Featured Cookbook

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1. Taco Pizza Casserole

2. Hash Brown Quiche

3. Pasta Chopped Salad

Book Description

If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place. Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party.

... (more)

Saving Dinner Basics: How to Cook Even If You Don't Know How

Authors: Leanne Ely

Date: August 2006

ISBN: 0345485432

Publisher: Ballantine Books

Paperback

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Serves 4—6

• 3 cups shredded peeled potatoes

• 1/4 cup (1/2 stick) butter, melted

• 1 cup shredded low-far cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 cup diced turkey ham

• 1/2 cup skim milk

• 2 eggs

• Salt and pepper to taste

1. Preheat oven to 425 degrees F. Lightly grease a 9-inch pie pan.

2. Press potatoes into pan to form a crust. Brush with melted butter.

3. Bake 25 minutes. Reduce oven temperature to 350 degrees F and remove pan from oven.

4. Fill crust with cheeses and turkey ham.

5. Whisk together milk, eggs, and salt and pepper. Pour into pan.

6. Bake 30 to 40 minutes or until knife inserted in center comes out clean. Rest and serve.

PER SERVING;
276 Calories; 18g Fat; l3g Protein; 16g Carbohydrate; lg Dietary Fiber; 100mg Cholesterol; 615mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 0 Nonfat Milk; 2 1/2 Fat.

More From This Book:

1. Taco Pizza Casserole

2. Hash Brown Quiche

3. Pasta Chopped Salad

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