UnFoodie Tackles Zucchini Chips

January 31, 2017

By Karen

My weight has been creeping up, so I’m back on the Weight Watchers® Points Plus plan in earnest to get things back under control. The biggest hurdle is that all crunchy, carb-based snacks cost way too many points, so I continue seeking alternatives. I consider things like celery and hummus more of a punishment than a snack.

Remember my experiment with collard chips? Once the acrid taste of burnt weeds had faded from memory, I was ready to try again when I saw this easy recipe for Sea Salt and Vinegar Zucchini Chips (the link is a short video) in Cooking Light magazine. At only 57 calories per 24 chips, it was WW-friendly.

And the stars were in alignment. I had a zucchini that needed killing and the other ingredients, so what the hell?

The article said, “Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation.”

The recipe…

1 7 oz. zucchini, cut into 1/8-inch-thick slices (about 48)
1 tbsp. malt vinegar
½ tsp. olive oil
1/8 tsp. sea salt (which was laughably insufficient)

While preheating the oven to 200 degrees, I combined the sliced zucchini, vinegar, and oil in a bowl, tossed it, and let it sit for 10 minutes while I lined a baking sheet with parchment. I then laid out the zucchini and sprinkled it with sea salt. So far, so good…

zucchini-raw

After an hour…

Sure seemed like a lot more when I started. Time to flip them!

Sure seemed like a lot more when I started. Time to flip them!

Two hours…

Finally starting to brown, but still not crispy, and still shrinking.

Finally starting to brown, but still not crispy, and still shrinking.

After three hours…

The incredible shrinking snack.

The incredible shrinking snack.

Here’s what I ended up with. This bowl holds about a cup and I ate every chip myself without counting them — and then raided the cupboard for a real snack.

You won't be asking anybody to pass the dip.

You won’t be asking anybody to pass the dip.

To call them a “revelation” borders on Trumpian hyperbole. They were certainly not worth three hours of my life. My recommendation is to leave these wispy little time-sucks to the experts who sell them in bags.

Advertisements

UnFoodie Makes a Hash of Quorn™

January 7, 2013

By Karen

My latest Weight Watchers®-friendly experiment with the non-meat substitute Quorn Grounds was inspired by the blogger Losing 100 Pounds, who posted her recipe for Vegan Hash, accompanied by brilliant photographs that put mine to shame.

WW sends mixed signals about potatoes, calling them a “Power Food,” but saddling them with more points than are usually worth it (4), so I substituted squash (0) for spuds.

Reducing it all to WW-speak, I think Losing 100’s recipe is roughly 6 points per serving without toppings, and mine is 4 points WITH toppings (using 2% cheese and light sour cream, not vegan versions).

Anyway, my recipe for 4 hearty servings is:

1 12 oz. package Quorn Grounds
1 pkg. taco seasoning (or any seasoning you prefer)
2/3 cup water (the seasoning calls for it)

You can use any veggies you like, but here’s what I did:

1 onion, diced
1 yellow squash (or any squash you prefer) cut into chunks
1 zucchini chunked
mushrooms chunked (as many as you like)

Toppings (all optional):

1/4 cup 2% cheese
1/4 cup salsa
1 tbsp. light sour cream

In a big skillet, cook all the veggies in Pam until tender.

Hash1

Stir in Quorn, taco seasoning, and water. Cover and simmer until heated through.

Hash2

Plate it, top with cheese (you can melt it in the microwave), then the salsa and sour cream.

Hash3

It tastes better than this looks. And this recipe leaves me 3 nights of leftovers that become dinner in 5 minutes or less. Can’t beat it!


%d bloggers like this: