Home Made Potato Chips

Chips!  Who doesn't love 'em?? They are my junk food.  Any of them - well, any except sun chips because I consider those too healthy - HA! Anyways, everyone knows that they are deep fried potatos, and obviously unhealthy.  Let me ask you this...what if you lived in a world where you could eat about 100 potato chips for just 2pp? Well guess what?? That world exists!  My husband received the Pampered Chef potato chip maker for Christmas, and this past week we tried it out.  After a few batches I would say we perfected the recipe.  They seriously taste like kettle chips, but not as greasy.  They are delish and guilt free! Now, I know that not everyone has this amazing potato chip maker, so I tried to make them without it.  Well guess what?? They were almost as good.  I would still recommend buying his amazing kitchen tool, but if you don't have it, you can still make your own chips at home. Potato chips for everyone!!

Servings: 1 (heck, I could eat 100 potato chips)
Serving Size: 1 potato, I used a 4 oz potato which I would classify as 'small' and got about 100 chips out of it!
Points Plus: 2pp
Prep Time: 5 minutes
Cook Time: About 5 minutes per batch, time varies depending on thickness
Level of Difficulty: Easy
Rating: 5 stars - Excellent

Ingredients
1 potato, I used a 4 oz potato which came out to 2pp
Kosher Salt
Fresh cracked black pepper

Tools
Mandolin
Paper towel
Pampered Chef potato chip maker, linked above
OR
Parchment paper and a microwave safe plate

Instructions
Scrub your potato clean. Using a mandolin slice your potato into thin circles.  I used the second from the smallest thickness.  Dry the potatoes with your paper towel.

If using the chip maker, lay the chips on a single layer. The chip maker includes two levels.  So, fill each tray, stack them, and then put them in the microwave.

If you do not have a chip maker, lay a piece of parchment paper on a microwave safe plate. Again, be sure the slices are not overlapped.  Fill the plate and put it in the microwave.

In either instance, cook in the microwave for 3 minutes.  After three minutes flip the chips and sprinkle a desired amount of kosher salt on them.  Cook again for about 2 minutes. As you are cooking them feel free to check and remove any that you think are crispy enough. Continue cooking until all the chips are crispy. When chips are done, eat them all!

Tip
You could top these with any verity of seasonings.  Cayenne pepper, vinegar and salt, cinnamon! Next time, I would love to try to create sour cream and onion flavoring.  Check back for that one SOON! (or let me know if you have ideas of how to create this flavor)

Fun Fact
Did you know that 100 regular kettle chips could cost you around 31pp??

XOXO - Katie

Polenta Pepperoni Pizza

Hello everyone!  As you know it is that busy time of year, where food and drinks are the focus and you are too busy to do anything, let alone meal planning!  I don’t know about you but I ate way too many holiday goodies this past weekend (including more pieces of homemade fudge than I care to admit – recipe coming next week)! Are you hosting any holiday get-togethers?  Megan and I thought it would be fun to feature some easy and healthy holiday inspired appetizer ideas this week to make your party planning a breeze.  One of the most popular posts on EAT ME is for our mini polenta pizzas.  I thought I would do a twist on these by making them Christmas colored (red, green and white!) and adding meat.  They turned out really tasty – enjoy!  Also they are extremely easy.  Make these for your holiday party – people will be impressed people!

Servings: 12

Serving Size: 2 polenta pizzas

Points Plus: 3pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 45 minutes

Rating: 5 stars - Excellent

Ingredient List

1 log of polenta

12 pieces turkey pepperoni

1 cup marinara sauce

¼ cup fat free feta

1 cup arugula, chopped

Italian seasoning

Cooking spray

Instructions

Pre-heat your oven to 400 degrees. Cut polenta log into 12 equal rounds. Lay the rounds on a baking tray and spray them with cooking spray. Bake for 20 minutes.  Remove tray from oven, flip rounds, and layer with toppings, starting with about 1 T. of sauce, then 1 turkey pepperoni, about 1 T. of raw arugula, about 1 t. of feta and a sprinkle of Italian seasoning.  Return the tray to the oven and bake for an additional 20 minutes.

