Microwave Paper Bag Popcorn

Here’s a little something to tide you all over until I can get together a tasty Thai food post! I’ve heard rumors about being able to make popcorn in minutes with literally just KERNELS and a PAPER BAG.

BOOM. Proof. Time to go buy paper bags.

We eat a lot of popcorn in our house. A lot! We usually prefer using the hot air popper so it’s on the healthier side, but occasionally we’ll make a large batch of kettle corn. We never eat microwave popcorn. Besides the fact that is laden with all sorts of unhealthy ingredients, we just can’t stand the smell! I found this idea on Pinterest. It’s one of those simple ideas that works beautifully. It’s also great when you want a single serving of popcorn. The recipe below is for decent single serving. I use a sandwich sized brown bag, but if you’re looking for a nice bowl of popcorn to share, then just double the recipe and use it with a larger brown paper bag.

Paper-bag Microwave Popcorn


  • 1/4 cup popcorn kernels
  • paper lunch bag

Place 1/4 cup of popcorn kernels into lunch sized paper bag. Fold the top…

View original post 31 more words

Long Weekends = New Recipes!

A beautiful picture of the STL Arch taken by the girlfriend!

And they make everything better.  It’s true, isn’t it?  Long weekends are a time to get everything done that you can’t during the week, whether it be relaxing, cooking, cleaning or getting away from it all.

My girlfriend and I did all of the above!  We went to Saint Louis, MO for a couple of days to get away.  Last year, we went for our one year anniversary and didn’t have the best time with the activities that we chose.  We did a Riverboat Dinner Cruise…. let’s just say that watching an old lady choke on an ice cube, get heimliched and puke right in front of us as we were eating our dry salads kinda ruined that for us.  We did go up the Arch, though and that was fun.

This time we stayed on the outskirts of the city and drove in and around the city to get to the activities that we had lined up.  We went shopping at the Galleria, got a few chicken wings at Wingfest 2011, got soaked from a torrential downpour as we walked back to our car, but the best part was the Soulard Farmer’s Market.  OMG.  I was in heaven.  But more on that later this week as I’ve asked my girlfriend to write a guest blog and she’s going to talk all about it!  Throughout the days, when we were relaxing at the hotel, we were able to watch my favorite cable channel – FOOD NETWORK!!  I found myself ready to get home and start cooking and blogging again.

Me and Max waiting for the Double Feature to start at the Drive-In!

When we got back on Sunday, we did some cleaning, a little cooking and a lot of relaxing.  My girlfriend made pizza dough and a yummy lemon-butter-garlic chicken and vegetable roast and I blanched our abundance of tomatoes so they wouldn’t go to waste.  Then we went to a double feature at the local Drive-In.  Monday, though… that’s a whole different story.

I made EIGHT different dishes yesterday.  After a weekend of spending money on eating out, we knew we had to buckle down and make some things to last us throughout the week or we’d end up spending waaaay too much money!  Here’s the breakdown of what was made:

– Low-fat Layered Taco Dip
– Ciabatta Pizza Squares
– Chicken and Rice Soup
– Saucy Italian Chicken
– Grilled Zucchini
– Mediterranean Brown Rice Vegetable Bake
– Salted Caramel Brownies
– and something else… I can’t remember!

I’ll be posting the recipes for the taco dip, ciabatta pizza squares and salted caramel brownies later, but today, you get the recipe for the Mediterranean Brown Rice Vegetable Bake! I found a recipe in my Cooking Light magazine that looked good, but I made a BUNCH of changes to better fit our taste preferences and what we had available in our fridge.

Mediterranean Brown Rice Vegetable Bake (modified from Cooking Light)
Servings: 8-10
PointsPlus Per Serving: 6 for 8 servings, 5 for 10 servings

Photo of the original recipe in the September 2011 issue of Cooking Light


  • 2 tbsp olive oil, 7 PP
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 cup diced red/yellow/green peppers (CL uses 1 cup fennel)
  • 1 cup diced zucchini (CL uses 2 cups mushrooms)
  • 1/2 cup sun-dried tomatoes, chopped, 2 PP (I had dried ones, so I re-hydrated them first and then cut them up)
  • 1/2 cup low-fat ricotta cheese, 4 PP
  • 2 eggs, 4 PP
  • 1/4 cup chopped fresh basil
  • 3 tbsp dried parsley (CL uses 1/4 cup fresh parsley)
  • 2 cups cooked brown rice, 11 PP
  • 1/2 cup roasted almonds, chopped, 9 PP
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 cup shredded parmesan cheese, 6 PP
  • 1/4 cup crumbled feta cheese, 3 PP (optional; it doesn’t change the PP value so add it!)

