Baked Corn Chips

My kids now prefer these over store bought tortilla chips.  They are more filling and very crisp!  However - watch them closely while they bake because they go from pleasantly crisp to unpleasantly crunchy within a couple of minutes.

5 or 6   6 inch corn tortillas
cooking spray
sea salt

Cover a cookie sheet with foil and spray it with cooking spray.  Cut the tortillas into wedges (we usually do 6 - 8 wedges per tortilla).  Place the wedges on the foil and spray with cooking spray.  Sprinkle lightly with sea salt.  (Regular salt works too, we just like the flavor of the sea salt).  Bake at 375 for about 10 - 15 minutes.  You want them to just be starting to turn brown on the edges.  We usually plan on 2 tortillas worth of chips per person.

For a sweet treat, use whole wheat tortillas and sprinkle with cinnamon sugar.  These would be awesome with the caramel dip!

Creamy Cinnamon Caramel Fruit Dip

This is one of my absolute favorite new healthy recipes - especially since I am not an apple lover. 

2 8 oz packages fat free cream cheese, softened
2/3 c brown sugar
1 t cinnamon
1/2 c fat free caramel ice cream topping

Mix well with electric mixer until smooth.  This is great with little pieces of bagel, apples, bananas (any fruit really).  We've eaten it on graham crackers instead of frosting.  We absolutely love it.  A serving size is about 2 Tablespoons.

Greek Cucumber Yogurt Sauce

This is a great dressing for gyros or greek anything!

1/2 medium cucumber, peeled, seeded and shredded
1 c fat free plain yogurt
4 green onions, finely chopped
1/2 t minced garlic
1 T olive oil
1 t lemon juice
1/4 t salt

Combine in a small bowl and refrigerate until serving time.  Makes 4 2 T servings.

Barbecue-Stuffed Potatoes

This is just a fun variation to the regular baked potato.

Bake potatoes.

Shredded chicken in barbecue sauce

Reduced fat cheese

Fat free sour cream

Cut the baked potato in half.  Fill with the barbecue chicken.  Sprinkle with cheese and serve with a dollop of sour cream.

Chili Garlic Glaze for Fish

3 T chili sauce
1 t minced garlic
3 medium green onions finely chopped
2 T low sugar orange marmalade
1 t reduced sodium soy sauce

Stir together and brush on fish.  Broil for 5 minutes. Turn over and brush with sauce again.  Broil for 5 minutes longer or until fish flakes easily with a fork.  Brush with sauce once more before serving.

Spinach Fettuccine Alfredo - the LIght version

16 oz uncooked fettuccine
8 oz frozen chopped spinach
1 T light butter or margarine
1/2 t minced garlic
2 oz fat free cream cheese softened
3/4 c reduced sodium chicken broth
3 T flour
3/4 c grated reduced fat Romano or Parmesan cheese
3/4 c fat free half and half
1 t salt
8 slices turkey bacon, cooked crisply and crumbled

Cook fettuccine, drain, reserving 1/2 c of cooking water. Cook spinach as directed on package and squeeze dry. In a nonstick frying pan, combine water, cream cheeese, garlic and butter - cook over medium heat and whisk until smooth.

In a small bowl, stir flour and broth until smooth.  Add flour mixture to skillet, stirring with whisk until blended.  Heat to boiling, cook 2 minutes, stirring constantly until mixture thickens.  Remove from heat and add cheese, half and half, salt and pepper and spinach and stir until smooth.  Toss with noodles and sprinkle with bacon.

Honey Chicken Coleslaw

2 cooked and cubed chicken breasts
1 bag coleslaw mix
1/3 c apple cider vinegar
1 T olive oil
3 T honey
1/2 t ground black pepper
1/4 t kosher salt
1 thinly sliced red bell pepper
1/2 c slivered almonds
1/2 c roasted, non salted sunflower seeds

Combine vinegar, oil, honey, pepper and salt.  Toss other ingredients togethe then drizzle dressing over and toss.