6 WBMO - Potato Buns

Potato Buns

whole, thoroughly baked potatoes
seasonings (whatever you like. I use minced garlic and onion flakes)
nsa chicken broth

Bake potatoes in the oven until very soft. Allow them to cool, then peel the skin off of the potatoes. Put them in a large bowl and mash up, using the chicken broth to get them to the consistency of regular mashed potatoes.

Measure out 1/2 cup of the mashed potatoes; then, I dump that 1/2 cup out on a piece of wax paper and halve it. Use a non-stick pan and a spatula to squash the hunks of mashed potato flat into a patty-like form. The thinner they are, the less time it will take for them to cook. Make as many as you would like (they store well), and then, bake them in a 375 degree oven until crispy. (1/4 cup potato patties take about 40 minutes.) They turn into crispy circles which can then be used to make a sandwich (instead of bread) with your chicken, turkey pattie, lean beef, etc. Voilà! A sandwich! Enjoy! The leftover mashed potatoes can be a whole other side dish for other meals during the week.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Carb A

There are a lot of really great tips on the thread for this recipe. One lady boils hers instead of baking them first; another woman cooked hers at 450 degrees for 20 minutes instead of the 40 min. suggested in the OP. They store in the fridge for probably 10 days

6 WBMO - Yummy Potato Salad

From member ......   My husband loves potato salad, so I revised a recipe from Enola Prudhomme's Low Calorie Cajun Cooking cookbook to make it OP. My husband was happy to get potato salad again.

• 2 medium potatoes, peeled and cut into 1" cubes
• 1 hard boiled egg white, chopped
• 1 teaspoon dried dill weed
• 1 tablespoon finely chopped onion
• 2 tablespoons (or less) on plan mayonnaise (please see Condiment Recipe Forum)
• 1/8 Mrs. Dash seasoning
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground mustard
• 1/8 teaspoon ground black pepper

Place potatoes in a medium saucepan with enough water to cover and bring to
a boil.  Cook 15 minutes, or until potatoes are tender; drain and set aside.
In larger bowl, combine the remaining ingredients; mix well.  Add potatoes,
toss well and serve hot.

Compatible with Body Type:

Breakfast A-C-D-E

Morning Snack C-E

Lunch A-B-C-D-E

Afternoon Snack  B-C-D

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains:  Protein A (Trace Amount), Carb A

6 WBMO - Potatoes and Onions

__________________________________________________________________________

From member ...... Adapted from: Gia Delaurentis, Everyday Italian, FoodTV network. "Roman Chicken" and "Potatoes and Onions", were served together on the show, but please use them any way you like. I think it's important to brush the potatoes and onions so they don't dry out too much in that hot oven. Bathed in the ick that Gia was cooking them in, they got nice and brown and crispy and caramelized--this got done with a nice texture and slightly less caramelization, but fabulous just the same.

• 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
• 1 pound cippolini or pearl onions, peeled
• 1 teaspoon freshly ground black pepper
• ½ cup nsa chicken broth

Preheat the oven to 400 degrees F.

To peel the onions, place in boiling water and continue boiling for 1 minute. Remove from the water and cool. Using a small, sharp knife, cut off the stem and remove skin. Skin should peel off easily.

In a large bowl, toss together all of the ingredients except ¼ cup nsa chicken broth. Spread the mixture in a single layer on a baking sheet. Bake, brushing every 10 minutes or so with remaining chicken broth, until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven
for 10 to 15 minutes.

Serving Suggestion: Fabulous with Roman Chicken .

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A, Free Veggie

6 WBMO - Potato Latkes

From member ... For everyone out there who likes Jewish food.

BMOS Note: For most accurate portion control, we advise you to measure potatoes before mixing with other ingredients.

