Potato Chips

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Once upon a time (about a week ago), I though making potato chips at home was hard. For some reason I assumed it included either frying the potatoes or baking them in the oven at a low temperature for a long time. I thought I wouldn’t be able to cut the potatoes thin enough without a very sharp knife or a mandolin. I was so wrong. So, so wrong.

This is the easiest recipe I could ever post – it’s so easy it might not even be considered a recipe. It’s almost easier than opening a bag of store bought potato chips. And you can add whatever seasonings you want!

Please, please (I beg you), try this for the Super Bowl this weekend. Your friends will be extremely impressed and you’ll never buy a bag of potato chips again.

Potato Chips

Preheat oven to 400 degrees and spray a baking sheet with cooking spray. Slice 1 russet potato into 1/8 inch slices and arrange on baking sheet in a single layer. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Bake in the oven for 10 minutes. Remove from the oven and flip over. Bake in 5 minute increments, removing chips as they brown, until all of the chips are cooked.

Yield: 2 servings. Per Serving: $0.52, 82 calories, 0g fat, 24g carbs, 1g protein.

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Mac & Cheese Bites

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Chicken wings, buffalo sauce, and potato chips are flying off the grocery store shelves this week – the Super Bowl is just under a week away. I’m not a huge football fan (and the Patriots are out of the running) but I love any opportunity to get friends together to enjoy good company and good food. In honor of the Super Bowl, I’ll be sharing two party-friendly dishes this week in an effort to prove that you don’t have to succumb to the usual greasy, fattening snacks to please the crowd and have a good time.

These baked mac and cheese bites are healthy and budget friendly at just 50 cents per serving. You could, of course, use any homemade mac and cheese recipe for these, but I’ve saved calories by swapping tofu for some of the cheese. You won’t be able to tell a difference and the creamy tofu adds protein. Put those chicken wings back on the shelf and whip up these instead!

Mac & Cheese Bites

 

Cook 2 cups whole wheat elbow macaroni according to package directions. Sauté ½ cup diced onion in 1 tablespoon butter until soft. Stir in 1 tablespoon of flour and cook, stirring frequently, for 1 minute. Add ½ cup of milk and ¾ cup silken tofu and simmer until the mixture thickens, about 6 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper. Add 1 cup shredded sharp cheddar cheese and macaroni. Chill in refrigerator at least 1 hour, preferably overnight.

Set up three bowls, one with ½ cup flour, one with 2 beaten eggs, and one with 2 cups panko breadcrumbs. Preheat oven to 400 degrees Fahrenheit. Remove mac and cheese from refrigerator and form into balls using an ice cream scoop. Roll in flour, dip in egg, and roll in bread crumbs. Place the prepared bites on a cookie drying rack on top of a baking pan. Bake for 20 minutes until golden brown. Serve with marinara sauce.

Yield: 16 servings. Serving size: 1 bite. Per Serving: $0.50, 170 calories, 5g fat, 25g carbs, 7g protein.