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Fried (Sauteed) Potatoes

 INGREDIENTS

2 tablespoons oil

1/2 cup sliced onions

2 cloves garlic, crushed

2 large potatoes, sliced thinly (Yukon Gold or Russet)

Salt and pepper to taste

1/3 cup chopped cilantro (coriander), divided

DIRECTIONS

1. Heat oil in a pan (cast iron works great).
2. Add onions and saute until translucent.
3. Toss in garlic and sprinkle with salt and pepper. Let cook for 1 minute.
4. Add potatoes, along with half of the cilantro and season with salt and pepper to taste. Toss to mix, cover pan and reduce heat to low. Let cook covered for 20 minutes.
5. Raise heat to high, remove the cover and gently toss potatoes. Sprinkle the remaining cilantro and let cook for another 5 minutes until the bottom starts to caramelize and any liquid gathered, evaporates.
6. Serve with rice, roti, bread or bakes.

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Crockpot Potato Soup for Weight Watchers

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Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
1 cup fat free milk

Directions:

Add first 5 ingredients to crockpot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 - 15 minutes longer.

Makes 8-10 cup servings
WW Pts+: 3.5 per cup

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns. Or for low carb use cauliflower!