ROASTED GARLIC HUMMUS
Ingredients:
3 Heads of garlic, roasted
2 cans chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 large lemons, or 4 small ones)
2 tablespoons water or liquid from the chickpeas
Place all ingredients in food processor, reserving half of the lemon juice and 1 tablespoon of the liquid from chickpeas. Process until smooth. Taste for seasoning, and add rest of lemon juice if needed, along with the rest of liquid (1 tablespoon) if hummus seems too thick. Serve immediately with pita chips or raw veggies of your choice. For more flavor, chill in fridge for a few hours before serving. Makes...a LOT! ;).
Ingredients:
3 Heads of garlic, roasted
2 cans chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 large lemons, or 4 small ones)
2 tablespoons water or liquid from the chickpeas
Place all ingredients in food processor, reserving half of the lemon juice and 1 tablespoon of the liquid from chickpeas. Process until smooth. Taste for seasoning, and add rest of lemon juice if needed, along with the rest of liquid (1 tablespoon) if hummus seems too thick. Serve immediately with pita chips or raw veggies of your choice. For more flavor, chill in fridge for a few hours before serving. Makes...a LOT! ;).
MICROWAVED POTATO CHIPS
Ingredients:
Yukon Gold Potatoes
Seasoning of your choice
Using a Mandolin slicer, or a very sharp knife, slice potatoes very thin. Arrange slices on a microwavable bacon tray or a parchment lined plate. Microwave for 2-3 & 1/2 minutes at full power. Remove tray and flip potato slices over. Cook for another 3 & 1/2 to 4 minutes. Be sure to watch so that the slices don't scorch. Remove from tray and place on plate. Immediately sprinkle with your favorite herbs or spices, or leave plain. These are only 3 WW Pts per potato, and are a power food if you are following Simply Filling. They keep in an airtight container for up to three weeks. Enjoy! Be sure to click the title of this recipe to watch how I made these. =)
Ingredients:
Yukon Gold Potatoes
Seasoning of your choice
Using a Mandolin slicer, or a very sharp knife, slice potatoes very thin. Arrange slices on a microwavable bacon tray or a parchment lined plate. Microwave for 2-3 & 1/2 minutes at full power. Remove tray and flip potato slices over. Cook for another 3 & 1/2 to 4 minutes. Be sure to watch so that the slices don't scorch. Remove from tray and place on plate. Immediately sprinkle with your favorite herbs or spices, or leave plain. These are only 3 WW Pts per potato, and are a power food if you are following Simply Filling. They keep in an airtight container for up to three weeks. Enjoy! Be sure to click the title of this recipe to watch how I made these. =)
Roasted Chickpeas
2 - 15.5 oz canned chickpeas, drained, rinsed and dried well with paper towels
1-2 Tbsp olive oil
1-2 tsp of your favorites spices, herbs or seasonings.
Preheat oven to 400 degrees. Place chickpeas on a foil lined baking sheet and toss well with your fingers...the olive oil. Place in oven and bake for 20 minutes. Remove from oven and toss well with a spatula, or you can shake the pan a bit to move the chickpeas around on the sheet. Bake an additional 20-25 minutes, or until golden brown and crunchy. Let cool thoroughly before storing in an airtight container. You can use any seasonings you want. But for this recipe, I used half a teaspoon each of garlic salt, onion powder, cumin and chili powder. Enjoy!
1-2 Tbsp olive oil
1-2 tsp of your favorites spices, herbs or seasonings.
Preheat oven to 400 degrees. Place chickpeas on a foil lined baking sheet and toss well with your fingers...the olive oil. Place in oven and bake for 20 minutes. Remove from oven and toss well with a spatula, or you can shake the pan a bit to move the chickpeas around on the sheet. Bake an additional 20-25 minutes, or until golden brown and crunchy. Let cool thoroughly before storing in an airtight container. You can use any seasonings you want. But for this recipe, I used half a teaspoon each of garlic salt, onion powder, cumin and chili powder. Enjoy!
Sun Dried Tomato and White Bean Dip
1/3 c. canned white beans, drained and rinsed
2 sun dried tomatoes (not packed in oil)
1 tsp olive oil
½ tsp minced garlic
¼ tsp dried oregano
Salt and pepper
Whirl all ingredients in a small food processor or mini
chopper, adding a bit of water if necessary. Serve with bell pepper wedges or fresh
veggies of your choice. This is only 3 WW Pts per serving! So awesome and delicious!
Serves one.
Visit my YouTube Channel for this and other video recipes. Just click the title of this recipe to go there now (a new window will pop up for you to view it) =)
2 sun dried tomatoes (not packed in oil)
1 tsp olive oil
½ tsp minced garlic
¼ tsp dried oregano
Salt and pepper
Whirl all ingredients in a small food processor or mini
chopper, adding a bit of water if necessary. Serve with bell pepper wedges or fresh
veggies of your choice. This is only 3 WW Pts per serving! So awesome and delicious!
Serves one.
Visit my YouTube Channel for this and other video recipes. Just click the title of this recipe to go there now (a new window will pop up for you to view it) =)
Pico de Gallo!
Here's what you need:
Roma tomatoes, diced
Onion, diced
1 bunch of Cilantro, chopped
1-2 Jalapenos or Serrano chili peppers
1-2 Limes
Salt to taste
Mix first four ingredients and add juice of 1 to 2 limes, and about 1 to 2 teaspoons of salt. Don't add too much salt because the lime juice will give it lots of flavor on it's own. You can omit the peppers if you'd like. Let me know how you like the recipe.
Roma tomatoes, diced
Onion, diced
1 bunch of Cilantro, chopped
1-2 Jalapenos or Serrano chili peppers
1-2 Limes
Salt to taste
Mix first four ingredients and add juice of 1 to 2 limes, and about 1 to 2 teaspoons of salt. Don't add too much salt because the lime juice will give it lots of flavor on it's own. You can omit the peppers if you'd like. Let me know how you like the recipe.