Spinach, Mushroom & Feta Stuffed Baked Potatoes

I made these two weeks ago and the kids have been bugging me to make them again, so tonight's the night.  They are really good - I mean if kids are going to ask for potatoes that contain spinach they must be good right?

Ingredients

6 baking potatoes
1 1/2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced
approx 8 cups baby spinach, coarsely chopped
1 tablespoon white wine vinegar
8 ounces goat feta cheese, crumbled
3 tablespoons pine nuts
1 tablespoon chopped fresh dill
Salt and pepper

Directions

1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
4. Cut each potato in half, scoop out potato, and add to the spinach, mushroom & feta mixture.  Mix throughly and scoop back into potato skins. 

Spinach, Mushroom & Feta Stuffed Baked Potatoes

Mexican Rice

For years I've been making the instant Mexican rice in a bag to serve on the nights we do taco bar.  Lately I've stopped buying it though. It's not cheap to buy the flavored rice like that and have you ever looked at the sodium content in one serving of those packaged rice deals? Wowza - they have a lot of salt. I decided I could do better for my family.  It took a couple of tries but I think I've come up with a recipe that is amazing. Hubby and the kids think it's even better than the packaged rice I used to buy and I know it's much healthier.  I get to pick what goes in it - I can even buy organic ingredients so I know that this is much healthier.

Mexican Rice

3 tablespoons olive oil
1 cup uncooked long-grain rice
1 1/2 teaspoon taco seasoning
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth (use vegetable broth to make vegetarian)

Directions:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with taco seasoning.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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Mexican Rice

Au Gratin Potatoes

This is pure comfort food!  If you've never had homemade Au Gratin potatoes you are missing out! If you've tried other recipes and they are just never great - you'll want to try this recipe.  I've tried quite a few recipes for Au Gratin potatoes and this one is the recipe. Absolutely perfect, I think.  I added some ham slices to the pan when I baked it. You can leave that out or put in bacon, whatever you want really.  It'll be good if you add anything or not!

Au Gratin Potatoes

3 lbs potatoes
5 tablespoons butter
6 tablespoons flour (I used whole wheat flour)
4 cups milk
2 garlic cloves, crushed
2 teaspoons salt
1 dash cayenne pepper
2 cups cheddar cheese
1/3 cup parmesan cheese, grated

Directions:
Preheat oven to 350°F. Boil potatoes until just tender, 20-25 minutes; drain. When cool enough to handle, peel and dice into 1/2 inch pieces.
In a large saucepan, melt butter over medium heat. Add flour; stir while cooking, 1-2 minutes. Whisk in milk and add garlic. Season with salt and cayenne pepper. Stir in cheddar cheese and all but 2 tbs parmesan cheese. Add potatoes to sauce and stir to mix evenly.
Pour into 3 qt round casserole or rectangular baking dish. Sprinkle remaining parmesan cheese over top.
Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top. Let stand 5 minutes before serving.

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Au Gratin Potatoes

Creamy Coleslaw

This is the only coleslaw I can get my kids to eat. I've tried store bought coleslaw, I've tried store bought coleslaw dressing and there is no way I can get the kids to eat it.  A friend of mine would make coleslaw and my kids would eat it - every time. Finally asked her how to make it and she said she didn't really have a recipe but she told me the ingredients. So I tried and tried until finally I got the right ratio of ingredients and now my kids will eat my coleslaw! :)  Here's the recipe so you can make it for your family too.

Creamy Coleslaw

1 package of shredded cabbage & carrots (coleslaw mix - you can do this yourself if you have a food processor. I don't so I buy a local brand of coleslaw mix.)
1 cup of salad dressing (Miracle Whip or other like brand)
2 TB vinegar
2 TB sugar

Rinse coleslaw mix under cold water & drain. Place in large bowl. Mix together salad dressing, vinegar, and sugar. Pour over coleslaw mix and stir til evenly coated.

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Creamy Coleslaw