LAWD have mercy… Yanno, it probably does get old to whomever reads these recipes, how excited I get over them. Each one is my favorite – I know, I know. But I truly wouldn’t recommend these things if I didn’t fall madly in love with these dishes. So! Let the recommendations commence. I started with the potatoes because the cook time is longer for them, and I’m all about condensing my time in the kitchen, if possible.
- 1lb baby Yukon gold potatoes
- 2 cloves garlic, minced
- 1tsp. thyme
- 4 tbsp. butter, melted
- ground black pepper, to taste
- 1/2 cup grated parmesan
- Preheat your oven to 425 degrees
- Add your potates to a large pot and cover with water with a pinch of salt, and bring them to a boil for about 15 mins, or until the potatoes are tender. Then drain them and let them sit for a few, to cool off
- Once those puppies are cooled off, spread them out over a large baking pan. Mix the garlic, thyme and butter in something you can use to pour over the potatoes. Pour the mixture over them, and then stir the potatoes around in it a bit to get them covered in the mixture.
- The fun part: use something like a small mallet, or even the bottom of a glass (I used a small mason jar) and smash the potatoes. You can flatten them into discs, or make more of a mash with them – whichever you choose. Then sprinkle the potatoes with salt & pepper, and top them with a dusting of parmesan cheese.
- I put them in the oven for 20 mins but if you like them a little on the crispy & golden side, 25 mins is ideal.
Divvied up between 5 meals, it comes out to 194 calories per serving of potatoes.
Now, onto the Spinach Artichoke Muffins!!!
- 8oz whipped cream cheese
- 1/2 cup of finely chopped artichoke hearts
- 1/2 cup of finely chopped spinach
- 1 cup of shredded mozzarella
- 1/2 cup of freshly-grated parmesan
- 1 garlic clove, minced
- 1 tsp of crushed red pepper, plus more for garnish
- salt & pepper
- English muffins, halved
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine your cream cheese, artichoke hearts, spinach, 2/3 of the cup of mozzarella, the parmesan, garlic, and crushed red pepper. Season the mixture with salt and pepper to your preference, and then sprinkle the remaining 1/3 cup of mozzarella cheese over them.
- Place the English muffin halves cut-side-up on the parchment paper. Spread the spinach and artichoke mixture over them. I baked them for 12 mins.
- Remove from oven and add a dash of crushed red pepper for color and an extra splash of taste, if that’s your thing. It’s my thing, and they tasted amazing.
- Enjoy the heck out of them.
Divvied between 5 meals, each muffin with topping comes out to 201 calories.