• 1 lb potatoes
• 2 egg whites
• ½ small onion
• pepper
• paprika

Finely grate potatoes. Press or squeeze potatoes to remove as much liquid and starch as possible. (Try putting the potatoes in a colander and pressing them, or pressing in paper towels.) Grate onion into potatoes. Add in egg whites, pepper and paprika. Mix thoroughly. Scoop out about ¼ cup, shape into a patty, and fry on each side until brown. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb A, Free Veggie

6 WBMO - Oven Baked Hashed Browns with Onions

From member  ..... – these are wonderful.  I ran to the store while they were baking and came back to the most wonderful smell.  The original recipe is from Taste of Home’s Quick Cooking Magazine

• 4 cups white potatoes, diced  (I used large Idaho Russets)
• 1 large onion, chopped  ( I love onions, so decrease this if you don’t)
• 1 package no sodium Herb Ox beef bouillon**
• Mrs. Dash Tableblend, to taste

Chop the onion and dice the potatoes.  Place the potatoes on a piece of heavy-duty nonstickaluminum foil (I used Reynolds Wrap), on a baking pan. Cover with the chopped onion and sprinkle on the beef bouillon and the Mrs. Dash.

Bake in 375 degree oven for 45 minutes (for lightly browned on the bottom) to an hour (for darker browned potatoes) or if you like more crunchies. 

Note:  I’ve also added minced garlic to a batch as well.   Next time I plan to add some red pepper as I also love peppers.  Plan to freeze these for next week as we are going camping and I will not have time to prepare my food this weekend like I usually do.

** ingredient is not recommended for use during the reduction phase of program.  To read why this product really isn't recommended please read the note on bouillon in the ingredient link.

Compatible with Body Type:

Breakfast A-C-D-E

Morning Snack C-E

Lunch A-B-C-D-E

Afternoon Snack  B-C-D

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains:  Carb A, Free Veggie

6 WBMO - French Fries Done Mom's Way

From member ...... My mom started this recipe and I tweaked it my way.

• 2 potatoes 
• 1 to 2 cups nsa chicken broth
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• pepper, to taste

Cut up the potatoes. You can use any kind you prefer, even sweet potatoes. Cut up to the size you prefer. I have made thick and shoestring sized potatoes. Put them in a single layer in a skillet. Add chicken broth. Depending on the size of the skillet you may have to add more nsa broth, so that you fill up the pan to top of the fries, so they are almost covered. Sprinkle in the onion and garlic powder, and pepper to taste. Cook at high heat for 10 minutes, and low for the last 5 minutes till liquid is almost gone. Take out before they will stick to pan, when the liquid has almost evaporated, and just before the fries are at the point of almost sticking,

I take them out of the skillet and put them on parchment paper on a cookie sheet.
Put them in a preheated oven at 425. Time can be between 20-40 minutes in the oven, depending on the thickness of the cut potatoes.

Take out when golden brown and crispy.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Carb A, Free Food

6 WBMO - Garlic Mashed Potatoes

From member ...If you don't want to bake the potatoes early, be prepared from start to finish for this to take anywhere from 2 to 2 ½ hours. I like to bake the potatoes EARLY like 3 and let them cool 20 minutes to start the second part. I recommend making larger batches of this. It is great for leftovers.

BMOS Note: The number of portions yielded from this recipe will depend upon the size of the potatoes used.

6-8 potatoes
½ cup nsa chicken broth (you may actually use less depending on the size of your potatoes)
¼ cup onion flakes
2 tablespoons minced fresh garlic
pepper, optional

Wash the potatoes well. Be sure to pierce the skin with a fork in different places (It helps reduce the cooking time.) Bake in the oven at 425º till the potatoes are soft and you can easily pierce them with a fork. Take out and let cool somewhat. (It's not necessary to let them cool if you can handle them when they're hot!) Peel the potatoes and place them in a bowl. You'll want to use a fork to mash them up. Add the onion flakes and the garlic. Mix well. Now with your mixer whip up the potatoes. Slowly add the broth and pepper if you like. You want them to look the normal consistency of mashed potatoes. SOOOOO GOOD!

You can lower the amounts of garlic and onion in this if you don't like it to taste as strong. I personally love this meal. The smell is incredible.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A, Free Food

6 WBMO - Extra Crispy Potato French Fries

From member .....

BMOS Note: Please note that the number of servings yielded by this recipe will be dependent upon the size of the potatoes used.

