#300: Homemade Potato Chips

My original plan was to just make baked potatoes to go with our Italian Chicken Packets.  But then I realized that the chicken packets were going to be recipe #299 and I did not want to end June only one recipe away from 300!  So as I was flipping through my July All You Magazine I saw a recipe for Homemade Potato Chips, and I knew it would be the perfect accompaniment to our chicken and recipe number 300!  (Thank you All You!) 

These were actually very easy to make.  I used my mandolin slicer to get all of the chips the same width and that definitely helped.  I would not have made this if I had to cut all of those potatoes into small slices.  I think I went a little overboard with the olive oil though but that's okay!  (In my defense, I had a new bottle of olive oil and the spout was wider than I was used to so it came out faster than expected).  Also, until I started typing this blog post, I didn't realize I was supposed to peel the potatoes.  Maybe next time I'll try that...although it was nice to skip that step.

I loved these, although they really didn't take like regular potato chips.  I would still definitely make these again though.  But here's a hint....salt these while they are still a little undercooked.  The salt does not stick when they are crispy and done. 

4 large baking potatoes, peeled
1/4 c canola oil (I used olive oil)
Salt

Place racks in top and bottom thirds of oven; preheat to 400ºF. Slice potatoes 1/8-inch thick. In a bowl, toss potatoes with oil until coated.

Mist 2 large baking sheets with cooking spray. Place as many potato slices as you can fit in a single layer on sheets. Bake until golden brown, switching baking sheets from top to bottom and front to back twice, 18 to 20 minutes total.  Immediately sprinkle chips with salt and cool on wire racks. Repeat with remaining potato slices. 

#299: Italian Chicken Packets

Here's another healthy recipe from my Betty Crocker 300 Calorie Cookbook.  This was super easy to make...although only my chicken was like the recipe below.  The rest of the family had Italian-dressing-grilled-chicken instead. 

Here's what I loved about this recipe: it was super easy to prepare, the chicken was very moist, the bottom of the chicken (the parts touching the bottom of the foil) were nicely browned.   Here's what I didn't like about this recipe: besides the bottom of the chicken, it was too "white" in my opinion.  Yes the chicken was cooked, but I like my chicken practically burnt so I didn't like the look of it.  I had to take my chicken and veggies and throw them on the grill for a few minutes to brown up.  Then I really enjoyed it.  So yes it was good, and would be an excellent meal to make camping, but if I have to grill my meat anyways, I might as well do that from the beginning.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 medium bell pepper cut into 4 wedges
4 plum tomatoes, cut in half
1 small red onion, cut into 8 wedges
1/2 c fat-free Italian Dressing

Heat grill.  Cut 4 (18x12 in) sheets of heavy-duty foil; spray with cooking spray.  Place 1 chicken breast half on center of each sheet.  Top each with 1 bell pepper wedge, 2 tomato halves, 2 onion wedges, and 2 tbsp dressing. 

Bring up 2 sides of foil so edges meet.  Seal edges, making tight 1/2 inch fold; fold again, allowing space for heat circulation and expansion.  Fold other sides to seal. 

Place packets on grill over medium heat.  Cover and cook 18-22 minutes rotating packets 1/2 turn after 10 minutes.  To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. 

#298: Strawberry Cheesecake Mousse

We haven't swapped our cookbooks back yet from our Cookbook Swap a couple of months ago, so I pulled out the Getting Thin and Loving Food Cookbook and found a recipe for Strawberry Cheesecake Mousse.  I figured it would be a good recipe to try out on my book clubbers.  :)  Personally I enjoyed this, but I don't think it turned out right.  You are supposed to get the egg whites to soft peaks and after about 6 minutes of beating it I still couldn't get it so I gave up.  :)  I think it made a difference in the texture, as it was a little runny.  Or maybe that's how it's supposed to be but I thought it would be stiffer.  Still good though and definitely worth a second try.

Serves 10-12
4 tsp gelatin
1/4 c water
8 oz low fat cream cheese
1 c pureed strawberries (about 3 cups of whole strawberries = 1 c puree)
3 tbsp lemon juice
4 large egg whites
3/4 c sugar

In a small bowl, whisk together gelatin and water and let stand for 5-6 min, or until gelatin blooms (becomes Elmer's Glue thick) and is completely dissolved. 

