic; cook til soft.  After about 3 minutes add the mushrooms and cook til soft. 

Add tomatoes, rice, water, basil, oregano, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Simmer 20 minutes or until rice is tender.

You may lightly salt the inside of the peppers if desired. Stuff peppers with meat mixture.  

Bake for 15 minutes in a 350 oven. 

So good!

Green Beans with Prosciutto

This is a fast and easy side dish just dressed up enough for company.

Serves 6 at only 66 calories a delicious and healthy serving! Find the nutrition facts at Calorie Count.

Green Beans with Prosciutto

Ingredients:

2 oz prosciutto, cut in to strips

1 t olive oil

½ C onion, chopped

8 oz mushrooms, sliced

1 lb green beans, fresh, trimmed, leave whole or cut in half as you prefer, about 3 cups (you can use frozen if you like, but avoid canned)

fresh ground black pepper to taste

Directions:

Heat a large, non-stick skillet over medium-high heat and add prosciutto. Cook about three minutes or til crisp. Remove and cool, crumble, and set aside.

Add 1 t olive oil, onion, and mushrooms to skillet. Sauté over medium heat, stirring frequently, about 4-5 minutes or til onions are translucent and mushrooms are tender – you may need to add a bit more oil.

Add the green beans and sauté for about 6-8 minutes or til the green beans are crisp-tender. They should be fork-tender but still maintain a slightly crisp bite. Do not over cook.

Return the prosciutto to the pan with the beans, onions, and mushrooms, season with a dash of ground black pepper and toss. Serve immediately. You can always add a bit of oregano or garlic if you like, but I think it's perfect as is.

Lulubee76's Low Cal Cauliflower Cheese

Lulubee76 discovered a great low(er) calorie version of cauliflower cheese where the sauce is made from half fat creme fraiche and cheddar! Check out the nutrition facts (set for a side dish) at Calorie Count!

Low Cal Cauliflower Cheese

Ingredients:

1 large cauliflower cut into florets
100ml half-fat crème fraîche
85g cheddar , grated
1 tbsp wholegrain mustard

Directions:

Cook the cauliflower in boiling water for 5 mins until tender. Drain and tip into a bowl with the mustard, crème fraîche and two-thirds of the cheese and give it all a good mix. Sprinkle with a little more cheddar and then stick it under a hot grill for 5 mins until bubbling and golden.

I eat as a main dish! Dijon mustard works well if you don't have a whole grain mustard.