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Family Times
Wednesday, January 26, 2011 • Posted January 26, 2011

Easy, healthy recipes from

I was looking for some new recipes to make with the afterschool program when I came across these. Let me know how you like them!

Microwave Potato Chips

From EatingWell: January/February 2009, January/February 1997

You don’t need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voila! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.

4 servings, 12-14 chips each | Active Time: 30 minutes | Total Time: 30 minutes


* 1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

* 2 teaspoons extra-virgin olive oil

* 1/2 teaspoon salt


1. Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.

2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.


Per serving : 141 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 2 g Fiber; 291 mg Sodium; 807 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat

Tips & Notes

* Make Ahead Tip: Store in an airtight container for up to 3 days.

Cinnamon Oranges

From EatingWell: The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006)

This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes


* 4 navel oranges

* 2 tablespoons orange juice

* 2 tablespoons lemon juice

* 1 tablespoon sugar

* 1/4 teaspoon ground cinnamon


1. With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices.


Per serving : 86 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 1 g Protein; 3 g Fiber; 2 mg Sodium; 258 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit

Cocoa-Nut Bananas

* 4 teaspoons cocoa powder

* 4 teaspoons toasted unsweetened coconut

* 2 small bananas, sliced on the bias


1. Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.


Per serving: 80 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 5 mg sodium; 274 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 fruit

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