Baked Sweet Potato Fries

Baked Sweet Potato Fries or Russets

PRINT

2 medium sweet potatoes cut into fries (skins on or off)

1 tablespoon olive oil

Salt to taste or I prefer to toss with Montreal Steak Seasoning

Cut potatoes and put in large tupperware. Add olive oil and shake to coat. Spread in single layer on cookie sheet. Bake for about 30-40 minutes at 425-450 degrees. Flip once during cooking. The time depends on the size of your fries. Continue cooking until brown and crispy on both sides!

Makes 4 servings: Per serving 120 calories, 3 grams of fiber.

Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

PRINT

submitted by Margaret Yancey

1 1/2 cups whole wheat flour

1/2 tsp Cinnamon

1/2 tsp Salt


1/2 tsp baking powder


1/2 tsp baking soda


1/4 tsp cloves


1/4 tsp nutmeg


1 cup honey


1/2 cup plain yogurt 


3 egg whites
 or 2 whole eggs

1 can (10oz) pumpkin

70% dark chocolate chips (optional)

Pre heat oven to 350 degrees

Grease loaf npan or muffin tin, set aside

Sift dry ingredients, set aside and mix wet ingredients and add to dry ingredients and stir till moist.

Put in loaf pan. Bake 1 hour

Put in muffin tins and bake 22 minutes

*This is a very moist recipe and chocolate chips make it divine. 70% chocolate chips can be found at Harmon’s grocery in Utah. Sometimes I buy Ghiradelli chocolate bars and chop them up.

Soft Whole Wheat Dinner Rolls

Soft 100% Whole Wheat Dinner Rolls

PRINT

Found at An Oregon Cottage

Video Tutorial for Perfect Whole Wheat Rolls

Makes 24

2 Tb. dry yeast

1/2 c. warm water

1/2 c. butter, softened

1/4 c. honey

3 eggs

1 cup buttermilk or milk

4-1/2-5 cups whole wheat flour

1-1/2 tsp. salt

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

2. Cream the butter and honey in the bowl of a stand mixer with the paddle

attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast

mixture.

3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough

hook and knead for 2-3 minutes only, just until no longer tacky, adding a

tablespoon or two of flour, if needed.

4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface

and knead a couple of times, then let rest 3 minutes.

5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered

13×9-inch baking dish with the pieces touching.

6. Let rise, covered for 1 hour.

7. Preheat oven to 350 degrees.

8. Bake for 20-25 minutes until golden brown.

Soft 100% Whole Wheat Dinner Rolls - An Oregon Cottage

Orange Poppy Seed Dressing

Orange Poppy Seed Dressing:

PRINT

1/2 cup olive oil

2 teaspoons orange zest

Fresh orange juice from one orange

Fresh lemon juice from 1/2 of a lemon

2 tablespoons honey

2 teaspoons Dijon mustard

1/4 teaspoons salt

1 tablespoon poppy seeds

Add everything to a mason jar, add the lid, shake to combine. Shake well before using , store in the fridge (and I have to let it sit on the counter while I make dinner because my oil gets thick in the fridge). Excellent on spinach salads.

Mango Chicken Salad Recipe

Mango Chicken Salad Recipe

PRINT

Found at Tried and Tasty

Serves 2

Ingredients:

• 1/2 mango, peeled & cubed
• 4 oz. cooked chicken breast, cubed
• 1/8 c. red onion, finely diced
• 2-3 tbsp. greek yogurt
• Morton's Nature's Seasoning (to taste)

Instructions:

• MIx together your cubed mango, cubed chicken, red onion and greek yogurt. Incorporate all ingredients fully and evenly coat with yogurt. Sprinkle with seasoning, to taste. Serve with lettuce and your favorite bread for a tasty sandwich!

Notes:

• If you don't have Morton's Nature's Seasoning, it's just a compilation of the following spices: salt, black pepper, onion, garlic, parsley, & celery.

Apple Feta Salad w/ Dressing

Apple Feta salad w/ Dressing

PRINT

submitted by Chelsea

Romaine hearts

Chopped apples,

Craisins

Feta

Almonds

Toss together and pour on Salad Dressing - usually 1/2 of a recipe is good for a large bowl of greens.

Vinegar & Honey Dressing

1/2 C Olive Oil

1/2 C Red wine vinegar

1/2 C honey

1 tsp salt

1 tsp pepper

1-2 tsp minced garlic

Combine in blender.

Slow Cooker Vegetable Soup Recipe

Slow Cooker Vegetable Soup Recipe

PRINT

Found on Add A Pinch

Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

This recipe for slow cooker vegetable soup is perfect for busy weeknight meals or anytime!

Author: Robyn Stone | Add a Pinch

Serves: 12

Ingredients

2 pounds ground round

½ medium onion, diced

2 (15-ounce) cans mixed vegetables, drained

2 cups fresh Lima beans or 1 (15-ounce) can Lima beans, drained

2 cups fresh corn off the cob 1 (15-ounce) can niblet corn, drained

2 cups carrots, sliced or 1 (15-ounce) can carrots, drained

4 (15-ounce) cans diced tomatoes

1 (15-ounce) can tomatoes and okra

2 cups water

Instructions

Cook ground round and onions until browned. Add to slow cooker along with all other ingredients.

Cook in slow cooker for 4 hours on low.

Notes

Alternately, you may cook as directed using a large stockpot. Cover and simmer over medium heat for 45 minutes.