Healthier French Fries

I love both regular french fries and sweet potato fries, so I created this recipe for healthier french fries to make both at the same time without deep frying.

I used my Breville Oven which has an air fryer, but if you don’t have an air fryer you can use a roasting pan with a wire rack in it. Convection heat is best because it gives the fries more even crispness.

The trick is to start at a lower heat to cook the potatoes, then end on a higher heat to crisp up the outside. Continue reading “Healthier French Fries”

Garlicky Bay Scallops on Toast

This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.

When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.

Continue reading “Garlicky Bay Scallops on Toast”

A Healthier Skillet Lasagna

I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!

Photo of skillet lasagna with pickle

Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂

Continue reading “A Healthier Skillet Lasagna”

Pasta with Roasted Vegetables

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots.  Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables”

Thai Chickpea Stew Over Brown Rice (Vegan)

One night I was making Dirty Rice and was suddenly inspired to make it into a complete meatless meal by adding chickpeas.  I also changed the cooking method and added a packet of thai curry paste.  Oh wow thank you to the divine being that inspired me because this was the best meal I’ve manifested in a while.

It’s wonderful as a main course for a vegan diet.  If you’re not vegan I recommend sprinkling with some crumbled feta cheese (see condiments). If you like meat you can add a cup or so of cubed chicken with the garlic in step 4 and saute for 2 minutes instead of 30 seconds.

Ingredients

1 Tbsp coconut oil
1 large carrot
1 medium yellow onion
1 stalk celery (optional)
3/4 C chopped red cabbage
1-14 oz can chickpeas (aka garbanzo beans), drained
2 C fresh broccoli Continue reading “Thai Chickpea Stew Over Brown Rice (Vegan)”