Two Good Weightwatchers Recipes

I made this chili for Super Bowl dinner. It was delicious. I made it the day ahead and then it sit in the fridge till Sunday night. I really enjoyed it with beef, but I think it would be great with turkey! The meat loaf recipe is very good too. It is easy and quick, but the best is that it cooks quicker (and I think better) in the oven than one large loaf. I serve it with baked potatoes, and green beans. Enjoy both!

Turkey and Black Bean Chili

2 tsp. olive oil

1 onion, chopped

1 green pepper, chopped(I used yellow)

4 garlic cloves, minced

3/4 pound ground turkey

1 15 ounce can black beans, rinsed and drained

1 14.5 oz. can diced tomatoes

1 T. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp, salt

Heat oil in frypan and add the onion, bell pepper, and garlic, stirring occasionally until softened, about 5 minutes. Add turkey and cook breaking it apart with a wooden spoon until no longer pink. Stir in beans, tomatoes, chili powder, cumin, oregano and salt; bring to a boil. Reduce heat and simmer, covered, until the vegies are very tender, about 30 minutes. Serve with shredded cheddar, sour cream and chopped green onions.

Mini Meatloaves

1 1/2 pounds lean ground beef

1 onion, chopped

1/4 cup ketchup

1 tbsp. yellow mustard

(or grey poupon is a delicious choice)

1 large egg, beaten

2 tbsp. cornmeal

1 garlic clove, minced

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

Preheat oven to 350. Spray a medium baking sheet with Pam. I line a baking sheet with tine foil and then spray it with Pam for easier clean-up.

Combine beef, onion, bell pepper, ketchup, mustard, egg,cornmeal, garlic, and spices. I put it all in a Ziploc bag and seal it with no air, then squeeze it until it is all mixed....works great.

Form six small oval loaves and place on baking sheet. Spread each with 1 tbsp. of ketchup each. Bake at 350 for 40-45 minutes. Let stand about 5 minutes before serving.

YUM! YUM! YUM!

Pumpkin Scones

I made these without the spiced glaze but I'm sure they would be good with that too--I was just lazy. Yummy yummy Fall treat! We ate them for breakfast today.

Ingredients
Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
Powderered Sugar Glazze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Directions
1TO MAKE THE SCONES:.
2Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7TO MAKE THE PLAIN GLAZE:.
8Mix the powdered sugar and 2 tbsp milk together until smooth.
9When scones are cool, use a brush to paint plain glaze over the top of each scone.
10AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Chicken Parmagiana

I made this for the first time tonight. It's the first recipe I have cooked out of the new Rachael Ray cookbook I got for Christmas. Super yummy and worth the effort!

1 c. flour
2 eggs, lightly beaten
1/2 c bread crumbs
1 cup grated parmesan
1/4 c chopped fresh parsley (I didn't use this)
5 Tbsp of olive oil
4 chicken breast halves
salt and pepper
3 to 4 garlic cloves, finely chopped
1 tsp crushed red pepper flakes
1 small yellow onion, finely chopped
1 tsp dried orgegano
1 (28 ounce) can crushed tomatoes
1/2 c chopped fresh basil (I use about 2 tsp of dry)
1 cup mozza grated

Preheat the broiler
Set up 3 dishes on counter: one with flour, one with eggs, and one with bread crumbs, half the grated parmesan and the parsley combined.

Heat 3 Tbsp olive oil in a large skillet over medium heat. While the pan is heating up, season the chicken with salt and pepper, and coat each one in the flour, then egg and lastly the cheesy bread crumbs.

Once the oil is hot, cook the chiken until they are golden brown and cooked though.

While the chicken is cooking, place a medium pot on stove over medium heat. Add 2 Tbsp of oil, Add the garlic, red pepper flakes, chooped onion, oregano, slat and pepper. Cook until veggies are softened. Add tomatoes and heat through. Stir in basil and season with salt and pepper.

Spread layer of sauce in casserole dish. Layer the chicken on top and cover with remaining sauce. Sprinkle with parmesan and mozza. Brown the casserole under the broiler.

Note: I actually used half of the amounts for the chicken coating and it was enough. I served it with potatoes but I think it would be better with rice or pasta as their is lots of sauce. Enjoy!

LEMON MARINATED TORTELLINI AND SUN-DRIED TOMATO SKEWERS

Andrea made these yesterday and they were so pretty and yummy. This makes a very impressive appetizer. I thought they would be pretty served in a vase! The perfect bite.

20 tortellini, spinach filled with cheese
10 sun-dried tomatoes in oil, drained and halved
20 large basil leaves

Marinade:
1 tsp grated lemon zest
2 tbsp lemon juice
4 tbsp olive oil
salt & pepper

Cook tort. in salted boiling water until tender. Drain and rinse with cold water. Spread out in a single layer on a clean tea towel to dry. For marinade, whisk lemon and oil until thick and combined. Toss the cooled pasta and marinade together and coat well. Add salt and pepper to taste. Cover and marinate at room temp. for 30 min. Thread 1 tort. and 1 sun-dried tom. wrapped in 1 basil leaf onto each skewer. Serve at room temp.

** MJ's notes: I added garlic and fresh parm. cheese to the marinade for more flavour. You can marinate the tort. up to 1 day in advance.

Cranberry Squares

Hi girls!

I tried this recipe the other night and it absolutely disappeared! It was even better the next day as it softened up...actually only had about 4 squares left and they vanished! When I first made it I thought I should ice it as it didn't look too pretty. But I am glad I did not!!

I would double the recipe and make it a day ahead. It says it would be a good Christmas goodie. I think it would be good anytime! YUMMY!!

Cranberry Squares

Crust
½ cup cold butter
¼ cup sugar
1 cup flour

Filling
1½ cup frozen cranberries
¼ cup brown sugar
2 eggs
1 cup firmly packed brown sugar
1 tsp. vanilla
1/3 cup flour
½ tsp. baking powder
¼ tsp. salt

To make crust: Cut butter into sugar and flour until crumbly. Pat into an 8” square pan. Bake at 350 for 10 to 15 minutes or until golden.

To make filling: In a saucepan, cook cranberries (don’t bother to thaw) and ¼ cup brown sugar over medium-low heat until berries are softened and the skins pop, about 10 minutes. Cool. In a large bowl, beat eggs and gradually add brown sugar. Beat until thickened. Beat in vanilla. Combine dry ingredients and add to egg mixture. Stir in cooled cranberries and spread mixture over the crust. Bake at 350 for 35 minutes. Do not overcook.

Chocolate Zuchini Cake Muffins

Yummy! I replaced just the butter with applesauce and you couldn't even tell! Kate and Quinn gobbled them up!! And so did we.

¼ c butter (applesauce)
½ c vegetable oil (applesauce)
1 ¾ c sugar
2 eggs
1 tsp vanilla
½ c sour cream
2 ½ c flour
4 Tbsp cocoa
½ tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp cloves(I didn't have cloves so I didn't add them)
2 c grated zucchini
¼ c chocolate chips

Cream butter, oil, sugar, eggs, vanilla and sour cream.
Sift dry ingredients and add to creamed mixture.
Mix in zucchini and chocolate chips.
Bake in a greased and floured muffin tin or 9 x 13 pan.
Bake at 325° F for 45 minutes less if making muffins! I did mini muffins and they took 25 minutes!

Chocolate Softies

Easy and Oh so Yummy...even better the next day!

1/2 Cup Butter or Margarine
1 Cup Sugar
1 Egg
2 1-oz squares unsweetened chocolate, melted
1/3 Cup Sour Milk
1 tsp Vanilla
Mix Wet ingredients then Add Dry....
1-3/4 Cups Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Chopped Walnuts (optional)

Stir all together and drop by teaspoonfuls(don't make cookies too big b/c they spread quite a bit) onto cookie sheet. Bake in 400 degee oven for about 6-8 minutes. Cool and then ice with icing....

Icing
1-1/4Cups icing Sugar
1/3 Cup cocoa
3 Tbsp Butter or margarine
5 tsp Hot coffee or Water (or more to get desired consistency)

Strawberry Pizza

I have made fruit pizzas before, but this was fabulous! I think the glaze would be good for a strawberry pie as well. Store bought glazes don't hold a candle to this! Easy and delicious!

STRAWBERRY PIZZA

Crust

1/2 cup soft butter

1 cup flour

1/4 cup icing sugar

Mix and press in medium size pizza pan (I used a 12 inch pan). Bake at 350 for 8 minutes.

Allow to cool completely before assembling.

Filling

8 oz. soft cream cheese

1/3 cup icing sugar

1 tsp. vanilla

11/2 t. lemon juice

Mix until smooth Spread on crust. You can add 1 cup of whipped cream folded into this if you like. They suggested Cool Whip, but I am not a big fan of it at all. I did not add it and it was still yummy!

Layer about 3 cups of strawberries cut in half.

Glaze

1/2 cup sugar

2 T. cornstarch

1 cup water

Cook and stir till thick. Add 2 T. strawberry jello. Cool in freezer for a short time...stir once in awhile.

