Delicioius, Healthy Oven Fries Recipe

Total Time: 30 min

Serves: 4

Ingredients:

2 Baking potatoes (large)

2 Tbsp of vegetable oil

-Preheat oven to 450° F

-Peel the potatoes & cut them into strips about a quarter inch thick

-Put the potatoes in a bowl & pour the oil over them, stirring them so they all get a light coating of oil

-Arrange the potatoes on a cookie sheet so that none are on top of eachother

-Bake until well browned, about 12 minutes, & then turn (this is where it helps to use a cookie sheet with sides), continue baking on the other side another 12 minutes.

-Add salt to your own taste

I got this oven fries recipe from Prevention Magazine.  They also published the nutrition information for the oven fries recipe.  These numbers are all per serving: 143 calories, 2 grams of protein, 19 grams of carbohydrates, 7 grams of fat, .5 grams of saturated fat, 4 milligrams of sodium & 0 grams of fiber

Jessica Seinfeld’s recipe book Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food has recipes that are wonderful because they’re like V8, they have tons of nutritional value that’s covered up with other good tastes so your kids never know they’re eating something they hate.  She has a great recipe for ketchup that will go great with the oven fries recipe.

Jessica Seinfeld’s Homemade Ketchup

Ingredients:

1 6oz can tomato paste

½ cup carrot puree (peel, trim ends, cut into 3in chunks, steam for 10-12 minutes & then puree in a food processor or blender, adding water if needed for smooth texture)

¼ cup water

2 Tbsp apple-cider vinegar

2 cloves minced garlic

1 Tbsp brown sugar

½ tsp dry mustard

½ tsp salt

¼ tsp ground allspice

¼ tsp chili powder

- Stir everything together & bring to a boil under medium-high heat

- Reduce the heat to low & allow everything to simmer for another 15-20 minutes or until the mixture is about ½ as big as it was

- In airtight containers this can last for 5 days in the fridge or 3 months in the freezer

I love the oven fries recipe & this ketchup adds to the nutritional value of it all!

These fries and ketchup go great with BBQ Pork Chops!

Free Diabetic recipes for you. visit us for more at TypeFreeDiabetes.com

bit.ly Heres an easy dish that gets everyone to the table—and saves you money. Let the Kraft Kitchens show you how to create layers of flavor from bone-in chicken breasts, baby spinach and a few pantry staples. And all in a half hour! Its made with ease, and sure to please. Link: Sign up at Kraftfoods.com for even more great food ideas! www.kraftfoods.com

fitfortwo.tv Marta whips together some tasty date cookies and the boys tire themselves out before they make it to the couch. Brock reads a few viewers comments. Follow us on twitter twitter.com Like us on facebook: facebook.com

Did you know Americn President Obama can cook Daal. Lentil Soup – Heart healthy dish cooked in 5 minutes using pressure cooker. Try it – If I can do it you can do it Simple – even if you try first time it will come out like this. 1 Cup of Yellow Lentil ( pigeon peas) 1 TSP of salt 1/2 TSP of chilli pepper 1/2 TSP of tumeric powder 1/2 TSP of Ginger garlic paset 2 1/2 cups of water 2 TBSPN of olive oil Pinch of cumin seeds Pressure Cooker

Prepare delicious authentic Tandoori style Chicken in your own kitchen – Chef Dama makes this process simple and easy to understand, and peppers it with useless facts that no one needs to know.

Delicious tender venison in a thick gravy like broth with vegetables and a few tricks to kick things up a notch.

This recipe for Pineapple-Ginger Pork Chops is quick and easy to prepare.  You can have this dish table ready in half an hour.  The sauce with this dish makes it perfect with rice, also easy and quick to prepare.  Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.  And the clean-up with this easy meal is also easy; easy enough for your family to tackle that chore while you relax!

PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits
1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

Enjoy!

TheFrugalChef.com. A very easy and delicious recipe for crisp, wonderful sugar cookies. Enjoy!

Expert cooks and chefs are fond of using slow cookers. Beginners find it very useful also.

A crockpot is a slow cooker. It is easy to use and can save lots of time.
When buying a Crockpot, it is best to purchase one that has a detachable liner. This model is a lot easier to clean. If your liner is non-detachable, you can line-up your crockpot using a cooking bag to make cleaning easier. You can also spray the inner liner using cooking spray.
The temperature of food should quickly reach is 140oF. You can test this subsequent to cooking after 4 hours on low heat. If it does not reach 140oF, your crockpot may be defective already.

To bring up the temperature to 140oF quickly, you can initially cook on high heat. Return to low heat after reaching 140oF.

High setting is 300oF while a low setting is 200oF.

Avoid placing frozen food inside a crockpot. It should be thawed or defrosted prior to cooking.

Remember that 2 hours on the low setting is equal to about 1 hour on the high setting.

Take the cooked food out of the liner or crockpot before to putting it inside the fridge. It’s because the liner is composed of thick material, and therefore food will not cool down immediately. It prevents the growth of harmful bacteria.

You can only fill up your crockpot about ½ up to 2/3 full. If the crockpot is full to the brim, cooking will be difficult. If the liquid and food level is a bit lower, it can quickly cook the food.

Food placed at the bottom part of the slow cooker will be cooked faster and will appear more moist since it is immersed in simmering liquid.
You need to remove the skin off poultry as well as trim off some of the meat’s excess fat. Otherwise, fat will eventually melt with the cooking duration, adding to the unpleasant texture of your dish. Aside from this, foods rich in fat are cooked quickly.

You can concentrate on the flavors and also thicken some juices by taking off the crockpot’s lid, and thus, cooking it on high setting during the last hour of your assigned cooking time.

Since there are types of meat that should be cooked for 8 hours in low setting, you can use cheaper meat. It is not only less expensive but it also works best with slow cookers. Aside from this, cheaper meat also contains less fat, making them more suitable for crockpot cooking.

Take note of layering instructions. Vegetables, compared to meat, cannot be cooked quickly. They should be placed at the bottom.

If you are cooking on low setting never lift the lid to stir food. Every time the lid is lifted heat is released. It extends cooking time from 20 to 30 minutes. Instead, just spin the cover until some condensation falls out so you can check the progress.

For better results, ground meat should be cooked using a skillet prior to placing it inside your Crockpot. You can only add seafood by the last hour of cooking. It avoids overcooking seafood.

You can brown big pieces of meat prior to cooking with the Crockpot. Browning can add color and help give more flavor to the food.

Tabasco sauce and cayenne pepper have a tendency to taste bitter if food is cooked for a long time. You can use only small amounts at the beginning, adding a little at a time towards the end of cooking.

So that tender vegetables do not become overcooked, only put it in during the last 40-45 minutes of cooking time. Tender vegetables include mushrooms, tomatoes and zucchinis.

Unless stated on the recipe manual, dairy products can only be added around the last 25 to 40 minutes of cooking time.

Add and stir-in the spices only during the last hour. If these spices are cooked with the other ingredients for a long time, it will just lose its flavor.