Foods Recipes

4 med potatoes -- cut in 3/4" cubes

1 tbsp vegetable oil

1 lb lean pork -- cut in thin strips

1 c cherry tomatoes

1/3 c orange marmalade

2 tbsp dijon-style mustard

Microwave potatoes for 6-10 minutes or until tender. Meanwhile, heat oil in large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper..

2/3 lb (2 medium) potatoes

-- cut into 1/2-inch wedges 8 oz Chicken breasts

-- (boneless and skinless) -- cut into 1/2-inch strips 1 tb Vegetable oil

1/4 c Sliced green onions

2 tb Prepared teriyaki sauce

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until just tender. While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein. Source: The Potato Board

1 1/3 lb (4 medium) potatoes

-- cut into 3/4-inch cubes 1 lb Chicken breasts

-- (bonless and skinless) -- cut into 3/4-inch cubes 2 tb Olive oil

1 c Prepared tomato salsa

1 cn Whole kernel corn; drained

-- (8 3/4 ounces) Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick

skillet over high heat toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein. Source: The Potato Board

1 1/3 lb (4 medium) potatoes

-- cut into 1/4-inch slices 1 lb Chicken breasts

-- (boned and skinned) -- cut into 1/2-inch strips 2 Garlic cloves; minced

2 tb Olive oil

2 ts Dried rosemary, crumbled

Salt and pepper, to taste Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper. Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein. Source: The Potato Board

1 1/3 lb (4 medium) potatoes

-- cut into 1/4-inch slices 1 lb Chicken breasts

-- (boneless and skinless) -- cut into 1/2-inch slices 2 tb Vegetable oil

1/4 c Honey-Dijon barbecue sauce

-- (prepared) 1 ts Dried tarragon

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board