Zucchini Chips in the Microwave or Oven  

Cook these zucchini chips in the microwave or oven. Tips and tricks for the perfectly crisped chip.

Ingredients

• 1 large zucchini
• Olive oil or olive oil-based cooking spray
• Salt

Instructions

To cook in microwave To bake in the oven

1. Thinly slice the zucchini, about 1/4 inch in width, preferably with a mandolin to ensure a uniform width.
2. Coat a microwave safe plate with cooking spray.
3. Place zucchini in a single layer on the plate.
4. Lightly coat the top of the zucchini with olive oil.
5. Lightly season with salt.
6. Microwave on high for about 4-5 minutes or until lightly browned. Watch closely to determine the correct cooking time which will vary based upon microwave, width of slices and amount of oil used.
7. Preheat oven to 225 degrees F.
8. Place zucchini in a single layer on a baking sheet lined with parchment paper.
9. Lightly coat the tops of the zucchini with olive oil.
10. Lightly season with salt.
11. Bake for 40 minutes.
12. Flip the zucchini slices, coat with olive oil and lightly season with salt.
13. Bake for another 40 minutes or until zucchini slices are slightly browned.

Notes

Tips: 1) Cut slices in a uniform width 2) Lightly coat with oil, pat off excess oil 3) Lightly season with salt 4) Watch the cooking time closely.

http://www.dinner-mom.com/zucchini-chips-microwave-or-oven/

Spinach with Chickpeas and Fried Eggs

Bon Appétit  | October 2012

by The Bon Appétit Test Kitche

Spinach with Chickpeas and Fried Eggs 4 fork user rating

 

 

 

photo by Romulo Yanes

yield
Makes 4 servings

active time
30 minutes

total time
1 hour

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

Ingredients

• 3 tablespoons olive oil, divided, plus more
• 4 medium garlic cloves, thinly sliced, divided
• 8 cups spinach, coarsely chopped
• Kosher salt, freshly ground pepper
• 1 cup chopped onion
• 1 teaspoon cumin seeds
• 1/4 teaspoon smoked paprika
• 2 15-ounce cans chickpeas, rinsed
• 5 canned whole tomatoes, crushed
• 3 cups (or more) vegetable broth
• 4 large eggs

• Ingredient info: Smoked paprika is available at most supermarkets.

Preparation

Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Coo****il spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.

Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.

Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Coo****il tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.

Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.

Spoon chickpea stew into bowls and top each with a fried egg.

Per serving: 420 calories, 18 g fat, 12 g fiber

Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/articlesguides/healthy/news/superf oods-doable-challenges/recipes/food/views/Spinach-with-Chick peas-and-Fried-Eggs-51117800#ixzz2XocHEyod

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Grilled Pesto Chicken and Tomato Kebabs
Skinnytaste.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weigh****cher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:
 

• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmigiano Reggiano
• kosher salt and fresh pepper to taste
• 3 tbsp olive oil
• 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
• 24 cherry tomatoes
• 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.