The Best of Audrey’s Apron in 2014: The 10 Most Popular Recipes!

Here are the top 10 most popular recipes of 2014 based on your views and comments! Some of my personal favorites are in the mix (especially #1, #2, #3, and #10).

I hope you will use this list to jump start your cooking in 2015 with some new recipes! Click the title above each picture to view the recipe. Thanks for a great 2014!!

1). Roasted Spiced Sweet Potatoes (GF, DF, Vegan)

Wow, did this recipe ever take off this year! This was by far the most popular post, and for good reason–these are one of my favorite ways to prepare sweet potatoes. One comment said, “These were so good! It was like eating CANDY!”

2). Parmesan Upside Down Baked Potatoes (GF)

This recipe was the #1 most popular recipe of 2013, and I’m not surprised to see it in this year’s top 10 post because it is awesome! Sandy left a comment that said, “I made these tonight as part of a Pinterest meal blog post. They were very good. I added the rosemary, which is a favorite of mine with potatoes. Thanks!”

3). Lemon and Herb Marinated Grilled Chicken (GF, DF, Paleo)

Hands-down, this is my go-to favorite marinade for grilled chicken. It’s super easy (5 ingredients!) and light–no oil needed here!

4). No Bake Peanut Butter Energy Balls (GF, DF)

Don’t let the terrible photo fool you–these are SO, so good!! You probably have everything you need in your pantry to make these sweet treats right now. 1 bowl and 6 basic ingredients is all you need!

5). Southwestern Grilled Sweet Potato Salad (GF, DF)

Love all the colors in this salad! It’s a great side dish or main dish for vegetarians/vegans. It’s also a fabulous option for a potluck or picnic as it does not need to be refrigerated like a traditional potato salad.

6). Baked Chicken Taquitos (GF if using corn tortillas)

Eat them whole as a main dish or cut them in half for an appetizer–either way they are amazing! I love this recipe and I think your whole family will, too! Bonus: they reheat well!

7). Pappasito’s Fajita Steak Marinade (DF)

This simple marinade mimics the flavors of the famous Pappasito’s fajita steak! It’s delicious and so simple–just 3 ingredients!

8). Oven Baked Corn on the Cob (GF, without butter: DF, Vegan)

A great, easy way to perfectly cook corn for a crowd! It’s ideal for cookouts because you can leave the corn wrapped in foil to keep it warm after it’s cooked.

9). Roasted Parmesan Sweet Potatoes (GF)

Love this simple way to cook sweet potatoes! It’s easy and delicious.

10). Creamy Garlic Salad Dressing + A Salad Idea (GF, DF, Paleo, Vegan)

That title says it all–this salad dressing is quick, easy, and healthy! I’ve made this numerous times whenever I want a change from my balsamic vinaigrette.

And there you have it: the top 10 most popular recipes for this year! Thank you so much for following along my cooking journey–I’m looking forward to a great 2015!

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Butternut Squash Soup (GF, DF, Paleo) — Guest Post

Today I’m posting a delicious, healthy butternut squash soup recipe over on Vylette. I met Julie, the author behind the blog, at the Maiedae mixer a couple months ago and have stayed in touch ever since! Julie has such a warm, inviting personality and I’m so glad we started chatting at the mixer. She’s one of those people you can instantly connect with. I am honored she asked me to post on her blog. Her posts are always beautiful and inspiring!

Since we’re still in Thanksgiving-countdown mode, I wanted to share an easy recipe you just might not have thought of yet that would be perfect for the holiday: butternut squash soup! I make it several times each fall and it is naturally gluten free, and can easily be made dairy free, paleo, vegetarian, and vegan! Hooray for addressing everyone’s dietary concerns!

Click here to check out the full recipe and see all of the wonderful posts Julie has on her lifestyle blog!

Questions? Comments? Let me know!

Spinach and Goat Cheese Mashed Sweet Potatoes. (GF)

 5 simple ingredients come together to create a comforting side dish perfect for holidays, guests, or just a weeknight meal!

It’s the week of Thanksgiving!!! The last month has been an absolute WHIRLWIND and I’m so thankful for a week off to catch up on every area of my life. You too? I thought so.

All you need is a scoop of creamy, lusciously savory spinach & goat cheese mashed sweet potatoes to know holiday time is here. Not that you couldn’t make it year-round (guilty!), but it’s the type of dish that looks and tastes fancy. I mean spinach + goat cheese + sweet potatoes? That could definitely be on a restaurant menu.

