Spinach and Garlic Potato Patties

Ingredients

  • 1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion , diced
  • 1 bag 8 to 10 ounces baby spinach
  • 3 garlic cloves , minced
  • salt and fresh ground pepper , to taste
  • 1 cup shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 egg , lightly beaten
  • 2 cups panko crumbs
  • 1/4 cup olive oil , for frying (add more as needed)

Optional

  • Yogurt
  • Sour Cream
  • Soy Sauce

Instructions

  1. Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  3. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
  4. Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
  5. Remove from heat and add spinach mixture to the potatoes.
  6. Stir in cheese and lemon juice.
  7. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
  8. Shape the mixture into patties.
  9. Heat olive oil in a large skillet.
  10. Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
  11. Transfer potato patties to a paper towel–lined plate.
  12. Serve with yogurt, sour cream, soy sauce, etc…

 

Source: https://diethood.com/spinach-and-garlic-potato-patties/

Skinny Chicken and Roasted Potato Bowl

Ingredients

  • 8 medium red potatoes, skin on and cut into quarters
  • 1 small yellow onion, cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 head broccoli, cut into medium florets
  • 4 (6 ounce) boneless and skinless chicken breast, cut into 1 inch cubes
  • 1/2 cup no sugar added BBQ sauce

Instructions

  1. Preheat the oven to 400 degrees. In a large bowl, toss together the potatoes, onions, 1 tablespoon of the olive oil, salt, pepper, garlic powder, paprika, and chili powder. Spread in an even layer on a baking sheet and roast for 20-30 minutes, or until fork tender.
  2. Remove the potatoes from the oven and toss the broccoli with 1 tablespoon of the olive oil. Move the potatoes to only take up 1/2 of the baking sheet and spread the broccoli on to the second half of the baking sheet next to the potatoes. Return to the oven and roast for another 10 minutes.
  3. Heat one tablespoon of the olive oil in a large skillet on high heat. Once hot, add the chicken and cook until firm and no pink remains. Drain off any excess liquid. Stir in the BBQ sauce and bring to a simmer. Remove from heat.
  4. Remove the potatoes from the oven and spoon the potatoes into 1/3 of a serving bowl. Spoon the broccoli into a second 1/3, and finally fill the remaining space with the chicken. Serve and enjoy!

 

 

Source: https://skinnyms.com/skinny-chicken-and-roasted-potato-bowl/