Easy Meal Ideas: Oops ... I did it again!

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Easy Meal Ideas From Janet's Kitchen RECIPE FIX ALERT! This recipe takes a bit of time so if you want to prep it one night and cook it the next, you can. About an hour before you want to serve dinner, take the Mashed Potato Casserole you prepped last night and put it on the counter to bring to room temperature. It’ll take about 25 minutes to bake. Serve it with juicy slices of rotisserie chicken, an herb and/or lemon variety if it’s available at your store, and green beans, roasted in the oven with the potato casserole. Mashed Potato Casserole 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices 1 ½ pounds baking potatoes, peeled and cut into ½-inch-thick slices 5 cloves garlic 1 1/4 teaspoons kosher salt, divided 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened Cooking spray 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano      cheese 1/2 cup panko bread crumbs 4 green onions, thinly sliced Preheat oven to 350 degrees. Place potatoes, garlic and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. (If you don’t have a food mill, mash the potatoes and liquid by hand. You can use a hand mixer but overblending can make mixture glue-like.) Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt and cream cheese. Spoon potato mixture into an 11- by 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until thoroughly heated. Preheat broiler. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions. Serves 8. Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving. Nutritional information per 2/3 cup serving: 243 calories, 6.5g fat, 8g protein, 3g fiber, 361mg sodium, 40g carbohydrates. Source: Cooking Light, November 2011		Tip of the day. Different potatoes have different levels of gluten and that affects the end results of your dish. Russet potatoes, perfect for baking, can sometimes become glue-y when used for mashed potatoes. If you use them, do not beat or whip for long periods or the cooked potato will become rubbery. Buttery Yukon golds are better for mashed potatoes. Use a food mill or mash by hand. A mix of both works well, too.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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