Zucchini Oven Chips

Zucchini Oven Chips


1/4 cup dry breadcrumbs (whole wheat)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Yield: 4 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 61(28% from fat); FAT 1.9g (sat 1g,mono 0.5g,poly 0.2g); PROTEIN 3.8g; CHOLESTEROL 5mg; CALCIUM 87mg; SODIUM 231mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 7.6g

Linda Oldenburg
Cooking Light, AUGUST 2005

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Community - CookingLight.com - View Single Post - Has anyone tried this Bobby Flay sweet potato salad?

Community - CookingLight.com - View Single Post - Caramelized Onion Sweet Potato Salad



Caramelized Onion Sweet Potato Salad
Recipe courtesy Bobby Flay

Recipe Summary

Yield: 4 servings


2 tablespoons olive oil
3 red onions, peeled, halved and thinly sliced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon finely chopped orange zest
1 tablespoon finely chopped fresh thyme
3 sweet potatoes, sliced into 1/2-thick slices
Vegetable oil
Salt and freshly ground pepper
Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

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Community - CookingLight.com - View Single Post - Inspired Vegetarians – June 08

Community - CookingLight.com - View Single Post - Inspired Vegetarians – June 08

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Chipotle-Kissed Pinto Bean and Sweet Potato Chili

Chipotle-Kissed Pinto Bean and Sweet Potato Chili

Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1-2 tablespoon chili powder
1 1/2 lbs sweet potato, peeled and cut into 1/2-inch chunks
1 (14 1/2 ounce) can crushed tomatoes
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 1/2 cups broth or water
salt
1 tablespoon minced canned chipotle chile in adobo

Directions
1. Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
2. Stir in the chili powder; cook 30 seconds.
3. Add in the sweet potatoes; stir to coat with the spices.
4. Transfer mixture to a large slow cooker; add in the tomatoes, beans, broth; season with salt; cover and cook on LOW for 6-8 hours.
5. When ready to serve, stir in the chipotles; taste to adjust seasonings.

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214

Been very bad! I made a you turn today and will resume gym on Monday!

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