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Monthly Archives: January 2017

Healthyish Potato Wedges

Mmmm….yummy…I enjoy eating potato wedges. I recognize that they are terribly unhealthy, but boy they are so very flavorful. My favorite restaurant to go eat these things is Buffalo Wild Wings. Their potato wedges are incredibly yummy!

On the eve of my eating healthy challenge, I decided to make these Baked Garlic Parmesan Potato Wedges as baking fries is a lot healthier than frying them. Although I do admit that I on occasion love anything fried. I mean come on, who doesn’t right?

Bursting with delicious flavors this Garlic and Parmesan seasoned potato wedges are oven roasted to golden tender perfection.

What is your go-to place to eat potato wedges? 
BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS

3-4 large russet potatoes, sliced into wedges
4 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
½ C parmesan cheese
optional: ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Line, a large baking dish with foil and lightly, grease it with non-stick cooking spray. Set aside.

Put potato wedges in a large bowl. Drizzle with olive oil and stir to cover. In a small bowl combine salt, garlic powder, and Italian seasoning and stir well. Sprinkle the potato wedges with the shredded cheese, tossing to cover, then sprinkle with the seasoning blend.

Put potato wedges onto the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five- thirty-five minutes or until potatoes are tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source Creme De La Crumb

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Salty & Tangy Potatoes

These Salt & Vinegar Roasted Potatoes are lightly tangy and feature kosher sea salt for more of a pop of flavor and wonderfully crunchy texture.

SALT & VINEGAR POTATOES

INGREDIENTS

For the potatoes

2 lbs. small red potatoes
1 C white vinegar
2-3 C Water
2 tsp Kosher Sea Salt, divided
1 Tbsp olive oil
1/2 tsp pepper
1 Tbsp chopped chives (optional)

SMOKY GARLIC MAYO

⅓ C Duke’s mayonnaise
1 garlic clove minced
¼ tsp smoked paprika
⅛ tsp Kosher Sea Salt

INSTRUCTIONS

Preheat the oven to 400ºF. Line a 9×13 baking dish with foil and grease it with non-cooking spray. Set aside.

1. Rinse the potatoes well, then add them to a large pot along with the vinegar. Combine enough water just to cover the potatoes, then add ½ Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat. Continue to cook for ten-fifteen minutes, or until the potatoes can be stabbed with a fork, but are not falling apart.

2. Empty the potatoes in a colander and allow them to cool slightly. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then mix it in a small bowl with the mayonnaise, smoked paprika, and salt. Cover the bowl and refrigerate until ready to use.

3. Once the potatoes are cool enough to handle, slice the potatoes into ¼ to ½-inch thick rounds. Place the sliced potatoes onto the previously prepared baking sheet. Drizzle the olive oil over the vegetables, then toss the potatoes until evenly covered in oil on both sides.

4. Season the potatoes with pepper and a pinch or two of salt. Roast the potatoes in the oven for thirty-forty minutes, stirring halfway through, or until they are golden brown on both sides. Season once more with a pinch of salt and a sprinkle of fresh chopped chives. Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.

Source Budget bytes

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The Main Dish was Crunchy Honey Garlic Pork Chops   These guys are seriously delicious!

30 Day Healthy Eating challenge begins next week. So I will do my best to find paleo, low carb and low calorie recipes to cook for the next 30 days. 

Here is next week’s meal plan

One-Skillet Balsamic Chicken and Vegetables

Slow Cooker Spaghetti Squash and Meatballs

Pork Chops With Lemon-Cilantro Vinaigrette
Side Dish Green Beans with Cherry Tomatoes

Have a great weekend ya’ll! 

A Four-Ingredient Crockpot Dinner

 

Oh man, you know what I have been craving for a real long time? Some delicious Chinese food. It’s one of my most favorite cuisines.

