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Insanely Easy Hasselback Potatoes

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Hasselback potatoes look fancy, but they are super simple to make. As long as you can slice a potato, you can make my Insanely Easy Hasselback Potatoes. Think of them as baked potatoes with class.

Let’s get started!

  1. Preheat oven to 450 degrees.
  2. Wash several Yukon Gold potatoes.
  3. Use a sharp paring knife to slice the base of the potato off (horizontally from end to end) so it rests level on cutting board.
  4. Slice multiple deep cuts into the potato perpendicular to its length and about 3/4 of the way through each potato. Don’t slice the potato clear through.
  5. Brush each potato with olive oil. Sprinkle with salt (I used truffle salt from World Market) and cracked black pepper.
  6. Place potatoes on a cookie sheet lined with parchment paper.
  7. Bake potatoes for 30 minutes at 450 degrees.

    This photo shows what your potatoes will look like once removed from the oven.
  8. Remove potatoes from oven and brush with butter (the real stuff). Then return the potatoes to the oven to bake for an additional 30 minutes. (Ovens vary so check at 20 minutes to see if they are done.)
  9. Remove potatoes from the oven and serve hot topped with your favorite ingredients. (I topped my batch of potatoes with homemade pesto.) 
  10. Enjoy!

Bake these potatoes for house guests or for the next family holiday dinner. Guests will say the potatoes are fancy, but you’ll know they are incredibly easy to prepare.

What’s your go-to holiday dinner side dish? Leave it in the comments below and I’ll try to make my version of it for the blog.

Sausage Caprese Stuffed Portobellos

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It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

Sausage-Caprese-Stuff-Portobellos Sausage-Caprese-Stuff-Portobellos4

After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

Sausage-Caprese-Stuff-Portobellos2

Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

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Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

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https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Healthy Turkey Meatball Sandwiches

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Healthy comfort food.

Is there such a thing? Yes! If you swap the ingredients you use in a traditionally fattening comfort food for healthier options, you can! Gobble up my Healthy Turkey Meatball Sandwiches for lunch or dinner and feel good doing it. Of course, I needed something to wash these babies down with so I opted for a cold, light beer.

These turkey meatballs are crisp on the outside but tender on the inside. Tasty!
These turkey meatballs are crisp on the outside but tender on the inside. Tasty!

In this recipe I use skim milk instead of heavy cream, low-fat shredded mozzarella, and ground turkey instead of fatty ground beef. The fresh herbs are aromatic and take basic turkey meatballs to the next level. Use fresh herbs, people! It makes the difference.

Tip: Let your eggs reach nearly room temperature for better results.
Tip: Let your eggs reach nearly room temperature for better results.

Rolling your meatballs in a bit of all-purpose flour is the key to a getting a crispy exterior. Once in the pot, rotate them often even allowing them to stand on end. Don’t walk away from the stove because you need to move the meatballs often using tongs.

Don't crowd your meatballs.You'll need room to turn them often to brown all sides.
Don’t crowd your meatballs.You’ll need room to turn them often to brown all sides.

Once the meatballs reach that beautiful golden color on all sides, remove them from the pan and let them rest. (Don’t worry if the meatballs are a bit soft on the inside still because they will finish cooking in the spaghetti sauce.)

Unlike beef meatballs, these babies are not as greasy so you don't have to place them on a rack to cool.
Unlike beef meatballs, these babies are not as greasy so you don’t have to place them on a rack to cool.

Finished cooking off the meatballs, add all of them back to the pot. Add your preferred jarred spaghetti sauce to finish cooking them on a low simmer with the lid on until you’re ready to make a sandwich.

Want perfectly browned mozzarella cheese and a slightly crispy bun? Place your meatball sandwiches under the broiler for a couple minutes or place them in a toaster oven on the broil setting. Watch them closely!

Use a spoon to gently and evenly coat the sauce on the meatballs.
Use a spoon to gently and evenly coat the sauce on the meatballs.

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Don’t forget to garnish your finished meatball sandwich with a tablespoon of chopped basil.

