From Cooking Light:

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
1/2 cup pre-cooked cubed ham

Preheat oven to 400F

Pierce potatoes with fork and bake at 400F for 1 hour or until tender. Cool and peel potatoes; coarsely mash and discard skins. Saute pre-cooked ham until warmed and crispy. Set both aside.

Lightly spoon flour into a dry measuring cup and level with knife. Place flour in a large Dutch oven, gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and ham.

Makes 8 servings.

From Betty Crocker PocketChef Breakfast and Brunch cookbook, this is a tasty way to start the day. The original recipe makes about 6 servings, so I cut the recipe in half.

Original Recipe:

12 slices French bread, 1/2 inch thick
6 tbsp soft cream cheese
1/4 cup preserves or jam, any flavor
2 eggs or 4 egg whites or 1/2 cup egg substitute, slightly beaten
1/2 cup milk
2 tbsp sugar

Spread one side of 6 slices bread with 1 tbsp of the cream cheese. Spread one side of the remaining 6 slices with 2 tsp of the preserves. Make 6 cream cheese and jelly sandwiches.

Beat eggs, milk, and sugar with a fork or wire whisk until smooth and pour into a shallow bowl.

Spray griddle or skillet with cooking spray; heat griddle to 325F or heat skillet over medium-low heat. Dip sandwiches into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.

Jenn’s Strawberry Stuffed French Toast:

6 slices brown sugar swirled bread
3 tbsp soft cream cheese (1/3 less fat)
3 tbsp strawberry preserves (sugar-free)
1 egg, slightly beaten
1/4 cup skim milk
maple syrup

Spread one side of 3 slices bread with 1 tbsp cream cheese and spread one side of the remaining 3 slices with 1 tbsp strawberry preserves. Make 3 sandwiches.

Beat egg and milk with a whisk until smooth. Spray skillet with butter-flavored cooking spray and heat skillet over medium heat. Dip sandwiches in egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Serve with maple syrup.

This is a quick and simple alternative to frozen garlic bread.

1 baguette or long, thin loaf of bread
1/4 cup extra virgin olive oil
1 tbsp Italian seasoning
1/4 cup shredded parmesan cheese or Italian cheese blend

Preheat oven to 350F

Cut baguette or bread into 8-10 slices, about 1/4 inch thick. Combine oil and Italian seasoning in a small bowl. Arrange slices on a baking sheet and brush one side with oil mixture.

Flip slices over and brush opposite side with oil mixture. Top each slice with a small amount of shredded cheese.

Bake 7-10 minutes or until slices are golden brown.

This recipe comes Lipton Recipe Secrets Soup Mix Magic cookbook. It was my first time working with pork chops and it went well. You can use boneless or bone-in pork chops, though I prefer boneless.

3-4 large pork chops or 5-6 small pork chops
1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix
2 tbsp vegetable oil
1/2 cup hot water

Preheat oven to 425F

Spray a broiler pan, without the rack, with cooking spray. Arrange chops and brush both sides with soup mix combined with oil.

Bake chops 20-25 minutes or until done, flipping chops once midway through.

Remove chops to serving platter. Add hot water to pan and stir, scraping brown bits from bottom of pan. Serve sauce over chops.

Suggested sides: serve with steamed broccoli & carrots and Parmesan Herbed Noodles (see below):

Parmesan Herbed Noodles

3 cups uncooked extra wide egg noodles
dash garlic powder
2 tbsp butter
2 tbsp olive oil
1 tsp basil
1 tsp minced garlic
1/4 tsp thyme
1/2 tsp salt
fresh ground black pepper
1/4 cup shredded parmesan cheese

Using a large saucepan or cooking pot, heat several cups of water over medium-high heat on the stove. Sprinkle garlic powder over water. Add noodles once water is at a rolling boil and cook 8-12 minutes or until noodles are at desired firmness.

While noodles are cooking, combine butter, oil, basil, garlic, thyme and salt in a small mixing bowl. Top mixture with pepper.

Drain noodles and add herb mixture, stirring thoroughly to ensure even coating of noodles. Top with parmesan cheese. Stir well before serving.

Quick and easy to make dip, perfect for parties. Can be made with reduced fat products.

1 package (10 oz) frozen chopped spinach, thawed
1 cup reduced-fat or regular mayonnaise
1 package (3 oz) 1/3 less fat or regular cream cheese
1 onion (6 oz), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated parmesan cheese
1/8 tsp pepper
1/2 tsp paprika
2 baguettes, thinly sliced

Preheat oven to 350F

Squeeze spinach well to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

Spread mixture into a greased baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

Bake until hot in center and lightly browned on top, about 20 to 25 minutes.

Serve hot to spread on baguette slices. Crackers or tortilla chips can also be used.