{Best-ever Oven-Baked Fries}

One of my favorite go-to recipes is oven-baked fries. I saw the recipe on an awesome show called "Pantry Raid," that I found streaming on Netflix. Guess it only lasted one season, but it was the best. The chef gave a recipe for baking fries in the oven that is divine. I seriously make it at least once a week. Love it. It is dead easy, and makes everyone happy :) The key to making them crispy is to rinse the potatoes after you slice them into fries. It gets rid of the starch and makes them crunchy and delicious.



Oven-Baked Fries

Large potatoes (I use basic brown Russet potatoes) Canola oil spray Lawry's Seasoned Salt (or salt and pepper, if you prefer)

1} Preheat your oven to 450 degrees F.
2} Wash potatoes and slice into large spears. The more uniform in size the pieces are, the more even they will cook. I seriously make these so much I bought a French Fry Cutter and use it. Saves me oodles of time and it makes each fry the exact same size.
3} RINSE WELL in cold water until the water runs clear (this is very important)
4} Layer a baking sheet with tinfoil and spray with canola oil. Lining the sheet is not necessary, but makes clean-up WAY easier. If you don't line the pan, still spray, though.
5} Layer the potato spears in a single layer on the pan.
6} Spray the potatoes with Canola oil spray.
7} Season to your liking with Seasoned Salt (or salt and pepper)
8} Bake at 450 for 30 minutes or until browned to your liking. Check your oven frequently the first time you make them to see how hot your oven is (could be more than 30 min, could be less)

Pull out some delicious fry sauce (if you're from Utah), gravy (if you're from Canada), or good old fashioned ketchup to gobble them up with! You can also try experimenting with other spices and seasonings and see what you like!

{Skinny Taste}

I was recently introduced to an AWESOME website with light recipes called Skinny Taste. She even lists the Weight Watchers Points and Weight Watchers Plus Points for each recipe! The ones I have tried are delicious and so easy. I just tried this potato leek recipe and it is YUM-MY. If you haven't been introduced to leeks yet, try them immediately. I cook with them all the time and can't get enough. They are like a very, very mild onion. Mmmm. So good.

Potato Leek Soup

Potato Leek Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 pt
Calories: 110.3 • Fat: 0.7 g • Protein: 3.5 g • Carb: 23.2g • Fiber: 2.3 g • Sugar: 3.4 g
Sodium 660.6 mg (without adding salt)

• 1 bunch leeks (about 4) dark green stems removed
• 1/2 large white onion, chopped
• 2 russet potatoes, peeled and cut into cubes
• 1 tbsp flour
• 1 tbsp butter
• 4 cups fat free chicken stock (or vegetable broth for vegetarians)
• 1/2 cup 2% milk
• salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

Weight Watchers Chocolate Chip Cheesecake...mmmm...

I made this cheesecake yesterday for the 4th of July and it was DELICIOUS!!! It is only 6 Weight Watchers Plus points for 1/12 of the cake. It is so rich and creamy, you won't need more than that. The only change I made was trading out the almond extract for vanilla. I just like the flavor of vanilla better. No one would know it is a "diet" recipe cheesecake. It is very easy to make, even for an amateur like me. Give it a try!!

Ingredients

	10 item(s) cream-filled chocolate sandwich cookie(s)
	8 Tbsp fat-free cream cheese
	8 oz low fat cream cheese, tub-style
	1 cup(s) sugar
	2 Tbsp all-purpose flour
	1 cup(s) fat-free cottage cheese
	2 tsp almond extract, or less to taste
	6 large egg white(s)
	3/4 cup(s) mini chocolate chips

Instructions

• Preheat oven to 325ºF.
  
  
• Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.
  
  
• Using an electric mixer, beat together cream cheeses on lowest speed until well blended.
  
  
• In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.
  
  
• In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites and beat until well blended. Stir in 1/2 cup of chocolate chips.
  
  
• Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes.
  
  
• Transfer to a wire rack and run a knife around sides while still hot to loosen. Cool completely and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.