Baked Sweet Potato Fries

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Corn Bread - Yeast

This is my recipe for Bread Machine Corn Bread. It is slightly sweet and rather dense for a yeast bread.

1 egg
plus enough water to equal 1 cup
3 cups bread flour
1/2 c corn meal (not mix)
1 t salt
2 T dry milk powder
3 T butter
1/3 c honey
1 3/4 t yeast

Place in the bread machine in the order listed. Use setting #3.

Note this is a recipe for my Mr. Coffee Bread Machine, which I love!

Caramelized Onion and Mushroom Soup

3 Tbs. olive oil
1 lb. yellow onions, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
1/4 cup plus 1 Tbs. Marsala wine
1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
1 bay leaf
7 cups low-sodium chicken stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
6 oz. Gruyère cheese, shredded

Directions:
In a 5 1/2-quart Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25 to 30 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Add the 1/4 cup Marsala and cook until evaporated, about 2 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.

Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine. Preheat a broiler. Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.

Zucchini Crisps

This is a great recipe for a low fat, light snack.

1 zucchini, sliced 1/3 inch thick
1 T olive oil
1/4 c freshly grated Parmesan cheese
1/4 c seasoned bread crumbs

Preheat the oven to 425. Toss the zucchini with the olive oil. Combine the grated cheese and bread crumbs in a bowl. Press the zucchini into the crumb mixture. Coat on both sides and place on a baking sheet that has been sprayed with cooking spray. If the mixture does not stick to the zucchini, then place about 1/2 t on the mixture on the baking sheet and top with zucchini. Add another 1/2 t to the top of the slice. Repeat with remaining zucchini. Bake for 20-25 minutes.

Vegetable Lasagna

1 t olive oil
1 zucchini, chopped
2 c (16 oz) reduced-fat recotta cheese
1 egg
1 T dried basil
1/4 t salt
1/8 t ground black pepper
1 jar (16 oz) spaghetti sauce
8 oz no-cook lasagna (about 9) noodles
10 oz frozen broccoli, thawed
1 can (28 oz) tomatoes
1/4 c (1 oz) grated Parmesan cheese
1/4 c (1 oz) shredded reduced-fat mozzarella cheese

Preheat oven to 350. Coat a 13 x 9 baking dish with nonstick spray.

Warm oil in a medium skillet over medium heat. Add zucchini and cook 5 minutes, or until crisp-tender. Remove from heat and set aside.

In a medium bowl, mix ricotta, egg, basil, salt, and pepper. Set aside 1/2 cup pasta sauce.

Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of remaining pasta sauce over lasagna. Top with half of ricotta mixture, half the broccoli, half the zucchini, half the tomatoes (with juice), and half the Parmesan. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon reserved pasta sauce over top and sprinkle with mozzarella.

Cover with foil and bake 25 minues. Uncover and bake 20 minutes, or until hot and bubbly. Let stand 10 minutes before serving.

Makes 8 servings

Per serving 212 calories, 15 g protein, 24 g carbohydrates, 6 g fat, 43 mg cholesterol, 881 mg sodium, 4 g fiber -- 4 Weight Watcher points

Linsey's Moroccan Chicken

½ T Cumin
½ T ground coriander
½ T turmeric
1 T cinnamon
1 T smoked paprika
1 T mustard powder
½ T kosher salt
1 ½ lbs chicken breast tenders, sliced
2 T olive oil
cayenne pepper, optional

Mix all spices in ziplock bag and mix to combine. Add chicken, then add oil. Mix until the chicken is evenly coated. Grill or bake.

Pumpkin Gingerbread Flan

1 pkg (14.5 oz) gingerbread cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) butterscotch instant pudding and pie filling
¾ c. cold milk
1 can (15 oz) solid pack pumpkin
12 oz frozen whipped topping, thawed, divided
½ c. pecans, chopped
½ t. ground nutmeg
½ t. Cinnamon

Preheat over 350. Lightly spray 2 flan pans with Pam. Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto cooking rack, cool completely. Whisk pudding mix into milk, mix well. Whisk in pumpkin; mix until smooth. Gently fold in 3 cups of the whipped topping, Divide pudding mixture evenly between cakes. Sprinkle chopped pecans evenly over each flan. Decorate with remaining whipped topping around ede of each flan. Combine cinnamon and nutmeg and sprinkle over whipped topping

Yield: 16 servings (8 servings per flan)

Approx. 240 calories and 11 grams of fat per serving.