In a food processor, pulse cream cheese, strawberry puree, lemon juice, and gelatin mixture until combine and completely smooth.  In a large bowl with an electric mixer, whip egg whites and sugar to soft peaks.  Pour cream cheese mixture into egg whites and gently fold them together. 

Pour into any dish that will hold the mixture (any bowl or 8x8 pan).  Refrigerate for 30 min or all day.  Serve cold.  Optional: Serve in a wineglass over sliced strawberries that have been tossed with sugar and a little lemon juice. 

#297: Avocado Salad with Crispy Tortillas

I came across this recipe for Shrimp and Avocado Salad with Crispy Tortillas.  Everything about this recipe sounded great except for the shrimp...so I omitted it.  I also made a few more changes because I had extra ingredients on hand and decided to throw them in at the last minute.  I LOVED this.  The dressing is super refreshing and great for summer time.  Definitely making this again...even if I just make the dressing.

Salt and Pepper
2 tbsp orange juice
2 tbsp fresh lime juice
1 romaine heart, thinly sliced
1/4 small cabbage, thinly sliced
1 avocado, sliced
1/4 cup raw pumpkin seeds (I used walnuts)
I also added canned corn, diced tomatoes, and red onion


Preheat oven to 400 degrees.
1. Toss the tortilla strips with a drizzle of oil and a dash of salt. Spread on a baking sheet. Bake for 7-10 minutes or until the strips are golden and crispy. (I omitted the oil and just baked plain)

2. In a large salad bowl, combine the orange juice, lime juice, and 1 tablespoon of oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the romaine, cabbage, and avocado.  Toss to coat the salad evenly. Serve the salad topped with the tortilla strips and pumpkin seeds.

#296: Chicken Enchilada Pie

Another dinner from my Betty Crocker 300 Calorie Cookbook (see a theme here yet?).  This one got decent reviews.  It's a lot of cornbread and very little chicken--although if you ask me, it's too much chicken (but I'm a super picky chicken eater).  It was good, not great; but we would eat it again. 


9 oz frozen diced cooked chicken, thawed and drained (I used the refrigerated pre-cooked chicken fajita meat)
4.5 oz diced green chilies, undrained (I omitted)
1/2 c enchilada sauce
1/2 c Original Bisquick Mix (I used the light version)
1/2 c cornmeal
1/2 c skim milk
1 egg
11 oz corn with red and green peppers, drained (I used about 1/2 c)
1 c shredded Mexican cheese blend (4 oz) (I forgot to add)
1 medium tomato, chopped (I used salsa)

Place a sheet of foil on the lowest oven rack.  Heat oven to 400 degrees.  In a 10 inch skillet, cook chicken, chilies, and enchilada sauce over medium-high heat 3-4 minutes, stirring occasionally until hot and bubbly.  Pour into ungreased 9 inch glass pie plate (I made mine in an 8x8 Pyrex dish.


In a medium bowl, stir Bisquick, cornmeal, milk and egg with wire whisk until blended.  Stir in corn.  Spoon over chicken mixture.  Place pie plate on rack above foil.  Bake uncovered 22-27 minutes or until a toothpick inserted in topping comes out clean.  Top with cheese and tomato.  Let stand 5 minutes before serving.

#295: Three-Holer Cake

Brian's favorite desserts: Chocolate chip cookies, chocolate cake and brownies.  I didn't want to just make him an ordinary box mix dessert for Father's Day, so when I came across this recipe, I knew it would be one he would hopefully enjoy and I could try out.  I found this recipe in June/July issues of Taste of Home Magazine.  This is super moist and we all really enjoyed it...however, I don't see why you can't just mix all the ingredients in a bowl and then pour into a baking dish.  So next time I will actually try that and see if it makes any difference.  Regardless, this is so good and I will definitely make it again!

1 1/2 c sifted flour
1 c sugar
3 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/3 c canola oil
1 tbsp vinegar
1 tsp vanilla
1 c cold water

Measure flour, sugar, cocoa, soda and salt into sifter; sift twice.  Sift all into an ungreased 9 inch square baking pan.  Make 3 holes; put canola oil in one, vinegar in second and vanilla in third.  Pour water over all.  Mix with a fork until blended and batter is thin.  Bake at 350 degrees for 30 minutes...no more!  Let cool completely. 

