My Loaded Potatoes Quick Meal

Salad as a meal, never!

Sometimes I don't want to cook because of the clean-up ... due to laziness; a long hot summer, or the lack of time. It's when I turn to quick meals. My latest quick meal is Loaded Potatoes. 

The recipe changes slightly depending upon what I have in my refrigerator at the time. I'll list the ingredients I often use as a guide. But feel free to toss in leftover meats, or vegetables you have, or love. You can oven bake the potatoes 1st, scrape out the insides, then smash and mix the filling with melted butter and cream and stuff it back on top of its skin. But, I'm not going to lie, I don't take the time, as the Loaded Potatoes are no longer a low-fat, quick meal. And isn't the point of coming up with a quick meal, not to go through the extra steps? So I've learned to like: 

Microwaved Loaded Potatoes

Ingredients: 

1 baking potato (or 2-3 small potatoes from a 5 lb bag)
1/2 cup broccoli, fresh, or frozen
ham, diced (or crumbled crispy bacon)
1 carrot microwaved tender, then sliced (Often I skip this step of microwaving the carrot 1st and simply slice it as thin as possible -- it gets tender enough for me to eat.)
1 stalk celery, sliced
1/4 of an onion, diced
Mexican salsa (or Italian tomato sauce)
Salt, pepper and spice to taste
Extra sharp cheddar cheese

Optional: Whatever else you have in the refrigerator: mushrooms, red peppers, garlic cloves, etc.

Directions:

1) Microwave the potato(es) until done. It takes 5 - 8 minutes, depending on the size and how many potatoes you use. Poke with a fork to test for softness. Lay in a bowl and slice and dice them. I leave the skin on to eat as it has lots of nutrients too. I don't do so, but if you wish to mash the potatoes and add butter and cream, this is the time to do it.

2) Toss the other vegetables and meats on top and distribute evenly. Microwave for 1-2 more minutes. Add minutes of time at this stage to tenderize the vegetables.

3) Salt, pepper and spice to taste with dried garlic, onion powder, red pepper flakes and other dried green leaf spices.

4) Pour on the sauce of your choice: Mexican salsa, or Italian tomato sauce.

5) Top with a generous portion of cheddar cheese. (If I use Italian tomato sauce, I might switch to Mozzarella and  sprinkle on 1/4 cup of Parmesan cheese instead of using cheddar. But sharp cheddar is good with tomato sauce too.)

6) Microwave for another 1-2 minutes to get the cheese hot and bubbly.

As you see, homemade meals can be fresh, quick, easy, balanced and as healthy as you wish! After dinner all you need to wash is a bowl, cutting board and a few utensils, and you're done.😊

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Extra Sharp Cheddar Cheese Scones

Photos of scones: Delish

Many people like sweet scones (or snacks). I have a savory palate and love spicy, salt and cheese. The following cheesy scones, tweaked from King Arthur Flour, make a delicious breakfast or evening snack. 

Homemade is usually better, but who has time or the desire to spend hours in the kitchen? So like all the recipes on THE SAVVY SHOPPER, these scones are easy-peasey to make and bake:

Ingredients:

2 cups all-purpose flour (or 1 cup whole wheat and 1 cup all-purpose)

1/2 teaspoon salt
1 tablespoon baking powder

Photo: WiseGeek

5 tablespoons ice cold butter, diced
2 large eggs

1/3 cup buttermilk

1 cup chopped, extra 
sharp cheddar cheese (Extra sharp is the only way to go!:)
1 small (about 1/4 cup) onion (or scallion) chopped
1 tablespoon Dijon mustard
1 teaspoon hot sauce

Directions:

1) In a large mixing bowl, whisk the dry ingredients together: flour, salt and baking powder.

2) With your hands, quickly work in the ice cold, diced butter until you get a crumbly consistency. Try not to touch it too much. You want the butter to stay cold and in pieces (that's what's makes great scones, as well as, southern biscuits).

3) Mix in the eggs, buttermilk, Dijon mustard and hot sauce. I like spicy, but you may leave out the mustard or hot sauce if you wish.

4) Toss in the extra sharp cheddar and diced onion.

5) Sprinkle plenty of flour on a flat surface. Dump the dough onto a flat surface. Flatten and form a rectangle. Toss extra flour on the dough and your hands as needed.

Oh look, somebody ate half the batch.

6) Cut the flat rectangle into 5 squares, then cut those on half to form 10 triangles.

7) Transfer the triangle unbaked scones onto a buttered and floured prepared baking sheet. Optional: You can brush the tops with a little melted butter and/or sprinkle on more cheese, if you wish. Oh, ye'ah!

8) Bake for 20 - 25 minutes at 350 degrees F in a preheated oven until they begin to brown and the the scones are done. Remove from the oven and eat warm. 

9) Throw any leftovers into the freezer to reheat on another day. Later remove one or two and microwave for a minute to eat. Place a wet paper towel in the microwave to maintain moisture.

Cheddar cheese scones are perfect for a weekend brunch, no? Crusty on the outside, soft on the inside and melted cheese with every bite! Serve with Virgin or Bloody Marys, and your guests may never leave!


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