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onions, garlic and peppers; saute 6 minutes. Add zucchini and tomatoes. Add basil and parsley and red pepper flakes. I also added a bit of garlic powder here. Cook until all of the liquid has evaporated from the pan. Set aside and cool completely.

2. In a large mixing bowl, mix together ricotta cheese and eggs. Add cooled, cooked vegetable mixture and the remaining ingredients, including brown rice (and a little extra basil and parsley if you like). Mix well.

3. Preheat oven to 350.

4. Lightly coat a 1 1/2 quart ovenproof baking dish with oil. Place mixture in a dish and cover with aluminum foil. Bake for 40 minutes. (This is where CL stops, but it wasn’t done when I pulled it out, so…) Remove the foil and bake for another 20 minutes. Check it when you pull it out to make sure it’s done. There should be no liquids pooling on top and it should cooked and steamy when you slice through. Serve immediately or save for later! This warms up well.

When we ate it, my girlfriend really loved it and so did I. I did feel like it was missing a little something, so I added feta cheese to the recipe at the top. I believe the salty tartness of the feta is exactly what the missing ingredient is! This dish was so easy to make that I can definitely imagine making up a few others with different flavor focuses – mexican, fajita, indian and greek.

Hungry Girl’s Paella

If you all haven’t heard of Hungry Girl, you need to check her site out. She started off small, but now she’s got a great site, a handful of cookbooks out, and even her own cooking show! I signed up for her email list about a month ago and now I get awesome recipes sent right to my inbox. This paella one came through recently and I knew I had to share! As a seafood fanatic, how could I not?? I’m extremely pumped to try out this recipe!

Click here for this 7 PP Paella recipe from Shannon’s Kitchen Creations!

Hungry Girl’s Paella
Servings: 6
PointsPlus Per Serving: 8
Calories Per Serving: 319


  • – 8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces, 8 PP
  • – 1/2 tsp. each salt and black pepper, divided
  • – 2 cups sliced onions
  • – 2 red bell peppers, seeded and chopped
  • – 1 tbsp. chopped garlic
  • – 2 cups sliced mushrooms
  • – 2 cups chopped tomatoes
  • – 1 tsp. ground turmeric
  • – 1/2 tsp. paprika
  • – 1/4 tsp. ground thyme
  • – 1 cup uncooked brown rice, 18 PP
  • – 3/4 cup fat-free chicken broth

1. Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes, or until chicken is cooked through. Transfer chicken to a bowl and set aside.

2. Remove pot from heat, re-spray, and return to medium-high heat. Add onions, bell peppers, and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Click here for this Easy Paella recipe from Just One Cookbook!

3. Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 tsp. each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

4. Add rice and mix well. Add broth, peas, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35 – 40 minutes, until rice is fully cooked.

5. Add all of the seafood, the cooked chicken, and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

6. Add lemon juice and stir. Remove from heat and re-cover. Let stand for 10 minutes.

7. Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

Couscous with Lime and Scallions

Click here for this Cous Cous and Berries Salad from the Green Girl blog!

Couscous is a wonderful grain.  It’s commonly used in Middle Eastern cuisine.  It’s light, fluffy, easy to prepare and soaks up great flavor.  If you haven’t tried making it before, you should definitely start!  Now, start right now.

Click here for this Parmesan Couscous recipe from Kalyn’s Kitchen!

There are a lot of different ways to prepare it, but I’m going to start you off with one easy recipe.  The pictures all over the page are linked to other Couscous recipes, so be sure to click on them!  This recipe is based off one that I found in my WW Cookbook. They had 4 times as much scallion in there… and a carrot. It just seemed too busy to me. And scallions can be quite overwhelming. My modifications were great! The girlfriend loved it (although she doesn’t like scallions. She ate around them) and I loved it as well!

