I first saw this recipe on Simply Delicioso with Ingrid Hoffmann. I’ve tried it and liked it, so I am recommending it. It’s very easy to make and pretty fun too. This is a perfect recipe for kids to help out on!

Snowball Potato Recipe

Makes about 10 potato balls. That should serve 3-4 people.

Ingredients

4 medium russet potatoes, peeled
1 tablespoon salt
2 ounces Oaxaca or any other soft white cheese, cubed. We used Monterey Jack
1 cup seasoned bread crumbs
Salt and pepper for taste
[Aluminum Foil]

Preheat oven to 375 degrees F.

Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes. For faster boiling time, cut potatoes in halves or fourths.

Mash potatoes in a bowl, make sure they are pretty smashed, use whichever tools you want. Let sit for a few minutes until just cool enough to handle.

Cut the white cheese in 1/2-inch cubes.

Prepare a baking sheet with foil and coat with vegetable spray or rub with oil.

Put bread crumbs in a small bowl.

While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet.

Cooking Tip: Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand.

Bake for 20 to 25 minutes, serve immediately.

This dish is perfect for appetizers, or as a little fun side dish.

Fried potatoes has become a regular breakfast item around here for us. However, making the same potatoes for breakfast all the time can get boring. To spice things up and give it a Mexican style flavor, add Chorizo.

There are two types of Chorizo, beef and pork. They are pretty different in the way they cook and taste. I would recommend trying beef first. It’s a lot easier to use.

Fried Potatoes with Chorizo

This ‘recipe’ can be altered to serve as many as you are feeding. Just add more potatoes!

Ingredients

Cooking oil
Several potatoes of your choice
Beef Chorizo
Salt and pepper to taste

Directions

Peel and cut potatoes into desirable size, the smaller the better. I like to cut it into small squares.

Heat pan and add enough oil to coat the bottom of the pan. Add potatoes to the pan and cook on medium low with a lid. Let the potatoes cook a few minutes and stir. Replace lid. Let it cook for a few more minutes. You want your potatoes to start to get soft, and cook all the way through.

After they are cooked throughout, turn up the heat to medium and fry to desired texture. Some people like them soft, some like them crispy.

Once the potatoes are finished, you can do one of two things. You can either cook the chorizo separately and then add them to the pan. Or, you can add the uncooked chorizo directly to the potatoes.

Cooking Tip: To cook, simply add it in a sautee pan on medium high heat. The chorizo will start to basically melt into a little chunky sauce. Make sure the meat cooks all the way, it should only take a minute or two. Stir the potatoes into the chorizo.

Remove from heat and serve chorizo potatoes.

This recipe I saw Rachael Ray do on one of her shows and I thought it was great. Eating chicken is a great way to eat protein, but still eat healthy. Here is a fun way to eat chicken with tons of flavor. Healthy flavor.

Lemon Garlic Herb Chicken

Make as much as you want, serve 2 chicken breasts per person.

Ingredients

5 cloves garlic, peeled
Salt
Black pepper
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
4-8 boneless skinless chicken breasts

Directions

Heat grill or grill pan to medium-high.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Alternatively you can finely chop the garlic and leave out the salt. Without salt it still tastes great!

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. It will get a bit messy!

Grill chicken 12 to 15 minutes until juices run clear.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.

[source Rachael Ray]

Salad is a great way to eat healthy and watch those calories. What has the most calories in salad is obviously the dressing. Why not make your own dressing?

Thousand Island Dressing

Makes 3/4 cups dressing

Ingredients

6 tablespoons light mayonnaise
4 tablespoons sugar-free ketchup
1/4 tablespoon Tabasco sauce
4 tablespoons vinegar
4 tablespoons lemon juice
1 clove garlic, minced or crushed
sugar substitute equal to 1 teaspoon sugar
salt and pepper for taste

Directions

Using a fork or wire whisk, combine the mayonnaise, ketchup, and Tabasco sauce. Add the vinegar and lemon juice. Mix until smooth.

Season with the garlic and sugar substitute. Add salt and pepper. Store in refrigerator.

Serving size 2 tablespoons. 70 calories per serving.

Chili is the perfect game food. With baseball starting and the basketball playoffs on the way, this chili recipe is perfect.

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsley chopped with 1 tablespoon sauce
1 pound ground turkey
1 12-ounce Mexican lager-style beer
1 14 1/2 ounce can whole peeled tomatoes, with juice
1 15 1/2 ounce can kidney beans, rinsed and drained

Recommended Side Ingredients

• cilantro
• avocado
• sour cream
• monterey jack cheese
• tortilla chips

Turkey Chili Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic salt, chili powder, and oregano. Cook and stir, until fragrant, about 3 minutes. Stir in tomato paste and the chipotle chile and sauce, cook 1 minute.

Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, 8 minutes.

Add the tomatoes, crushing them through your fingers into the skillet, along with their juices and the kidney beans. Bring to a boil. Cook uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the recommended side ingredients.

[recipe source food network]

For more chili recipes check out the Ultimate Chili Cookbook