Using a mandolin slice 1 small zucchini into slices between 1/16" and 1/8" (I did 1/16 but if you went a little thicker they would have some more bite to them). Lay them out on a silicone baking mat or parchment lined cookie sheet. Sprinkle with your choice of seasonings:
Sweet: 1 pkt Splenda mixed with cinnamon
Savory: Sea Salt and seasoning of your choice (I used a lemon herb seasoning)
Bake at 350 for 10-15 minutes checking frequently. Mine turned a little brown in the middle but they weren't burnt, just crunchy and delicious!! (if you're using a silicone baking sheet bake for 10-15 min and then turn so the other side will dry out, return to oven and bake another 3-5 minutes).
Location: Mountains of East PA but originally from New Orleans
Posts: 344
S/C/G: 240/206/175
Height: 5' 8"
Quote:
Originally Posted by NavyMommy
Zucchini "Apple" Chips
Using a mandolin slice 1 small zucchini into slices between 1/16" and 1/8" (I did 1/16 but if you went a little thicker they would have some more bite to them). Lay them out on a silicone baking mat or parchment lined cookie sheet. Sprinkle with your choice of seasonings:
Sweet: 1 pkt Splenda mixed with cinnamon
Savory: Sea Salt and seasoning of your choice (I used a lemon herb seasoning)
Bake at 350 for 10-15 minutes checking frequently. Mine turned a little brown in the middle but they weren't burnt, just crunchy and delicious!! (if you're using a silicone baking sheet bake for 10-15 min and then turn so the other side will dry out, return to oven and bake another 3-5 minutes).
I'm so happy that I bought zucchini at BJs yesterday. I will try this today for Saturday movie night snack. Smile. Thanks so much.
Location: Mountains of East PA but originally from New Orleans
Posts: 344
S/C/G: 240/206/175
Height: 5' 8"
Quote:
Originally Posted by NavyMommy
Zucchini "Apple" Chips
Using a mandolin slice 1 small zucchini into slices between 1/16" and 1/8" (I did 1/16 but if you went a little thicker they would have some more bite to them). Lay them out on a silicone baking mat or parchment lined cookie sheet. Sprinkle with your choice of seasonings:
Sweet: 1 pkt Splenda mixed with cinnamon
Savory: Sea Salt and seasoning of your choice (I used a lemon herb seasoning)
Bake at 350 for 10-15 minutes checking frequently. Mine turned a little brown in the middle but they weren't burnt, just crunchy and delicious!! (if you're using a silicone baking sheet bake for 10-15 min and then turn so the other side will dry out, return to oven and bake another 3-5 minutes).
I couldn't wait for the movie tonight. I just made these and am enjoying FinnSteven's idea to put the chocolate shake mix in the blender rather than shaker bottle with one full zucks worth of chips made with rice vinegar and sea salt. I baked them on convection at 300 to try and even up the browning and removed the lightly browned ones beginning at 10 minutes and then about every 5 minutes after that. WOW they are AWESOME! Kale chips never tasted THIS good! Thank you so much for the fantastic idea.
I couldn't wait for the movie tonight. I just made these and am enjoying FinnSteven's idea to put the chocolate shake mix in the blender rather than shaker bottle with one full zucks worth of chips made with rice vinegar and sea salt. I baked them on convection at 300 to try and even up the browning and removed the lightly browned ones beginning at 10 minutes and then about every 5 minutes after that. WOW they are AWESOME! Kale chips never tasted THIS good! Thank you so much for the fantastic idea.
Haha no problem! I'm glad you like it!! Like I said I was inspired by Wuv's zucchini apple recipe. I make apple chips for the kids all the time so I figured why not zucchini chips. I just made a batch for lunch and they were delicious. Planning on getting my kids to eat them too. I think zucchini is my new favorite veggie, it can be sweet or savory which is awesome versatility for something so good for you!
Haha no problem! I'm glad you like it!! Like I said I was inspired by Wuv's zucchini apple recipe. I make apple chips for the kids all the time so I figured why not zucchini chips. I just made a batch for lunch and they were delicious. Planning on getting my kids to eat them too. I think zucchini is my new favorite veggie, it can be sweet or savory which is awesome versatility for something so good for you!
That is why I LOVE zucchini!!...such versatility with them!
I am so p..., p..., , well, put out. I went to 3 super markets and two small bio veg and fruit places this evening, and no zucchini anywhere. I liked WUV's idea but didn't try it because I'm not overly fond of sweet things (or zucchini). But savory. YES! Since all grocery stores here closed on Sunday I guess I'll start trekking again on Monday. Thanks so much for the idea.
I went looking for the Splenda meringue cookies I made about a year ago and came up with this. http://www.cooks.com/rec/doc/0,1813,...226200,00.html Might work with the Raspberry jello? Let me know if you try it, OK.
PUMPKIN-FREE PUMPKIN PIE (IP Butterscotch Pudding): Enjoy the delicious taste of Pumpkin Pie in either a thick pudding or a creamy iced frappacino. Perfect for the holidays...or any day! The Butterscotch & spices really do taste like you are cheating with the real thing.
Ingredients:
1 packet IP Butterscotch Pudding
16 oz (2 cups) cold water for drink / 8 oz (1 cup) cold water for pudding
1 packet Truvia, Splenda or other sweetener
1/2 tsp Pumpkin Pie Spice
(You can make your own Pumpkin Pie Spice by mixing
•1/2 teaspoon ground cinnamon
•1/4 teaspoons ground ginger
•1/8 teaspoon ground nutmeg
•1/8 teaspoon ground allspice)
Ice (if making drink)
Directions:
1. In a blender, add water, butterscotch pudding, spices and sweetener.
2. Blend.
3. If making a drink, add 3-4 ice cubes.
4. Pour into cup or glass and sprinkle a little more pumpkin pie spice on top.
(Other Phases may also want to add a dollop of sugar-free whipped cream if they are feeling especially wicked, but it tastes great without it.)
NOTE: Torani & Da Vinci both make sugar-free pumpkin syrups.
pour 6.5 oz hot water into mug
add 1 pack stevia if you are comfortable
add dash of salt to taste - non negotiable
add ideal protein chocolate drink to mug
stir until creamy.
enjoy immediately
if you like the recipe, rate it on allrecipies.com
1/2 head of cauliflower grated
1 egg and 1 egg white beaten
(her recipe has 1/2 cup cheese I omitted)
I added 1/2 cup grated onion
1/2 teaspoon to 1 teaspoon Italian spices
3 teaspoons chopped fresh cilantro
Preheat oven to 350
Mix together, pour onto a baking sheet that was covered with parchment paper and sprayed with olive oil. Bake for 45 minutes (or a little dried out and firm I ended up cooking it for around 60 min.) then take out and flip it carefully over with a spatula, put back in oven for 10 minutes.
cut in slices.
I really enjoyed this with kale salad. or you could have it with salad dressings or a dip of course Walden Farms
Two whole, on the bone, turkey breasts.
Heat oven to 350. Put the breasts bone side down on a baking sheet. Lightly coat the meat with olive oil. Liberally apply salt, pepper, and poultry seasoning. Insert a meat thermometer into the thickest part of the meat and roast until it reaches 165°. Remove from oven, cover tightly with foil and let rest until 170°. Slice and serve. So good!
Leftovers! Mix an IP Chicken soup in the shaker with 8oz of chick broth. Slice, dice, or shred some of the left over meat. Weight out about 3 or 4 ounces and add to the soup in a bowl. Microwave on high for 2.5 minutes. Add some pepper, maybe a dash of hot sauce, or whatever you want.