Couscous with Lime and Scallions
Serving: 4
PointsPlus Per Serving: 4


  • 1 1/2 cups water
  • 1 cup whole wheat couscous, 15 PP
  • 1 tsp olive/canola oil, 1 PP
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup lime juice
  • 2 scallions, thinly sliced
  • 1/4 cup diced red/orange pepper
  • 1 tbsp fresh chopped parsley (or 1 tsp dried)

Click here for this Pomegranate and Pistachio Couscous recipe from the Closet Cooking blog!

1. Bring water to boil in medium saucepan; add couscous, oil and salt. Remove saucepan from heat; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork.

2. Combine all remaining ingredients in serving bowl. Add couscous and toss to mix well. Serve immediately or store in fridge for up to a week!

Click here for this Spiced Israeli Cous Cous and Vegetables recipe from the Three Many Cooks blog!

There are soooo many ways to turn couscous into a knockout dish.  Fruit, fruit juices, different vegetables, spices, flavored oils, various cheeses, etc.  Try mixing in some chopped green apple, goat cheese and walnuts.  Or maybe cut strawberries, feta cheese and sliced almonds.  Or even pieces of grilled chicken and zucchini, corn, roasted red pepper and some adobo spice.  If you’re in an asian mood, try mandarin oranges, sliced almonds, shredded chicken and some sesame ginger salad dressing!  It’s so quick to make, unlike rice which always takes around 40 minutes from start to finish.  I promise you’ll like it more than you thought you would.

If you like it, I’d recommend buying it in bulk from your local natural-foods store.  It’s much cheaper when you bring it home to your own container!  There’s a few different kinds of couscous too, so try them out; Moroccan is the most common and quickest to cook, Israeli is a big larger and Lebanese is the largest, about the size of a pea and often used in risottos.

Weekly Weigh-In and Southwestern Black Bean Salad

minus 2 lbs!  Dude.  I just reached my third goal of losing 20 lbs!  You know what that means?  I get to buy myself two new cookbooks!  Soooo excited.

This is me after a good workout. See why I’d rather do it at home?

I haven’t been tracking as much lately, but I’ve been very careful about what I put in my mouth. My snacking has gone WAY down. Keeping busy on the weekends really helps with that. Yesterday I only had two big meals and a snack and I was perfectly content (mostly because I didn’t wake up until 10!)  So far the lack of tracking hasn’t stopped me from losing weight, so I’m going to keep doing what I’m doing! I’m taking a page from the Prior Fat Girl book and just being very aware of my eating, making good choices and getting in that exercise!

One of the tasty dishes that we had last week was definitely a good choice! Wednesday’s meal of Steak Fajitas and Southwestern Black Bean Salad was DELICIOUS. I found the recipe in my WW Cookbook, altered it a little according to our preferences and dug in. We actually added it right on top of our fillings before wrapping up the tortillas. It added great flavor and texture! So, I’m definitely sharing this recipe with you all!

Photo Courtesy of: the Skinny Taste blog

Southwestern Black Bean Salad
Servings: 4 (1 1/2 cups each)
PointsPlus Per Serving: 4
Calories Per Serving: 163


  • 1 can black beans, rinsed and drained, 8 PP
  • 1 red onion, finely chopped (optional)
  • 1 cup chopped roasted red pepper (I used a little less than 1/2 a cup of jarred ones), 2 PP
  • 1/2 cup thawed frozen corn kernels, 2 PP
  • 1/2 cup shopped fresh cilantro (I used only 1 tbsp of a cilantro paste)
  • 4 scallions, thinly sliced (I used only the white part)
  • 1 jalapeno pepper, seeded and minced
  • 4 tsp lime juice
  • 4 tsp olive oil, 5 PP
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • pinch black pepper

1. Toss together all ingredients in serving bowl until well mixed. Serve at once or cover and refrigerate up to two days.

