I usually microwave sliced sweet potatoes in water before baking them. It seems to speed up the baking and allows them to get cruncher. However I’m sure you could omit this step but I microwave two sliced potatoes for 8 minutes. Then placed them on a pan, brushed them with canola oil, sprinkled with paprika and pepper, then into the oven. I just guess on time and temp but went with 425 degrees until brown, flipping after about 20 minutes. These fries are one of our favorite sides to make and we usually have them at least once a week.
Ready for the oven
After baking for about 40 minutes
For the fajitas we grilled sliced red onion, red and green peppers, tossed in olive oil and seasoning. I make my own taco seasoning and found a great recipe here.
Here are the veggies on the grill... love this grill pan!
To finish them off, we topped with Amy’s Kitchen traditional refried beans. Yummy!
Here is my plate, I decided to go without a tortilla.
Earlier today we planned our meals for this week, here’s what will fill our bellies:
Monday: Asian broccoli with brown rice
Tuesday: Whole wheat pasta with marinara sauce and vegetable side
Wednesday: Boca burgers with sweet potato fries
Thursday: Jeff is on his own since I’ll be out of town for work
Friday: Shrimp and vegetable pad Thai
I plan on hitting the gym everyday this week. It’s my last trial week before I make my decision, to join or not to join? Anyway, Wednesday night we’ve planned a quick dinner since Jeff has basketball and I want to take the “Rock Your Skinnies” class at the gym. What a catchy name!
Well that’s all for tonight. I’ve had a sweet tooth since dinner so I think I’ll curl up with some sugar cookie tea. Good Night :)
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