Cheesy Potato Fries

So we all know that Tim is a health-food nut (of sorts). Well, I have learned to be "that wife" that teeters as close to the edge as possible concerning the food he allows himself to eat.

For example, he is big on eating lean beef, whole grains, and all-natural cheese. So, why would a cheeseburger with a whole wheat bun be out of the picture? Exactly-it's not.

How I managed get this past him, I'll never know, but I served the man cheesy potato fries tonight. Here are my supporting arguments:

1. They are baked, not fried (let's not mention the nutritional value of olive oil once it hits a certain temperature).
2. They are red potatoes, not white. This is a must in our house.
3. Cheese has protein, right? I'm sure he worked off the fat at CrossFit (let's hope his arteries are as forgiving as his metabolism).
4. Bacon is meat, so it has protein; therefore, it is allowed.
5. I have no argument for Ranch dressing. That stuff is a heart attack in a bottle, and it's rarely used in our home.

Please don't think I'm a poor wife. I feed the man buckets of grilled chicken, salad and water. But every once in awhile, the man of the house needs to eat some cheesy potato fries to improve his mood. And after a certain election, he could use a boost.



Okay, let's get started:

Ingredients (for 2-3 people):

• 4-6 medium red potatoes
• 1/4 cup olive oil
• Salt
• Fresh ground pepper
• Seasoning salt of your choice (I use Lawry's)
• 1 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup real bacon bits
• Green onions (optional)

Directions:

• Cut potatoes into steak fries size. The thicker they are, the longer they take to cook. But hey, good food requires some sacrifice.
• Place on baking sheet with tin foil.
• Drizzle with olive oil and lightly toss to thoroughly cover all parts of the wedges.
• Generously sprinkle salts and pepper over the potatoes.
• Bake 400 for about 45 minutes or until tender.
• In a separate bowl, mix the sour cream, Ranch and milk.
• Grab a cake baking dish (like this) and spoon out 3/4 of the sour cream sauce on the bottom of it.
• Place the hot/cooked potatoes on top of the sauce.
• Drizzle remaining sour cream sauce evenly over the potatoes.
• Sprinkle all the cheese and bacon on top.
• Place the cake dish into the oven until the cheese gets nice and gooey.

My mouth, it waters.

Love and tailgate-style,

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Pizzadilla

You, there.

Yeah, I'm talking to you.

I know what you're thinking. You're hungry, but not for a full meal. But you're also not hungry for a bag of chips, because then you'll eat the whole bag, and then a few cookies. Because things happen like that. You need something with protein; you need something of substance.

But what you really want is something that's dirt cheap, fast and incredibly tasty. Enter the pizzadilla.

Ingredients (for 1 serving):

• 1 tortilla
• 1/4 cup shredded mozzarella cheese
• 1/8 cup (or just a few sprinkles) Parmesan cheese
• Garlic salt
• Pepperoni
• Any other toppings (peppers, sausage, different cheeses, etc.)
• Marinara sauce for dipping

Directions:

• Turn stove to medium high heat.
• Place tortilla in pan.
• Arrange ingredients on one half of the tortilla (except for marinara sauce).
• Fold tortilla in half and cook on each side until browned (about 3-4 minutes).
• Once both sides are done, remove from pan and slice.
• Serve with marinara sauce for dipping.

Time: 7 minutes

Husband: Happy

Dishes: 1

Me (aka, the cook): Bubble bath and no clean up

What's not to love?

Love and unknown territory,

Roasted garbanzo beans

Given the choice of eating cookies or chips, I will choose chips every single time. For those of you who are like me but are trying to lighten up your waistline and who are tired of spending big bucks for potato chips, give this a try! Ever heard of a corn nut? We're going to make the healthier version.

Sorta'.

Ingredients:

• 1 can garbanzo beans
• Seasoning of choice for topping (garlic powder, onion powder, sea salt, cayenne, etc.)

Directions:

• Drain liquid and rinse well.
• Shake off excess water and spread out on a cookie sheet or pan (sprayed with Pam).
• Roast at 350, stirring every 10-12 minutes until they are as crispy as you want them. 
•  At the end, check them often so they don't burn, but they typically take about an hour, because I like the super crispy texture. Some recipes sprinkle chick peas with oil on them, but leave that out to avoid the extra fat.

Enjoy this, everyone! It's a healthier, cheaper alternative to snacking.

Love,