I Love Potatoes Because….

By Liz Conant

This weekend I was able to attend the Society for Nutrition Education Annual Conference in Reno, Nevada, where we continued to spread the word about healthy potatoes! At our booth we served up the USPB’s Quick & Healthy Greek Potato Salad and people were amazed to learn that it was made with fat-free Greek yogurt instead of mayonnaise. With the flavors of feta cheese, cucumbers, Kalamata olives, red onion and lemon juice, believe me, you don’t miss the mayo one bit!

We also asked attendees to “Proclaim their Love for Spuds” on a poster at our booth. The responses were great! Here are a few of my favorites:

I Love Potatoes because…

  • “They are nutritious, filling and a wonderful veggie!
  • “My state is famous for them!
  • “They are a perfect food! Vitamin C, fiber, yummy, versatile.”
  • “They are easy to cook.”
  • “They increase longevity.”
  • “I grow my own!”
  • “My favorite meal!”

Now tell me – why do you love spuds? Leave a comment below and let me know!

2 Comments

July 26th, 2010
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Did You Know? Spud Trivia!

By Liz Conant

Did you know these fun facts about potatoes? Leave a comment here on Mom’s Dinner Helper with another piece of Spud Trivia and we’ll award one person with a very special prize!


  • Each year, there are more than 1 million acres of potatoes planted.
  • Potatoes are the leading vegetable crop in the US with a total production of 41.3 billion pounds.
  • Idaho is the top producing potato state, followed by Washington, Wisconsin and Colorado.
  • The potato was the the first vegetable to be grown in space, in October 1995 when NASA and the University of Wisconsin, Madison, created the growing technology with the goal of feeding astronauts on long space voyages.

5 Comments

July 23rd, 2010
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Camping-Friendly Recipe: Mediterranean Lemon Chicken and Potato Packets

By Liz Conant

I know a lot of people like to go camping during the summer months, so I wanted to share this super easy camping-friendly recipe for any readers who might have an end-of-summer camping trip coming up! You can even do the prep work before you head out!

Mediterranean Lemon Chicken and Potatoes

Cost per serving: $1.94

Servings: 4
Ready Time: 50
Prep Time: 20
Cook Time: 30

Ingredients:
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. Yukon Gold potatoes, cut into 3/4-inch cubes
1 medium onion, coarsely chopped
1/2 cup reduced-fat Greek or olive oil vinaigrette
1/3 cup quartered Kalamata olives (optional)
1/4 cup lemon juice
1 teaspoon dry oregano
1 teaspoon garlic salt
1/2 cup chopped tomato

Directions:
Mix all ingredients except tomatoes in a large bowl. Place equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate. Grill over medium heat for about 25 to 30 minutes or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amounts of tomato over each. Makes 4 servings.
Note: Packets may also be baked at 400°F for 30 minutes instead of grilling.

Nutrition Facts: Calories: 250 Fat: 10g Cholesterol: 15g Sodium: 1030mg Vitamin C: 60% Carbohydrates: 32g Fiber: 2g Protein: 6g Potassium: 118mg

1 Comment

July 20th, 2010
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Weekend Forecast: Hot! Hot! Hot!

By Liz Conant

With temperatures forecasted to skyrocket this weekend, I know I won’t be turning on my oven at all! That’s why I thought it would be the perfect time to share another recipe from the USPB’s Grilling Series – one of my personal favorites, Grilled Potato Dippers with a Trio of Sauces. These make a great appetizer to serve right off the grill, or as a side dish.

GRILLED POTATO DIPPERS WITH A TRIO OF SAUCES

Prep time: 30 minutes
Cook time: about 30 minutes
Cost per serving: $1.71, including sauces

Ingredients:
2 pounds Russet potatoes, scrubbed and cut into wedges
1 tablespoon olive oil
Sea salt to taste
Sauces (see below)

Directions:
Place potato wedges in a large bowl with olive oil; toss well to coat. Grill over medium-high heat for 10 minutes, turning once or twice, until grill marks appear and cooked through. Season with salt and serve immediately with dippers.

Makes 6 to 8 servings.

Nutritional analysis per serving (potatoes only): Calories: 140, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 95mg, Potassium: 713mg, Carbohydrates: 28g, Fiber: 3g, Sugar: 1g, Protein: 3g, Vitamin A:  0%, Vitamin C: 30%, Calcium: 2%, Iron: 8%

Red Pepper Basil Dipping Sauce

1/2 cup fat-free Greek yogurt
1/2 cup roasted red peppers, drained and patted dry
2 cloves garlic
1/4 cup each: sliced green onions and basil leaves
Sea salt and freshly ground pepper to taste

Puree yogurt, peppers and garlic in a blender or small food processor. Add onions and basil and pulse on and off until finely chopped. Season to taste with salt and pepper.

Caramelized Onion and Chive Dipping Sauce

1 tablespoon extra virgin olive oil
1 medium onion, quartered and thinly sliced
1 cup fat-free Greek yogurt
1/4 cup sliced chives or green onion tops
2 tablespoons fresh rosemary leaves
Sea salt and freshly ground pepper to taste

Heat oil in a medium skillet. Add onion and cook over low heat for 20 minutes stirring frequently; let cool. Puree onion and yogurt in a blender or small food processor until smooth. Add chives and rosemary and pulse on and off until finely chopped. Season to taste with salt and pepper.

Avocado Cilantro Dipping Sauce

3/4 cup fat-free Greek yogurt
1 ripe avocado, peeled and pitted
2 cloves garlic
1/4 cup lightly packed fresh cilantro leaves
1/2 tablespoon lime juice
Sea salt and freshly ground pepper to taste

Puree yogurt, avocado and garlic in a blender or small food processor until smooth. Add cilantro and lime juice and pulse on and off until finely chopped. Season to taste with salt and pepper.

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July 16th, 2010
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Wordless Wednesday: Potatoes from Koompin Farms

By Liz Conant

Check out the size of this tater from Koompin Farms in American Falls, Idaho! Have you ever seen one this big??

Here’s a picture of the sun setting over one of the potato fields at Koompin Farms.

1 Comment

July 14th, 2010
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