Parmesan Oven Fries

We made these the other night as a side with our burgers, and they were GREAT!

Preheat your oven to 475
Mix together:
1/4 C Parmesan cheese, grated
1/2 t. garlic powder
1/4 t. paprika
1/8 t. cayene
and salt to taste

Then:
Cut three russet potatoes each into 8 wedges

Coat the wedges in:
1 T of olive oil and then add the parmesan mixture and toss to coat
Coat a baking sheet with 2 T of olive oil and place wedges on pan



Roast the wedges until golden, 15 minutes on each side; Directions say to return fries to bowl after cooking and toss with parsley- I took that as optional.


AND then eat!

Our very own make-and-take kitchen

My sister and I got together and cooked over the weekend. It was fun and the time went by very quickly.


Here we are in her kitchen.


The best part: for only $26 each we had food for 7 meals (without sides), 8 servings of brown rice each, and each had left overs of a 1/2 lb of hamburger meat and 2 chicken breasts!!
This was our first time to do this, and sometime I hope to organize something like this with lots of people to make and freeze lots of meals.
Check back soon for the recipes and guest blogging by my sister.

Fiber one muffins

I tried this mix out last week. I thought the muffins were "pretty good". Michael really liked them and asked me to buy more mix. The muffins are 3 points each and have 5 grams of fiber.

Latest favorite

I used to have this size glass pyrex bowl and a 1 cup size until about a month ago. I lost my balance getting them from one of the top cabinets, dropped them both and found myself in the middle of a sea of glass. Michael carried me out of the kitchen -and cleaned the mess- there was glass all over the floor, cabinets, in my kitchenaid mixer, glass pierced through the bag of amish friendship bread I was making and got inside there...quite traumatic! :) BUT- I missed them because they were handy for measuring out ingredients, making the perfect chai, etc.

Then I saw these in a real simple magazine and thought they might be safer for me.

The formal description: Made of firmly flexible silicone, these sturdy measuring cups have a textured outer surface that provides a secure grip. When the handle-free cups are held, their flexible rims automatically form spouts for pouring liquid or dry ingredients with pinpoint control. Easy-to-read calibrations on both sides afford precise measuring. The cups’ narrow shapes are especially helpful when gradually adding ingredients to the bowl of an electric mixer, and the large cup can double as a mixing bowl for use with an immersion blender. Heat resistant up to 490°F, the food-grade European silicone won’t yellow over time, and the bowls nest for compact storage. Microwave and dishwasher safe. 1, 2 and 4-cup cap.; 6 1/2", 7" and 8" high. Set of 3, one of each size.

So they have the measurements on the side, you can squeeze them to control the amount you pour, have high heat resistance, and best of all unbreakable!

Parmesan chicken and rice casserole

I got this recipe from Cooking Light, and cut it down for the two of us. I will attach the original at the end.

Preheat your oven to 450


Saute some onions on high heat in some olive oil


Add some fresh garlic and saute


Add some cooked brown rice (it works great to cook a bunch and freeze to have on hand)


Lower the heat to medium and add 1/3 C of white cooking wine and cook until the liquid evaporates


Coat a baking dish with cooking spray and pour rice mixture into the bottom of the pan


Place chicken on top of the rice. The recipe calls for chicken thighs, but I just used what I had on hand.


Measure out 1 1/2 C of fat-free, less sodium chicken broth


Add 3 T of whipping cream to the broth and stir together


Pour over chicken and cook for 15 minutes. Then take out and cover with 1/3 C of parmesan cheese and cook for another 5 minutes or until the chicken is cooked through


We really liked this one and will have it again.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1714619

11 WW points

5 Can Soup

This is an easy, healthy soup I sometimes make for my lunches. It only requires 5 cans and a little warming time.


the 5 cans are: corn, tomatoes, black beans, mixed vegetables, and minestrone soup


Mix together in a pot on low until warmed through


I portioned these out for my lunches. I will probably freeze one because after eating the same thing I get sick of it. Michael won't touch this stuff, but it is easy, healthy, and cheap. It is good with a little grated cheese on top or served with corn chips.

1 Cup= 2 points

Cheeseball

I made a cheese ball for my book club dinner tonight. It is really easy.


Depending on how big you want it to be you can adjust how much cream cheese you use. You need a carton of garden vegetable, chive and onion, a small regular cream cheese, a cup of cheddar cheese, and some chopped pecans.


Grate the cheese and add the cream cheese, chive and onion in this pic


Then garden vegetable


Regular cream cheese, and I also added some spinach dip herbs I had, but that is optional I usually don't have them on hand.


Mix everything together well


Roll in chopped pecans...


And serve with the crackers of your choice!