20 meatballs

Serves 6-7 sandwiches

Healthy Turkey Meatballs Sandwiches

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

  • 1 c. shredded low-fat mozzarella
  • 1 T chopped basil for garnish
  • 1 pkg Pepperidge Farms Top Sliced Hot Dog Buns
  • 1 jar Prego traditional spaghetti sauce
  • Meatballs:
  • 1 lb. ground turkey
  • 1 small yellow onion
  • 2 T. fresh oregano
  • 2 T. fresh chopped basil
  • 3 diced garlic cloves
  • 2 T. parmesan
  • 3 eggs
  • 1 1/2 c. Italian bread crumbs
  • 1/2 c. skim milk
  • 3 T all-purpose flour
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add all meatball ingredients to a large bowl.
  2. Using your hands, make meatballs (slightly larger than a golfball) and place them in a slightly flour glass 9"x11" pan. Once all the meatballs are made, roll them around in flour to coat evenly.
  3. Add 2 T. olive oil to large pot. Bring to medium heat.
  4. Once at temperature, add 7-8 meatballs. Be careful not to crowd them.
  5. Rotate the meatballs until they are golden on all sides. Continue to add more olive oil to the pot before adding additional meatballs.
  6. Remove them from the pot and let them rest on a new glass pan.
  7. Finish cooking all meatballs.
  8. Reduce heat to low and add spaghetti sauce and return meatballs to the pot.
  9. Cover and let simmer at least 10 minutes.
  10. Add two meatballs into a split top hot dog bun and top with any extra sauce from the pot.
  11. Top with low-fat shredded mozzarella and put in a toaster or oven on broil for 2-3 minutes to melt cheese to a bubbly golden brown.
  12. Remove sandwich and sprinkle with chopped basil for garnish.
  13. Serve immediately.

Notes

You can use use ground beef rather than turkey. If you roll the basil leaves like a cigar and then run your knife through them, you can chop it easily into ribbons. Parmesan is salty so you cold eliminate the 1 tsp salt in the meat mixture.

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https://onedelightfullife.com/turkey-meatball-sandwiches/

Nutrition

Calories

401 cal

Fat

5 g

Carbs

74 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Mussels in Pomodoro Sauce

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I always thought cooking shellfish was quite intimidating. How do you know if you’ve cleaned the shellfish well enough? When is it fully cooked? This midwestern girl just never mastered seafood dishes until I discovered heat and eat shellfish. If I can do it, you can too!

Buy your pre-cooked mussels at any big box store and simply add them to a savory sauce. There is no need to go out tonight for a fancy dinner with your special someone when you can make Mussels in Pomodoro Sauce at home just like a trained chef.

This shellfish dish is high on fresh produce flavor. The dry white wine adds a sophisticated taste and because you don’t need the whole bottle for the recipe, you can have a glass for yourself while the mussels steam. Uh, yes please. I used Trader Joe’s Charles Shaw Blend 2013 Sauvignon Blanc, but any private label inexpensive dry white wine will suffice. Cheers!

Rinse these pre-cooked, frozen mussels in a colander before adding them to the pomodoro sauce.
Rinse these pre-cooked, frozen mussels in a colander before adding them to the pomodoro sauce.

Ingredients

  • 3 lbs Pier 33 Gourmet All Natural Mussels
  • 1/2 box Barilla dry spaghetti
  • 1 1/2 lb. large, diced roma tomatoes
  • 5 diced garlic cloves
  • 1/4 c. dry white wine
  • 2 T. olive oil
  • handful fresh basil leaves
  • heavy pinch salt
  • heavy pinch pepper

Instructions

  1. Cook spaghetti according to box dirextions and drain. Set aside.
  2. Heat large skillet or wok on medium high.
  3. Heat olive oil until fragrant.
  4. Add garlic and stir occasionally for 1 minute. Lower the heat to medium so you don't burn the garlic.
  5. Add tomatoes, white wine and stir. Cover until it reaches a low boil.
  6. Remove lid, add mussels, and stir.
  7. Cover and simmer on medium heat.
  8. Serve sauce over cooked spaghetti. Add chopped fresh herbs like basil.

Notes

Top with grated parmesan cheese and fresh herbs. Traditional pomodoro sauce also includes sauteed onions.

