Posts tagged: Grated Cheddar Cheese

Mashed Potatoes with Garlic and Greek Yogurt

By , February 8, 2013

MashedPotatoes 300x226 Mashed Potatoes with Garlic and Greek YogurtSubmitted by Kay A.

I make Greek yogurt at home every week for our family, so I always have it on hand to use in cooking to replace sour cream, cream cheese or butter. It is high in protein and the whey from making Greek yogurt can be used in pancakes and homemade bread.

Here is a healthy and tasty mashed potato recipe. If you like sour cream on your baked potato, you will like this recipe. Although the Instant Pot does not save a lot of time in this recipe, what I absolutely love about the Instant Pot is that you can throw the potatoes in without chopping them, and then walk away worry-free from the pot. There’s no boiling water or hot oven and very little cleanup. When you hear the very loud beeps, you know to head back to mash the potatoes.

Makes  3 1/2 cups of mashed potatoes. Each half cup serving is about 115 calories (without cheese garnish)

Ingredients

  • 1 1/2 pounds peeled baking potatoes (about 3 medium-sized)
  • 1/2 cup water
  • 1/2 Tablespoon butter
  • 1/2 cup skim milk
  • 1/2 cup whole milk Greek yogurt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt (or to taste)
  • Dashes of pepper (to taste)
  • grated cheddar cheese for garnish (optional)

Directions

Pour 1/2 cup water in the Instant Pot, add the trivet that came with the pot, set the potatoes on top of the trivet, and put on the lid. Press the steam button, and set the time to 35 minutes. (The Instant Pot will take 5 minutes to come to pressure, and then it will cook for 35 minutes.)

When it beeps that it is finished,  do a quick release of the pressure, and remove the lid. Insert a fork in the largest potato to confirm that it is soft in the middle.  (If not, steam a few more minutes.)

Turn the Instant Pot off. Carefully remove the hot trivet (with a fork or tongs). With the potatoes still piping hot and still in the pot, add the butter, half of the skim milk, yogurt and garlic. Insert a potato masher and mash the potatoes to the consistency that your family likes. Add a little more of the skim milk until you reach the consistency that your family likes.  Notice that as you mash, the Instant Pot stainless steel insert rotates in a circle and makes it really easy to mash right in the pot! Add salt and pepper to taste.

Transfer the mashed potatoes to a serving bowl and garnish with grated cheese (if desired).

This goes well with meatloaf and my Easy Fresh Green Beans recipe.

Enjoy.

 

Mild Chicken and Corn Tortilla Enchiladas

By , January 29, 2013

Submitted by Kay A.

Chicken EnchiladasI used to simmer chicken all day to prepare this recipe. With my Instant Pot, it comes together so much faster! These are very mild (not spicy), creamy chicken and corn tortilla enchiladas. If you like your enchiladas spicy, you will need to kick it up a notch by adding heat to the chicken mixture – that’s what the optional peppers accomplish. These reheat well, so you can make them early in the day and then reheat at mealtime.

Ingredients:

Makes 12 enchiladas that are 250 calories each.

  • 1 pound frozen chicken breasts
  • 2 cups water
  • 1 10 ounce can Green Chili Enchilada Sauce
  • 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese
  • ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional
  • 1 cup chopped spinach (optional but highly recommended for nutrition)
  • 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each)
  • 3 ounces of grated cheddar cheese (or as much as you prefer)

 Instructions:

  1. Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes.
  2. With chicken still in pot, shred chicken with two large  forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds.
  3. Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.)
  4. Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil.
  5. Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes).

I serve with a side salad, but Mexican rice or black beans would be yummy.