We've been trying a lot of recipes I've found on Pinterest lately and I decided to write some quick real-life reviews of them after some friends have asked how they turned out. And the one thing I don't like about Pinterest is that a lot of users don't alter the pin description so it's hard to know who actually "reviewed" them.
Here's the three recipes that we made this week from Pinterest. You can click on each title and it will take you directly to my pin and the original link and recipe. If I've altered the recipe, I noted it and all pictures were taken by me with my iPhone.
Libby actually made these yesterday afternoon and my first reaction when they came out of the oven was, "Ugh. They don't look like mozzarella sticks and they don't look very appealing." But wow. They are delicious!! And extremely low in calories. We modified the recipe (as noted below) and each stick has only about 30 calories. And has about 4 grams of protein. A perfect afternoon snack when paired with some fresh marinara sauce.
***modifications: 1 - we used Market Pantry (Target) Light Mozzarella Cheese Sticks instead of the reduced-fat Sargento sticks. 2 - we used 10 Tbsp. of Garlic & Herb bread crumbs instead of 5 Tbsp. bread crumbs and 5 Tbsp. panko crumbs
****special note: these were definitely not cooked in the 10 minutes suggested in the recipe - it took closer to 20 minutes for the cheese to melt.
There are a couple of versions of this floating around Pinterest and it is sooooooo good!!! Seriously the best pasta dish I've ever made - we've had it twice in one week and fought over the leftovers the next day for lunch. Or breakfast because I had to beat the kids to it. ;) We served it with a bit of salt and then freshly-shaved parmigiano-reggiano cheese. To die for!
I did some serious modifications to this because I needed it to feed at least 5 of us and 4 of us don't like spicy foods at all. But I'm sure it's just as fantastic if made with the heat as the original recipe calls for.
***modifications: 1 - we used 16 oz. linguine instead of 12 oz. 2 - we used 2 14 oz. cans of diced tomatoes instead of 1 can (because of the increased pasta) and used the basil, garlic & oregano flavor instead of the zesty red pepper flavor. 3 - we omitted the red pepper flakes. 4 - we used 5 1/2 cups vegetable broth instead of 4 1/2 cups (again more liquid because of the increased pasta)
I've never made homemade fries before - either french fries or baked fries. In fact, we rarely eat potatoes. But these sounded great for a comfort meal earlier this week when we had some sick kiddos. And they didn't disappoint. They were excellent and I'm going to make them again next week with some modifications.
***modificiations: none except doubling the recipe
****possible future modifications: add more garlic seasoning for the adults and make another batch with just olive oil, salt and pepper for the kids - they weren't spicy at all but they are called "seasoned" fries for a reason and my kids want to try "just plain fries"
You can see all of my Food pins here if you want more ideas. I've made quite a few of the recipes I've pinned and will blog about them again soon.