Cook Without Book

Prep Time:  8 minutes Cook Time:  10 minutes Yield:  16 potato cakes (serving size: 1 potato cake)                  Ingredients 2  (1-pound, 4-ounce) packages refrigerated mashed potatoes (such as Simply Potatoes) 1 tablespoon   dried minced onion 1/2 teaspoon   pepper 1 cup   matzo meal Cooking spray Preparation Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper. Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely. Nutritional Information Calories per serving: 80 Calories from fat: 9% Fat per serving: 0.8g Saturated fat per serving: 0.0g Monounsat...

                                            Ingredients 4  (6-ounce) baking potatoes Cooking spray 1/2 cup   chopped onion 2  garlic cloves, minced 1 teaspoon   ground cumin 1/2 teaspoon   chili powder 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained   1 1/2 cups   frozen whole-kernel corn 1 1/2 cups   fresh salsa   1/4 cup   (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)   1/4 cup   chopped fresh cilantro Preparation 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. ...