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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BLT Stuffed Cherry Tomatoes with Laughing Cow Cheese

Merry Christmas Eve!!!

Are you still trying to come up with something to take to your holiday gathering?  I think I just might have one for you.

A few weeks back, my friends at The Laughing Cow sent me several wheels of cheese along with the challenge to come up with a tasty snack for my readers.  Challenge accepted!!!

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

I whipped up these yummy tomatoes for the family last night and they were a HUGE hit! These creamy, tomatoey, bacony bites are so easy to make

And… if holiday foods are starting to make you feel sluggish, this 51-calorie snack is PERFECT for helping you to get back on track fueling yourself with deliciously healthy foods!

BLT Stuffed Cherry Tomatoes with Laughing Cow Cheese

Makes 12

INGREDIENTS

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

12 cherry tomatoes

2 wedges Laughing Cow Cheese – Light Creamy Swiss flavor

2 pieces bacon, cooked and crumbled

lettuce, cut in chiffonade

salt

pepper

INSTRUCTIONS

1.  Slice the stem area off your cherry tomato, just a thin slice to remove the top.  Use a tomato huller or small spoon to remove the seeds from the tomatoes.  Place tomatoes open side down to drain while you prepare the stuffing. Note:  I learned about tomato hullers in a cooking class I took.  Love this little gadget.  Click here for more information.

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

2.  In a small bowl, combine the Laughing Cow Cheese and the crumbled bacon.  Note:  I use the pre-cooked bacon.  It’s incredibly easy to heat up in the microwave and only 90 calories per 3 slices.  Turkey bacon or center-cut bacon are great substitutes as well.

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

3.  Prepare your lettuce.  Roll several leaves of lettuce and slice it as shown.  This creates little ribbons of lettuce that mix in well.  Note:  I used mixed greens, because it’s what I had on hand.  Choose your favorite!

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

4.  Add the lettuce to the mixture and stir to combine.  Add salt and pepper to the mix as well!

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

5.  Move cheese mixture to a small plastic snack bag.  This will make it easy to pipe the ingredients into your tomatoes.

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

6.  Cut the end of the bag and fill the tomatoes.  Note:  You will need to cut the hole large enough to squeeze the bacon through the opening.  Cut accordingly.

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

7.  Plate your creations and get ready to enjoy!!!

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

Per serving (4 tomatoes):

CAL 51; CARB 1g; FAT 3g; PROT 2g; FIB 0g; WW Points Plus: 1

Note:  The Laughing Cow provided me with product and a $10 gift card for this review.  However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Grilled Asparagus with Yogurt Curry Sauce

When I was in Florida, Beth and I ordered an appetizer that I LOVED at the Golden Lion along the beach: Grilled Asparagus with Dijon Dipping Sauce. It was SUCH a tasty treat and, frankly, an awesome guilt-free appetizer.  We actually ordered it twice!

Ever since I ate it, I’ve been wanting to recreate it here at home.   I mean, what a great way to get your veggies in… and I had the perfect idea for what sauce I wanted to pair it with.

This easy to make curry dip is big on flavor, and the perfect sauce for grilled meats and veggies.  I had it for the first time at my friends Deb and Matt’s house, and have been obsessed with it ever since!  I HIGHLY recommend you trying it with steak and chicken.  It would also be ridiculously delicious with the kabob recipe I shared last month.

In the meantime, try it with this yummy grilled asparagus and get ready to put it on everything in your house.

Grilled Asparagus with Yogurt-Curry Sauce

INGREDIENTS

1/2 cup plain lowfat yogurt (or Greek, if you prefer)

2 Tbsp. light mayonnaise

1 tsp. lemon juice

1 1/2 – 2 tsp. curry powder (sweet or hot, depending on preference)

1/8 tsp. salt

Asparagus spears, trimmed

cooking spray

salt

pepper

INSTRUCTIONS

1.  Whisk first 5 ingredients in a small bowl.  Refrigerate until time to serve.

2.  Trim your asparagus, and spray it lightly with cooking spray.  Sprinkle with salt and pepper to taste.

3.  Grill the veggies on a grill or grill pan (I’m out of propane!) until the spears are tender and lightly browned.

4.  Serve your asparagus with a side of curry dip.  Enjoy!

Per 5 asparagus spears + 2 Tbsp. sauce :

CAL 50; CARB 7g; FAT 2g; PROT 3g; FIB 2g; WW Points Plus: 1

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Healthy Vegetarian Egg Rolls

As I was typing the title of this recipe, I can upon a realization.  When I think about healthy cooking, I rarely label it HEALTHY anymore.  It’s just cooking! 

While I always have the option of using butter and cooking with copious amounts of olive oil, I’ve grown to choose the lower-calorie alternatives every time I hit the kitchen.  Unless I’m baking for my Grandpa or a special occasion, the meals that I’m whipping up in my kitchen are going to be healthy.

The thing I really don’t understand:  Why even cook the other way??  

I know that there is a flavor difference, but when you consider the fat/sodium/calorie difference… it’s just not worth it.  Afterall, if you’re craving a certain splurge-like dish, I almost GUARANTEE there’s a healthier alternative out there for you to try instead.

Today’s recipe is the perfect example…

I was craving spring rolls.  You know those yummy crispy rolls, fried in all their tasty goodness, with that crispy flaky crust.  Well, this dish from Skinny Kitchen brought JUST as much flavor and texture, with a tiny fraction of the calories.

I’ve never deep-fried anything in my life, and wouldn’t even know where to begin.  Again, why even head down the path of those unhealthy dishes if there’s a better-for-you alternative waiting for you…

Healthy Vegetarian Egg Rolls

From Skinny Kitchen

Serves 4

INGREDIENTS

1 cup shredded cabbage

1 cup broccoli slaw

1/3 cup snow peas or sugar snap peas, chopped

1/3 cup carrots, shredded

1/3 cup scallions, chopped

1 tsp. ginger

1 garlic clove, minced

2 tsp. lite rice vinegar

½ Tbsp. reduced-sodium soy sauce

A little crushed red pepper flakes (optional)

4 egg roll wrappers, see shopping tip

Cooking spray

INSTRUCTIONS

1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.

2. In a medium bowl, combine cabbage, broccoli slaw, carrots, pea pods and scallions.

3. Heat oil in a large nonstick pan over medium-high.  Add ginger, garlic and cook for 30 seconds.

4. Stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and red pepper flakes. Cook for about 5 minutes until soft-crisp. Chill in refrigerator for 15 minutes.

5. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Dip your fingertips in water and wet the edges of the wrapper.  Spoon ⅓ cup cabbage filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat procedure with remaining wrappers and veggie filling.

6.  Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.

7.  Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.

8. Serve at once with your choice of dipping sauce.  Note:  I dipped my egg rolls in sweet chili sauce, but had I had the ingredients I definitely would have made the sauce Skinny Kitchen recommends.  Find out how to make that sauce here.

9. To reheat, preheat oven to 425 degrees. Place egg rolls on a baking sheet. Place in oven and heat until crisp.

 Per 1 Egg Roll Serving (sauce not included):

CAL 73; CARB 15g; FAT 0g; PROT 3g; FIB 2g; WW Points Plus: 2

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