• Loaded Leftover Mashed Potato Balls

    How to make Loaded Leftover Mashed Potato Balls

    Yield: about 24 balls

    Prep Time: 15 minutes

    Cook: 15 minutes

    You may need to adjust the ingredients depending on the consistency of your leftover mashed potatoes. If the mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until it comes together.


    3 cups chilled leftover mashed potatoes
    2 tablespoons chopped green onions
    2/3 cup shredded cheddar cheese
    4 strips crisp-cooked bacon, crumbled into 1/2-inch pieces (you can also use cubes of leftover ham!)
    2 large eggs, lightly beaten and divided
    3 tablespoons flour
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon garlic powder
    1 1/2 cups panko bread crumbs
    Salt, for sprinkling
    Sour cream, for serving


    Preheat the oven to 400°F.

    In a large bowl, stir together the mashed potatoes, green onion, cheese, bacon, 1 egg, flour, pepper, and garlic powder until combined.

    Roll into balls roughly 1 1/2-inches in size. Place the beaten egg in a shallow pan. Place the panko in a shallow pan. Dip each potato ball in the egg then cover completely in bread crumbs. Place on a greased baking sheet and spray briefly with olive oil or nonstick cooking spray.

    Bake for 12 to 15 minutes, or until crisp on the outside. It may not brown very much but will still get crispy.

    Serve alongside sour cream garnished with additional chopped green onions.

  • Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes


    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving


    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Sausage Potato Bake

    How to make Sausage Potato Bake

    Yield: 4 servings

    Prep Time: 15 minutes

    Cook: 1 hour 10 minutes

    I prefer to make this dish in a large shallow sheet pan to allow everything to get nice and caramelized. You could also bake this in a deeper, smaller dish if you don’t want the caramelized result.


    1 pound mild or hot pork sausage links, cut into 1-inch pieces
    6 red new potatoes, quartered
    1 green bell pepper, cut into 1-inch pieces
    1 red bell pepper, cut into 1-inch pieces
    1 large onion, sliced
    2 cloves garlic, minced
    1/4 cup reduced sodium chicken broth
    2 tablespoons olive oil
    1 teaspoon dried rosemary leaves
    1 teaspoon tried thyme leaves
    1/4 teaspoon ground black pepper


    Preheat the oven to 425°F.

    Combine all of the ingredients in a large rimmed baking dish. Bake for 40 to 45 minutes, or until the sausage is cooked through, the vegetables are tender, and everything is beginning to brown. Divide among four plates.

  • Video: Layered Zucchini Parmesan

    How to make Video: Layered Zucchini Parmesan

    Yield: 2 to 4 servings

    Prep Time: 20 minutes

    Cook: 1 hour


    • 3 large zucchini, sliced into 1/3-inch coins
    • 1 tablespoon extra-virgin olive oil
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup Italian bread crumbs
    • Kosher salt & freshly ground pepper, to taste
    • 1 cup marinara sauce, homemade or bottled
    • 2/3 cup shredded mozzarella cheese


    1. Preheat the oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
    2. Blot the zucchini coins with paper towels to remove excess moisture. Place the zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the Parmesan, bread crumbs, salt, and pepper.
    3. Dip each zucchini coin into the Parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on the prepared baking sheet. Bake for 25 minutes or until browned and crisp.
    4. Reduce the oven temperature to 400°F. Coat the bottom of a small baking dish with the marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
    5. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
  • Spinach Artichoke Lasagna Roll Ups

    How to make Spinach Artichoke Lasagna Roll Ups

    Yield: 10-12 roll ups

    *The size of your pan will dictate how many roll ups you can make.


    For the cream cheese sauce:
    4 ounces cream cheese, at room temperature
    1 teaspoon garlic powder
    2/3 cup milk

    For the roll ups:
    10-12 lasagna noodles*
    1 (12-ounce) package frozen artichoke hearts, thawed and quartered
    1 (10-ounce) package frozen chopped spinach, thawed and squeezed to remove water
    2 cloves garlic, minced
    2 tablespoons chopped fresh flat-leaf parsley
    1 (15-ounce) container part-skim ricotta cheese
    1 cup shredded mozzarella cheese, divided
    1/2 cup grated parmesan cheese
    1 teaspoon salt
    1 teaspoon black pepper
    1/4 teaspoon dried basil
    1/8 teaspoon red pepper flakes
    1/8 teaspoon ground nutmeg


    For the sauce:
    Combine all the ingredients in a small saucepan set over medium-high heat. Bring to a boil then reduce heat to low. Simmer for 5 minutes, or until the cream cheese has melted and the mixture is creamy.

    For the roll ups:
    Preheat the oven to 350°F. Spray a 9x13-inch or similarly sized baking dish with cooking spray. Spoon about 1/2 the cream cheese sauce into the baking dish, spreading to create a thin even layer.

    Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, or until al dente. Drain and gently lay the noodles flat onto a large sheet pan or simply a sheet of parchment paper.

    In a medium bowl, combine the artichoke hearts, spinach, garlic, parsley, ricotta, half the mozzarella, Parmesan, salt, pepper, basil, pepper flakes, and nutmeg. Spread a 1/4 cup of the artichoke mixture evenly along each noodle, rolling up tightly. Place the roll ups, seam side down, into the prepared pan. Top with the remaining sauce and mozzarella cheese.

    Bake for 20 to 30 minutes, or until heated through the lightly browned. Bake longer to brown the cheese more. If you like really golden brown cheese, broil for a few minutes. Serve.

  • Home Fries

    How to make Home Fries

    Yield: Serves 2 to 3


    2 1/2 tablespoons corn or peanut oil
    1 medium onion, chopped into small pieces
    1 small red bell pepper, chopped into small pieces
    1 pound Yukon Gold potatoes, scrubbed and cut into a rough dice
    Salt and freshly ground black pepper
    1 tablespoon unsalted butter
    1 teaspoon paprika
    1 teaspoon ground cumin