Ingredient: salt

Parmesan & Herb Roasted Potatoes

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 Parmesan & Herb Roasted Potatoes
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 450F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Cut potatoes into small cubes, about 3/8" - 1/2".
  4. Place potatoes in a medium bowl and toss with oil.
  5. Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
  6. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
  7. Arrange potatoes on prepared baking sheet, keeping to a single layer.
  8. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
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Nutrition Facts
Parmesan & Herb Roasted Potatoes
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 652mg 27%
Potassium 639mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
Vitamin A 7%
Vitamin C 46%
Calcium 15%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Corn Bread

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 Easy Corn Bread
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oven to 400F.
  2. Grease 8 or 9-inch pan.
  3. Combine dry ingredients.
  4. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.
  5. Pour batter into prepared pan.
  6. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
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Nutrition Facts
Easy Corn Bread
Amount Per Serving
Calories 270 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 24mg 8%
Sodium 245mg 10%
Potassium 92mg 3%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 8g
Protein 6g 12%
Vitamin A 3%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

LIBBY’S® FAMOUS PUMPKIN PIE (Lower Fat)

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 LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
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Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
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Instructions
  1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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Nutrition Facts
LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
Amount Per Serving
Calories 261 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 3g
Cholesterol 55mg 18%
Sodium 323mg 13%
Potassium 168mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 28g
Protein 5g 10%
Vitamin A 92%
Vitamin C 2%
Calcium 13%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

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 Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
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Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer â…“ of the hashbrowns on the bottom, then season with salt and pepper. Top with â…“ of the cooked sausage, then â…“ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Best Homemade (Healthy) Ranch Dressing

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 Best Homemade (Healthy) Ranch Dressing
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Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a medium bowl add all ingredients and whisk to combine. Makes 1 cup.
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Nutrition Facts
Best Homemade (Healthy) Ranch Dressing
Amount Per Serving
Calories 19 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.02g
Cholesterol 0.4mg 0%
Sodium 147mg 6%
Potassium 27mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 2g 4%
Vitamin A 2%
Vitamin C 2%
Calcium 5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

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 The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
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Course Dessert
Cuisine American
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Servings
cookies
Ingredients
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Instructions
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Recipe Notes

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure 1/4 C maple syrup or honey or agave may be substituted in place of the brown sugar and milk.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

https://amyshealthybaking.com/blog/2014/11/30/the-ultimate-healthy-soft-chewy-oatmeal-raisin-cookies/

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Nutrition Facts
The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving (33.2g)
Calories 157 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 4mg 1%
Sodium 73mg 3%
Potassium 47mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 11g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.03%
Calcium 8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Sour Cream Noodle Bake

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 Sour Cream Noodle Bake
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe Notes

http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0-2145182

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Nutrition Facts
Sour Cream Noodle Bake
Amount Per Serving
Calories 987 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 30g 150%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 6g
Cholesterol 204mg 68%
Sodium 1068mg 45%
Potassium 488mg 14%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 11g
Protein 58g 116%
Vitamin A 28%
Vitamin C 23%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

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 Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  2. Preheat oven to 375°.
  3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
  4. I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!
Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts
Three-Cheese Macaroni and Cheese
Amount Per Serving
Calories 1436 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 33g 165%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 165mg 55%
Sodium 3049mg 127%
Potassium 172mg 5%
Total Carbohydrates 151g 50%
Dietary Fiber 9g 36%
Sugars 21g
Protein 91g 182%
Vitamin A 28%
Vitamin C 14%
Calcium 193%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Potato Medley

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 Roasted Potato Medley
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
  2. Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.
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Jerk Chicken

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 Jerk Chicken
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Course Main Dish
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Course Main Dish
Servings
Ingredients
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Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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