Oh, and we had our first softball game of the season yesterday!  We lost to a really great team, but we still had fun playing!  I played first base and did pretty well!  Got a couple outs.  Yay for being able to catch a ball!  I only got to bat once, but I didn’t get to base soon enough.  Time to work on sprinting!  Ah well, it was a lot of fun!  And the girlfriend came out to cheer us on, along with Maxwell (although he had to go wait in the car after the game started because he was going crazy with all the excitement).  Then we all went out to Buffalo Wild Wings for beer!  One Woodchuck and half a serving of popcorn shrimp later we finally got home and nuzzled into bed.  It was the perfect end to a great weekend :)

Curried Chicken Corn Chowder

A beautiful, tasty bowl of some awesome soup!

Sometimes it’s just a soup day. You wake up in the morning, get ready for work, walk outside and realize you want soup today. It could be the lingering winter chill in the air or a dreariness to the day that convinces you that a night on the couch with a bowl of soup is literally the only way you can end your evening…. Or maybe you’re just like me and you love soup! Either way, today you are getting a soup recipe.

I’ve been on a bit of a recipe binge these last few days. I’ve made brown sugar ham and arugula crepes, crisp pecan cookies, a chicken and veggie general tso’s stir-fry and now this soup. Every time I open up my cookbooks there is something new to try! And since yesterday was a soup day and I just happened to have all the recipes in my fridge, I knew exactly what I was going to make.

This recipe comes from my Cooking Light Complete Cookbook (like so many of my other favorite recipes!), but I did modify it a bit. I followed the recipe exactly, but cut the servings in half and after eating and discussing it with my #1 taste tester (my girlfriend), we thought a few changes were needed. So here’s our modified version. It’s sure to make you feel all warm and satisfied!

Calorie break-down: 32% fat, 42% carbs, 26% protein.

Curried Chicken Corn Chowder
Servings: 3 (2 cups each)
PointsPlus Per Serving: 9
Calories Per Serving: 479


  • 1 chicken breast, cubed and cooked with a bit of garlic and curry powder, then roughly chopped, 6 PP
  • 1 tbsp olive oil (for cooking the chicken), 4 PP
  • 3 cups corn kernels (frozen or fresh), 12 PP
  • 1 half yellow onion, chopped
  • 1 jalapeno, seeded and chopped (2 if you want more spice!)
  • 1 garlic clove, minced
  • 3 cups chicken broth (reduced sodium), 1 PP
  • 1 tbsp light butter, 2 PP
  • 1 tsp curry powder
  • 1/3 cup all-purpose flour, 3 PP
  • 1/3 cup 1% milk, 1 PP
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

1. Make sure your chicken is prepared first; put in a bowl and set aside. Melt butter in a Dutch oven over medium heat. Add onion, garlic and jalapeno; cook 10 minutes, stirring frequently.

2. Add curry; cook 30 seconds, stirring constantly. Add broth and corn; bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.

3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook 3 minutes or until mixture thickens, stirring frequently.

4. Stir in chicken, cilantro, salt, and black pepper. Cook until thoroughly heated.

Homemade Corn Tortillas

Never in my life had I ever thought of making my own tortillas.  Then I opened up my fabulous Cooking Light cookbook and saw an easy recipe!  So I ran out and bought masa harina and gave it a try!  They didn’t turn out perfectly round, but they did turn out really tasty.  AND they didn’t break apart when I stuffed them with cheese, crumbled meat, tomatoes, lettuce, grilled zucchini, sour cream and hot sauce.  Awesome.

I highly suggest you try this recipe.  If you find you REALLY enjoy making your own tortillas, go out and buy a tortilla press!  If you don’t want to buy a press, wrap a cutting board in plastic wrap to use rather than trying to flatten them out between two loose pieces of plastic wrap.  Either way, they’re going to be great.

Tortilla goodness!

Fresh off the skillet

Homemade Corn Tortillas
Servings: 8
PointsPlus Per Serving: 2


  • 1 1/2 cups masa harina, 16 PP
  • 1 1/8 cup water
  • 1/2 tsp salt

1. Combine all ingredients in a bowl with a spoon. Knead 30 seconds on a lightly floured surface. Cover, let stand 15 minutes.

