MY OVEN FRIED SWEET POTATOS TODAY for TOMORROW’S ROSEMARY SALMON STEAKS and OVEN FRIES RECIPE!12/14/2023 This simple and healthy side only takes you to peel the sweet potatoes, cut them, season them and oven fry them until tender and crispy.
Category: Side Approx. Prep and Cook Time: 30 to 40 minutes Approximate Cost: $2.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients 2 large sweet potatoes 1 tsp. Roasted garlic and herbs Angie’s basting olive oil Angie’s dry seasoning (Get some Rosemary springs for tomorrows salmon main dish with this side.) Directions Preheat the oven at 350 to 375 degrees (depending on your oven). Rinse, pat dry, peel and cut the sweet potatoes in fries’ style. Add the Roasted garlic and herbs, basting olive oil, dry seasoning, and stir to cover every piece. Throw them in a baking pan in one layer. Oven fry them until tender. (Approx. 30 to 40 minutes) Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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This is just one more way to cook with minimal ingredients, healthy combination of protein and sides and better yet, in no time. Boom!
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.25 or $3.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 (HOWEVER, YOU CAN DOUBLE THIS RECIPE TO SERVE 4) Ingredients 2 Chicken tenders ($2.50) 2 tsp. Angie’s dry seasoning (.25) 3 tbsp. Angie’s basting olive oil (.50) 2 ½ c. Broccoli florets ($2.00) 2 tbsp. Angie’s homemade Tzatziki (or purchased) (my recipe is listed below) (.50) A handful of Dill weed, rinsed, pat dry (.25) 1 avocado ($1.25) Directions Prep the tenders, remove any fat, pat dry and season with my basting olive oil and dry seasoning to-taste. Then sprinkle some of the chopped dill weed. Refrigerate. Rinse and quick boil the broccoli florets until bright green and a bit tender. Drain the water and season with my basting olive oil and dry seasoning to-taste. Set aside. Rinse the dill weed, dry, remove from stems, discard the stems, then chop. Now, in a skillet, sauté the broccoli until nice golden brown, remove, set aside. In the same skillet pan seared the chicken tenders until done and golden brown. You are now ready to plate, just slice the avocado, place a dollop of the tzatziki sauce, the chicken tenser and broccoli, garnish with some dill weed and you are done. ENJOY! BONUS MY HOMEMADE TZATZIKI SAUCE IN CASE YOU WANT TO MAKE IT Ingredients 1 c. fat free Greek yogurt, tilt the container, drip the liquid, use the thicker part ($1.25) 2 med. size garlic cloves, peeled and grated (.10) ¾ c. grated cucumber, squeeze, strain to get most of the liquid out (.50) 1 ½ tbsp. of fresh lemon juice (.50) 1 ½ tbsp. of chopped dill, (no stems) ($1.00) ½ tbsp. of my basting olive oil (.50) ¼ tsp. of my dry seasoning or sea salt (or to-taste) (.10) Directions Prep the ingredients as I indicated under the Ingredients. Add the yogurt to a medium size bowl. Then add all the other prep ahead ingredients. Mix well to combine and refrigerate. It last about a couple of weeks refrigerated. (That is if you don’t eat it all before that time, smile. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil The other day I was at Trader Joe’s and found the red sweet potatoes in the veggies area. Took some of them home, peeled and sliced them in 1” wheels. Cute!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.00 or $3.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 thin large red sweet potatoes. Peeled and sliced in 1” wheels ($1.20) 2 salmon steaks, pat dry and seasoned ($5.00) ½ tsp. Roasted garlic and Herbs (.10) 1 tsp. Angie’s dry seasoning (.10) 3 tbsp. Angie’s basting olive oil (.50) Cilantro for garnish (.10) Directions Pat dry and season the salmon with ½ tsp. Roasted garlic and Herbs, 1 tsp. Angie’s dry seasoning and 1 ½ tbsp. Angie’s basting olive oil, refrigerate. Peel the sweet potatoes, slice into 1” wheels, quick boil until soften but still in shape. Drain the water and set aside. Next, seared the salmon, remove from skillet. Add the remaining basting oil to the skillet and sauté the sweet potatoes until golden. Plate the meal and garnish with fresh cilantro. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Simple recipe, delicious and prepared in no time. Let alone how healthy the whole meal is!