Tip

Of course you could make these polenta rounds into any type of pizza your little heart desires! I chose these toppings because they were holiday-esk, but experiment! (and let us know what you do)

XOXO - Katie

Green Bean Casserole

THANKSGIVING WEEK CONTINUES! And it is finally time for the old holiday fav. Green Bean Casserole - Yum!  I could have chosen to make the unprocessed healthy version by making the mushroom cream sauce myself or even forgoing it all together and just serving blanched green beans in its place.  But THIS is the food that I love to indulge in, let's face it, just once a year!  I cut out fat and calories by using 98% fat free Campbell's cream of mushroom soup and only using 1/2 can of french fried green beans sprinkled over the top.  I think it came out great and really, I didn't miss the normal heavy sauce and soggy french fried beans mixed in! Be on the lookout tomorrow for a totally delish holiday-esqu twist on the traditional pumpkin pie!

Servings: 4
Serving Size: 1 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10  minutes
Cook Time: 25 minutes
Rating: 4 stars - Very Good

Ingredients
4 cups canned french style green beans, rinsed
1 t. sugar
12/ oz can of Campbells low fat condensed cream of mushroom soup, not mixed
2 t. Worcestershire sauce
1/2 t. garlic powder
1 t. kosher salt
1/2 cup uncooked french fried onions

Instructions 
Preheat your oven to 350 degrees.  Pour rinsed beans into a mixing bowl.

On your stovetop mix remaining ingredients until hot.  Pour mushroom mixture over beans.

Scoop bean mixture into a square pan and sprinkle the french fried onions over them. Throw em in the oven for about 25 minutes, until warm and bubbly!

Tip AKA SIX steps to waking up on Friday morning with no regrets ;)

1. Start your day with a work out!  Find a group workout class at a local community center in your hood and drag your family for a hard core Thanksgiving am workout.  Not only is this a great way to bond with the peeps you don't see every day, but it is a way to get mentally focused for the food challenges you will encounter throughout the day.
2. If you just have one stop on Thanksgiving (meaning you are not traveling to multiple dinners) plan to eat the other two meals of the day like normal.  Perhaps a lower pp breakfast (my fav is 1/2 cup 1% cottage cheese, 1 hard boiled egg, 1 cup baby tomatos and salsa for 4pp) and a salad for lunch.  Actually being HUNGRY (and not stuffed) when you sit down to Thanksgiving will help you to enjoy it more.
3. If you ARE making multiple stops, I fell bad for you. I joke, I joke.  If you are making multiple stops try eating JUST dinner at one or JUST dessert at the next.  What you want to try to avoid is eating 6 full plates of Thanksgiving foods.
4. Remember you have 49 extra points if you follow the Weight Watchers plan! I would say using them all on Thanksgiving is a pretty dang good way to use them!
5. Focus on the foods you only get on special occasions, just like green bean casserole.  Skip the foods you can eat all the time such as rolls and mashed potatoes.  Also, skip the foods you don't really like (sweet potatoes anyone?) and have more of the ones you love.
6. MOST IMPORTANT!!!  If you wake up on Friday morning still full from the day before and regretful, let it go and move on!  Think of the great weight loss things you have overcome, one bump in the road isn't the end.  Use Friday to get back on track before the weekend.

XOXO - Katie

Pumpkin Spice Cupcakes

This recipe is actually for Pumpkin Spice CAKE, but since I have little self control when it comes to desserts I used the old standby portion trick and turned them into cupcakes! This recipe is so simple and very low in points for a delish pumpkin dessert.  Enjoy!

Servings: 15
Servings Size: 1 cupcake
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Rating: 4 - Very Good

Ingredients
1 box of spice cake
1/2 cup water
15 oz canned pumpkin
Fat-free cool whip*
Cupcake liners

Instructions
Preheat oven to 350.  Mix spice cake, water and pumpkin in a bowl.  Scoop cake mixture into cupcake tins and bake for about 30 minutes.  Let cool and top with cool whip.