So, if you’re looking for a really unique side to bring to impress all your foodie friends, or you just want to step up your weeknight dinner game, you’ve got to make this dish.

Also–feel free to swap out the spinach for kale depending on what you have on hand! Enjoy!

Spinach and Goat Cheese Mashed Sweet Potato

Ingredients:

• 2 lbs sweet potatoes (I used 1 large and 2 medium)
• 4 cups chopped spinach
• 3/4-1 cup milk (I used non-fat)
• 4 oz goat cheese
• Freshly cracked pepper and sea salt

1). Bring a large pot of water to a boil Peel the sweet potatoes and cut into 1-2 inch cubes. Add the sweet potatoes to the boiling water and cook for about 15 minutes or until softened.

2). Drain the sweet potatoes. To the now empty pot, add the spinach, milk, and goat cheese and cook over medium heat for a few minutes, until the spinach has wilted. Turn off the heat and add salt and pepper.

3). Add the sweet potatoes back to the pot. Mash until you reach your preferred consistency. Add more milk if necessary. Enjoy!

Servings: about 4. Nutritional Information per Serving: Calories: 181 Carbs: 22g Fat: 6g Protein: 10g Fiber: 3g Points+: 5 
Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Easy Homemade Balsamic Vinaigrette.

My go-to balsamic vinaigrette recipe–quick, healthy, and easy!

I can’t help but think about all the holidays (also: holiday food) that will be here soon, so I’m hoping this recipe will make eating salads more exciting in the meantime! Once the weather turns cold I don’t find myself craving crisp salads as much, but thankfully here in the south we’re still having highs in the 80’s, and my tomato plant is still producing lots of tomatoes, so salads are here to stay for now!

But let’s be honest…with a vinaigrette this delish we eat salads year-round.

Making a homemade vinaigrette is easy and I PROMISE it barely takes 5 minutes, but it makes a huge difference in the end result of your salad. I’m the first to admit that I don’t aaaaaaaalways make my own dressings, but I really prefer them. Not only do you have 100% control over every ingredient (goodbye crazy ingredients you can’t pronounce!), but they just have so. much. flavor!

I like making my vinaigrettes in mason jars because I can measure straight into the jars, AND shake ’em up right in the container before serving. I also prefer using agave nectar over honey, but if you don’t have any agave nectar you can make that substitution. I also like a tart vinaigrette, but if you taste it and find it’s too tart for your liking, simply increase the olive oil by about 1/4 cup. It will dilute the balsamic vinegar for you.

One of my favorite salad combinations? Lettuce, homegrown tomatoes, cucumbers, bell peppers, avocado, a sprinkle of feta cheese, and this vinaigrette. Add some grilled chicken and you have yourself a complete meal!

Easy Homemade Balsamic Vinaigrette.

• 1/2 cup EVOO
• 1/3 cup balsamic vinegar
• 1-2 tsp agave nectar (start with 1 and add more from there if it tastes too tart)
• 1 tsp dijon mustard
• sea salt and black pepper

1). Combine all ingredients in a jar (or bowl) and shake (or whisk) to combine.

Servings: about 12. Nutritional Information per Serving: Calories: 90 Carbs: 2g Fat: 9g Points+: 3 Recipe courtesy of Audrey’s Apron.

Kung Pao Chicken Lettuce Wraps.

A gluten-free copycat of a restaurant favorite that’s full of bold flavor!

Even before I had to begin eating gluten-free, I always loved lettuce wraps. They’re light, crunchy, and (mostly) healthy. When I came across this recipe, I was hopeful it would be a successful Asian dish I could make at home. The verdict? Definitely a keeper.

I broke down and bought a new-to-me ingredient for this recipe: mirin. I did a lot of research trying to figure out a way to get around purchasing it, but none of the replacements were any more convenient. I used to shy away from cooking Asian dishes because of the long list of ingredients I didn’t have in my pantry. About a year and a half ago I broke down and finally bought some of those staples, and I’m so glad I did! Now I have a little corner in my pantry dedicated to those types of ingredients. They last quite a while, so if you’re wondering if you should invest in those specialty ingredients, do it!

Ok, back to this awesome recipe.

