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 A delicious alternative to the usual baked potato!
4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika
1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.
2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.
3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.
Emily
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 This recipe is perfect for those long days on the job. You can have this delicious chicken dinner ready and on the table in about 30 minutes. It’s great cold weather comfort food too!
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 cups water
2 cups small shells pasta (or pasta of your choice)
1-1/2 cups frozen broccoli florets
1/2 cup milk
12 ounces processed cheese (Velveeta), cut into cubes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream
1. In a large skillet over medium-high heat, cook chicken in butter until meat is no longer pink. Add the water and bring to a boil; stir in the pasta. Reduce heat to medium; cover with a tight-fitting lid and simmer for 10 minutes. Add the broccoli florets; cover and simmer an additional 5 minutes or until the broccoli and pasta are tender and just a small amount of water remains in the skillet.
2. Stir in the milk, cheese, onion powder, garlic powder, salt and pepper, stirring frequently until the cheese is melted. Remove from the heat and stir in sour cream. Let stand 5 to 10 minutes before serving. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 A super-quick, hot and delicious comfort-food dinner that’s just right for those busy cooler-weather evenings!
2 cups fresh broccoli florets
2 (5 ounces each) cans tuna packed in water, drained
2 cups shredded Cheddar cheese
3/4 cup all-purpose baking mix (Bisquick)
3/4 cup sour cream
3/4 cup milk
3 eggs
1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
2. Sprinkle broccoli, tuna and 1-1/2 cups of the Cheddar cheese in bottom of baking dish.
3. In a large bowl, combine the baking mix, sour cream, milk and eggs with wire whisk until blended; pour over tuna mixture in baking dish.
4. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Sprinkle top with the remaining 1/2 cup Cheddar cheese; let stand 5 minutes before serving. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 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
Emily's Favorite Recipes:
 Creamy, satisfying comfort food that’s quick and easy to make!
1-1/2 cups Radiatore pasta, uncooked
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
1 (10-3/4 ounces) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 (4 ounces) can mushroom stems & pieces
1 cup shredded cheddar cheese
1 cup French-fried onions
1. Cook the pasta according to the package directions; drain and transfer to an 11×7-inch baking dish sprayed with cooking spray.
2. In a large skillet, cook the chicken in the butter until meat is no longer pink. Stir in the remaining ingredients. Pour mixture over pasta in baking dish. Top with cheddar cheese and French-fried onions.
3. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly, cheese is melted and onions are golden brown. Makes 4 servings.
Emily
 Your family will love this hearty and satisfying all-in-one beef noodle dinner! Mine sure did!
3 cups uncooked wide egg noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1-1/2 pounds lean ground beef
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder
1 cup cottage cheese
1/2 cup sour cream
2 (10.5 ounces each) cans cream of mushroom soup
1 (4 ounce) can diced green chilies, undrained
1 (6.5 ounce) can mushroom stems and pieces, drained
1-1/2 cups shredded cheddar cheese
2 tablespoons butter, melted
1/2 cup plain dry bread crumbs
1. Cook the noodles according to the package directions; drain. Transfer to a 13 x 9-inch baking dish sprayed with cooking spray. In a medium size skillet, sauté the onion and celery in butter until crisp tender, about 4 minutes; stir into the cooked noodles.
2. Cook the ground beef, salt, pepper and garlic powder in the same skillet until the meat is no longer pink; drain and add to the noodle mixture.
3. In a large bowl, combine the cottage cheese, sour cream, soup, chilies, mushrooms and cheddar cheese; stir into the ground beef mixture. In a small bowl, combine the melted butter and bread crumbs; sprinkle over the top.
4. Bake, uncovered, at 350 degrees F. for 20 minutes or until hot and bubbly. Makes 8 servings.
Emily
 A simple-to-make chicken recipe that is an all-time favorite comfort food at my house! Tender bites of chicken and broccoli in a creamy sauce topped with delicious chicken stuffing! Yummy!
1 (6 ounce) package chicken flavored stuffing mix
4 cups cooked, chopped chicken breasts
2 (10.5 ounce each) cans cream of chicken soup
1/3 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (16 ounce) bag frozen broccoli cuts, thawed and drained
1. Preheat the oven to 400 degrees F. Prepare stuffing mix according to the package directions; set aside.
2. In a 13 x 9-inch baking dish, stir together the chicken, soups, sour cream, cheddar cheese, poultry seasoning, black pepper and broccoli. Top with the prepared stuffing.
3. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Emily
 Mouth-watering round steak served with a rich creamy horseradish sauce. And so easy to prepare!
1 pound boneless round steak
3 garlic cloves, divided
Cooking spray
1/2 teaspoon salt, divided
1/8 teaspoon coarse ground black pepper
1/3 cup sour cream
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon coarse ground black pepper
1. Cut the round steak into 4 equal pieces. Cut 2 garlic cloves in half and rub both sides of each steak with garlic. Coat a large skillet with cooking spray and place over high heat.
2. Add steaks to hot skillet and cook for 4 minutes; turn steaks and cook 3 minutes on second side. Reduce heat to medium; sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon coarse ground black pepper. Cook an additional 2 minutes or until desired degree of doneness.
3. Mince the remaining garlic clove. In a small bowl, combine the garlic, sour cream, mayonnaise, horseradish, 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; blend well.
4. Serve the steaks with the horseradish sauce. Makes 4 servings each containing 5 net grams of carbohydrate.
Emily
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