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AFC REDUCED-FAT RECIPES BREAKFAST FAT-FREE & LOW-FAT MAIN DISH SALADS & DRESSINGS

Soft-Fri Saffron Potatoes And Corn – two way

• ANIMAL-FREE SOUS-CHEF™ •

SOFT-FRI SAFFRON POTATOES AND CORN – two way

For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great!

Makes 9 cups

Bake potatoes:

2-1/2 lbs. russet potatoes – the kind you find in the grocery in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).

Cook corn:

Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for…

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Categories
AFC GREEN DIET SALADS & DRESSINGS TOMATOES VEGGIES

SPINACH TOMATO LINGUINI BOWL

SALAD PASTA BOWL 1

SPINACH TOMATO LINGUINI BOWL

Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw!

Makes 16 cups

Categories
AFC REDUCED-FAT RECIPES FAT-FREE & LOW-FAT GUAR GUM SALADS & DRESSINGS THRIVE ALGAE OIL

CREAMY HERB AND SPICE VINAIGRETTE

CREAMY HERB AND ONION VINAIGRETTE 1