Pour over berries.

Chill and serve with whipped cream.

YUM! YUM! YUM!

Spring Floral Design

I've been feeling lately that Spring 2008 has not yet arrived or that it just passed us by...

Ron took Pam and I up to South Fork on Sunday for a wildflower tour...

and nature, itself, told a different story!

Spring 2008 has most definitely arrived!

This is the wildflower Ron seeks after the most...the Ladyslipper. It is an orchid...very dainty and sometimes hard to find.

There is a sweet story that goes along with the ladyslipper.

Uncle Art was married to Aunt Hannah (Auntie Mae's sister) and every spring he would seek out the ladyslippers and make a bouquet of these tiny orchids to take home to Aunt Hannah. I think that is such a romantic story...if you could have known this couple, it makes the story even more incredible. They are both gone now...but I say Hurrah for Uncle Art...a good memory!

This lily is called "Lamb's Tongue". The north pasture is carpeted with these flowers.

I think this must be the "curly lily" made famous in Mom's and Auntie Jean's stories of collecting armfuls of these when they were girls. Mom tells the tale of when they went out seeking the elusive lilies to find them across a creek from where they stood. So, Auntie Jean being the good friend that she was, decided to share her boots with Mom...Mom was wearing shoes! So with one boot on Auntie Jean's foot and one boot on Mom's foot, somehow they hopped across the creek and gathered their bouquets...

I can just imagine the giggling and carrying on!

These are white trilliums...I have seen lots of these in BC. I do believe that it is either the national flower or the provincial flower of BC...whatever it was, it was protected!

"DO NOT PICK THE TRILLIUMS"

This I have never seen in BC...a pink trillium!

Salmon Berry bush in bloom.

This wild Bleeding Heart grows prolifically at South Fork.

Even the skunk cabbage was beautiful. Maybe just because it was so very green.

This picture is of Ron's "secret" quiet spot...all you hear is the sound of the small waterfall and there is a canopy of trees and bushes all around...there is also a perfectly placed tree trunk for just sitting around and day dreaming.

Wild Irises show up on the south hill when just about all the other wild flowers are done.

I don't know what this is called, but the leaves were a beautiful shade of green and looked like shamrocks, with snowy white blossoms...you can see the veins in the flower petals, they are so sheer!

When I look at these pictures, the contrast between the dead of winter and the bright newness of spring is quite striking. Another chance at life...something new and exciting!

MMMmmmmm!

I praise God for second chances!

That was a wonderful Sunday afternoon.

A perfect day!

The Loin King

Marinated Pork Loin Roast I made for Mom when she was out! Finally posting per Her request! Very Yummy and Different and Easy! (from eat shrink and be merry!)

Marinade
1/4 cup each brown sugar and ketchup
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp minced garlic
1 tsp each of curry powder, ground coriander, and ground ginger
1/2 tsp of salt and freshly ground pepper

1 boneless Pork Loin Roast (4lbs/1.8Kg)

-Whisk together marinade ingredients. Place pork and marinade in heavy-duty resealable bag. Turn several times to coat. Marinade overnight in refridgerator.

-Preheat oven to 325 degrees. Place pork on rack in shallow roasting pan. Reserve Marinade. Roast Pork, uncovered, for about 1hr and 45 minutes to 2 hours. Thermometer to 155 degrees.

- While Roast is cooking, bring reserved marinade to a boil on stove and simmer on low for 1 minute. Brush Roast generously during the last 20 minutes of cooking time.

- Remove Roast cover loosely with foil and let rest for 10 minutes before slicing.

Enjoy!

Mandarin Pasta Salad & Bread Sticks

I had this salad the other day and it was delicious. I made bread sticks to go with it...Pillsbury Soft Bread Sticks...baked and then brushed with butter and parmesan cheese when they came out of the oven...delicious and incredibly easy! I couldn't find any to buy in the store that morning, so tried these in a pinch and was amazed at how good they were!

1 inch piece fresh gingerroot

1 clove garlic, pressed

1/3 c rice vinegar or white wine vinegar (I used the latter)

1/4 cup orange juice

1 tsp. sesame oil ( the secret ingredient..a must)

1 envelope Lipton Onion Soup Mix

2 tsp. sugar

8 oz bow tie pasta, cooked

1 long english cucumber

1 red pepper (or combine orange or yellow peppers)

6 oz baby spinach

1/2 c chopped red onion

1 can (11 oz) mandarin orange segments, drained

2 c. diced cooked chicken

1/2 c sliced almonds, toasted

Dressing

Do not peel the gingerroot...just grate on a fine grater, and then put it in your hand and squeeze as much juice as you can out of the pulp and only use the juice...for flavor without the bite. Combine, ginger juice, garlic, vinegar, orange juice, oils, sugar and onion soup mix...mixing well with whisk, put in fridge until ready to use.

Salad

Thinly slice cuke and peppers and chop the red onion. Combine with spinach, chicken, mandarins, and pasta in large bowl. Pour dressing over top and mix well. Sprinkle with toasted almonds. Very pretty salad and very delicious. Serve immediately. Double this salad and serve about 15 or so folks!

Butter Tart Squares

I made these for my cookie exchange this year! Simple and yummy! I got it out of my "Wanda's Pie in the Sky" cookbook.

Butter Tart Squares

For the crust:
1 cup cold butter cut into 1/2 inch pieces
2 cups flour
3 Tbsp. sugar

For the filling:
1 cup raisins
1 cup hot water
4 eggs
2 1/4 cup brown sugar
1/3 cup corn syrup
2 tsp. vinegar
2 tsp. vanilla extract
2 Tbsp. flour
1/2 cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the crust: Preheat oven to 350. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9X13 baking pan. Bake for about 15 minutes until set and barely golden.

For the filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in the soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the center. Cool completely before cutting into bars or squares. Store in the fridge in a tightly closed container for up to 5 days.

Homemade Apple Leather

I have been making this apple leather for a few weeks now, and as fast as I make it, it seems to disappear! It takes a few tries to perfect it, but is well worth the effort. Apples are fresh and plentiful!

1 pound of apples(about 4 large), peeled and cored and cut up

1/4 cup water

Put water and apples in pot and cover, cook till soft, stirring occasionally.

Pour into a blender or food processor and blend until smooth. Should measure out to 2 cups of apple puree.

Add 1/4 honey (or sugar) and 1/4 tsp. cinnamon. Stir well.

Pour into a 9 by 15 cookie sheet that has been lined with saran wrap and even spread to edges.

Bake in a warm oven, about 150 degrees, near centre or top of oven. Leave in oven overnight.

It is done when it is no longer soft to the touch.

Leave on plastic wrap and roll up, rewrap in more plastic wrap or a plastic bag, and keep in the fridge, or freeze.

Now, here are a few suggestions from me.

1. To spread in a large cookie sheet(9 by 18 or whatever it is), do about 3 cups of puree, still adding 1/4 cup honey, but you could increase the cinnamon if you want to.

2. Make sure you spread the puree very evenly...it is worth working at it for a time....even right to the edges. I also fold in the edges of the plastic wrap a bit...or use parchment paper cut to fit the pan exactly. Then when done peel apple leather off the paper and put on saran and roll.

3. Put in the oven at the lowest temp you can...probably is 150 degrees...about 9 or 10 pm and the first person up in the morning turns off the oven, leaving it in the oven. Feel it with your fingers, peel off plastic a bit and check back side. If it is still "wet", remove from plastic and put back in oven for a short time.

This apple leather is so very good. I have made it several times and it has gotten better each time. I like to make it on the thicker side and just dry it longer. You can also make strawberry leather, just by pureeing the berries and adding the honey. Apples are a little cheaper to use!

I know you will love it!

Pumpkin Cheesecake Bars

Here's something very delectable and different for Thanksgiving! My friend Darla first made this.

Oven 350.

Dough
1/2 cup butter softened
1/4 cup sugar
1 egg
1 1/4 cup flour

Beat butter and sugar until fluffy. Beat in egg and stir in flour. Press dough into 9X13 pan. Bake 15-20 minutes ot until just brown. Remove and cool completely. Reduce oven to 325.

Cheesecake filling
500 grams cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. ginger
1/2 tsp. cinnamon
3/4 cup pumpkin puree
1 large pinch of salt

Beat cream cheese and sugar until smooth. Beat in eggs; stir in spices, pumpkin and salt. Spread pumpkin on crust. Bake 25 min. or until firm. Cool completley.
Topping
3/4 cup sour cream
1 1/2 tbsp. sugar

1 oz. semisweet chocolate (melted)

Mix topping and spread. Drizzle choclate.

Raspberry Streusal Muffins

I made these the other day and Andrew said they were the best muffins I'd ever made. They were pretty darn delicious. Made from fresh raspberries straight from the USA so I can only imagine how good they would be with fresh BC/Oregon berries! Hope you like them as much as we did. The recipe called for 18 muffins but I made 12 larger muffins! Be sure and use ALL the streusal topping even if it seems like alot...I may use brown sugar in the streusal next time instead of white...I like brown sugar better.
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar
DIRECTIONSIn a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Camp Pan Breakfast

When I go packing with Pam and Lorrie, we all have our responsibilities. I usually make the dinners, Lorrie and I share making the lunches, and Pam eats whatever it is. HAHAHA!
Lorrie makes a super breakfast that always tastes so delicious in the morning. Try it! I know you will like it too.

