Healthy, almost fat free, Fries

A co-worker told me that her husband makes these all the time, and I had to try them. They are actually super good. I can never get baked fries to turn out crispy enough for us, and these did the trick! And one of the best parts is they are almost totally fat free!! The only oil you use is the pam (I use olive oil spray) for the pan. Yum! And its so simple its hardly even a recipe.

*Directions
Beat the white of one egg until frothy.
Toss sliced potato into egg white until evenly coated. (one egg white is enough for one med-large potato, or 2 small ones.)
I like to sprinkle on a variety of salts and seasonings before baking.

*Bake at 400 for about a half hour or until crispy. (the more potatoes, naturally the longer it takes.)

Enjoy!

Mexican Rice

Another success from Food Network Mag.
This was SOO good! Sadly I am pictureless again.. Oh well. You have to try this! Its so easy and so good. I half the recipe and its perfect for us.

*Ingredients
2 c. long grain white rice (I admit... I use minute rice and it works just great)
3 T vegitable oil
1 clove garlic, chopped
1/2 white onion, chopped
4 plum tomatoes (although I could only find cherry tomatoes so I used quite a few of them)
1 jalepeno pepper, halved (or a more mild pepper if you dont want the heat)

*Directions
- Soak rice in a bowl of hot water, about 5 minutes, drain, rince, and shake dry (omit this step if you use minte rice!)
- Heat the vegi oil in a large skillet over med-high heat. Add the rice and toast, stirring for 8-10 min.
Meanwhile puree the garlic, onion, and tomatoes in a blender (it doesnt say to but I also add the jalepeno in this step, it seemed to give it more flavor). Add to rice mixture and cook until absorbed, about 3 minutes. Add 3 1/2 c. water, the jalepeno (if you didnt add it to the puree mixture), and a pinch of salt (I added more... it needed it!). Cover and cook until rice is tender, about 10 min.
- Remove from heat, uncover and place a towell over the rice then recover. Let stand 15 min. (I didnt do this step once and it turned out fine. I think its just to make it more sticky)
-Fluff rice with a fork.

Poppy Seed Dressing

This is the dressing I use for the spinach salad. Its really really good! It seems like we always have a bottle of it in the fridge.

3/4 T. Poppyseeds
1/3 c White Vinegar
3/4 c Oil
1/3 c Sugar
1/4 c Grated Onion (I put the onion in my mini food processor and pulse until SUPER fine)
3/4 tsp. Salt
2 T. Prepared Mustard

Mix well until blended. Serve with salad. This makes quite a bit but it lasts a really long time!

Veggie/Chip Dip

I know you have this recipe, but I thought I'd put it on for those who check it besides me and you :)

Ingredients
1 cup Mayo
1 cup Sour Cream
1/2 tsp Dill
1/2 tsp Accent
1/2 tsp Onion Salt
1 tsp Bon Apetite'

Serve with fresh veggies and/or ruffles original chips.... SO GOOD!

Key Lime Pie

Ingredients

Filling

4 egg yolks

4 tsp lime zest

1 14 oz can sweetened condensed milk

1/2 cup freshley squeezed lime juice

Pie Crust

9 grahm crackers

2 Tb sugar

4 Tb melted butter

Directions

Put egg yolks and lime zest in a non reactive bowl and whisk until green (about 2 min).

Slowly add sweetened condensed milk. Then lime juice.

Set aside and let thicken at room temperature for 30 min.

Mean while pulse grahm crackers in food processor (or blender) until smooth, add sugar and pulse again. Slowly add melted butter while food processor is on and mix until the consistency of wet sand.

Form into a pie pan and bake at 325 for 8-10 min.

Let the crust cool completely before adding filling.

Once the filling is added, Bake for 15-17 min at 325.

Let cool for AT LEAST 3 hours before serving. Top with Whip Cream.

Restaurant Style Salsa

Courtesy of Pioneer Woman

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

*I half it, cause it makes a lot for just 2 people. Instead of using stewed tomatoes, I've just been using a can of diced tomatoes. I've made it this way quite a few times, but lately I kinda made up my own just due to having a very empty pantry and fridge!

1 can of Fire Roasted Diced Tomatoes
1 can Rotel
Cilantro to taste (I use a TON!)
Dashes of Sugar, Lime juice, Onion Powder, Garlic Salt to taste
Small sprinkling of cumin

Pulse together in food processor. Done! My mouth is watering, I think I'll go make some right now....

Coconut Peaks

Courtesy of Marci Harward.
I don't have a picture of these.... I will take one next time I make them. But I have told you I would put them up and its taken me long enough! They are a bite size of heaven these little things are!!!!! This recipe makes about 3 dozen (believe me you can eat them all!!) depending on the size you make them. But it is easiest to double the recipe and use an entire bag of coconut because it is 14 oz. That way you dont have to weigh out 7 oz.

Ingredients
1/4 c Butter (real)
2 c Powdered sugar
1/4 c Evaporated milk or Heavy cream (Heavy cream tastes a little better.... surprised?? haha)
1/2 tsp Vanilla
7 oz Coconut (weighed)
3/4 c Chocolate Chips (Ghirardelli is best... so they say)

Directions
Melt butter in a saucepan until bubbling. Remove from heat.
Stir in milk, vanilla, and powdered sugar until blended, then add coconut.
Drop by spoonfulls onto wax paper, cool and shape into peaks.
When they are set up (they will never be hard just set up enough to handle) twirl the bottom in melted chocolate and return to wax paper to let the chocolate set up.
Store in an air tight container. They store for a very long time... but trust me - they will be eaten before they go bad!!

Creamy Chicken Tortilla Soup

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 2 cans (14 oz each) chicken broth 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans 1/2 cup drained canned whole kernel corn 2 cups shredded cooked chicken Tortilla chips, broken, optional Shredded Monterey Jack cheese, optional

Directions

Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

Nutrition Facts

Amount per Serving

Calories

184

*This was really good! I had the leftovers for lunch today and I think it tasted even better! I honestly didn't think Dallas would like it, but he said it was a keeper! The Rotel makes it a little spicy so you could add a dollop of sour cream I suppose. And I halved it and got 4 servings out of it.