Rachael Ray's Non-profit Organization Yum-o!

WHAT IS YOUR FAVORITE DISH TO MAKE WITH YOUR KIDS AS HELPERS?

We often make Mashed Potatoes with Carrots and Foil-Wrapped Pork Chops with Root Vegetables. We'd like to share our recipes with Yum-o! It is a wonderful thing to give back to the community and it's a lesson that I always try to teach my daughter.

With the potatoes, when the kids are young, they think that they're just cool-colored potatoes – they don't know that they're actually good for you with the carrots mixed in!

CAN YOU GIVE THE MASHED POTATOES AND CARROTS AND FOIL-WRAPPED PORK CHOPS WITH ROOT VEGETABLES RECIPE?

Yes, we'd love to share them!

Mashed Potatoes and Carrots

INGREDIENTS:

• 3 pounds potatoes (any kind you like)
• 1 pound carrots
• 4 tablespoons butter
• 1 1/2-2 cups milk, depending on how thick or smooth you like your potatoes
• Salt and pepper, to taste

Note: you can scale down this recipe, using approximately 2 medium size potatoes per 1 carrot.

DIRECTIONS:

1. Boil the potatoes and carrots together in salted water, until tender. Drain off the water.
2. Add the potatoes and carrots into a ricer to mash them. You can also use a regular potato masher or electric mixer or whip, depending on your preference.
3. Heat the milk and butter in a saucepan. Add the butter and milk to the potatoes as needed for flavor and consistency. You can add more milk, as needed.

Foil-Wrapped Pork Chops with Root Vegetables

INGREDIENTS:

• 4 pork chops
• 4 medium-large potatoes, any kind you like (one per chop)
• 4 carrots (one per chop)
• 1 large onion
• 1 bunch celery
• Nonstick cooking spray
• 4 pats butter (each pat is about 1/2 tablespoon)
• Salt and pepper, to taste

DIRECTIONS:

1. Pre-heat the oven to 375°.
2. Season the pork chops and slice the potatoes, carrots, onion and celery. Put everything on separate plates.
3. Tear off sheets of foil (about 12-16 inches). Spray the centers of the pieces of foil with nonstick cooking spray.
4. Place a pork chop in the center of each piece of foil. Evenly divide the potatoes and add them on top, followed by the carrots, onion slices and celery. Top each one off with a pat of butter, salt and pepper, to taste.
5. Bring the foil up all around each pork chop and seal well so that no steam escapes. Place them on a baking sheet and bake them in the oven for about 45-60 minutes, depending on the thickness of the chops.
6. When the pork chops are done, slide them, along with the vegetables, out of the foil packets and onto a plate. Enjoy!