Cook Without Book

Yield:  8 servings (serving size: 12 potato quarters)                      Ingredients 24  small round red potatoes (about 2 1/3 pounds) Olive oil-flavored cooking spray 1/4 cup   Italian-seasoned breadcrumbs 1/4 cup   grated fresh Parmesan cheese 3/4 teaspoon   paprika Preparation Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 minutes or until tender; drain and cool slightly. Preheat oven to 450°. Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until coating is crispy. Tip: Enjoy these crispy Parmesan cheese-coated potatoes instead of high-fat French fries. Nutritional Information Calories per serving: 117 Calories from fat: 0.0%...

               Ingredients 3 pounds   cubed, unpeeled red potatoes 6  garlic cloves, peeled and thinly sliced 1 cup   1% low-fat milk 3 tablespoons   butter 1 1/4 teaspoons   salt 1/2 teaspoon   black pepper 1 cup   grated Parmesan cheese 1/4 cup   dry breadcrumbs 1/4 cup   chopped fresh chives or green onions Preparation 1. Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes). Drain; return to pot over low heat. 2. Add milk, butter, salt, and pepper. Mash potatoes with a potato masher to desired consistency. 3. Preheat broiler. 4. Transfer potatoes to a shallow 1 1/2-quart ovenproof casserole or baking dish. Combine cheese, breadcrumbs, and chives; sprinkle over potatoes. Broil 4-5 inches from heat source until cheese melt...

Prep Time:  20 minutes Cook Time:  6 hours Yield:  Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)                 Ingredients 2 tablespoons   cornstarch 1/2 teaspoon   dried rosemary Salt and pepper 2 1/2 pounds   trimmed beef stew meat, cut into 1 1/2-inch cubes 3  large shallots, quartered lengthwise 1 pound   red potatoes (about 2 large), cut into 1-inch cubes 6  medium carrots, cut into 2-inch chunks 4  large ribs celery, cut into 2-inch lengths 8 ounces   shiitake mushrooms, trimmed and quartered 1  14.5-oz. can diced tomatoes, with juice 1 cup   low-sodium chicken broth 2 teaspoons   Worcestershire sauce 1/4 cup   chopped fresh flat-leaf parsley Preparation 1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, cel...