#294: Lemon-Blueberry Crumb Bars

I couldn't resist trying this recipe and using fresh blueberries!  I made these to serve at my Kick-Off Norwex Party.  (Shameless plug...check out my website at http://tracyhitchins.norwex.biz/.  I LOVE these products.  It's a great way to clean and sanitize your house using water!).

Anyhow, this recipe calls for a 2-layer yellow cake mix.  I totally ignored that direction and just bought 1 box of yellow cake mix.  As I was making the batter, I couldn't figure out why the dough was SO buttery/greasy and there was NO way there was going to be enough.  Then I realized I didn't have the right box mix.  Fortunately I had another yellow cake mix box so I added 1/2 of the package to it and it worked out fabulously.  The blueberries are so yummy in this dessert.  And these were a nice hit with my friends.  Loved these!

1/2 cup butter

1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh blueberries

Heat oven to 350ºF.  Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.

Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.  For best results, refrigerate the cooled dessert before cutting into bars.

#293: Sour Cream Cheese Puffs

I pulled this recipe out of one of my Taste of Home Magazine's several months ago.  I almost made it a couple of times and changed my mind at the last minute.  So I was glad that I finally tried this recipe out.  These were yummy!  They are definitely best served warm, so I made one plate to eat right away and put the other plate back in the turned-off oven, covered with foil to keep warm.  That worked great!  These are good!  Mmmmm....  I tried them with a little cilantro as suggested, but it was too over powering and I didn't like it at all.  As soon as I took the cilantro off it totally changed the taste and was much better (and I'm a cilantro fan!).  I definitely plan to make these again.

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 teaspoons lemon juice
3/4 teaspoon dill weed
1/4 teaspoon pepper
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro (I omitted)

In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.

Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.  Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm. Yield: 40 appetizers.

#292: Home-Style (Grilled) Chicken Dinner

Here's another recipe I found in my Betty Crocker 300 Calorie Cookbook.  I am not a huge fan of pan fried chicken, and I knew my family would not eat this with the gravy, so I chose to grill our chicken instead.  After grilling, I cut my chicken into bite size pieces and then tossed with some of the gravy in a sautee pan.  I poured my chicken and gravy over a bed of rice and sauteed fresh cauliflower, broccoli and peppers.  I definitely enjoyed this meal as well.  I can't really say for the rest of the family since they had grilled chicken and rice instead.  I don't think I would have enjoyed this as much had I used the frozen mixed veggies as the recipe suggested, but over the fresh veggies it was very good!

1 tbsp vegetable oil (I omitted)
1tsp minced garlic
1 1/4 lb boneless skinless chicken breasts (I used tenders)
1/4 tsp salt
1/4 tsp pepper
12 oz home-style chicken gravy
1 lb frozen broccoli florets, cauliflower and carrots (I used fresh veggies)
1/2 c halved grape or cherry tomatoes

In a 12 inch skillet, heat oil over medium heat.  Add garlic, cook 1-2 minutes, stirring frequently.  Sprinkle chicken with salt and pepper; add to skillet.  Cook 15-20 minutes turning once, until juice of chicken is clear when center of thickest part is cut.  Remove from skillet.  Cover to keep warm.  (I omitted this step and grilled my chicken instead).

In the same skillet, mix gravy, frozen vegetables, and the tomatoes.  (I sauteed my veggies ina little olive oil).  Cover; cook 6-8 minutes stirring occasionally, until vegetables are crisp-tender. 

Return chicken to skillet.  Cover, simmer about 2 minutes or until chicken is thoroughly heated. 

#291: Turkey-Mac Skillet

My current favorite cookbook is my Betty Crocker 300 Calorie Cookbook.  You will notice many recipes that I post this week are going to be from this book!  :)  This was a very easy recipe to prepare.  We all enjoyed this meal, although Brian and I added some sour cream (me) and crushed tortilla chips to the top of our bowls.  I'd make this again for us!

