Homemade potato chips | The Nickel Pincher: The Tastiest Way to Eat Your Veggies. Sweet potatoes are tastier when you can eat them in chip form! With food prices rising, even junk-food makers are feeling the pinch, as people are deciding that it's not worth it to dole out $3.50 for a bag of pesticide-soaked potato chips or genetically modified corn chips. Go for a healthier choice like vegetable chips, and expect to pay $5 a bag for about four servings of chips that aren't even organic. Or just follow my lead and head to the produce aisle, where you can spend that $5 on a few pounds of organic potatoes or other starchy vegetables, and make three times the amount of homemade chips that you'd get in a bag. Making homemade potato (or veggie) chips allows for a much healthier snack with as much or as little salt as you want, and you get more variety.
You can season homemade chips with anything that strikes your fancy, and it's fun to get creative. Plus, you won't believe how much better fresh chips taste! In the Microwave Directions: 1. 2. 3. 4. 3xSgR.jpg (476×9300) Four Cheese-Veggie Lasagna Cups from Pillsbury. Baked Spinach Dip Mini Bread Bowls. Baked Spinach Dip Mini Bread Bowls anyone? These are cute aren’t they. I thought it would be fun to share some fun Superbowl/party food this week to get ready for game day. It’s no secret that I am only interested in the commercials and half time performances of Superbowl but I do LOVE to make party food, so let’s celebrate with fun food Stay tuned for some great NYC pictures coming this week, I had so much fun in the big apple last week.
Here are your ingredients, nice and simple. I LOVE that Pillsbury put out a “Simply” line of products. Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick. Flatten each slice with the palms of your hands about a 3 inch round. Press in the bottom and up the sides of your muffin tin. Time to cook the spinach, watch it wilt in seconds Now add your garlic and stir it all up for a good minute or so. Place your cream cheese, sour cream, spinach and parmesan cheese into a mixing bowl. Here’s the yummy part. Don’t forget the garlic salt. 14 Instant Appetizers. Whether for a crowd of hungry guests or a single rumbling stomach, you’re never more than 10 minutes away from a satisfying small bite. Here are 14 recipes to pique your palate. Remove the pit from dates, stuff with an almond and blue cheese and warp tightly with half a strip of bacon.
Secure with toothpicks and bake at 350°F until the bacon is crisp.Combine sliced garlic, chili flakes, and a few chopped anchovies in a sauce pan with a half-cup of olive oil. Cook for 5 minutes over low heat. Serve with raw radishes, carrots, bell peppers, cauliflower, and sliced fennel.Sandwich a hunk of mozzarella or Swiss between two olives on toothpicks (pesto drizzle optional).Fill the bottom of an oven-safe bowl with bean dip or low-fat refried beans. Artichoke Dip. This classic dip is normally hijacked by a roguish team of full-fat mayo and cream cheese; somewhere, hidden within, lie token amounts of spinach and artichoke. Here, we turn that ratio on its head, plus use a flavorful olive oil-based mayo to cut calories and boost nutrition. Chiles bring some extra heat to the equation, while toasted wheat pitas work as super scoopers.
Overall, this reimagined appetizer packs an amazing 14 grams of fiber. You'll Need: 4 large whole-wheat pita 1/2 Tbsp butter 1 onion, finely chopped 3 cloves garlic, finely chopped 1 jar (12 oz) artichoke hearts in water, drained and chopped 1 box (16 oz) chopped frozen spinach, thawed 1 can (4 oz) roasted green chiles, drained and chopped 2 Tbsp olive oil mayonnaise (made by both Kraft and Hellmann's) 2 Tbsp whipped cream cheese Juice of 1 lemon Salt and black pepper to taste How to Make It: * Cut the pitas into 6 to 8 wedges each and separate the layers.