Tag Archives: sundaysupper

Kid-Friendly Baked Potato Fries #SundaySupper

Kid-Friendly Baked Potato Fries


I was talking to a dietitian/nutritionist last week and she asked me:

“How many vegetables do your kids eat?”

Ummmmm….

“One.”…ugh. I can’t believe it’s just one. Wait! Wait! There’s got to be more than one…

“Two!” I almost shouted at her {sigh of relief}.

My kids eat two legitimate veggies on a regular basis.

One is covered in chocolate, in this Chocolate Zucchini Bread that is my family mainstay…mostly because it has veggies in it, and in my book, that officially makes it good for you. And also because it is delicious. Plus zucchini…it is green so I give myself points for that one.

Second, to my great relief and also delayed response under pressure, my kids love my Homemade Potato-Fries. Or just Fries as we call them as we know they’re made with potato in this house.  I have tried sweet potato, but that led to distrust of all fries, so we are back to these baddies and to be honest, since they love them, we eat these a lot!

Now, I have two recipe versions of my Kid-Friendly Baked Potato Fries here for you.

My first version: It’s the grocery store packet, that shall not be named, but really any brand with the concept of “roasted potato” seasoning will do. Don’t food shame me, friends. This is my very real life and weeknight dinners call for speed! All I do is chop the potatoes:

Kid-Friendly Baked Potato Fries

Drizzle with olive oil and sprinkle on the seasoning:

Kid-Friendly Baked Potato Fries

Mix it up and place on a sprayed, rimmed, sheet pan:

Kid-Friendly Baked Potato Fries

And bake at 400º for 20-25 minutes. Done.

Kid-Friendly Baked Potato Fries

Here’s the second version: It’s the  the same process, but it requires an actual recipe for the seasoning, which follows:

Homemade Potato Seasoning:

2 tsp. onion powder
2 tsp. garic powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano

To make the Kid-Friendly Baked Potato Fries with either seasoning mix, follow this process:

Kid-Friendly Baked Potato Fries #SundaySupper

Yield: serves 4-6

This is a great and healthy way to enjoy potatoes as fries and is super kid-friendly!

Ingredients

  • Four large russet potatoes
  • 1 Tbsp. olive oil
  • 2 Tbsp. seasoning (packet or homemade)
  • For Homemade Seasoning, mix the following
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano

Instructions

  1. Slice the potatoes on the long side in the middle. One either side, slice into 3 slices. Divide in half and place flat side down on the cutting board. Slice 5 times the long way to get strips of potato.
  2. Drizzle the oil over the potatoes and stir using your hands to get them totally covered in oil.
  3. Use 2 heaping TBSP. of mix (either packaged or homemade) and sprinkle over the potatoes. Stir until all are coated with the seasoning.
  4. Pour potatoes onto a sprayed, rimmed sheet pan, and make sure they are in one layer without overlap.
  5. Bake at 400* for 12 minutes on the lowest rack. Remove and flip them over to brown the other side. Bake another 12-15 minutes until browned and potatoes are cooked through. Serve.
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Enjoy!

Kid-Friendly Baked Potato Fries


Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Kid-Friendly Baked Potato Fries

Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce #SundaySupper

Greek Chicken Gyro meatballsMy new favorite appetizer. Yep. This one is a winner.

Tzatziki is a sauce made from yogurt, garlic, lemon, cucumber and spices. It can get changed up by leaving out the cucumber, like for my Cheese & Sprout samis- yum! Or you can add lots of lemon and use it for a salad dressing. This version is a basic one that you can work with as a dip and go from there- I am a huge fan of Tzatziki sauce in all variations, so finding some way to have it as an appetizer just makes sense.Greek Chicken Gyro meatballs

Gyros are such an awesome sandwich that converts well to an appetizer. The chicken just makes the traditional gyro that much healthier, and I prefer the taste. Adding in feta keeps them soft and adds a lot of flavor. I hope you try this- I know it’s a repeater in my house!

Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce

For the Tzatziki Sauce:

Ingredients:

1 Tbsp. fresh mint, minced
1 tsp. dried dill
1/8 tsp. ground pepper
1/2 tsp. kosher salt
1 Tbsp. lemon juice
2 cloves of garlic, peeled and pressed (or minced)
1 small container full or 2% plain greek yogurt (8oz)
1/2 of a small cucumber, peeled, seeded and finely diced

Directions: Mix all in a bowl and refrigerate until ready to serve.

For the Greek Chicken Gyro Mini Meatballs:

Ingredients:

1 Tbsp. fresh mint, minced
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. kosher salt
1/3 cup bread crumbs
1 egg
2 ounces crumbled feta
2 Tbsp. minced onion
1 lb. of ground chicken

Directions:

  • Preheat the oven to 350*. Spray a rimmed cookie sheet.
  • In a large bowl, mix the dry ingredients first. Add the egg, feta, onion and chicken and mix thoroughly until combined. Form into tiny meatballs, 1-inch apart on the cookie sheet.
  • Bake in a 350* oven for 18-20 minutes until cooked through. Serve immediately or refrigerate and reheat before serving. Serve with fresh tomatoes and cucumber and the Tzatziki sauce on the side.

Greek Chicken Gyro meatballs

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Greek Chicken Gyro meatballs

Veggie Riggies: A Rigatoni Saute #SundaySupper

Veggie Riggies a Vegetarian rigatoni sauteWhat the heck are riggies? Short for rigatoni, the barrel shaped pasta that is hearty and perfect for scooping up a thick sauce. If you have read H.A.G. before, you know that I am originally from Central New York, home of “Wicked Chicken Riggies,” of the restaurant, Pastabilities. They were featured on the Food Network for this “Wicked” recipe that includes rigatoni (the riggies), chicken and is so called “wicked” for it’s hotness…and also awesomeness in my opinion. But for this week, the week of Worldwide Vegetarian Day (!), I decided to make a twist on this “wicked” dish and serve it up, vegetarian-style. Hold on, because it is de-licious!before mixing rigatoni and vegetable sauce: spicy

I kept the recipe a saute, because if you put this in the oven, it becomes a ziti. This is not that guy. This is a creamy, salty, hot, plate of hearty vegetables and chewy pasta. The ultimate comfort meal. I also tweaked the original recipe quite a bit, so if you are up for it, let’s go!

Here’s the recipe:

Veggie Riggies: A Rigatoni Saute #SundaySupper

A creamy, spicy, comforting pasta dish that will satisfy vegetarians and meat-eaters alike!

Ingredients

  • For the Hot sauce:
  • 2 chili in adobo (from a little can- freeze the rest in a ziplock)
  • ½ cup hot deli style cherry peppers, sliced
  • ¼ cup olive oil
  • For the Riggies:
  • 1/3 cup olive oil plus 1-2 Tbsps.
  • ½ yellow onion, diced small
  • 1 tablespoons finely minced fresh garlic
  • 1 tsp. dry basil
  • 1 tsp. dry oregano
  • 1 tsp. kosher salt, plus more for sprinkling
  • 1/2 tsp. ground black pepper, plus more for sprinkling
  • 1 tsp. dried red pepper flakes
  • 2 green peppers, chopped medium (2 cups)
  • 1 red pepper,chopped medium (1 cup)
  • 1 orange pepper, chopped medium (1 cup)
  • 2 medium zucchini, quartered and rough chopped
  • 1 pkg. (8 oz. total) sliced Baby Bella mushrooms
  • 28oz. can of tomato sauce or puree (your choice)
  • 2/3 cup heavy cream
  • 1 cup grated Romano
  • 1 Tbsp. sugar
  • 1 pound dried rigatoni noodles
  • 2 cups baby spinach* (optional)

Instructions

    First, Make the hot sauce:
  1. To a blender, add the 2 adobo-chilis, the ½ cup of hot cherry peppers, and ¼ cup olive oil. Put the top on and BLEND. Don’t breathe in- this is spicy! Set to the side for later.
  2. Now Make the Veggie Riggies:
  3. In a large pot, heat the 1/3 cup of the olive oil over medium heat for 1 to 2 minutes. Add the onion, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
  4. Add the chopped peppers into the onion mixture. Stir and cook 3-5 minutes. You don’t want to crowd the pan, so remove the mixture to another bowl. Set aside.
  5. To the now empty pot, add 1 Tbsp oil and cook the zucchini and mushrooms for 3-5 minutes until the vegetables are somewhat tender. Sprinkle with ½ tsp salt.
  6. Add back the veggies that you cooked previously, and the reserved hot sauce. Stir and continue cooking for 2 to 3 minutes, stirring occasionally.
  7. Add the tomato sauce, heavy cream, Romano and sugar. Stir completely, and lower the temperature to low. Continue to cook on low or turn off it's too bubbly as you make the rigatoni noodles.
  8. Cook the rigatoni noodles until firm to the bite, and drain.
  9. To serve, toss the pasta and the sauce together, all at once or in batches, and pour into a serving platter or in individual bowls.
  10. Serve. Garnish with more Romano, dried hot peppers, or parsley.

Notes

Recipe inspired by the restaurant in Syracuse, NY, Pastabilities

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TaDa! A beautiful plate of comforting pasta and tons of fresh vegetables smothered in a creamy, spicy, tomato sauce. You will love how this comes together. Enjoy.

veggie riggies: A riggatoni saute

For lots of other GREAT vegetarian dishes (and by the way, who doesn’t need more great meatless ideas in their cooking arsenal?) check out the line-up from the SundaySupper folks, with special thanks to the event host: Susan Pridmore  from The Wimpy Vegetarian. I know you won’t leave disappointed!

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.