Potatoes and Chicken Dijon

4 med potatoes, sliced ¼ inch thick and microwave 8 to 10 min or until tender
chicken breast cubed
2 tbsp vegetable oil
¼ c prepared honey-Dijon barbecue sauce
1 tsp dried tarragon

While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 min. Add potatoes; sauté and toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through

Roasted Veggies

6 potatoes, cubed into ½” pieces

3 carrots, peeled and diced

3 celery sticks, diced

Canola oil (or Olive oil)

Spices

Place vegetables on cookie sheet. Drizzle with oil to coat lightly. Toss with hands. Spread evenly over pan, and then sprinkle liberally with salt, pepper and your favorite spices such as garlic powder, cayenne pepper, chili powder, paprika and oregano. Bake at 470° F for 20-40 minutes until light brown and crispy edges. Spices may be omitted.

This is a super easy dinner. I just throw potatoes, carrots, and celery in until I think there is enough. I usually only put salt and pepper on it. I will make chicken to go with it or pork chops.

Potato Salad

Ingredients:

13 small potatoes
7 eggs, hard-boiled
1/2 onion, diced/minced onion
3/4 cup mayo
3/4 cup light sour cream

1 Tbsp. mustard
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. season salt
1/4 tsp. celery salt
(optional: 1 Tbsp pickle relish)Paprika

Chop potatoes into bite-sized chunks. Add to a pot of water and boil until tender. Dice eggs. Combine all ingredients and stir until evenly covered with sauce. Sprinkle with paprika. Makes 10 cups (20 1/2 cup servings).

Calories: approximately 135 calories per 1/2 cup serving; 270 calories per 1 cup serving (when using Kraft mayo w/olive oil and light sour cream).

Credit: Susan Shepherd, Judy Bateman