Beef And Mushroom Topped Potato Wedges Recipes

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GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

WEDGE POTATOES



Wedge Potatoes image

"These simple-to-fix potato wedges are great with burgers, chicken sandwiches, fish and other entrees," says Barbara Trautmann from Ham Lake, Minnesota.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 8

4 medium baking potatoes (1 pound)
1 tablespoon olive oil
1/3 cup grated Parmesan cheese
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut each potato into eight wedges; place in a large resealable plastic bag. Add oil; seal bag and shake to coat. , In another resealable bag, combine the cheese and seasonings; add potatoes, a few at a time, and shake to coat., Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until golden brown, turning once.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 214mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BEEF AND MUSHROOM-TOPPED POTATO WEDGES



Beef and Mushroom-topped Potato Wedges image

This takeoff on Beef Stroganoff requires only minutes to prepare. We had this for dinner with a tossed salad..very good and filling.

Provided by Dancer

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
2 large potatoes
2 cups sliced mushrooms
2 tablespoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beef gravy
1/2 cup dairy sour half-and-half
2 tablespoons sliced green onions (optional)

Steps:

  • Pierce potatoes in several places; place on paper towel in microwave oven.
  • Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
  • Meanwhile, in large non-stick skillet, brown ground beef, mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles.
  • Pour off drippings; season with salt and pepper.
  • Reduce heat to low.
  • Stir in gravy and sour half-and-half; heat through, stirring occasionally.
  • Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
  • Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
  • Sprinkle with remaining green onions, if desired.

Nutrition Facts : Calories 435.1, Fat 17.1, SaturatedFat 7.8, Cholesterol 87.5, Sodium 867.6, Carbohydrate 39.1, Fiber 4.9, Sugar 2.3, Protein 31.6

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