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Simply Smashing Mashed Potatoes
Phyllis Stanley / “Healthy Recipes” Cookbook
1 cup water
2 pounds red potatoes (cubed with skins)
1/2 cup soft butter
1 tsp salt
1 cup grated Romano cheese
1 tsp dried oregano
2 cloves garlic (minced and sautéed)
Place water and potatoes in pressure cooker with trivet or steamer
basket. Bring to a boil. Put on pressure lid. Set pressure regulator
to position 2. Bring up to pressure. Lower heat to medium-low.
Cook for 7 minutes. Release pressure under cold water. Remove lid
and drain water, (save for bread or soup). Place potatoes in Bosch
Universal kitchen machine with whisks.
Add butter, salt, cheese, oregano and garlic. Mix well and serve.
Tortilla Soup
Phyllis Stanley / “Healthy Recipes” Cookbook
4 Tbsp olive oil
2 cloves garlic (minced)
1 onion (chopped)
4 14.5 oz cans stewed tomatoes (chopped)
3 boneless chicken breasts (uncooked / cut up)
1 4 oz can chopped green chilies
3 cans chicken broth
1 Tbsp cumin
3 cubes bouillon (vegetable or chicken)
garlic powder, salt, pepper (to taste)
Sauté garlic and onion in olive oil. Add broth, tomatoes, chicken breasts,
bouillon cubes, garlic powder, salt, pepper and green chilies. Bring to a
boil. Place on pressure lid and set pressure regulator to position 2. Bring
up to pressure. Lower heat. Cook for 8 minutes. Remove from heat and
release pressure naturally or under cold water.
To serve, place tortilla chips in the bottom of a bowl and pour soup over
chips. Garnish with cheese, sour cream or salsa.
Optional: To make creamy tortilla soup add 1 cup sour cream after it has
been cooked.
18
RECIPES
20


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