Baked Sunchoke Chips with Laughing Cow Onion Dip

My friends at Laughing Cow Cheese sent me another delightful package of their cheese recently and challenged me to come up with a yummy snack to share with you all.

Their timing couldn’t have been better because their cheese arrived the same day that I received my very first Mile High Organics delivery.  I had ordered sunchokes (aka Jerusalem Artichokes) for the first time as part of the delivery.  I decided to see what they tasted like made into chips.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

These chips are INCREDIBLY easy to make, and remind me a lot of those super-tasty Terra chips.  I checked the ingredients on those chips and was surprised to see that sunchokes weren’t one of the ingredients.  The dip I made to pair with the chips uses Laughing Cow’s Sour Cream and Onion cream cheese wedges, and the taste is phenomenal.  This is the perfect guilt-free version of chips I’ve ever had… and I think you’re going to love them too!

Baked Sunchoke Chips with Laughing Cow Onion Dip

Serves 1

INGREDIENTS

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3 sunchokes, about 2/3 cup sliced

1 wedge Laughing Cow Cream Cheese – Chive and Onion flavor, room temperature

2 Tbsp. light sour cream

1 tsp. minced onion flakes

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. shallot-pepper seasoning (or garlic pepper)

salt and pepper, to taste

INSTRUCTIONS

1.  Preheat your oven to 400 degrees.

2.  Combine cream cheese and sour cream in a small bowl.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3.  Add seasonings and stir well.  Add salt and pepper to taste.  Note:  I like lots of garlic and lots of onion flavor.  If you prefer less, adjust accordingly.  You could also experiment with other herbs and herb mixes you love.  Spice it up!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

4.  Slice your sunchokes into thin chip-like slices.  Note:  I scrubbed my sunchokes clean, but did not peel them before slicing.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

5.  Place sunchoke chips on a baking sheet, prepared with cooking spray.  Spray sunchokes lightly with cooking spray, and sprinkle with salt and pepper.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

6.  Bake at 400 degrees for about 15 minutes.  Note:  Keep an eye on these guys, they can go from golden brown to burnt pretty fast.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

7.  Move chips to a small plate, and place your dip into a ramekin.  Begin dipping and enjoying this snack!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Per entire recipe serving:

CAL 160; CARB 17g; FAT 7g; PROT 5g; FIB 0g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Four-Ingredient Healthy Tomato Soup

As I’ve been back on the Jenny Craig program, I’ve been challenging myself to come up with new ways to enjoy my veggies.  While I am a huge fan of vegetables, I never want to get bored with them and spicing up my menu plan can be a lot of fun.

Since I came up with this recipe, I’ve made it multiple times and it has officially become a staple.  Note:  It is completely Jenny-friendly, for anyone else on the program…

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

It’s tangy, creamy and incredibly satisfying.  And, it’s only 85 calories per serving.

Four-Ingredient Healthy Tomato Soup

Serves 2

INGREDIENTS

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

1 can Hunt’s Fire-Roasted Tomatoes

1/2 cup lowfat plain yogurt

2 Tbsp. basil

1 tsp. garlic, minced

Optional seasonings: garlic salt, crushed red pepper, black pepper

INSTRUCTIONS

1.  Place all four ingredients in your blender and blend until smooth.  To tell the truth, the inspiration for this recipe was REALLY about using my new blender for the first time…

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

2.  Move puree into a saucepan and warm to medium heat.

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

3.  Season with salt, pepper, and crushed red pepper as you see fit.

IMG_2535

4.  Serve and enjoy!!

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Per 1 cup serving:

CAL 85; CARB 13g; FAT 1g; PROT 5g; FIB 4g; WW Points Plus: 2

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The Very Best {EVER} Guacamole

I really love all things avocado.  And, anytime I get a chance to cook with them, I jump on it.

Avocado

I’ve featured a ton of avocado recipes here on NTTC, including Avocado-Bacon Stuffed BurgersSpinach-Avocado Quesadillas, Creamy Avocado-Tomato-Cucumber Salad,  and, most recently, Chocolate Avocado Mousse…. and the list goes on!

What I don’t understand is why I haven’t yet shared my favorite guacamole recipe… it is seriously the best guacamole I’ve ever eaten.

The Very Best {EVER} Guacamole | No Thanks to Cake

I had this version for the first time at my friend Marissa’s house years ago, and it has been my go-to ever since.  It simply has the PERFECT combination of all the fresh ingredients that make guacamole the best-dip-ever!  Thanks, Phill, for sharing your recipe so many years back… It continues to be my favorite!

The Very Best {EVER} Guacamole

From Phillip Willis

INGREDIENTS

The Very Best {EVER} Guacamole | No Thanks to Cake

6 avocados

3 tomatoes, diced

2 serrano peppers, diced

1 small red onion

Juice of 1-2 limes

4 cloves garlic, minced

1 bunch of cilantro chopped

sea salt to taste.

INSTRUCTIONS

1.  Place your beautiful avocados into a mixing bowl.  Mash them up with a potato masher or large spoon.

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

2.  Add the diced tomatoes, and mash them into the avocados.

The Very Best {EVER} Guacamole | No Thanks to Cake

3.  Add your serrano peppers and onion to the mixture, and mash them in.  Note:  I cheated and used my food processor to chop these bad boys up.

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

4.  Chop your cilantro and add it to the mix.

The Very Best {EVER} Guacamole | No Thanks to Cake

5.  Squeeze your fresh limes into the mixture.  Note:  For this batch, I only used one lime after tasting it.  Use as much as you prefer…

The Very Best {EVER} Guacamole | No Thanks to Cake

6.  Add sea salt to taste and mix it in.

The Very Best {EVER} Guacamole | No Thanks to Cake

7.  Serve and enjoy!

The Very Best {EVER} Guacamole | No Thanks to Cake

8.  Or… get super crazy, and build your own football field with the guacamole like I did for the Super Bowl this year.

Spread the guacamole in a rectangular pan.  Pipe sour cream on the guacamole to create the field yard lines.  Use cherry tomatoes to represent players on the field.

Super Bowl Guacamole | No Thanks to Cake

The final product looked a little something like this… Uh-Mazing.

Guacamole Football Field | No Thanks to Cake

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Steamed Broccoli with Romesco Sauce

I subscribed to Food Network Magazine for YEARS.  When I began my healthy lifestyle, I realized quickly that there weren’t too many recipes featured monthly that I could make without a whole lot of modifications.  And, flipping through its beautiful pages of decadent foods were just reminding me of all that I wouldn’t be eating.  Like many other non-helpful habits, this one had to go…

Every January, I am reunited with this old friend by way of it’s “Light” issue that is published at the first of every year.

Food Network Magazine Light Issue 2014 | No Thanks to Cake

I picked up a copy at Sprouts last week and spotted a few items I definitely want to make (including that soup on the cover… how great does that look!?)

The first recipe I made was a lovely dipping sauce that I found deep within the magazine.  Now, most people don’t get too excited about steamed broccoli, but when you pair it with a spicy romesco sauce… it turns into a party.

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

 

While I’d eaten romesco sauce in restaurants, I had never made my own… and this version (slightly modified by yours truly) is an insanely delicious pairing to steamed broccoli, and something I’ve been enjoying with dinner for the past few days.  It’s nutty, it’s smoky, and it’s guilt-free.  If you’re starting to get bored with your broccoli, here’s your answer!

Steamed Broccoli with Romesco Sauce

Adapted from Food Network Magazine

Makes 1/2 cup sauce

Serves 4

INGREDIENTS

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

1 clove garlic

1 Tbsp. olive oil

1.5 oz. roasted red peppers, drained

1/4 cup walnuts

1 Tbsp. water

1 Tbsp. chicken broth

1/2 Tbsp. tomato paste

1/2 Tbsp. sherry vinegar

1 tsp. smoked paprika

dash of cayenne pepper

1/4 tsp. kosher salt

INSTRUCTIONS

1.  Add all your ingredients to a food processor, and pulse until smooth.

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

2.  Steam your broccoli, using your favorite steaming technique.  Note:  I used a Ziploc bag with a splash of water in the microwave for a minute.

3.  Serve broccoli with 2 Tbsp. of sauce on the side, and begin dipping!

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

4.  Store remaining sauce in a cute little container, like this one from Anthropologie.  It says “smidgen” for goodness sake… so cute!

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Per 2 Tbsp. serving:

CAL 78; CARB 2g; FAT 8g; PROT 1g; FIB 1g; WW Points Plus: 2

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