Amy- 27 yrs old
DH Sal- 29 yrs old
Sophia Jayne- Born April 21, 2009
8lbs 1 oz 20.5 inches apgar 9/9
*A new baby is like the beginning of all things- wonder, hope, a dream of possibilities*
*Every child begins the world again*
Posts: 11951 6/2/09 4:20 P
SLOW COOKER 5- to 6-quart
PREP TIME 10 minutes
COOK TIME Low 6 to 8 hours
HOLD TIME Low up to 2 hours
12 unpeeled russet potatoes (6 to 8 ounces each) 2 tablespoons olive or vegetable oil 1 1/2 teaspoons salt 1 teaspoon course black pepper Assorted toppings (such as sour cream, ranch dip, chopped bell pepper, bacon bits, assorted shredded cheeses, crumbled blue cheese, chopped green onions, salsa), if desired
1. Pierce potatoes with fork. Place potatoes and oil in large plastic food storage bag; toss to coat with oil. Sprinkle with salt and pepper. Wrap potatoes individually in aluminum foil; place in 5- to 6-quart slow cooker.
2. Cover and cook on low heat setting for 6 to 8 hours or until potatoes are tender.
3. Serve potatoes with toppings. Potatoes will hold on low heat setting up to 2 hours.
Serving suggestion: Here's an easy after-work party for a Friday night! Cook the potatoes all day in the slow cooker. When you get home, set out some additional hearty toppings, like chopped ham, small cooked shrimp, or chili, and let everyone enjoy themselves!
1 Serving: Calories 155 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 310mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 12%; Calcium 0%; Iron 8% Diet Exchanges: 1 starch, 1 fruit Carbohydrate Choices: 2
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