Spicy Sweet Potato Fries

Nutritional Information
Amount Per Serving Calories: 169 Total Fat: 4.7g Cholesterol: 0mg




Link to original recipe: http://allrecipes.com/recipe/spicy-baked-sweet-potato-fries/detail.aspx

The entire batch of these is 35 Weight Watchers Points Plus units. If divided into 6 servings (1 sweet potato per person), then it is 5 points plus per serving per eTools.

These were a hit with us, what a fun way to 'spice up' sweet potatoes!

Ingredients
6 sweet potatoes, cut into French fry wedge slices
2 tablespoons extra virgin olive oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper

Preheat the oven to 425 degrees F (220 degrees C).
1, In a plastic bag, combine the sweet potatoes, olive oil, taco seasoning, and cayenne pepper.
2, Close and shake the bag until the fries are evenly coated.
3. Spread the fries out in a single layer on two large baking sheets.
4. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Baked Chicken Fingers

Link to recipe: http://allrecipes.com/recipe/breaded-chicken-fingers/detail.aspx


Rohit is the master of chicken fingers and boca 'chicken' burgers. I got this recipe thinking we could make our own chicken fingers with less preservatives. The online reviews were great, Shyam and I liked them. Rohit, not so much... but, maybe it was just one of those days in the life of a 2.5 year old where nothing sounds good. I would still try them again! We used the other review suggestions to bake them. Yum!

Ingredients
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk (I used 2% milk)
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying (didn't use this, since I baked them)

Directions
1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2, In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3, Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Since we baked it, steps 3 and 4 do not apply. We baked in an oven at 375 degrees for 60 minutes, flipping halfway through using tons. I used cookie trays lined with parchment paper.