Zippy Sweet Potato Oven Fries

Sweet Potato Fries fresh from the oven - the small portion on the
left is oil-free and seasoning free for comparison.

These fries are the perfect evening snack or light lunch. They're super-healthy, but also ultra-tasty and fun to snack on. Of course, they're also a great side-dish with your favorite veggie burger.

Even some people who aren't Sweet Potato fans can enjoy them this way.

Zippy Sweet Potato Oven Fries

Preheat oven to 450 degrees

Line pan with Non-Stick foil (or, use a good quality nonstick pan -the natural sugars in these potatoes carmelize a bit during roasting which makes them prone to sticking)

Cut a sweet potato in medium size fry shapes - I peel mine - your choice.

Toss with about 2 tsp oil *
sprinkle with
Mrs. Dash Lemon Pepper Seasoning, or your favorite Lemon Pepper Seasoning Salt (optional)
spread on pan
bake 20 minutes
turn with spatula
bake 10 minutes more
Enjoy!

*I have made these without oil, they turn out acceptably well, but they do crisp better on the outside with a wee bit of oil.

Cut, Seasoned Sweet Potatoes before Baking.

Make Sauce Tonight, Have Easy Meals for a Week!

If you're expecting a busy week, with little time to prepare meals, it really helps to have a simple plan in place - and not have to fuss a lot at meal times.

This plan fits the bill! Today, make a big pot of sauce and a batch or two of rice, and put them in the fridge. Each day, scoop out the needed amount of sauce, and add the extra ingredients to your Slow Cooker or Crock Pot or Stock Pot. Then, just serve with a nice Salad and Bread. Delicious home-cooked fare every night, with no more trouble than making sandwiches!

Of course, if you prefer, you can freeze the sauce and use this menu plan for your vertical meal planning, so that you have an easy meal for each Wednesday of Lent, or for each Music Lesson night for your kids.

Today, Make your Vat O Yachni Sauce  (Make a Quadruple Batch plus a Double Batch)

If you really want a special week, go ahead and mix some dough for homemade bread, too. You can either bake four loaves today, or bake it fresh throughout the week, depending on your schedule and what works for you. If you're Gluten Free, this bread dough is pretty good (though the basic recipe requires egg - there is also an egg-free variation, but I've had less success with making it egg-free)

In addition to being Quick & Vegan, these recipes area also Ultra-Frugal -and can be made Gluten-Free (make sure that ingredients are Gluten Free - especially things like condiments & seasonings that are added)

Then, here's the week's menu:

Monday: Greek Bean Soup ( Fasolia Yachni )
(You'll Add 3 Cans of Great Northern Beans, plus 1 Bag Frozen Mirepoix Mix)

Greek Bean Soup ( Fasolia Yachni )

Tuesday: Greek Okra & Tomato Stew ( Bamies Yachni )
(You'll add 2 Pounds - or 3 12oz bags - frozen Okra)



Greek Okra ( Bamies Yachni )

Wednesday: Indian Chickpeas in Ginger Sauce over Rice
(You'll add 3 Cans Chickpeas, Jarred Ginger & Garlic, Coriander & Cardamom, and Pepper)

Indian Chickpeas in Ginger Sauce

Thursday: Red Lentil Soup - Moroccan or Sephardic Styles
(You'll add Red Lentils, Paprika, Cinnamon, Turmeric & Ginger for Moroccan)



Moroccan Lentil Soup

Friday: Greek Stuffed Veggies ( Gemista )
(You'll Add Rice, Slivered Almonds, And Cinnamon to Hollowed Bell Peppers)

Greek Stuffed Veggies ( Gemista )

Saturday: Greek Peas & Artichokes Yachni
(You'll add 2 Pounds Peas & 1 12oz Bag Frozen Artichokes)

Greek Peas & Artichokes Yachni

Sunday: Tofu Creole
(This one is quick to make in a regular pot instead of a Slow Cooker - You'll add Celery, Green Bell Peppers, Worcestershire, Chili Powder & Sugar - Plus Sauteed Tofu if desired at the End)
     

Tofu Creole

This is being shared on Menu Plan Monday and Menu Monday and Frugal Tip Tuesday and Crunchy Savings Crock Pot Linkup and Simple Living Wednesday and Penny Pinching Party and Healthy Vegan Friday and Lil Suburban Homestead and Frugal Days, Sustainable Ways and Love and Laundry Crockpot & Recipe Linkup, Everyday Entrees for Around $5., Hearts for Home, Fabulously Frugal Thursday, Thrive at Home, Simple Lives Thursday, Bible Love Notes, Gluten Free Fridays
Food on Fridays
Traffic Jam Weekend 



Baked Potatoes in the Slow Cooker & Chili Topped Potatoes

Chili Topped Potato

One great way to make cooking more efficient is to have more than one way to serve the same dish. In the case of Chili, I like to serve it in Chili Cornbread Casserole one time, and then a separate time, I serve it over baked potatoes. And, of course, the Cincinnati way for Omnivores to serve Chili is over Spaghetti - often with Shredded Cheese & Chopped Onions on top - I can't say I serve it that way at home, but if that's something you like, it gives you a third option. Last but not least, there's the traditional in-the-bowl with crackers or bread on the side!

So, when you make chili, make a lot and freeze some for future meals!

For Baked Potatoes, this is what I like to do:

Salted, Oiled Potatoes before Baking

Baked Potatoes in the Slow Cooker

Scrub enough Russet Potatoes to fill your slow cooker at least 1/2 full (I often fill mine clear to the top with potatoes - since they won't boil over - I just make sure the lid will fit.)

Dry the potatoes. (I sometimes wash them the night before, and let them dry overnight)

Pour a little oil into your hands, and give each potato a little massage.

Arrange in cooker and sprinkle with salt.

Cook on high about 3 to 4 hours (I turn it to low after three hours if I'm home and I need more time before serving)

This method produces a moist, tender and flavorful baked potato. They don't even NEED an added fat like butter to have a good flavour and texture.

Baked Potatoes from in the Slow Cooker

A few tips:

If you need to omit oil, these can be wrapped in foil instead of oiling.

If you need longer cooking time (say you'll be gone all day at work), then cook on low for twice as long

This is a good recipe to cook for Sunday dinner while you're at Church (do some safety research before deciding whether to use your slow cooker when you're not home)

This is also a good way to bring hot potatoes to a carry-in dinner.

Tip for dining with Omnivores: Shredded Cheddar goes well over a Chili-Topped Potato. If you have a die-hard carnivore, you can serve him or her Chili Con Carne from a Can or from Wendy's with this one. And, of course, the Potatoes themselves go perfectly with a meat-and-potatoes meal.

You can oil some and foil wrap others according
to the preferences of those eating. Both methods turn out
quite well.