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Homemade Potato Chips - Makes 1 large bowlful

Ingredients:
3 Russet ,or sweet potatoes
1 liter Safflower or Canola oil
sea salt or Baked Potato Chip Seasoning (recipe follows)

Procedure:
Slice the potatoes into very, thin rounds with a porcelain slicer or mandolin (always use the guard!). Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches, to keep them from oxidizing and turning brown. To fry the chips, heat a pot of Safflower or Canola oil to 350 degrees F. (180 C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, and tflip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You’ll likely need to do this in many small batches. Be careful when you remove the plate, because it will be very hot. Toss your crisped chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container. Enjoy.

Baked Potato Chip Seasoning
Ingredients:
1/4 cup powdered buttermilk
1 teaspoon sea salt
1/2 teaspoon dried mustard (such as Coleman's)
1 tablespoon chives, finely chopped
1 tablespoon crisply fried bacon, finely chopped
freshly ground black pepper, to taste

Procedure:
Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.

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Spinach Beef Bake - Makes 6-8 servings

 
Ingredients:
2 pounds ground beef
1/2 cup onion
2 eggs, beaten
10 ounce package frozen spinach, thawed and drained
4 ounce can mushrooms, drained
4 ounces mozzarella cheese
1/4 cup parmesan cheese, 1 ounce
1 teaspoon garlic powder
salt and pepper, to taste
tablespoons butter, melted

Procedure:
Brown the ground beef with the onion; drain the fat. Mix the hamburger & onion and remaining ingredients, except the butter, in large casserole. Drizzle with melted butter. Bake, uncovered, at 375º 25-30 minutes. Enjoy.
Note: May be frozen

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Steak Quinoa Salad with Avocado-Lime Ranch Dressing - Serves 4

Ingredients:
2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound flank steak
1 avocado, pitted and peeled
1/3 cup prepare ranch dressing (homemade, or a good store brand)
1-1/2 tablespoons fresh lime juice
8 ounces salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach)
1 cup cooked quinoa
3/4 cup grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil

Procedure:
In a small bowl, whisk together garlic, oil, Worcestershire, lemon juice, brown sugar, cumin and cayenne. Place steak in large ziploc bag; pour marinade over steak. Seal bag and refrigerate at least 1 hour or up to 8 hours. Meanwhile, in a small bowl, mash together avocado, ranch dressing and lime juice until everything is nicely combined - you can leave the avocado chunky, or keep mashing until the mixture is smooth. Preheat an outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135° for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes. To serve, divide salad greens, quinoa, tomatoes, feta, onion and basil between 4 plates. Thinly slice steak across the grain, and divide between plates. Serve with dressing. Enjoy.
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‪Crispy‬ Baked Kale chips that are perfect for a NO guilt snack!


BAKED KALE CHIPS - Only 8 calories a serving!!! Serves 6!

Ingredients:
2 large bunches of kale
1 tsp. salt
1 tsp. pepper
1 tsp. olive oil spray

Instructions:
Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Wash the kale bunches and then dry with a paper towel. Cut out the large center vein, then tear leaves into bite size pieces, keeping in mind the leaves will shrink quite a bit, so make them larger pieces. Lay kale on baking sheet and spray with the olive oil spray, and then sprinkle with salt & pepper. Bake for 10-15 minutes, or until leaves are crispy.

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Cod Fish Cakes

Ingredients:
1 pound of cod fillets
2 medium-sized russet potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsps. freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grape seed oil, or other high smoke point oil such as canola oil, for frying

Directions:
Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well, by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat, in a skillet coated with oil, until nicely browned on one side, then flip them over and continue to cook until well browned on the other side. Enjoy.

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