After the small pieces of chicken breast are coated in a mixture of corn starch and GF soy sauce, the go into a hot skillet until cooked. The cornstarch helps give the chicken an amazing texture when it cooks. The last step is to let the chicken and zucchini/garlic simmer in a perfectly sweet-and-spicy sauce, giving each bite tonsssss of flavor. We both thought it was pretty spicy (in a good way!), so be ready for it!

I used gluten-free soy sauce but you can use regular if that’s not an issue for you. If you aren’t a fan of lettuce wraps, you can also serve this over rice! Thanks to the quick stir-fry method, this came together really quickly, making it a great weeknight meal. I hope you’ll try it!

Kung Pao Chicken Lettuce Wraps

Ingredients:

• 1lb chicken breasts, chopped very small
• 3 Tablespoons GF tamari or soy sauce, divided
• 2 Tablespoons cornstarch, divided
• 1/4 cup water
• 2 Tablespoons mirin
• 1 1/2 Tablespoons Sriracha
• 2 teaspoons brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 Tablespoons + 1 tsp vegetable oil, divided
• 1 small zucchini, chopped small
• 1 clove of garlic, minced
• 2 green onions, chopped
• Lettuce leaves (I used butter lettuce but iceburg or baby romaine work well too)

1). In a large bowl, combine the chopped chicken breast with 1 Tablespoon soy sauce and 1 Tablespoon cornstarch. Make sure each piece is evenly coated.

2). Add the other 2 Tablespoons of GF tamari/soy sauce, mirin, sriracha, brown sugar, rice vinegar, and sesame oil together in a bowl.

3). In a small separate bowl, stir the water into the remaining Tablespoon of cornstarch, THEN stir into the soy sauce mixture (from step 2). Set aside for later.

4). Heat 1 Tablespoon of vegetable oil in a pan (or wok, if you have one) over medium-high heat. Add the chicken and stir-fry until no longer pink. Remove from pan to a plate and set aside.

5). Add 1 tsp vegetable oil to the pan and add the zucchini. Stir fry until crisp tender. Add the minced garlic and stir fry for about 30 seconds or until fragrant.

6). Add the chicken back to the pan along with the sauce from step 2. Let it simmer for a few minutes until it reduces slightly.

Servings: 5. Approximate Nutritional Information per Serving: Calories: 177  Carbs: 11g Fat: 7g Protein: 20g Fiber: 2g Sugar: 1g Points+: 5 Recipe adapted from Iowa Girl Eats.

Roasted Tomato, Basil, and Garlic Sauce.

An easy, home-made version of my favorite jarred marinara sauce made with roasted tomatoes, garlic, onion, carrots, and fresh basil!

I’m pressing pause on the apple, cinnamon, pumpkin-everything recipes, even though we’re a few days away from the official start of fall. My garden is exploding with beautiful summer fruit (now more-so than ever!), and I bet I’m not the only one!

If you follow me on Instagram, you know this year was my first year planting a garden, and you also know I recently harvested dozens of tomatoes. Until now, I’ve been able to pick a couple tomatoes from the garden each day ad incorporate them in simple caprese or garden salads. Last weekend was a game-changer! I had two buckets full of tomatoes and I realized I was going to have to use them up in a large quantity all at once.

I asked for your opinion on what I should make. Some said marinara, some said salsa, and some said gazpacho. Having spent time in Spain, I loooove gazpacho and was ready to make it until I realized I would be the only one in my family eating it. I was leaning toward marinara sauce, but I dreaded having to peel so many tomatoes. I know the trick about blanching them in boiling water, but it still seemed overly time-consuming. I wanted big flavor without slaving away in the kitchen all day, ya know?

Thankfully, an extended family member suggested an easier alternative to marinara sauce that included roasting the tomatoes first (hooray for not peeling tomatoes!!!). I tweaked her recipe a little bit and included carrots for some sweetness with the onion and garlic.

Oh, and I roasted a WHOLE head of garlic for this recipe. I’m glad I did, because the garlic flavor was still subtle even with the large quantity I used! Have you ever roasted garlic before? I hadn’t either–but it is SOOOOO easy. Much faster than having to take out individual cloves. Are you ready? It’s done in 3 steps

1). Cut the top (pointy) side of the garlic bulb about 1/3 of the way down, so the tops of the garlic cloves are exposed.