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.60 or $3.80 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 cod filets ($3.70) 3 tbsp. Angie’s basting olive oil (.50) 1 tsp. Roasted Garlic and Herbs Seasoning (.10) 1 tsp. Chimichurri Seasoning (.10) 2 tsp. Cilantro Lime Seasoning (.10) 1 c. Quinoa ($1.00) ½ Sazon con Achiote envelope (.10) 1 large Scallion, chopped (.25) 1 handful of Cilantro (.25) 1 Avocado ($1.50) Directions Clean the cod filets, remove any bones (if any), pat dry. Season with 2 tbsp. Angie’s basting olive oil, 1 tsp. Roasted Garlic and Herbs Seasoning, 1 tsp. Chimichurri Seasoning and 1 tsp. Cilantro Lime Seasoning. Refrigerate. Meantime, in a saucepan add 2 cups of water (or chicken or beef stock), 1 tsp. Cilantro Lime Seasoning, 1tbsp. of my basting olive oil, and the Sazon. Bring it to a boil on med-high, add the quinoa, bring to a second boil, reduce to low, cover and cook for 20 to 25 minutes. This is one way of preparing it. (Today I used one of my cilantro garlic in olive oil frozen cubes dropped in the pot and it gives more flavor.) Now, time to pan sear the cod with some chopped cilantro and scallions. When done, slice the avocado, use the cilantro and scallions to garnish and get ready to plate. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I love shrimp scampi a lot. However, the overload of heavy cream, butter, cheese and pasta makes this dish not as healthy as I love to have. Therefore, I developed my own version, smile, without the aforementioned ingredients, substituting with healthier ingredients, so that I can eat my Scampi and not feel guilty about it. Boom!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.90 or $3.95 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 INGREDIENTS ½ lb. chicken tenders, any fat removed ($3.00) 1 tbsp. Angie’s Italian Seasoning Recipe below (.20) 1 ea. small green, red, and yellow pepper, seeded and sliced (free from my garden) ½ red onion, sliced (.50) 2 ½ tbsp. Angie’s basting Olive Oil (.40) 4 cloves of garlic, minced (.15) 1/3 c. dry white wine ($1.00) Salt & pepper to-taste (0) Parsley, for garnish (.15) 1 c. parboiled rice ($1.00) 2 c. chicken broth ($1.25) 2 frozen cilantro cubes in EVOO (.25) DIRECTIONS
Angie’s Dry Italian Seasonings: 1 tbsp. Dried Oregano (of course) 1 tbsp. Dried Basil 1 tbsp. Dried Thyme 1 tbsp. Dried Rosemary 1/2 tsp. Parsley Flakes (.15) 1 tbsp. Dried Sage 1 tbsp. Granulated Garlic ½ tbsp. Ground Cumin Sea Salt and Pepper to taste In a glass jar with a lid mix all the aforementioned spices. Done, Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil NOTE: You can use boneless skinless chicken thighs or turkey instead of chicken tenders. Chicken scampi is traditionally served with angel hair pasta, but I used parboiled rice. You can use Orzo, any type of rice or the pasta of your choice. Isn’t it easier when you have dinner done quicker and healthier? Sure. A big help is when you have your sides prepared ahead of time in the fridge. When you come home, just work on your protein, a salad and boom, dinner ready in under 30 minutes.
Category: SIDES Approx. Prep and Cook Time: 45 minutes Approximate Cost: $5.55 or .93 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: at least 6 serving Ingredients 6 rainbow carrots, peeled and ends cut and discarded ($1.75) 10 to 12 baby potatoes, rinsed ($1.20) 2 large beet roots, rinsed, scrubbed, peeled, cut in bite sizes and cook in foil ($2.00) 2 ½ tbsp. Angie’s basting olive oil (.50) Angie’s dry seasoning to-taste (.10) Directions Preheat your oven at 375 degrees. You’ll need a roasting pan of your choice. Prepare all the veggies as I indicated under the above ingredients list. Add to the roasting pan and then rub with them generously with my basting olive oil. Roast uncovered for 40 minutes, then uncover and continue roasting until the veggies are golden brown, just few more minutes, depending on your oven calibration. Use what you need today and refrigerate what's left for the week. Done! Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil This is an easy dinner to prepare if you have the ingredient at home already. Look at the few ingredients needed to make it happened. Dinner will be ready in no time. It is an easy and super healthy dinner to enjoy and we know that we all need that, smile.
Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $12.05 or $6.03 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 Cod steaks ($3.70) 6 large shrimp ($2.70) 2 c. broccoli florets ($1.90) 2 c. cauliflower florets ($1.90) 1 avocado ($1.25) 1 lemon (.60) Directions Flash boil the broccoli and cauliflower florets for about 3 to 4 minutes, drain well. Season to taste all over with my basting olive oil and dry seasoning. Broil until golden brown. (Check them often because broil heat might burn them) Meantime, season the cod and shrimp generously then refrigerate. When the veggies are ready, remove from oven and allow to rest until you finish with the seafood. In a skillet over med-high, sear the cod until golden. Remove set aside. In the same skillet, sear the shrimp, remove and start plating. Just slice the avocado and lemon and boom, done! ENJOY! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil I cook a lot of things, however, I never tried to make savory crackers. Therefore, I researched Google and found several recipes and tested them with no luck. Some were just terrible and I had to trash them. Then I came across this recipe of a Norwegian Crispbread, which is a cracker to me.
