Healthyfries Recipes

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HEALTHY FRIES



Healthy Fries image

Make and share this Healthy Fries recipe from Food.com.

Provided by KathyP53

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 3

2 russet potatoes, scrubbed (about 3 oz. each)
1 teaspoon herb seasoning mix (or any seasoning salt you like, I used Emeril's Essence, Montreal Steak Seasoning would be good too)
cooking spray

Steps:

  • Preheat oven to 450 degrees.
  • Line baking sheet with nonstick aluminum foil. Spray foil with cooking spray.
  • Leave peel on potatoes. Slice in half lengthwise, then slice each half into strips. Place strips on prepared baking sheet. Spray strips lightly with cooking spray and sprinkle with seasoning.
  • Bake 20-25 minutes or until golden. Serve immediately.

Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

EASY & HEALTHY FRIED RICE RECIPE BY TASTY



Easy & Healthy Fried Rice Recipe by Tasty image

Here's what you need: sesame oil, garlic, chicken breasts, salt, pepper, carrot, broccoli floret, brown rice, frozen peas, low sodium soy sauce

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons sesame oil
3 cloves garlic, minced
2 chicken breasts, diced
salt, to taste
pepper, to taste
1 cup carrot, diced
1 cup broccoli floret
2 cups brown rice, cooked
½ cup frozen peas
3 tablespoons low sodium soy sauce

Steps:

  • Heat sesame oil in a skillet, and cook garlic until softened.
  • Add the chicken, salt, and pepper, and sauté for 5 minutes.
  • Add the carrots and broccoli, and sauté until tender.
  • Add the rice, soy sauce, and peas, and mix thoroughly.
  • Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 98 grams, Fat 13 grams, Fiber 7 grams, Protein 35 grams, Sugar 3 grams

HEALTHY FRENCH FRIES



Healthy French Fries image

Make and share this Healthy French Fries recipe from Food.com.

Provided by packeyes

Categories     Lunch/Snacks

Time 45m

Yield 30 french fries, 2 serving(s)

Number Of Ingredients 3

2 yukon gold potatoes
2 tablespoons olive oil
2 teaspoons salt

Steps:

  • Slice the pototoes into thin rectangles that look like french fries.
  • Toss with olive oil.
  • Put in baking pan and lightly salt.
  • Bake at 400 for 30 minutes.
  • About halfway through baking time flip the french fries over to crisp on both sides. With about five minutes left I turn the broiler on to crisp up the fries more.
  • Once done I like to put in a bowl with paper towels to drain some of the oil.
  • Enjoy.

SWEET PLANTAIN FRIES



Sweet Plantain Fries image

Like maduros or dodo, these feature ripe plantains, but the cut here gives even more room for crisp, caramelized outsides and sweet, tender insides. You want very ripe plantains, which are high in sugars that will caramelize in the hot oil. For some brightness, you could also finish this with citrus salt, or take a cue from dodo and squeeze lime juice over. Pair these with something light and spicy, like jerk salmon or a citrusy roast chicken, or something light off the grill, like a salmon or turkey burger.

Provided by Millie Peartree

Categories     snack, finger foods, vegetables, appetizer, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 3

2 to 4 very ripe, blackened medium plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying
Salt

Steps:

  • Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
  • Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
  • Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.

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