2). Drizzle with olive oil, salt, and pepper.

3). Wrap in foil and place in the oven. Ta-da!

I am probably going to be roasting garlic for everything now! The little garlic foil packet roasted right on the oven rack next to my giant pan of tomatoes and veggies for about 40 minutes. More room on my baking pan = more tomatoes get used!

When the liquid in the veggies has evaporated and all the tomatoes are shriveled up (lovely imagery, no?), you know they’re ready to take out. For me, that was about 40-45 minutes at 400F. Let them cool a little bit and then get out the food processor.

Seriously, I love my food processor. It makes fancy sauces so easy. If you don’t have one, use a blender. Scraaaaaaaaaaape all that yummyness off the pan, straight into the food processor. Don’t forget about the garlic!! The cloves are soft and easy to squeeze out, so add them all to the big roasted veggie party. Did I just call it a party? Yes I did.

Taste and add whatever you think would be good: balsamic vinegar, more olive oil, parmesan cheese, more seasoning, a touch of sugar, fresh basil, etc. I love basil in my sauce, so I added a small handful of leaves and processed them together. My sauce was thick (which I actually like), but you can thin yours out with more olive oil if you prefer a looser sauce.

What do you like to do with fresh tomatoes? Let me know in the comments!

Roasted Tomato, Basil, and Garlic Sauce

Yield: about 2 cups.

Ingredients:

• 1/2 large onion, roughly chopped
• 1 carrot, chopped
• 1-2 dozen chopped tomatoes, depending on size. (I used cherry and regular tomatoes, enough to fill 1 large baking sheet)
• 3 tbsp olive oil
• Freshly cracked sea salt and pepper
• 1 whole garlic bulb
• Fresh basil (I used about 8 leaves)

1). Pre-heat the oven to 400F. For the roasted garlic: cut off about 1/3 of the top of the garlic bulb (pointy side). Cut enough so the tops of the garlic cloves are now exposed. Place on foil, drizzle with a little bit of olive oil, salt and pepper. Wrap up tightly and bake directly on the oven rack with the tray of tomatoes.

2). Place the chopped tomatoes, carrot, and onion on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to combine. Bake for 40-45 minutes or until most of the liquid has evaporated.

3). Remove the garlic and veggies. Let them cool about 15 minutes before scraping into the food processor. Add a small handful of fresh basil. Pulse until smooth. Taste and re-season, if necessary. You may need to add more olive oil for a looser sauce, balsamic vinegar for tang, sugar to sweeten, or more basil based on your preferences!

Recipe courtesy of Audrey’s Apron. Thanks to family for the inspiration!!

 

Taco Stuffed Squash (or Zucchini) Boats.

Squash boats nestled in salsa, filled with zesty taco meat, and topped with cheese. A new twist on taco night!

Everyone loves tacos, right? Right. This recipe is a new take on a taco, and a great way to get in a serving of vegetables. Same taco flavor you love and expect, just using a healthier, gluten-free alternative. I used yellow squash because I had a ton, but if you have zucchini feel free to use that instead! My husband doesn’t love yellow squash but he went back for seconds on this dish!

The meat in the boats is really flavorful due to a low-and-slow simmer in a homemade taco seasoning. Fear not–homemade does not have to equal complicated! It’s made with just cumin, chili powder, paprika, oregano, garlic powder, salt, and pepper. There’s no need for a taco seasoning packet filled with all sorts of additives when making your own is this simple! Chances are you already have those spices sitting in your pantry right this very moment.

To make the squash into “boats”, you have to spoon out the seeds in the middle. You can’t do this easily without cooking the squash first. Lucky for you I tried that method to see if I could skip a step and the answer is clear: NOPE! If you’re using zucchini, you might be able to do this with a melon baller while they’re raw. Regardless, you need to cook the boats before you stuff them because the final bake in the oven is not going to be long enough to cook them start to finish.

So, you have two options:

1. Boil the squash halves in a pot of water for a few minutes.
2. Bake the squash cut-side-down on a pan at 400F for about 12-15 minutes.

I prefer the second option for many reasons:

• It gives me time to cook the meat mixture while they’re baking, so I don’t have to multi-task too much.
• I actually think it enhances the flavor because you sprinkle them with oil, salt, and pepper before baking.
• I’m going to preheat the oven to 400F anyway, so that’s not an inconvenience.
• It reduces the final bake time because they’re more cooked through with this method.
• And finally, covering the pan with foil = no clean up, while boiling in water = a pot to clean up.

