Sweet Potato Fries

Oven Baked Sweet Potato Fries

4-5 sweet potatoes
1/4 cup canola oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a plastic container. Add oil, salt, paprika and cinnamon. Seal the container and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Make Ahead Meatballs

Make Ahead Meatless-Meatballs

1 pound protein crumbles
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper


1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1.Heat oven to 400ºF.

2.Mix protein crumbles, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.

3.Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)

4.Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.

5.About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Tips:

Partially freezing the meatballs before putting them in a plastic bag ensures that the meatballs won’t stick together and lose their shape when thawed.

These meatballs don’t have to look the same the second time around. Crumble leftovers and stir into chili, pasta sauce or a sloppy joe or taco mix