6 medium red potatoes about 2 pounds 1/2 cup skim milk 2/3 cup evaporated skim milk 2 tbsp reduced-fat margarine nonstick cooking spray paprika for garnish optional ...
To make ahead: peel and slice the potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using. Cool leftovers, then cover and refrigerate ...
Here are five recipes that cover a range of flavor profiles and protein types. Want more sweet potato ideas? Head to our database of more than 10,000 recipes to find one you’ll love. Tahini ...
This recipe is perfect for batch cooking, cook the chicken sauce and divide it into portions and pop in the freezer, it will keep in the freezer for 2 months. You can cook the potatoes while you ...