2 tsp canola or olive oil
1 1/4 lb ground turkey
1 c uncooked wagon wheel pasta (2 oz) (I used rotini b/c that's what Chloe picked at the store)
1/2 c chunky-style salsa
1 c water
1/2 tsp salt
dash pepper
2 medium stalks celery, thinly sliced (1 c) (I omitted)
1 medium tomato, chopped (3/4 c) (I omitted)
16 oz tomato sauce

In a 12 inch skillet, heat oil over medium-high heat.  Cook turkey in oil 5-7 minutes, stirring occasionally until no longer pink.  Stir in remaining ingredients.  Heat to boiling; reduce heat to low.  Cover and simmer 8-10 minutes or until pasta is tender.

For added vitamins and fiber add some cooked kidney, pinto or black beans. (I added black beans to my bowl).

#290: Potato Salad Fake Out

Potato Salad?  Looks like it doesn't it? Nope...it's cauliflower.  There isn't any potato in this recipe.  A few weeks ago I found Hungry Girl's new TV show on Food Network.  I love Hungry Girl and was very excited to see her make low-cal recipes.  When I found this recipe, I knew it would be a great recipe to try with my family when we BBQ around the 4th of July.  As you can see, I didn't wait long enough to try it with them and made it to go with our Grilled Turkey Sausage last night.  Obviously, Mr. No Vegetables didn't try this.  I gave each of the girls a few small pieces of the cauliflower and they wouldn't try it either!  :(  I however, finished off most of the bowl.  Obviously I really enjoyed this side dish!  I would definitely make this again to take to a picnic or bbq and plan to still make it for my mom and sisters on the 4th of July!

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise (I couldn't find Dijonnaise so I made my own mixture of mayo and dijon mustard)
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer (I used skim milk)
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped (I omitted)
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill (I omitted)
2 tbsp. chopped parsley, plus more, for optional garnish

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.  Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.)

To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.  Refrigerate for several hours before serving.  Serves 10.

#289: Jicama, Radish and Mango Salsa

I made this recipe to go with the chicken fajitas we had for dinner.  I love lots of "stuff" in my tacos/fajitas, but they always add so many calories so I figured this would help bulk up the fajita but keep it healthy and fresh.  And of course, it gave me an excuse to try a new recipe!!  :)   This was yummy and a different addition than regular cheese and/or salsa.  Of course I had to try this as a "salsa" with a tortilla chip and it was very good.  But is anything bad eaten with a tortilla chip?? 

2 tablespoons lime juice

1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced

In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.  Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.  Make matchstick size pieces out of the jicama and toss with remaining lime juice.  Just before serving, add jicama, radishes, and mango in bowl with the dressing. Toss well to coat.

#288: Sesame Chicken

I know there's more broccoli in this picture than chicken, but that's only because I wanted a lower calorie dinner so I bulked it up with sauteed veggies (mainly broccoli!).  This was a HUGE hit with our family.  It was fantastic and we will definitely make this again.  This was another recipe that I got out of my Betty Crocker 300 Calorie Recipes. 

1 c uncooked instant brown rice
2/3 c water
3 tbsp soy sauce
2 tsp lemon juice
1 tbsp cornstarch
1 tsp toasted sesame oil (I omitted)
2 tsp olive oil
14 oz uncooked chicken breast tenders, cut into half (or small pieces)
1 lb frozen bell peppers and onions (I used fresh)
1 tbsp sesame seeds

Cook 1 cup rice according to package directions.  Fluff with fork, set aside.
In a small bowl, stir water, soy sauce, lemon juice, cornstarch and sesame oil. Set aside.
Heat nonstick wok or 12-inch skillet over medium-high heat.  Add olive oil, rotate to coat sides.  Add chicken.  Stir-fry 2-3 min.  Add vegetables, stir-fry 3-5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.  Stir soy-sauce mixture into chicken.  Heat to boiling.  Cook and stir until sauce is thickened.  Sprinkle w/sesame seeds and serve with rice. 

#287: Mango Fro-Yo Pops

I found this recipe at DisneyFamily.com.  It was easy, quick and exposed the girls to another not-often-eaten summer fruit.  Allison ate the leftover unfrozen mango yogurt with her breakfast so this would be good unfrozen as well!  The girls definitely enjoyed these pops and we will definitely be making this again!!