What about you? Have you been craving for some serious Chinese food lately as well? Have you been on the hunt for a different tasty meal?? But then you think ugh I don’t want to spend the money on takeout or waste all of my time to prepare it? If you answered yes to all of these questions, then I have the perfect solution to your problem. How about you give this spectacular, insanely delicious and crazy easy Crockpot Orange Chicken dinner a try.

This simple Chicken Recipe delivers all of that… BIG Time!!! Oh, how I LOVE Orange Chicken! Skip the takeout and make some at home…with ONLY four yes, just 4 ingredients!

Crockpot Orange Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
¾ C Smuckers Sweet Orange Marmalade
¾ C of Sweet Baby Ray’s Original BBQ Sauce {it’s delicious!}
2 Tbsp. Bragg 

Instructions

1. Lightly grease your crockpot with non-stick cooking spray. Place the chicken into the crockpot and cook on HIGH for three hours or on LOW for six hours (Covered). After three hours on HIGH or six hours on LOW, empty the juices from crockpot At this point… you can either leave the chicken breasts complete, or remove, cut into cubes, and transfer back to crockpot.

2. In a large bowl combine bbq sauce, orange marmalade, and soy sauce. Pour mixture over chicken, and cook on low or high for thirty more minutes {covered} Yummoelicious!

Source The frugal girls

 

Guilty Free Burgers 

Man, I am still astounded on how fast the year 2016 just came and went like in a flash, I mean not exactly but you know what I am saying. Now here we are in a brand new year with a fresh start filled with new goals and ambition for 2017. What are some of your goals for this year? I will share some of the goals that I have: 1. living a healthier lifestyle. 2. become a better blogger (Plans & Goals for 2017) 3. Same as number one.

So with that being said lol, I can’t believe I’m saying this, but I am going to attempt a challenge by eating healthy for 30 days. Would you be interested in joining me? If you said yes, then I have created, an event for the challenge and the details will be towards the bottom of my blog. I believe that it will be a fun and exciting experience.

To begin this hurdle before the actual date, I decided to make these juicy and flavorful turkey burgers. When you’re trying to live a healthy lifestyle, burgers might be out of the picture. However, subbing lean ground turkey in for traditional meat slashes that mega-calorie tally and delivers a significant portion of satisfying protein. This grilled turkey burger recipe calls for fresh ingredients like diced parsley, onions, and garlic. These grilled turkey burgers are packed with nutrients and offer that rich, meaty flavor you crave without increasing your cholesterol levels.

These burgers are paired with a beautiful cucumber salad. Bright, refreshing cucumbers and tomatoes are dressed with chives and covered with a dash of lime juice.

Grilled Turkey Burgers with Cucumber Salad

Ingredients

Turkey burgers

1 lb lean ground turkey
1 large egg, beaten
1/2 C plain whole wheat bread crumbs or whole wheat panko
1/3 C grated or finely chopped onions
1/3 C finely chopped parsley
1 clove garlic, minced
1/2 tsp kosher or sea salt
1/2 tsp black pepper
1 Tbsp extra-virgin olive oil
2 tsp canola oil or cooking spray to lightly coat the pan or grill

Cucumber salad

1 cucumber, diced small
1/2 C chopped chives or green onions
1 medium-sized ripe tomato, finely diced
2 Tbsp freshly squeezed lime or lemon juice
1/4 tsp kosher or sea salt

Directions

1. Combine all ingredients in a large bowl, except for the olive oil.
Next, work with the meat mixture using your hands and shape the mixture into patties for the turkey burgers. Form into four to five patties. Pour a few drops of oil onto each patty on both sides with olive oil, using fingers to coat.

2. Lightly grease your grill or grill pan with oil. Turn your grill on to medium-high heat or place a lightly-oiled skillet or grill pan on the stovetop over medium-high heat. Place patties on the grill or skillet and cover (cover if using the grill) and grill for five to six minutes on each side, until cooked through.

3. Meanwhile, combine all ingredients for cucumber salad. Serve room temperature or chill until serving.

Source skinnyms

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