Healthier Oven Roasted Potatoes

Healthier Oven Roasted Potatoes

Healthier potatoes Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 4

"Using less olive oil and more fresh herbs, this healthier version of potatoes are roasted to perfection."

Ingredients:

1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 4 large potatoes, peeled and cubed

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3.	Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Garlic Chicken

Garlic Chicken

love garlic YUM try this soon Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 4

"Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken."

Ingredients:

2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3.	Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear

Bow Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage and Sweet Peppers

Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 4

"Bow tie pasta in a sausage, bell pepper broth."

Ingredients:

1 pound Italian sausage, cut into 1/2 inch pieces 2 green bell peppers, chopped

8 ounces farfalle pasta 1/2 cup beef broth 1/4 teaspoon ground black pepper

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
3.	Toss pasta with sausage sauce and serve.

Taco Pie

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 30 Minutes Servings: 8

"A pre-baked crust of refrigerated crescent-roll dough is filled with a mixture of browned ground beef and taco seasoning layered with sour cream, shredded cheese, and crushed nacho chips. It is returned to the oven for about 10 minutes."

Ingredients:

1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef 1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream 8 ounces shredded Mexican-style cheese blend 1 (14 ounce) bag tortilla chips, crushed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.	Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.	Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted

No-Fry Spicy Potato Skins

who loves potato skins? well try these guilt free

No-Fry Spicy Potato Skins
Ingredients

4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

Nutritional Information

Amount Per Serving Calories: 69 | Total Fat: 2.4g | Cholesterol: 0mg

crochet soap dispenser

Soap Covers

Bath and BodyWorks makes soaps but their bottles get a little boring so I have made some covers to bling them up, I like to add some razzle dazzle to mine

FOAMING SOAP COVER
100% cotton yarn and a size G hook.

Chain 32. Using a sl st, join the ends to form a ring.
R1: Ch 1, sc in each ch space, sl st in first sc to join round. (32 stitches)
R2-12: Ch 1, 32 sc, sl st in first sc to join round. (32 stitches)
R13: Ch 1, (sc 2 st tog, 14 sc) 2 times, sl st in first sc to join round. (30 stitches)
R14-15: Ch 1, 30 sc, sl st in first sc to join round. (30 stitches)
R16: Ch 1, (sc 2 st tog, 13 sc) 2 times, sl st in first sc to join round. (28 stitches)
R17-21: Ch 1, 28 sc, sl st in first sc to join round. (28 stitches)
R22: Ch 1, (sc 2 st tog, 12 sc) 2 times, sl st in first sc to join round. (26 stitches)
R23: Ch 1, 26 sc, sl st in first sc to join round. (26 stitches)
R24: Ch 1, (sc 2 st tog, sc 2 st tog, sc 2 st tog, 7 sc) 2 times, sl st in first sc to join round. (20 stitches)
R25-29: Ch 1, 20 sc, sl st in first sc to join round. (20 stitches)
Fasten off, weave in ends. Slip over your soap dispenser and enjoy!

you can add flowers or some crystal stones even to bling it up

Chocolate Mint Dessert

Chocolate Mint Dessert

...

Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups HERSHEY'S Syrup
*MINT CREAM CENTER (recipe follows)
*CHOCOLATE GLAZE (recipe follows)

Directions
1 Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2 Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3 Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be substituted for HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in CHOCOLATE GLAZE. Omit creme de menthe in MINT CREAM CENTER.