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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
* Make Ahead Tip: Store in an airtight container for up to 3 days.
* 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
Peach & Blueberry Cobbler
From EatingWell: July/August 2008
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.
10 servings | Active Time: 20 minutes | Total Time: 1 1/4 hours
· 3 tablespoons unsalted butter
· 3 tablespoons canola oil
· 1 cup whole-wheat flour
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 cup reduced-fat milk
· 1/2 cup sugar
· 1 teaspoon vanilla extract
· 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
· 2 cups (1 pint) fresh or frozen blueberries
1. Preheat oven to 350°F.
2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
Per serving : 182 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 11 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 3 g Fiber; 212 mg Sodium; 140 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat