Tag Archives: vegetables

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?”


“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!


  • 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


  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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes


Kid-Friendly Baked Potato Fries

Sunday Supper Kid Friendly Vegetable Recipes





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

How To: Roasted Vegetables with Balsamic Glaze

roasted veggies with balsamicI don’t care if you are on Whole 30, Paleo, Weight Watchers, Clean Eating, Real Food, Beachbody, or whatever diet of your choice… If you are eating, you are probably allowed to have vegetables! You have probably had veggies for breakfast, lunch and dinner, and might be getting sick of the same old thing. So try these. These are freaking delicious. They will change your life…if your life is currently eating veggies around the clock!

This is the easiest recipe. I am almost embarrassed to post about it, but I figured that sometimes the easiest of things are also the ones that we never think to do.

I am working on the blog today from home and decided to roast some left-over raw vegetables that are sitting in my veggie-drawer waiting to die. If I don’t use them, they will get sad, and brown at the edges, and I will feel guilty and mad at myself for not planning better. So there you go. It always comes down to me. And guilt. This is how I thought to do this.

Thank you guilt.roasted vegetables with balsamic glaze

Roasting veggies, brings out the natural sweetness in them, so if you have been avoiding sugar, these will taste especially sweet to you. Even the cabbage. My G-d. I won’t eat cabbage any other way again, maybe…It is that good. The balsamic glaze adds another layer of sweetness, and also a sauce that is allowed for most diets- it’s just vinegar. That is it. So here you are, and you can thank me later, for making vegetables enjoyable again.

How To: Roasted Vegetables & Balsamic Glaze


  • Vegetables of Choice, cut into 1 inch pieces or 1 inch thickness.
  • Oil of choice
  • Salt/Pepper to taste
  • For the Glaze
  • Balsamic Vineagar


Preheat your oven to 425*

Spray a rimmed baking sheet with non-stick, or line it with parchment paper.

Cut your veggies to uniform size of 1 inch chunks or thickness.

Lay them in an even layer on your pan.

Sprinkle with oil, and mix a bit with your hands to make sure they are all a little covered with oil.

Salt and pepper them to taste.

Roast for 30 minutes on a middle-rack. Using tongs or spatula, flip them around a little or turn them over if they are too brown.

Roast an additional 30 minutes.

Test to see if they are tender.If not, roast for another few minutes, but they shouldn't fall apart!

You are done! Now make the glaze, as the veggies cool.


Bring 1/2 cup balsamic vineagar to a simmer. Continue to simmer until it is reduced by half. Drizzle over the veggies. If you have any left over, it keeps in the fridge.


*I keep my vegetables separated by type in the pan. That way if some are done earlier than others (maybe carrots) then I remove them, and keep roasting the ones who need a little more time. **Use a guide for times of roasting veggies like the one on this post (the bottom of this post).


My recipe is for a 425*oven. These times below are for a 450* oven…My house will fall down, if I roast anything at this temp, so I use a lower temp and roast longer. But if you are not afraid, and are in a hurry, use these times:

roasted vegetables chart

The balsamic glaze isn’t a must- actually I barely ever make it…but it adds a zing, and a real extra sweetness, and special added touch to otherwise plain veggies. Try it. It’s easy and it’s delicious.

roasted vegetables with balsamic glaze

Your welcome for this simple recipe. You can enjoy them hot from the oven, or cold on a salad. On a bowl of rice, or on their own with a little sprinkle of lemon or dare I say…butter. Go ahead. Live a little. These are veggies, at their best my friends. Enjoy.

Linked with Foodie Friday, Pin Junkie, Tasty Tuesday, Katherine’s Corner,
Full Plate Thursday, Gator MommyFuntastic Friday

Easy Stove Top Ratatouille

I love this meatless dish that is all veggies. This Ratatouille  is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.


Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!

Easy Stove Top Ratatouille


  • 1 small onion
  • 1 clove garlic
  • 1 red pepper chopped roughly
  • 1 yellow pepper chopped roughly
  • 1 small eggplant
  • 1 small zucchini
  • 1 8oz package mushrooms
  • 1 cup chopped tomatoes
  • 1 Tbsp. dried basil or 1/4 cup fresh
  • 1 tsp. dried thyme or oregano
  • salt/pepper to taste
  • 2 Tbsp. olive oil


In a large pan add the oil and heat to medium.

Add the onion and garlic and cook just until soft.

Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.

Lower to heat to low/medium.

Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.

Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.

Serve with grated cheese or hot flaked pepper.



 Linked with some Meatless Monday ladies:  Tina, Deborah, and AnnMarie.