• 1- 2 potatoes (cut them into French fry shape, small or large your choice)

On a microwave safe plate, place fries in a single layer (so they do not stick to each other) and microwave the cut pieces for 2 - 3 minutes until tender. Place them on a single layer once again on a cookie sheet wrapped in Release tinfoil, parchment, or a silpat.  Bake at 400 - 450 degrees for about 10 minutes until brown.

Sprinkle your favorite nsa seasoning on them. I use a little malt vinegar and then put on some garlic powder and basil. They are very crispy and yummy. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A

6 WBMO - Curried Potatoes

From member ....

• 4 med baking potatoes, peeled and cut into 1" cubes


• 1 onion, chopped


• 1 tbsp nsa curry powder

In saucepan, bring water to a boil and cook potatoes at a boil until fork tender, about 15 minutes. Saute onions (use a tiny bit of water if needed) until they soften. Stir curry powder into onions and cook 1 minute longer. Drain potatoes and add to skillet. Cook, stirring, for about 1 minute until potatoes are coated and everything is heated through. 

Compatible with Body Type:

Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack 

This Recipe Contains: Carbohydrate A

6 WBMO - Pork 'N Potatoes

From member .... I found this recipe a while back. I've altered it a little for easy and plan friendliness. It originally used pork, but you can use chicken or turkey which is what I use most of the time. Hope you enjoy!

• 1 lb pork loins, turkey cutlets or chicken breast (all visable fat removed)
• 4 medium potatoes, cut into 1" cubes
• 1 large onion, sliced
• 8 cups baby carrots
• 1/4 cup nsa chicken broth (or veggie broth from book if you prefer)
• black pepper to taste

Preheat a non-stick dutch oven. Sprinkle meat with black pepper on both sides. Brown both sides of meat. Add broth and veggies. Sprinkle with more pepper to taste. Bring to boil then reduce to a simmer. Simmer for about 30 minutes or until meat and veggies are done. Add more broth if needed. Makes approx. 8 servings.

Compatible with Body Type:
Breakfast 
Morning Snack 
Lunch A-D-E
Afternoon Snack 
Dinner A-B-C-D-E
PM Snack 

This Recipe Contains: Protein C (or B), Veggie A, Carb A, Free Foods

6 WBMO - Eggs in a Basket

From member ...  I like recipes that are one serving you can multiply the recipe and make more but i wanted to keep it basic.  Hope u enjoy 

• 2 egg whites
• ½ cup shredded russet potatoes
• Pepper to taste

Shred ½ cup of potatoes and dry with a paper towel to remove excess moisture. Preheat oven to 350º F. Take a nonstick muffin tin and spread half of the potatoes in one tin. The potatoes need to form a basket inside the tin so spread them on the bottom and sides. Repeat for the second tin. Bake for 35 to 40 min until golden brown.

Scramble 2 egg whites in a nonstick pan you can add the usual on plan veggies if you would like. Remove the baskets from the oven and drop half of the eggs in each basket. Season with pepper.

Compatible with Body Type:

Breakfast A-C-D-E

Morning Snack C-E

Lunch A-B-C-D-E

Afternoon Snack  B-C-D

Dinner A-B-C-D-E

PM Snack  

This Recipe Contains: Protein A, Carb A

6 WBMO - Egg and Potato Skillet

From member .....

 Note:  Please note that because this recipe contains twice the recommended protein allotment for females, you'll likely want to adjust the quantities in this recipe or use as part of a preworkout breakfast, morning snack or afternoon snack. 

Please note that this recipe originally called for microwaving the potatoes in hot tap water for two minutes.  To help reduce exposure to the higher lead content more commonly present in hot water, organizations such as OSHA and FDA recommend utilizing water from the cold water tap only for purposes of drinking, cooking or preparing baby formula.

• 1 cup shredded potatoes (uncooked)
• water 
• 2 egg whites 
• 1 teaspoon dried onion 
• dash of garlic powder 
• dash of dill

Put potatoes in a microwave safe dish and cover with water. Microwave for 2 minutes then drain well and pat dry with a paper towel.  Meanwhile, beat egg whites until they are frothy and add onion, garlic and dill. Preheat skillet on high until water dances across surface, reduce heat to medium. Stir the egg mix into the potatoes, making sure they are all covered and pour into pan. When the bottom is a nice golden brown, flip over and brown the other side. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb A