Roasted Parmesan Rosemary Potatoes
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
- Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Already Packaged Snacks
Snacks that are ready for you to grab and go!
- Chobani Yogurts
Olive Garden Tuscan Garlic Chicken
Sautéed Zucchini with Plum Tomatoes
With the gardening season in full bloom, and gardens are flourishing with delicious vegetables, Moms are always looking for healthy but delicious ways to serve the home-grown vegetables. Here is an easy and quick recipe for Zucchini with Plum Tomatoes. Make them as a side dish or just a stand alone over rice or chicken. Either way you serve it up, Enjoy!
Mini Zucchini Cheese Bites
This recipe is a great compliment side to any meal! It’s a healthy accompaniment to chicken, beef or pork! Try it and see for yourself! Enjoy!
Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2
1 large jicama, sliced into fries
1 tablespoon avocado oil
Smoked paprika, to taste
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Optional for serving: Salad or assorted vegetables of choice.
1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.
2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.
Prep Time: 2½ hours minutes | Cook Time: 15-20 minutes | Serves: 4-6
Looking for amazing recipes for alternative ways of cooking chicken, and I came across this delicious recipe from the WarriorWife! It’s simple easy to prepare, only thing taking time is the marinating! Bacon-Herb Chicken will be the a hit with your family! Try it tonight! Enjoy!
2 pounds chicken breast (I used boneless and skinless)
¼ cup uncured bacon fat, melted
¼ cup white or apple cider vinegar
¼ cup fresh basil, chopped
¼ cup fresh dill, chopped
1 tablespoon dried parsley
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
1.) Combine all the ingredients in a ziplock bag and place in the refrigerator to marinate for at least 2 hours and up to overnight.
2.) Preheat the grill (or sauté pan) to medium-high heat. Drain the chicken from the marinade and discard. Place on the grill and cook for 5-6 minutes per side, or until the center is no longer pink. Serve on top of salad or alongside sautéed or roasted vegetables.
Avocado Fries With Habanero Ketchup
More and more we, the public, are looking towards the Healthy Alternative way of life! That includes, healthy eating! And everyone loves their fries! Well here is a healthy alternative for fries that you and your family will enjoy! Avocado Fries with Habanaro Ketchup!
1 quart oil (for frying)
2 avocados, just beginning to ripen
1 cup flour
1 teaspoon ground cumin
1 teaspoon chili powder
1⁄2 cup milk
1 cup breadcrumbs (Japanese if you can find them)
2 tablespoons olive oil
1 medium chopped onion
4 garlic cloves, minced
1 small habanero pepper
1 large red bell pepper, seeded & chopped
4 roma tomatoes, seeded & chopped
1 bay leaf
1⁄2 teaspoon allspice
1⁄2 teaspoon cinnamon
1⁄4 teaspoon ground cloves
3⁄4 cup cider vinegar
1⁄2 cup packed brown sugar
Prepare ketchup (can be up to 1 day in advance); set aside.
Heat oil in deep fryer to 350 degrees.
Cut avocados in half lengthwise and remove seeds.
Carefully slice each one into 4 wedges and remove skin.
Combine flour, cumin, chili powder, salt and pepper in small bowl.
Whisk eggs and milk together in second bowl.
Dredge avocados in flour, dip into egg mix to coat.
Coat each wedge in breadcrumbs.
Deep-fry until golden brown.
Drain on paper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
Add peppers and tomatoes; sauté until peppers are tender.
Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
Add salt to taste, cover and refrigerate.
Keeps 1 week in fridge.
Courtesy of Food.com
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