Tag Archives: Health

Thin Sliced Roasted Potatoes

February is National Potato Lovers Month!  To celebrate I made my favorite roasted potato recipe.  These are easy to make and are a great side dish with almost any meal. Crispy and delicious, you’ll keep going back for more.

potatoes

Ingredients

  • 2 lbs potatoes (any kind will work, I like red or yukon gold)
  • Drizzle of olive oil
  • 1 tablespoon Montreal Steak Seasoning
  • Parmesan cheese (optional)

Directions

  1. Heat oven to 400 degrees. 
  2. Cut potatoes in thin slices and spread in a single layer on a baking sheet. (I use a stone which I feel works best). Drizzle with olive oil and steak seasoning.
  3. Bake for about 20 minutes, or until potatoes are nice and crispy.
  4. Top with parmesan cheese.

Mexican Twice Baked Sweet Potato

I’ve never been a huge fan of sweet potatoes…Boy did this recipe change my mind.  These aren’t just good, they’re amazing, oh and they’re healthy too!

Mexican Twice Baked Potatoes

Recipe from Pinch of Yum.

Ingredients

  • 2 or 3 medium sweet potatoes
  • 1 can of black beans, rinsed and drained
  • 1 can of corn, drained, I like shoepeg, or fresh off the cob is the best
  • 1 small onion, diced
  • 1/2 cup red pepper, diced
  • 1 small jalapeño, diced (if you like spicy)
  • 1 clove of garlic, pressed
  • 1 teaspoon chili powder
  • sprinkle of cumin
  • 1 ounce light cream cheese
  • 1/4 cup of greek yogurt or sour cream
  • salt and pepper to taste
  • handful of chopped fresh cilantro
  • 1/2 cup of cheese, I used cheddar, you could use Monterey Jack, Colby… anything really


Directions

  1. Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
  2. Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper.  Do not stir.  Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
  3.  Heat a tablespoon of oil and saute onions,  peppers, and garlic. Set aside.
  4.  Remove sweet potatoes from the oven and let cool for a few minutes.  Cut sweet potatoes in half and scoop out flesh. Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
  5.  In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using a hand mixer.
  6.  Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix.
  7.  Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.

nutrional facts - mexican twice baked potato

Yummy!

Black Bean Salsa

Another healthy alternative for any event.  Black bean salsa is a great, low calorie finger food to snack on and if you’re lucky enough to have any left over, it also makes a great topping for fish.

Black Bean Salsa

Ingredients

  • Can of black beans rinsed and drained
  • Chopped red pepper
  • One small jalapeno diced
  • One small red onion diced
  • Shoe peg corn
  • Fresh cilantro
  • Palm full of cumin
  • Balsamic dressing