2. Divide dough into 8 equal portions; shape each portion into a ball. Place one ball between 2 sheets of heavy duty plastic wrap (cover remaining balls to prevent drying). Take a rolling pin and roll the dough out into a circle about 5-7 inches in diameter. Carefully take off plastic wrap and put tortilla on a plate; put a piece of parchment or wax paper between each tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute 15 seconds. Turn tortilla over; cook another minute and 15 seconds. Turn tortilla once more; cook 15 seconds. Repeat.

Angela’s Mac ‘n Cheese

Creamy, Cheesy Gooooodness.

There’s something quite wonderful about homemade mac ‘n cheese that makes it beat boxed mac ‘n cheese every single time. Maybe it’s the special blend of cheeses that you see melting together in front of your eyes instead of that orange powder that magically turns into a cheese product. Maybe it’s the beautiful crust of browned carby goodness on top. Whatever it is, it’s real and it’s real good. What’s NOT good is the massive amount of points that come along with such a great cheesy dish!

This is my very first attempt at homemade mac and cheese and I must say, it’s quite good. It’s a softer, white cheese based mac n cheese, but it’s got a bit of a kick! What food that I make does NOT have a kick? Seriously. You’d think my fridge would be crumpled on the floor with all the kicks I give to the food in it ;) I used whole wheat noodles and low-fat cheeses to lower the points and make it a bit healthier. So, here’s my recipe for you to enjoy. I hope my kicks don’t knock you off your feet!

Angela’s Baked Mac ‘n Cheese
Servings: 6 (1 cup each)
PointsPlus Per Serving: 10


  • 3/4 cup Sargento RF Mexican blend shredded cheese, 7 PP
  • 1/8 cup Sargento RF Italian blend shredded cheese, 1 PP
  • 3 slices RF sharp cheddar cheese slices, 4 PP
  • 6 oz Velveeta pepper jack cheese, 7 PP
  • 2 oz grated parmesan cheese, 3 PP
  • 2 oz grated romano cheese, 3 PP
  • 2 1/2 cups dry whole wheat organic rigatoni, 13 PP
  • 1 1/2 cups dry whole wheat organic rotelle/spirals, 7 PP
  • 1/3 cups all-purpose flour, 3 PP
  • 2 1/2 cups low-fat milk, 7 PP
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/3 cup breadcrumbs, 3 PP
  • 1 tbsp land-o-lakes light butter with canola oil, 1 PP

1. Cook macaroni according to package directions, omitting salt.

2. Preheat oven to 375.

3. Place flour in a large saucepan.  Gradually add milk, stirring with a whisk until blended.  Cook over medium heat until thick (about 8 minutes), stirring constantly.  Add cheeses; cook 3 minutes or until cheese melts, stirring frequently.  Remove cheese mixture from hea; stir in cooked macaroni and salt.

4. Spoon mixture into a 2-quart casserole coated with cooking spray.  Combine bread crumbs with butter; stir until well blended.  Sprinkle over macaroni mixture.  Bake at 375 for 30 minutes or until bubbly.

You can use your own blend of cheeses if you want to use up what is in your fridge.  Just make sure you have a nice blend!  That’s what I did.  The recipe I based this off of used a lot more cheddar and processed cheese.  Just make sure to count the points!  And, of course, the bread crumbs on top are optional.  I baked this in a casserole dish with the lid on, so the bread crumbs didn’t actually get browned and crunchy, so I’d recommend doing this in a bigger glass or ceramic dish.

Macaroni and Cheese on Foodista

Roasted Rosemary and Balsamic Butternut Squash

Photo Courtesy of: http://www.asweetlife.org

I have close to 10 pounds of butternut squash in my cabinet.  Why, you ask?  Because it’s tasty and when I bought it at the farmers market this fall I knew it would last for quite a long time!  We’ve probably gone through close to 15 pounds of butternut squash since August.  It’s such a wonderful sweet flavor and so easy to make that we bought a bunch!  One of the squash weighs in at SIX POUNDS!  I have no idea when I’ll be using it…. I might have to cube it up and freeze it!  Oh, that’s a good idea.  I’ll have to do that after I finish this entry.

