Homemade oven french fries

Sorry it's been so long! Ahh, we have been busy. Busy with friends, family, new job, house hunting, and everything in between! So today you get two new recipes! First is my yummy homemade french fries and second is a cool and refreshing oreo pudding poke cake!

I LOVE these fries. I have been making them for.... well since forever. Ask my husband how many time we have had frozen fries out of a bag since we have been married and he will be able to count on one hand. These are WAY better in flavor and better for you in general. Crispy and salty on the outside, soft and warm on the inside. Great with burgers.....yum.



Ingredients:

russet potatoes, washed and dried
olive oil
salt
season salt

The great thing about this recipe is it can be altered for lots of people or for a few people. Whatever you like. We love these babies so we use 5-6 potatoes for me, my husband, and my two hungry hippo little girls.

1. Cut your fries into strips. YOU can make them skinny or fat. Fat take a bit longer to cook so I do medium sized. I leave the skins on because I love the flavor and the skins have good nutrients in them. But is you prefer, you can peel them first. After they are cut toss all your potatoes into a big bowl.
2. Drizzle a bit of olive oil (just eyeball it) over the top. Toss with your hands to coat. Sprinkle with salt and toss again.
3. Line a cookie sheet with foil and SPRAY with non-stick spray. REALLY GOOD. If not, you will just be looking at your yummy fries because they will be stuck on there so good you won't be eating them. I know this from experience :) Dump all your fries on the pan and using your hands make an even layer on the pan. Now, sprinkle them with season salt.
4. Put them in a 425 oven for 20 minutes. After 20 minutes, pull them out and using a spatula, toss them over to brown the other side. Cook for 5-10 more minutes. Taste and see if you need any more salt. Then, plate them up and eat! Yum!!

Cheesy Stuffed Tomatoes

These bite size tomatoes are fun and flavorful! Here is a great side dish you can pair up with just about anything. It is quick, easy, and I bet you have all the ingredients in your cupboards!



This is one of those recipes that you can make as little or many as you want. So all you have to do is adjust the amount of ingredients to fit your family :)

Ingredients: (this makes 8 tomato halves)

4 roma tomatoes
1/2 cup Italian seasoned bread crumbs
3/4 cup mozzarella cheese, grated
salt and pepper
fresh cilantro (if you don't have fresh you can use dried, but fresh is the best!)
olive oil

1. Preheat oven to 425. Line a cookie sheet with foil and spray with non stick spray.
2. Slice tomatoes in half lengthwise and carefully scoop out the seeds. Place tomatoes on cookie sheet.
3. In a medium bowl combine cheese, bread crumbs, salt and pepper, and cilantro. Toss to combine.
4. Use your fingers and fill each tomato half with cheese mixture until mounded. Drizzle the tops with just a little bit of olive oil.
5. Put into oven and bake for 20 minutes or until the tops are golden and bubbly.
So good and yummy! DIG IN!!

Stuffed Tomatoes

I got this recipe out of my family circle magazine and we loved it! They always have great ideas and recipes, which is why I tried this one out. Really good, fast, and fun to try something different. Give it a try :)



Ingredients:

6 large ripe tomatoes
1 lb. ground turkey
2 large cloves garlic, chopped
1 cup cooked instant brown rice
1/4 cup pine nuts
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

1. Heat oven to 325. Rinse tomatoes and pat dry. Cut tops off tomatoes and scoop out pulp.
2. Heat a large nonstick skilled over medium heat and add ground turkey and garlic. Break up meat and cook for about 7 minutes or until cooked through. Add rice, pine nuts, oregano, salt, and pepper to meat. Cover and cook on medium low for 3 minutes.
4. Remove pan from heat and stir in cheese and 1 1/2 tablespoons parsley. Spoon filling into tomatoes, mounding slightly.
5. Place tomatoes in a 9x13 dish. Cover dish with foil and bake at 325 for 25 minutes. Remove foil and bake and additional 5 minutes. Sprinkle with remaining parsley.

* Serve with crusty bread and a salad, steamed broccoli, or roasted sweet potatoes.
* Only 280 calories and less that 8 grams of fat! Awesome!