When you love the crunch and salt of chips, but you’re trying to eat healthy, is there anything aside from a bag of Lay’s that will satisfy that hunger? The answer is Yes! Zucchini Chips! If you own a garden, chances are you have an ABUNDANCE of them right now and are wondering how to use them up! If you don’t have a garden, you’re going to want to get the grocery store to purchase a zucchini or two to make this crunchy side dish!
The two most important ingredients for this yummy recipe are:
Time – These take 2 hours at a low heat, so start them early in the afternoon.
When I found this recipe I was a little skeptical, but because I had the two important ingredients, I decided to try them for myself! I am totally won over!
Here’s all you do ~
Slice the Zucchini to the thickness of about that of a quarter. (I used my food processor and used the blade with the thickest slice and they were just right.
Spray a cookie sheet with cooking spray.
Lay the slices in rows on the cookie sheet.
Spray lightly with cooking spray and lightly salt. (They shrink while they dehydrate in the oven and the salt taste will intensify, so don’t use too much.)
Place in a 250 degree oven for one hour. Flip the zucchini over. Rotate pans.
Bake for up to another hour, or until they turn light brown and crispy.
These are best served right away. The recipe says they will turn chewy as after a while. We didn’t get to test that part because I baked up one zucchini and we ate every bite!
These shrivel up quite small, so make twice the amount you think you’ll need!
It’s probably better to go a little thicker with the slices than too thin. They just might need longer to bake.
Keep a watch on them after that first hour. Some of mine got a little too dark.
Eat them right away.
I’m not one who loves weird snacks. Don’t even think about giving me a rice cake! I tell you that to emphasize that I thought these were just delicious! I bet sprinkling them with some grated Parmesan cheese would be an extra layer of deliciousness!
I served these alongside a pork tenderloin sandwich and it made a great side dish! They’d also make a great snack. I’m thinking children would never know they’re getting a helping of vegetables! What they don’t know won’t hurt them!
What’s the strangest vegetable you eat or have eaten as a snack or side dish?
Does every part of the country enjoy Fried Green Tomatoes like southerners do? Down here they come on BLT sandwiches, under poached eggs and also deliciously just on their own. Their batter of cornmeal/flour preceded by their bath in buttermilk makes them crispy on the outside, and tangy and soft on the inside. You just can’t beat a fried green tomato fixed this way….or at least that’s what I thought!
Enter this lighter version of the recipe that is browned in a pan without any batter coating its exterior. What? Is this possible? Yep. It’s simply browned in teaspoons of Canola oil and seasoned with salt and pepper. The little twist comes from the creamy Remoulade that is served with it. Oh my goodness! What a delicious combination the sauce and green tomato make! It was enough for me that I didn’t even miss the crispy batter, and I bet you won’t either! Neither did I miss the extra fat and calories! Here’s how to make them:
Pan-Fried Green Tomatoes with Cayenne Remoulade
2 Tbl. light mayo 2 Tbl. Plain fat-free Greek yogurt 1/2 tsp Dijon Mustard 1/2 tsp Creole seasoning (I used a dash of Cayenne pepper) 4 medium green tomatoes, cut into 1/2 -inch slices 1/4 tsp salt 1/4 tsp pepper 4 tsp Canola oil
To make remoulade, stir together mayo, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
Sprinkle tomatoes with salt and pepper.
Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with remoulade.
I served them with grilled chicken and brown rice and it was a wonderful summer meal! If you love green tomatoes, but still want to eat healthy, I urge you to give this recipe a try and see if you’re not converted!
If there’s an area of meal planning where I find it hard to come up with new ideas, it’s the category of side dishes! It’s so easy to get into a rut of green beans, corn and baked potatoes. We like each of those things and they’re easy. They take no thought, but they get really boring after a while!
Recently when looking for something to add to my meal of Tandoori Shrimp,I came across a Brown Rice Salad and Black Beans and Corn recipe. I had all the ingredients on hand, so I went for it! Were we very happy I did! My husband raved about it the first night and when leftovers were served the next day, he exclaimed again how good this was! I heartily agree! You could serve this warm or cold and it would be perfect.
It’s hard to get a pretty picture of brown rice, so you have to trust me on this one. The flavor combinations are just so good!
Brown Rice Salad with Black Beans and Corn
1 Cup instant uncooked Brown Rice 15 oz. Black Beans, drained 1 Cup frozen corn kernels 1/4 Cup diced scallions 2 Tbl cilantro 2 tsp pickled Jalapeno peppers – I left this out 1 Tbl lime juice 1/4 tsp salt 1/4 tsp pepper
Instructions: Cook rice according to directions on package. While rice is warm, add all other ingredients. Serve with lime wedges.
This couldn’t be easier! It would be a great accompaniment to Mexican meals, chicken or fish.
Get out of your side dish rut and try this. You may be a long time before you look at baked potatoes again!
Today we’ll be celebrating an early Christmas with one of our daughters, her husband and my GRANDSONS! I decided it would be fun to have brunch together. I had taken a Bacon and Cheddar Grits Quiche to our recent Church ladies’ fellowship, and after making it again, I was reminded that it was something my family loves. The quiche will be the main star of our meal! It’s pictured below.
Is Thanksgiving about the turkey or is it really about the sides that go along with it? After our early celebration that happened last Friday, I’m pretty sure it’s all about the SIDES! To help with the meal, Whitney made Mac and Cheese (I’m sure she’ll share it with you!)and Alli made Sweet potatoes – both were scrumptious! We try to please all the men at our gatherings, so there are lots of potatoes and starches (carbs!). I made mashed potatoes, of course, but when I tried to decide what other vegetables to make, I didn’t want to throw in something weird…you know, like brussel sprouts or roasted cabbage. But I did want to change it up just a little. Continue reading “Delicious Thanksgiving Sides”→