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https://onedelightfullife.com/mussels-in-pomodoro-sauce/

Nutrition

Calories

43 cal

Fat

4 g

Carbs

1 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Easy Cheesy Tortellini Bake

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Trust me when I tell you that this “get-it-on-the-table-good” pasta is the easiest side dish I’ve ever made next to Ramen noodles in college. Bonus? EVERYONE loves Easy Cheesy Tortellini Bake.

These little pockets of gooey cheese are easy to bake with just a few ingredients in fifteen minutes flat. I make this dish when I need some hubby grub in a hurry. I saw on Trisha Yearwood’s cooking show that her husband, Garth Brooks, adds tortellini to everything from breakfast bowls to salads. He might just be on to something. Smart man.

Everyone is a fan of this cheesy side dish. Eat it alone and it's dinner. No leftovers tonight!
Everyone is a fan of this cheesy side dish. Eat it alone and it’s dinner. No leftovers tonight!

Ingredients

  • 18 oz. frozen cheese tortellini
  • 1/2 jar spaghetti sauce
  • 8 oz. softened cream cheese
  • 3-4 fresh basil leaves
  • 1/4 c. shredded colby-jack cheese (mozzarella can be used instead)
  • 2 T grated parmesan

Instructions

  1. Heat oven to 350 degrees.
  2. Cook tortellini according to directions and drain water.
  3. While the tortellini is cooking, warm up the cream cheese and spaghetti sauce in a saucepan on low. Stir until the cream cheese combines with the sauce completely. Your mixture may be slightly lumpy.
  4. Add cooked tortellini to saucepan mixture, stir. Sprinkle 2 T. graded parmesan on to the mixture, stir.
  5. Transfer mixture into a 8x8 glass dish. Top with sprinkled colby-jack cheese.
  6. Bake uncovered for 8-10 minutes. Serve with freshly torn basil on top.

Notes

Substitute mozzarella for colby-jack cheese. This is a super easy and quick side dish or lunchtime entree. If you need a protein, add Italian sausage or pepperoni.

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https://onedelightfullife.com/easy-cheesy-tortellini-bake/

Everyone is a fan of this cheesy side dish. Eat it alone and it's dinner. No leftovers tonight!
Everyone is a fan of this cheesy side dish. Eat it alone for dinner. No leftovers tonight!

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Flavored Butter 4 Ways

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Drizzle it and watch it drip and melt. Ah, delicious better. Now, let’s make it even better. Is that even possible? Yes!

Butter is better when it’s flavored perfectly to add to your dish.

Anyone of these could be used in other ways besides a top of grilled corn. Add to the rich flavor of grilled salmon by adding Lemon Dill Butter to it. Or achieve that true steakhouse savory flavor by adding a pad of Herb Butter to your ribeye as it rests after grilling. I promise you’ll never want your steak any other way again.

Try these flavor butter recipes. You’ll taste buds will thank you.

Italian Herb Butter

  • 1/2 stick unsalted butter (softened at room temperature)
  • 1 clove diced garlic
  • 1 tsp diced scallions
  • 1 tsp fresh dill
  • 1 tsp fresh flat leaf parsley
  • Juice of 1/2 lemon
  • pinch of Kosher salt
  • pinch of black pepper

Mexican Butter

  • 1/2 stick unsalted butter (softened at room temperature)
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp cayenne (add more if you like it spicy)
  • pinch of Kosher salt
  • pinch of black pepper

Lemon Dill Butter

  • 1/2 stick unsalted butter (softened at room temperature)
  • 2 T fresh dill
  • Juice of 1/2 lemon
  • pinch of Kosher salt
  • pinch of black pepper

Savory Herb Butter

Ingredients

  • 1/2 stick unsalted butter (softened at room temperature)
  • 1 T diced fresh oregano
  • 1 T diced fresh basil
  • 1 clove diced garlic
  • 1/2 lemon juice
  • pinch of Kosher salt
  • pinch of black pepper

Instructions

  1. Combine all ingredients and mix with a spoon until well incorporated.
  2. Transfer into a small bowl and refrigerate until use.

Notes

1 stick = 1/2 cup
1/2 stick = 1/4 cup or 4 T

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https://onedelightfullife.com/flavored-butter-4-ways/

Nutrition

Calories

22 cal

Fat

1 g

Carbs

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Add fresh herbs to your grilled corn to elevate its flavor.
Add fresh herbs to your grilled corn to elevate its flavor.

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