1 ripe mango diced (flesh only)
1 c non-fat vanilla yogurt 
juice of 1/2 lime (and a few zest scrapings)
2 tbsp sugar
1/4 tsp vanilla

Combine all of the ingredients in a blender and pour into Popsicle molds.  Freeze for 4 hours or more. 

#286: Grilled Garden Salad

This was very yummy!  I found this recipe at Kraft Foods.  I ate this entire bowl of veggies (I halved the recipe below) and I chopped up veggie burgers and tossed it in too.  It was a big bowl of yumminess!  :P

2 ear corn on the cob, husks and silk removed

2 small yellow squash, each cut lengthwise into 3 slices (I omitted)
2 small zucchini, each cut lengthwise into 3 slices
2 tomatoes, chopped (I omitted)
1/2 c sliced jicama
2 medium bell pepper, sliced
1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. lemon juice
1 clove garlic, minced
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil (I omitted)

Heat grill to medium-high heat.  Grill corn 15 min. or until kernels are browned and tender, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
Cut kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.  Mix dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with Parmesan and basil.

#285: Summer Stir-fry

Doesn't that look fresh and healthy??  I love summer and the fresh produce it brings!  I made a few changes to the Pioneer Woman's original recipe only because I didn't have any tomatoes and wanted to add/use other veggies I had on hand.  I added sliced radishes, and cut up red peppers.  Next time I'll add sliced red onion too.  And definitely add the tomatoes like the recipe calls for!  I'm not a super huge zucchini fan, but this was still really yummy.  This is a keeper!

1 Tablespoons Butter
1 Tablespoons Olive Oil
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To

Original directions: Heat butter and oil in a skillet over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper and toss to combine. Cook for an additional 30 seconds, then remove from heat. Hint: Much better after it’s been allowed to cool for a bit!

My directions (I cooked mine a lot longer than the original recipe suggests): Heat butter and oil in a skillet over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once.  Dump in the rest of the veggies and mix to combine.  Cook until veggies are to desired crispness and slightly brown in color.  Season w/salt and pepper. 

#284: Rosemary-Lemon Chicken Marinade

I recently got a new cookbook called The 300 Calorie Cookbook by Betty Crocker and came across for a recipe for Mediterranean Chicken and Vegetable Kabobs.  Always on the lookout for new chicken recipes we decided to give part of this recipe a try.  I marinated the chicken as the recipe calls for, but didn't eat it with the veggies or cheese as it we were supposed to.  As a chicken marinade though, this recipe is fantastic.  I was afraid it was going to be a little too lemon-y for my family but no one complained!  In fact, there wasn't any chicken left!

1/4 c lemon juice
3 tbsp vegetable oil
2 tsp fresh rosemary or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, minced

In a shallow bowl, mix all of the marinade ingredients.  Add chicken, stir to coat.  Cover dish (or seal in a ziplock bag) and refrigerate at least 30 minutes but no longer than 6 hours, stirring chicken occasionally.

Grill chicken over medium heat, 10-15 minutes, brushing with marinade if desired.  Cook until no longer pink in the center. 

#283: Radish Salad

Last weekend we went to our first Farmer's Market of the summer.  Today we bought fresh spinach, red radishes and white radishes.  I've never had white radishes before so I was excited to try it.  Leave it to my family though to find huge cinnamon rolls at the farmers market though and that's what THEY wanted to get!  (Which Brian did get and claims they are the best he's ever had and an "11" on a scale of 1-10!) 

Anyhow, I love roasted, sliced radishes.  Raw radishes are starting to grow on me if they are sliced thin.  So I was a little nervous about trying this recipe.  Unfortunately it's too "radishy" for my liking.  I added a little bit of it to my spinach salad (which was good) but this is not a recipe I would make again for myself. 

5 radishes, thinly sliced

4 green onions, thinly sliced (I used less than 2)
1 1/2 tablespoons minced fresh parsley
1 1/2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/16 teaspoon cayenne pepper (I omitted)

In a small bowl, combine the radishes, onions and parsley. In another bowl, whisk the remaining ingredients. Pour over radish mixture and toss to coat. Yield: 2 servings.