Anyway, since I have sooooo much butternut squash, I figured I would look through my “favorites” list on Foodgawker to see if I could find a savory recipe to post on here.  I found a delicious one!  It comes from Kalyn’s Kitchen and I am very excited to share it with you.

Roasted Rosemary and Balsamic Butternut Squash
Servings: 5
Points Per Serving: 5 (although I’m questioning the recipe builder on the WW site because when I entered in the butternut squash (with a zero point value) it gave it a points value of 11! I’ll get back to you on this issue.)


  • 2 lbs butternut squash cubes (about 6 cups)
  • 2 tbsp extra virgin olive oil
  • 5 tsp best quality balsamic vinegar
  • 1 tsp very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
  • sea salt to taste
  • fresh ground black pepper to taste

1. Preheat oven to 400 F/200C. Mix together the olive oil, 4 tsp balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

2. Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

3. Remove from oven and toss squash with additional 1 tsp balsamic vinegar, sea salt, and pepper. You can mash slightly if you want. Serve hot.

See? Easy peasy! It can be made ahead of time and taken out the next day to be warmed up once more. It’s a great side dish for all holiday meals, or just as a tasty pairing with chicken and lamb. It’s also nice to post a savory butternut squash recipe rather than one that’s chocked full of brown sugar and butter, which is pretty typical of butternut squash recipes. It’s Weight Watchers friendly and South Beach Diet friendly too! Not only is it tasty, but it’s beautiful! I hope you enjoy.

Oh, and until I get back to you all with the points dilemma, it’s either 5 points per serving or 2 points per serving. Quite a difference, eh!?! I hope WW gets back to me soon! Or I’m gonna have to go all crazy woman on their patooties.

Roasted Potato Trio

It’s been a nice long Christmas break! No blogging for five days!?!?! Pure ridiculousness! But I assure you, I have not been avoiding you all. I’ve been paying attention to the food around me and taking pictures so that I can post new recipes and things! It was a very productive break :)

As a mutt of many different cultures and gastronomical backgrounds, I’ve encountered a lot of different foods at a lot of different meals.  But one of the common threads between all of those different cultures I claim is… potatoes.

Potatoes are a wonderful food!  Back when people ran around and hunted their food (instead of driving in motorized vehicles through a cattle line to receive a bag of processed food-product) we actually needed the carbs!  The carbohydrates turned in to sugar and kept those people alert and moving (now they turn into sugar and go nowhere, so they turn again into fat.)  NOTE – That’s the extremely dumb-downed version, so don’t use me as a source!

Potatoes can grow in some pretty harsh conditions and can last quite a long time without requiring refrigeration.  SCHWEET!  Currently, they have their own little place on the floor of my kitchen because I have absolutely no cabinet space left for them.  Since I get to look at them every single day, I’m always thinking up new ways to prepare them.  It seems like they get prepared in one of three ways – baked, mashed or fried.  As wonderful as these three things are, if you’re not jazzing it up with anything more than salt, butter and pepper, you’re going to get bored pretty fast.  So, here’s a tasty recipe that I conjured up that involves roasting!

Roasted Potato Trio
Servings: 4
Points Per Serving: 5


  • 2 medium red potatoes
  • 2 medium white/golden potatoes
  • 1 medium sweet potato
  • 2 cloves garlic, diced
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1/2 tbsp dried parsley
  • 1/2 tbsp crushed red pepper flakes
  • 3 tbsp softened/melted light butter (I used Land O Lakes light w/ canola oil)

1. Preheat oven to 425.

Nice big pieces in three beautiful colors!

2. Chop potatoes into big cubes and put into a mixing bowl.

3. Mix in all other ingredients (making sure to melt the butter first). Remember to season to taste!

4. Spray a cookie sheet or large glass/ceramic pan with non-stick spray and pour in potatoes.

5. Cook for about 20-25 minutes, making sure to stir around half way through. Check for preferred done-ness. Serve immediately!

If you want to get in your daily healthy oil dose, use 1 tbsp olive oil and 1 1/2 tbsp light butter instead of 3 tbsp butter. Then it becomes 6 points per serving.

One more picture for the road!

All set for roasting along with the breaded pork loin! Done and Done!