Delicious Recipe

Ingredients for 8 servings 6 potatoes, peeled 2 cups grated parmesan cheese (220 g), divided 3 teaspoons salt, divided 4 tablespoons olive oil, divided 1 sweet onion, diced 1 lb ground beef (455 g) 14 ½ oz diced tomato (410 g), 1 can, drained 4 tablespoons fresh parsley, chopped, divided 1 teaspoon paprika (2 g) ½ teaspoon pepper 6 cups spinach (240 g) 2 cloves garlic, minced 1 cup ricotta cheese (250 g) 1 cup shredded mozzarella cheese (100 g) Preparation Preheat oven to 350˚F (180˚C). Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until ...

Garlic Parmesan Potato Stackers Ingredients for 10 servings 10 russet potatoes ¼ cup  melted butter ¼ cup  heavy cream 1 ½ cups  shredded parmesan cheese (165 g) 1 tablespoon  garlic powder 1 teaspoon  salt 1 teaspoon  pepper nonstick cooking spray, for greasing sour cream, for serving Preparation Preheat the oven to 350°F (175˚C). Trim the ends of the potatoes, then slice into ¼-inch thick rounds. Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes. Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup. Bake for about 1 hour, or until the potato stacks are well browned. Let cool slightly, then serve with sour cream. Enjoy!

These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce. Ingredients 1 lb potatoes chopped 1 tbsp olive oil 1 bell pepper chopped 2 tbsp taco seasoning 15 oz can black beans drained and rinsed 15 oz can refried beans 8 taco-sized flour tortillas 2 cups lettuce chopped 2 avocados diced Jalapeño Cilantro Sauce* cilantro, limes for serving Instructions Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes. Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.  While the potatoes are cooking ad...

Learn how to make PERFECT Instant Pot Baked Potatoes! It’s so easy and a great side dish for any meal. INGREDIENTS 4 medium potatoes 1 cup of water optional: cooking spray and sea salt for sprinkling INSTRUCTIONS Using a fork, poke each potatoes about 6 times. Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot. Cook on manual HIGH pressure for 15 minutes (if your potatoes are sightly smaller, go for 13 minutes and if your potatoes are extra large, go for 17 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped. Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray, and sprinkle with sea salt. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly cri...

This Ground Turkey Sweet Potàto Skillet is à heàlthy gluten free meàl thàt is full of flàvour ànd heàrty enough to feed your fàmily quickly on busy weeknights Ingredients: 3 smàll or 2 làrge sweet potàtoes, peeled ànd diced (àbout 3 cups) 1 pound ground turkey 1 yellow bell pepper 1 cup onion, diced ½ cup mozzàrellà, shredded ½ cup wàter ¼ cup cilàntro, chopped 2 tàblespoons olive oil 1.5 tàblespoons ground cumin 1 tàblespoon gàrlic, minced 1 teàspoon chili powder ½ teàspoon sàlt ¼ teàspoon pepper INSTRUCTIONS: In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned. Add cumin, chili powder, salt and pepper. Stir well to incorporate. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additio...