As I always do, I made some changes to it. I replaced the salt with Roasted Garlic and Herbs, I eliminated the flaky salt to sprinkle over and also, changed the canola oil for my basting EVOO, since it is healthier. Furthermore, I reduced the amount of oil, since after I baked them, they tasted a bit oily to me. My review now? These crackers are off the hook, healthier and taste amazing. Thanks Kristi. Category: SNACKS-CRACKERS Approx. Prep and Cook Time: Under 2 hours. Approximate Cost: $3.30 or .14 cents per cracker Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 24 crackers This is not my Recipe; it is from Kristi at the True North Kitchen. Ingredients 1/3 c. sesame seeds (.30) ½ c. flax seeds (.50) ½ c. Pumpkin Pepitas, (raw) (.60) ½ c. sunflower seeds (.60) 1 ½ tbsp. Chia seeds (.50) 1/3 c. cornstarch (.10) 1/2 tsp. Roasted Garlic and Herbs (I REPLACED THIS FROM SALT) (.10) 2 ½ tsp. Angie’s basting EVOO (I REPLACED THIS AS WELL) .60) ¾ c. boiling water (0) Directions: (THE FOLLWING IS LITERALLY Kristi’s Directions that I copied & pasted here for your convenience, however, you can Google her site: https://www.mycookingjourney.com/norwegian-crisp-bread-knekkebrod/ 1. Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and Roasted Garlic and Herbs together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes. 2. Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). (Sprinkle the top with sea salt. (I ELIMINATED THIS STEP ALSO) 3. Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife. Notes
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil MY 99% FAT FREE GROUND CHICKEN BURGERS with SAUTEED SPINACH and ONION over MY YELLOW PARBOILED RICE!10/27/2023 Simple, yet good looking and so fulfilling. Who said that burgers only go on burger buns? Not me. Bonus? I didn’t even have to leave my home for a burger. Dah!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.70 or $3.85 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Burgers ($5.10) ½ lb. fat free ground chicken ($2.50) 1 ½ tsp. Angie’s dry seasoning (.15) 1 tsp. Roasted Garlic and Herbs seasoning (.15) 2 tsps. Angie’s basting olive oil (.40) 1 large onion, peeled and sliced (.40) 3 c. spinach ($1.50) Direction for the Burgers Season the chicken with 1 ½ tsp. of my dry seasoning and 1 tsp. Roasted Garlic and Herbs seasoning. Stir until combined. Divide in two portions, make 2 balls with your hands, then press down flat to about ½ inch thick for each burger. Refrigerate. In a skillet with 2 tsps. of my basting olive oil, Sautee the slice onion, and spinach. Remove from skillet and add the burgers to cook until golden brown. Add the cooked onion/spinach on the side to warm up. Remove and allow to rest for few minutes. By now your rice is done so it is time to do your plating. Ingredients for the rice ($2.60) 1 c. parboiled rice ($1.00) 2 c. chicken broth ($1.00) 1 tsp. Angie’s dry seasoning (.15) ½ Sazon with Achiote envelope (.15) 1 tbsp. Angie’s basting olive oil (.30) Directions for the Yellow Rice In a skillet over med heat, with 1 tbsp. of my basting olive oil, Sautee the rice briefly. Add the 1 tsp. Angie’s dry seasoning and ½ Sazon with Achiote envelope, stir. Ever so carefully, add the 2 c. chicken broth, bring to a boil, reduce the heat to low, cover and cook for 20 minutes. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil My delicious salad can be designated as your lunch meal for two people, just add a healthy smoothie and done. On the contrary if you prefer, this salad can become your side dish for for 3 people with any seafood main course, stakes or even soup, in the lines of “Soup & Salad”. Boom.
Category: SALAD/SIDE Approx. Prep and Cook Time: 15 to 20 Minutes Approximate Cost: $5.60 or $1.87 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients 1 (15 oz.) can of chickpeas, drained & rinsed ($1.30) 2 to 3 tomatoes, rinsed, pat dry and sliced (.60) ½ 1 small red onion, peeled and chopped (.50) 1 small to med-size red bell pepper, rinsed, pat dry, chopped (.60) 1 handful of parsley leaves, no stems, rinsed, pat dry, chopped (.25) 1 small to med size garlic, peeled grated over the salad dressing (.10) 1 tsp. Roasted Garlic and Herbs Seasoning (.10) 2 tbsp. Black Truffle oil (or the one of your choice) (.50) 1 ½ tbsp. lemon juice (.40) Salt & pepper to-taste Avocado (optional) ($1.25) Directions Prepare all the above mentioned ingredients as I indicated under ingredients and place them in a medium size bowl. To prepare the vinaigrette, add the lemon juice, peeled grated garlic, the Truffle oil, Roasted Garlic and Herbs Seasoning and any salt to a small bowl, whisk well, then drizzle over all the ingredients in the medium size bowl. Stir and move to a serving platter. Done. |
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