Subscribe via RSS

Skinny Garlic Parmesan Fries

These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!

Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn’t stop eating them – I knew I had to make them at home!

Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don’t miss the fact that they are not fried at all, and the garlic smells amazing while it’s baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.

I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don’t want to crowd the pan.

To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you’ll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.

And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as
shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!

Skinny Garlic Parmesan Fries
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
Calories: 192 • Fat: 6 g • Carb: 32 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g
Sodium: 69 mg (without salt) • Cholesterol: 3 mg

Ingredients:

  • 1 tsp olive oil
  • 1 clove garlic, crushed well
  • canola cooking spray
  • 1 medium (6 oz) potato, russet or yukon gold, washed and dried
  • kosher salt and black pepper, to taste
  • 2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
  • fresh parsley, minced

Directions:

Combine the oil and crushed garlic in a small bowl.

Preheat the oven to 425°F.  Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.

Remove from the oven and top with parmesan and parsley, eat hot!

Tropical fruit rockets

 

These easy-to-prepare lollies are a healthy way for kids to cool down after running around all afternoon. Not only are they refreshing, but they’re fun to make; let the kids use cutters to cut the melon into different shapes!

Hot and Cheesy Crab and Artichoke Dip

Hot and cheesy imitation crab and artichoke dip, serve this with baked chips and you have the perfect appetizer for a party.

My husband was craving an imitation crab meat salad and we made the mistake of going food shopping hungry… at a wholesale store no less, so we came home with 3 lbs of imitation crab meat!

What to do with all that imitation crab? I decided to make a hot dip with it using ingredients I had on hand.

I can see using a good light Swiss, such as Jarlsburg or a light mozzarella instead of cheddar, but all I had was cheddar and I thought it was fine.

This is large enough to feed a crowd. If you don’t want as much, you can certainly make half or freeze half for later. Make this a day ahead, then pop it in the oven before you are ready to serve. Let me remind you, this is a dip, so the serving size is 1/4 cup which I think is pretty average knowing people will pick on other stuff. Only 2 points plus per serving, I had to double check and see if I was wrong!

I tried this with pretzel thins, baked lentil chips (pictured here), baked corn chips.. it was great with all. Use what you like, and if you prefer to use real lump crab, go for it! You can even sprinkle some panko on top before baking… I would have but didn’t have any.

Hot and Cheesy Crab and Artichoke Dip
gordon-ramsay-recipe.com
Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg 

Ingredients:

  • 14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
  • 1 lb crab meat, imitation or lump
  • 2 tbsp chives
  • 6 tbsp reduced fat sour cream (or Greek yogurt)
  • 6 tbsp light mayonnaise (Hellman’s)
  • 1/3 cup parmesan cheese
  • 3/4 cups shredded reduced fat sharp cheddar cheese
  • 1 – 2 tsp tabasco sauce
  • 1 tsp lemon juice

Directions:

Preheat the oven to 400°.

Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, then transfer into a shallow baking dish.

Bake until the cheese is melted and the top becomes golden, about 30 minutes. Serve hot with baked chips.

Makes 4 cups.