Microwave Potato Chips

For a side dish with dinner last week we made microwave potato chips. 

When my husband ate one he said, "I LOVE these!" 

To say he loves them is quite something as the usual comments are as follows:

"We can have this next week." or 

"I am going to have some more."

I know he likes something if he asks for it again or wants seconds, but LOVE! 

These were really tasty and low fat!

Microwave Potato Chips 

adapted from thekitchn.com

What you will need: 

Potatoes (I used Russet) 

Non-stick spray 

Steamer (I used my trusty tupperware steamer)

Microwave

What you will do: 

Peel (or not, your choice) and slice potatoes as thin as you can. 

Spray your steamer with non-stick spray and place potatoes in the steamer, laying them flat, not overlapping. 

Microwave on high for 3 minutes, then microwave on half power for 3 minutes. 

Remove from microwave and flip them over. 

Put back in the microwave for another 3 minutes at half power. 

Sprinkle with salt and serve. 

Baked Onion Rings

A long time ago I found a weight watcher recipe for baked onion rings.
I have changed it so many times that I don't even remember the original version.
Over the last few years, this is the recipe that makes my family happy.

Baked Onion Rings

Ingredients

1 large yellow onion 

1/3 cup all purpose white flour 

1/3 cup italian bread crumbs 

1/4-1/2 cup egg substitute

Directions

Preheat oven to 400 and spray a cookie sheet with non-stick spray.

Put flour, bread crumbs, and egg substitute in three separate bowls.

Cut onion and pull apart into rings.

Take one ring and dip in flour, then egg substitute, then bread crumbs.

Repeat for all rings and place them on the prepared cookie sheet.

Bake for 10 minutes, flip, then bake for 5-10 more minutes or until golden brown.

This post is linked to:
Make a Food-e-Friend Monday 
Melt In Your Mouth Monday
Mangia Mondays

Macaroni and Cheese (for Holidays only ;))

     Here is the Macaroni and Cheese recipe from Easter. Once you read through the ingredients you will see why this is a Holiday treat and not a macaroni I can eat very often (more than a pound and a half of cheese is in this thing!). It is delicious!!!
     I got the recipe from a great recipe book called Macaroni and Cheese: 25 Recipes, from Simple to Sublime by Joan Shwartz .

Baked Four-Cheese Pasta

Ingredients 

1 box (1 pound) penne 

2 cups (1/2 pound) sharp cheddar 

2 cups (1/2 pound) grated Asiago cheese

2 cups (1/2 pound) grated Fontina cheese 

4 cups whole milk 

1 cup heavy cream 

6 Tbsp flour 

1/2 tsp salt

8 Tbsp butter, plus some for pan

2 Tbsp melted butter 

1/4 tsp cayenne pepper 

1 cup bread crumbs 

1/2 cup Parmesan cheese

Directions 

1. Preheat oven to 350 and butter a 9 by 13 baking dish. 

2. Cook the pasta about 10-12 minutes (al dente). Drain pasta and rinse with cold water, set aside. 

3. Meanwhile, bring the milk to boil in a medium saucepan. Remove from heat. 

4. In another medium saucepan, melt 8 tablespoons of butter over medium-high heat. Reduce heat to low and add flour, whisking constantly. Cook for 3-4 minutes. Slowly add the hot milk, still whisking constantly. Add the salt and cayenne. Simmer, stirring constantly for about 8-10 minutes. 

5. Remove from heat and add 1 cup each of cheddar, asiago, and fontina. Whisk until the cheeses are melted. Combine the pasta and the cheese mixture. 

6. Pour pasta and cheese mixture into baking dish. Sprinkle the rest of the cheese (1 cup each of cheddar, asiago and fontina) on top. 

7. In a small bowl, combine bread crumbs, 2 tablespoons melted butter, and 1/2 cup Parmesan cheese. Pour the heavy cream over the top of the pasta then sprinkle the bread crumb mixture evenly over the top.

8. Bake for about 30-35 minutes or until bubbly. 

*You can make this recipe ahead of time too. I made it in the morning, popped it in the fridge, and baked it in the evening. Once cold, I needed to bake it for about 45 minutes to an hour. 

This post is linked to: 

This Week's Cravings

Turkey Burgers and Zucchini Fries

     In an effort to avoid eating a lot of red meat, I have started making turkey burgers instead of regular burgers. Not only are we avoiding red meat, but making your own fresh patties is so much better than frozen burgers!

Ingredients 

1.25 pounds ground turkey 

1/3 cup cheese (I have used monterey jack, cheddar and pepper jack...all delish!)

1 Tblsp. ketchup
1 tsp. minced garlic (or a couple teaspoons garlic powder)

5 whole wheat buns 

lettuce

tomato

Directions 

1. Mix together the meat, cheese, garlic and ketchup. 

2. Divide into 5 sections. 

3. With damp hands, roll each section into a ball then press into a patty. 

4. Cook on the grill until no longer pink in the middle. 

5. Serve on whole wheat buns with lettuce and tomato. 

     As a side dish, make some Baked Zucchini Fries/Circles. I found the recipe here at Two Peas and Their Pod. Instead of making them into fries, I cut them into circles. This way I was able to slice them thinner and make them more crunchy! Serve with some light ranch dip. 

Macaroni and Cheese

     What kid doesn't love macaroni and cheese?  At our house macaroni and cheese is definitely a crowd pleaser. I have made several different variations, some healthy and some definitely not!
     A new recipe that I just tried is originally a Weight Watcher recipe that I changed just a little bit to make it more kid friendly.

Ingredients 

2 Tblp. Canola Oil 

1 Tblp. flour 

8 oz. Whole Grain Pasta 

2 cups 2% Sharp Cheddar 

2 cups fat-free milk

salt and pepper to taste 

Directions

1. Cook pasta according to package directions and set aside. 

2.  Heat oil in a saucepan. Add flour and whisk for about a minute. 

3. Slowly add milk, stirring constantly. 

4. Bring to a boil for about 2 minutes. 

5. Take away from heat and add cheese. 

6. Add pasta to cheese sauce and pour it all into a 2 qt. baking dish. 

7. Bake at 350 for about 25 minutes. 

     I forgot to take a picture but I am guessing you know what macaroni and cheese looks like. This recipe is delicious. It is great as a whole meal with a side salad or is a great side dish next to a piece of chicken. The next time I make this, I plan to put two cut up grilled chicken breasts in the macaroni before I bake it. We will see how that goes.  

     Though this recipe is an easy and quick one to make, I don't always have the time. So in times of an immediate need for macaroni, I simply rely on a good ol' box of Kraft.