The Perfect French Fry

I've made these fries a few times and every time they turn out amazing! They are crispy on the outside and soft in the middle.

Spaghetti Squash Supreme

Being a cardiac nurse, I am trying to get my family to eat healthier. This tasted really good and I love that it has olive oil, no added salt, and is mostly vegetables. I am excited for leftovers!

1 medium spaghetti squash (4 lbs)
1 can (14.5 oz) diced tomatoes
2 Tbsp prepared pesto
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 c dry bread crumbs
1/4 c shredded parmesan cheese
1 lb boneless skinless chicken breasts, cut into 1/2 in cubes
1 Tbsp plus 1 tsp olive oil, divided
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 c chicken broth
1/3 c shredded cheddar cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave safe plate. Microwave, uncovered on high fo 14-16 minutes or until tender.

Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder, and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese;set aside.

In a large skillet, cook chicken in 1 Tbsp oil until no longer pink; remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture, and reserved crumb mixture. Repeat layers.

Bake, uncovered, at 350 for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Loaded Baked Potato Soup

I've been in a soup mood lately and have been trying out various soup recipes on my family. This one was my own creation and it ended up very tasty.

4-5 Potatoes

2 cans chicken broth

3 tbsp butter

3 tbsp flour

1 1/2 cups of milk

2 green onions, chopped

bacon, cooked and chopped

sour cream

shredded cheese

seasoned salt

black pepper

Boil potatoes in chicken broth. Once the potatoes are tender, drain and save the broth for later. Mash potatoes.

Melt butter in separate sauce pan. Add in flour and stir until combined. Pour in milk and let it boil and simmer until thickened. Stir into mashed potatoes. Slowly add broth to desired consistency. Mix in cheese, seasoned salt and black pepper.

Serve with bacon, sour cream, green onions, and more cheese on top!