Using a large (cast iron if you have it) fry pan, fry up a certain amount of cut up bacon and diced onion. Then add some cooked potatoes (or frozen hashbrowns that have thawed out in your cooler) and pan fry that for a time. You can also add a certain amount of green pepper cut up (seems like it is the only time I like green pepper). Cook and stir occasionally until potatoes are browned and pepper is cooked. Season with salt and pepper if needed. Add grated cheddar cheese over top and cover until cheese melts. Serve it up.

I know that when you are camping, everything tastes so much better. I would probably never make this at home, but out in the bush, it is very good food! Lorrie also made it the last time I camped with her with loose sausage meat instead of bacon....very very good!

Ultimate Beef Steak

I have been cooking steak for many years...this is the best way to do it that I have ever tried. Try it...you will love it too I am sure!

A certain amount of good steak...strip loin, tenderloin, sirloin, t-bone!

Brush each steak on both sides with olive oil.
Generously salt and pepper on both sides WITH (tada...the secret ingredients)
1. Kosher Salt
2. Fresh ground pepper or course ground pepper.

Grill on BBQ for about 7-8 minutes per side on a medium heat.

Serve with pan fried mushrooms....olive oil, dash of white wine, kosher salt, and course ground pepper.

MMMMMMMMMMmmmmmmmmm!! This is delicious!
*This is also a very good way of cooking pork chops on the grill.*

Sweets for the SWEET

I have made both of these great recipes this week and they have turned out really well. The cookies live up to their name and what else can you say about strawberries except...DELICIOUS!!

Vanishing Oatmeal Cookies

Cream together:
1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar

Add:
2 eggs
1 tsp. vanilla

Stir together:
1 1/2 cups flour
1 t. baking soda
1 tsp. cinnamon
1/2 t. salt(optional)
3 cups Oatmeal, quick or old-fashioned
1 cup (or more) raisons

Add dry ingredients and mix well. Bake at 350 for 10 to 12 minutes.
I also made a batch with chocolate chips, omitting cinnamon...delicious too!
**I have been looking for a good oatmeal cookie recipe and I think this might be it!!

Strawberry Pie

1 Baked 9 " pie shell
3 cups sliced strawberries

Glaze:
3/4 cup sugar
3 T. cornstarch
1 cup water
2 T. dry strawberry JELLO

Mix sugar and cornstarch well, add cold water, stir again well, and bring to a boil. Remove from heat and add dry JELLO powder, stirring until dissolved and smooth. Cool slightly. (I also mashed a few strawberries and stirred it into the glaze). Mix in sliced strawberries and pour into crust. Chill and serve with whipped cream...of course. MMMMmmmmmmmm!!!

Elizabeth's Latest Potatoes

I thought I would add my latest potato recipe. It's a combination of recipes. The variety of potatoes is what makes this really yummy.

Some potatoes
Some sweet potatoes or yams
a couple tablespoons of veg oil
seasoning salt
pepper
parmesan cheese

Cut potatoes into matchsticks or french fries. Mix oil, salt, pepper and parmesan. Toss potatoes in seasoning. Bake at 375 for 30-45 minutes, until nice and brown and crispy.

Renewed Faith in Potatoes

Spud Light (From Eat, Shrink and Be Merry)

I made these potatoes to go with chicken tonight and they were so yummy! Andrew and I have been eating alot of rice and pasta lately because we just haven't been into potatoes lately...this recipe changed our Buds! Enjoy!

2 lbs mini red potatoes, unpeeled
1 Medium Red Onion, cut into wedges
2 Tbsp Olive Oil
1 Tbsp chopped fresh rosemary or fresh thyme, or combination of both
2 tsp Balsamic vinegar
1 tsp minced garlic
Salt and freshly ground pepper to taste

-Preheat oven to 425. Spray 9by13 baking pan with cooking spray. Cut potatoes in half, or quarters if they're larger, and place in baking pan. Add onion,olive oil, rosemary,vinegar, and garlic. Toss vegetables until well coated.

-Roast, uncovered, for about 30 minutes. Check for doneness of potatoes. Can you stick a fork in them? If not stir and continue to roast until done.

-Remove from oven and transfer to serving dish and sprinkle with Salt and Pepper!