2-3 lbs Russet potatoes, peeled and cut into fries ( ¼” to ½” thick)
2 T Italian Seasoning
2 T vegetable oil (or EVOO)
Preheat oven to 400°F. Generously spray a baking pan with cooking spray and set aside.
In a large bowl, toss potatoes, seasoning and oil together. Lay potatoes in a single layer on the baking pan.
Bake for 40-50 minutes or until potatoes are golden brown, turning once halfway through cooking.
Printable recipe here.
I love spinach. It’s truly my favorite veggie of all time. I’ll eat it in salads, on pizza, with pasta, over chicken or in ball form. But my favorite way to eat spinach is creamed.
Creamed spinach is quite rich and caloric though. And my svelte figure can’t take that kinda lovin’ too frequently. So I had to lighten it up a bit without losing any of the flavor or creaminess.
Creamed Spinach (Lite Version)
1 12 oz. pkg spinach, cooked according to package directions and drained slightly
4 cloves garlic, minced
1/2 T butter
1 T cream cheese
pinch red pepper flakes (optional)
1/4 c skim milk
1/4 c fat free half and half
2 T. sour cream
1/4 c. grated Parmesan cheese
salt & pepper to taste
Melt butter in large skillet. Add spinach and saute for 3-4 minutes over medium heat with salt, pepper, and nutmeg. Add garlic and continue to cook for 3 minutes, stirring frequently to prevent garlic from burning. Add milk, half and half and cream cheese. Stir to incorporate and bring to a simmer. Add red pepper flakes (optional) and Parmesan cheese. Stir until cheese is melted. Remove from heat and stir in sour cream until incorporated. Enjoy!