As much as I would like to be able to say that I started 2014 by eating 100 times better than I was at the end of 2013, I just don’t think it would be a completely accurate statement. I definitely have some health and wellness goals for this year, but with all of the eating that we do on New Year’s Eve, I have found that the leftovers seem to linger around the house for at least a few days. Because this seems to be an annual problem, I decided to try and make some of our New Year’s Eve options a tad healthier.
I have yet to meet a person who doesn’t like french fries. We may not all eat them as often as we’d like, for health reasons or otherwise. If the fact that french fries are fried keeps you from eating and enjoying these heavenly bites of potato, then I have some good news for you! CravOn Never Fried French Fries is a new line of fries that have never been fried! Currently they are only available in California, but I see expansion in their future! “Never fried” means these fries have 50 percent less fat than leading brands, and you can taste the potato – not the oil. I will warn you that you won’t be needing any salt, because these spud’s are salty enough on their own. Made with only five natural ingredients, these fries are great as a side dish – or in a recipe!
For our New Year’s party I decided to take the CravOn Fries and whip up a unique dish, inspired by a restaurant in Sonoma. At the Red Grape we tried Bolognese Fries and fell in love! So, I combined my homemade Bolognese Sauce with CravOn Never Fried French Fries, and created a tasty appetizer, or entree! Sprinkle low-fat mozzarella cheese over the top and you’re golden!
- 2 Tbs olive oil
- 1/2 lb ground beef
- 1/2 lb ground pork (brats work)
- salt and pepper, to taste
- 10 pieces of bacon, sliced (turkey bacon works for a lighter option)
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 5 garlic cloves, minced
- 3 oz tomato paste
- 1 cup chicken broth
- 1 cup milk
- 4 (14.5 oz) cans diced tomatoes
- 1 bay leaf
- 1 bag CravOn French Fries
- 1/3 cup shredded mozzarella cheese
- sliced green onions for garnish
- In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat. Add ground beef and ground pork, and cook until meat is browned. Season with salt and pepper. Drain meat and transfer to a large bowl.
- Add bacon to the now empty pot and cook until crisp. Transfer to the bowl of meat.
- Reduce heat to medium and add the remaining tablespoon of olive oil. Add onions and carrots and cook until onions are clear and soft. Add the garlic and cook until fragrant, stirring for about 1 minute.
- To the pot, stir in tomato paste and broth. Cook down for about 5-8 minutes.
- Now add the milk, tomatoes and bay leaf,and stir until combined. Return meats to the pot and season with salt and pepper if needed.
- Reduce heat to medium-low and bring sauce to a simmer. Cook down until the sauce becomes dark and thick – about 1.5-2 hours. Discard bay leaf and serve over CravOn French Fries.
- While sauce is simmering, bake CravOn French Fries according to package directions. When cooked, place them in a shallow (oven-safe) bowl and cover with Bolognese Sauce.
- Sprinkle mozzarella cheese over the top and place in oven or microwave for a couple of minutes, to melt the cheese. Garnish with green onions.
What are you waiting for? Find CravOn Fries near you!