Let’s be honest, that last point was the real reason. : )

But, if you’d rather boil the halves then go for it! Either way, let them cool before you scoop out the seeds in the middle.

Would you try this? Does your family have a taco night? Let me know in the comment section below. I see a lot of “Taco Tuesday” posts on social media. I love experimenting in the kitchen a liiiiiiittle too much to dedicate an entire meal every week to the same dish, but I can definitely see the appeal!

Taco Stuffed Squash.

Ingredients:

• 4-6 squash or zucchini depending on size (I had a couple tiny ones so I used 6), cut in half lengthwise
• 1/2-3/4 cup mild salsa
• 1 lb 93% lean ground beef or turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp sea salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 1/2 bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro, for topping

1). Preheat the oven to 400F. Line a pan with foil and spray with cooking spray. Lightly drizzle squash with olive oil, then sprinkle with salt and pepper. Place the squash face down on the pan and bake for 12-15 minutes, or until fork-tender. Allow them to cool a few minutes until they aren’t too hot to touch, then use a spoon to scoop out the center of each half. Reserve this to add to the meat mixture (optional).

2). While the squash is baking, heat a large skillet over medium-high heat and brown the meat. Add the onion and bell pepper. When the meat is no longer pink, add the spices, leftover squash, tomato sauce, 1/4 cup salsa and water. Stir, cover, and let it simmer for about 15 minutes.

3). Meanwhile, spread about 1/4-1/2 cup salsa in the bottom of a 9×13 baking dish. Arrange the squash boats in the baking dish. Add 1/3 cup of meat to each boat, then sprinkle with about 1 tbsp cheese and some fresh cilantro. Cover and bake for 20-25 minutes or until cheese is melted.

Serving size: 2 halves. Nutritional Information per Serving: Calories: 286 Fat: 12g Carbs: 18g Fiber: 5g Protein: 28g Points+: 7
Recipe adapted from: http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html

 

Caprese Quinoa Salad.

A healthy, easy side dish filled with bright mediterranean flavors!

Tomatoes + basil = perfection, am I right? I never get tired of that flavor combination.

I know adding mozzarella to the mix is the most traditional option, but I decided to use feta instead. It’s still very mediterranean, but more flavorful in my opinion. Feta is slightly more tangy and salty than mozzarella, and I think it worked great here. If you prefer mozzarella, use it!

If you have a garden, this is the perfect way to use up a lot of fresh tomatoes and basil. It’s amazing how such simple ingredients can be so good, am I right? Complicated recipes have their time and place, but this is not one of them, making it perfect for a weeknight meal. Toss all the ingredients together in a bowl and you’re good to go!

I served this with grilled chicken breast, but this would be great with fish, pork, beef, whatever! And, if you’re vegetarian, this could become a main dish. You can eat it warm, at room temperature, or cold from the fridge. The leftovers were great, too!

Do you like caprese salads? Tell me your opinion in the comments section below!

Caprese Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa
• 2 cups low-sodium chicken broth
• 1 cup of cherry tomatoes, cut in half
• 10-15 basil leaves cut chiffonade
• 3/4 cup crumbled feta cheese (or mozzarella)
• 1 Tbsp olive oil
• 3-4 Tbsp lemon juice or rice wine vinegar
• Generous amount of sea salt (about 3/4 tsp) and freshly cracked black pepper (about 1/2 tsp), to taste

1). In a medium saucepan, bring the chicken broth and quinoa to a boil. Cook according to package directions, about 15-18 minutes or until all the broth is absorbed. Move the quinoa to a large bowl to let it cool.

2). Add all the remaining ingredients to the bowl of quinoa, tossing to combine well. Taste and re-season, if necessary. Enjoy immediately or cover and refrigerate.

Servings: about 8 1-cup servings. Approximate Nutritional Information per Serving: Calories: 157 Carbs: 17g Fat: 7g Protein: 7g Fiber: 2g Sugar: 2g Points+: 4.
Recipe courtesy of Audrey’s Apron.

Vanilla Almond Granola.

Slightly sweet, crunchy granola with hints of vanilla, almond, and cinnamon flavor!  Surprisingly easy and much more affordable than the store-bought variety.

