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 Incredibly easy-to-make, this delicious hash brown recipe will definitely become a family favorite. I know it is at my house!
1 (32 ounces) package frozen Southern-style hash brown potatoes
1 (10-3/4 ounces) can condensed cream of potato soup, undiluted
1 (8 ounces) package shredded Colby-Monterey Jack cheese
1 (8 ounces) container sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounces) container spreadable onion and chive cream cheese
1. Place potatoes in a lightly greased 3-quart slow cooker. In a medium bowl, combine the soup, cheese, sour cream,salt and pepper; pour over the potatoes and stir together.
2. Cover and cook on Low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese. Makes 10 to 12 servings.
Emily
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 A delicious alternative to French-fried potatoes! All the flavor you need without all the fat you don’t need! This recipe is perfect for using up left-over boiled or baked potatoes!
1 teaspoon olive oil
2 small all-purpose potatoes, cooked and cubed
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
pepper to taste
1.In a medium skillet, heat the oil. Add the potatoes and garlic; cook, stirring constantly 5 minutes or until the potatoes are lightly browned.
2.Remove from the heat and sprinkle with the cheese, and pepper. Makes 2 servings.
Per Serving: 123 calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 21 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 23 mg Calcium.
Emily
Emily's Favorite Recipes:
 Smooth, creamy and delicious, this easy-to-make mashed potato side goes great with any meat main dish!
2 cups water
3 tablespoons butter or margarine
3/4 cup milk
1-1/2 cups instant mashed potato flakes or buds
1 (10-3/4 oz) can condensed cheddar cheese soup
1/3 cup sour cream
1 teaspoon minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup French-fried onions*
1. In a 2-quart saucepan over high heat, bring water and butter or margarine to a boil; remove from the heat. Stir in the milk; slowly stir in the potato flakes or buds.
2. Add the soup, sour cream, minced onion, salt and pepper to the potato mixture; stir to blend. Transfer mixture to a 1-1/2-quart casserole. Sprinkle with the French-fried onions.
3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and onions are golden brown.
* You may omit the French-fried onions, if desired.
Emily
Emily's Favorite Recipes:
 Cilantro and lime give this soup a unique touch your family is sure to enjoy. Serve it with your favorite crackers or with toasted grill cheese sandwiches for a hearty and satisfying meal!
3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
5 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups peeled, diced potatoes
1 cup frozen whole kernel corn
1 (4 oz) can chopped green Chiles
1/2 teaspoon dried cilantro leaves
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons lime juice
Mexican blend cheese, optional
1. In a large saucepan, cook the chicken and onion in oil until chicken is no longer pink and onions are tender. Add the broth, tomatoes, potatoes and corn; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
2. Stir in the chilies, cilantro, pepper, garlic powder and lime juice; cook over medium heat until heated through. Sprinkle individual servings with cheese,*if desired. Makes 5 to 6 servings.
* You can also top this soup with toasted tortilla strips, if desired. Cut 2-3 tortillas into 1-inch strips. Put 3 tablespoons oil and 1/2 teaspoon salt in zip-up bag; add tortilla strips and shake to coat. Place on a baking sheet and bake at 350 degrees F until golden brown; cool before serving.
Emily
Emily's Favorite Recipes:
 These onion flavored potatoes are an excellent side to compliment your favorite main dish. And they are so easy-to-make!
1 envelope onion soup mix
2 pounds (about 4 medium) potatoes, cut into large chunks
1/3 cup olive or canola oil
1/4 teaspoon salt
1/2 teaspoon pepper
In a 13×9-inch baking pan, combine all the ingredients; stir to blend well. Bake at 425 degrees F for 35 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Emily
 A simply marvelous main dish your family will request again and again! Simple, easy-to-make and delicious!
1 tablespoon canola oil
1 pound sweet Italian sausage
1 large red bell pepper, cut into 1/2-inch strips
1 large green bell pepper, cut into 1/2-inch strips
3 cups peeled and diced potatoes
1 envelope onion soup mix
1-1/2 cups water
1. In a 12-inch skillet, heat oil over medium-high heat and brown sausage; set aside, reserving drippings. Add the bell peppers to the reserved drippings and cook, stirring often, about 2 minutes.
2. In a medium bowl, combine the potatoes, soup mix and water; blend well. Add to mixture in skillet and bring to a boil over high heat.
3. Reduce heat to low and simmer covered for 10 minutes. Return the sausage to the skillet and simmer,covered, 5 minutes longer or until sausage is done and potatoes are tender. Makes 4 servings.
Emily
 Any firm white fish fillets can be used in this recipe. Baking time may need to be adjusted depending on the thickness of the fillets.
2 medium potatoes, peeled and cut into chunks
2 small zucchini, or yellow squash, cut into chunks
1 green bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons canola oil
2-1/4 teaspoons steak seasoning
4 (6 oz) tilapia fillets
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika
In a large bowl, combine potatoes, zucchini, bell pepper, onion and oil. Sprinkle with 1-1/4 teaspoons of the steak seasoning; toss to coat. Spread evenly in an ungreased 15x10x1-inch baking pan. Bake at 450 degrees F, on lower oven rack for 5 minutes.
Pat tilapia fillets dry with paper towels. Brush with melted butter, sprinkle with remaining 1 teaspoon steak seasoning and the paprika. Arrange fillets in a 13×9-inch glass baking dish sprayed with cooking spray.
Place baking dish on middle oven rack. Bake fish and vegetables for 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. Makes 4 servings.
Emily
 A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!
3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.
2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.
3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.
Emily
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