School is back in session and this teacher has been going 100 miles a minute! But seriously. The beginning of the school year is always so hectic. Awesome and exciting, too, but also very hectic.

Know what’s great on hectic mornings?

Vanilla Almond Granola. Homemade, of course! I can’t believe I’ve never made this stuff before. It’s so much cheaper than buying it pre-made and it’s absolutely delicious! The addition of a tiiiny bit of almond extract is brilliant–it brings out the almond flavor just the right amount without being overpowering.

I love sprinkling this it on plain Greek yogurt. It makes for a quick, healthy breakfast with virtually no prep-time required.

The granola adds a necessary crunch, texture, and touch of sweetness to the otherwise tart yogurt. Something about the contrast between the creamy yogurt and slightly crunchy granola just works, ya know? Sprinkle some ripe berries on top and you’ve got yourself a filling meal loaded with all kinds of yummyness.

I know you don’t need another reason to make this super easy recipe, but here’s one more anyway: your house will smell AMAZING for hours after you make this. Cinnamon and vanilla always seem to exude the most awesomely sweet, warm aroma when baked.

Plus, all you need are two mixing bowls to make it!

One small note about this recipe: yes, it calls for coconut oil, but you won’t taste it. I promise. My husband hates coconut and he had no idea I used coconut oil in the granola. If you’re allergic or still don’t believe me, feel free to substitute some vegetable oil.

Do you like granola? What’s your favorite variety? Let me know in the comment section!

Vanilla Almond Granola

Ingredients:

• 2 1/2 cups old-fashioned rolled oats (not quick cooking)
• 3/4 cup slivered almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil (or vegetable/canola oil)
• 1/4 tsp almond extract
• 1 tablespoon vanilla extract

1). Preheat the oven to 300F. Line a large baking sheet with either parchment paper or a silicone baking mat.

2). In a large bowl, combine the oats, almonds, cinnamon, and salt.

3). In a medium bowl, whisk the syrup, oil, almond extract and vanilla extract together until well combined. Pour over the oats and toss well.

4). Spread the granola on the pan in one even layer. Bake for 40-45 minutes, stirring every 15 minutes (<–very important!!). Let the granola cool before consuming.

Servings: about 13 servings of 1/4 cup each. Nutritional Information per Serving: Calories: 171 Carbs: 20g Fat: 9g Protein: 4g Fiber: 2g Sugar: 9g
Recipe: http://sallysbakingaddiction.com/2014/06/17/vanilla-almond-granola/

Grilled Potato Fries.

 Satisfy a craving for french fries with grilled potato fries instead! 

So here’s the deal. French fries = deliciousness, but also a whole lot of extra oil that doesn’t do you, your heart, or your waistline any favors. Would you believe me if I told you that grilling slices of potatoes results in a crispy-on-the-outside-fluffy-on-the-inside-just-like-a-french-fry texture? Well, you should. Because it’s true. And it’s a game-changer for all you fry loving readers looking to eat healthier.

I promise x 1000 that these will satisfy your cravings for a deep fried french fry. The only difference you’ll notice is in the shape (although you could cut them like matchsticks if you wanted to!), and a lack of excess oil on your fingers. They taste indulgent, but won’t leave you feeling super full. My husband loves a good french fry, and he couldn’t get over how good these are! Make sure to add enough salt, to taste, otherwise they won’t have that salty french fry flavor everyone loves. You could also use your favorite seasoning blend if you’d prefer!

Maybe your grilling some chicken and trying to keep it healthy. Don’t ruin it with fries; grill your potatoes instead!

Grilled Potato Fries

Ingredients:

• 4 medium russet potatoes
• 4 tsp olive oil
• Freshly cracked sea salt and black pepper

1). Preheat your grill to medium-high heat. Carefully slice the potatoes in about 1/4″ slices. Toss in a medium bowl with olive oil, salt, and pepper.

2). Place the potato slices on the grill and close the lid for about 6-9 minutes. Flip the potatoes and cook again until they’re golden brown and can easily be pierced with a fork.

3). Sprinkle with additional sea salt after grilling and enjoy!

Servings: 4. Nutritional Information per Serving: Calories: 172 Fat: 4.8g Protein: 3.5g Fiber: 3.1g Points+: 4
Recipe courtesy of Audrey’s Apron.