Tip
Let's face it, fat-free cool whip is not the most 'natural' food out there.  Let's face it, it is 0pp so I don't really care! (I believe that anything is fine in moderation) I also like cool whip on pudding for another low point snack. Also - these freeze good and would make a tasty breakfast with a banana on the side!  And finally!!!! I used my Pampered Chef cookie scoop to put the batter in the muffin tins, it helped them be equal sizes!

XOXO - Katie

Pico de gallo + homemade refried beans

Welcome to TOMATO week!  Each day this week we will posting a recipe posting the summer fav - TOMATOES!

And to kick things off, what is more 'tomato-y' than fresh salsa! I had a bunch of fresh ingredients on hand to whip up this easy and flavorful salsa.  And the best part is all you need is a knife and cutting board to pull this together.  I have also been wanted to try to make home made re-fried beans and O.M.G. were those delish!  I will never eat canned again.  Anywoo - I whipped up some tacos with corn tortilla + re-fried beans + fresh salsa, enjoy!

Servings: 3 + leftover salsa
Serving size: 2 corn tortillas + 1/2 c. re-fried beans + salsa
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 7-10 minutes
Rating: 5 - Excellent

Ingredients:
Salsa
3 large tomatoes, chopped small
1/2 red onion, chopped small
1 jalapeno, remove seeds and chop small
3 small red peppers, chopped
2 t. cumin
Salt + pepper to taste

Re-Fried Beans
1 T. olive oil
1 15 oz. can pinto beans
1/2 white onion, chopped
1 t. chili powder
2/3 c. chicken stock
Salt + pepper to taste

For tacos you will also need 6 corn tortillas

Directions:
To make salsa, combine all ingredients, stir and put in fridge!

Preheat oven to 350 degrees.  When oven is preheated, add tortillas to warm, about 3 minutes. To make beans - heat olive oil in a sauce pan or skillet. Add chopped onion and saute about 3 minutes. Add chili powder and stir, cook about 1 minute longer.  Rinse beans and add them to the pot.  Add chicken stock and bring to a boil until almost all liquid is gone, about 5 minutes.  At this point taste the beans, they may or may not need salt and pepper! Remove pot from heat and squash beans with the back of a wooden spoon until they are to the constancy that you desire!

To assemble - put 2 tortillas on a plate and top each with 1/4 cup re-fried beans and as much salsa as you want (because this salsa is FREE!!).  These tacos have so much flavor, they are delish!

Tip:
If you like re-fried beans that are totally smooth (like the canned type), try putting them into your food processor and give them a few pulses.  Also, add some iceberg lettuce to the top of these tacos for some additional crunch!

XOXO - Katie

Beer Pretzel Dip

This is an easy appetizer dip you can throw together and serve with pretzels.  It's not too bad for you since you use light beer and reduced fat cheeses, but like anything... make sure you eat this in moderation!!

Servings:  Recipe will make 2 1/2 cups or about 13 servings
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: n/a
Rating: 3 stars - Good

Ingredients:
2 - 8 oz. packages cream cheese, 1/3 less fat
1 package dry Hidden Valley Ranch dressing mix
1/4 to 1/2 cup light beer
1 cup. shredded sharp cheddar, reduced-fat

Directions:
In a medium bowl, mix the cream cheese, Ranch dressing mix and light beer with a mixer.  Fold in the shredded cheddar cheese, stirring until well mixed.  Serve with pretzels and enjoy!!

XOXO Megan

Homemade Ranch Dressing

Warning: this post contains WEIRD FOOD!  One day in a WW meeting a lady starting talking about her loooooove of ranch.  Everyone knows, if you are going to eat ranch dressing you have to do full fat, because the light variety is nasty. But at 2pp per T., who really wants to waste the points.  Anyways, this lady talked about how she mixed cottage cheese with Hidden Valley Ranch powder in her food processor, and how it tasted like regular ranch dressing and she could eat 1/2 cup of it for 2pp! I had to try it, and you know what, she was right!  I used this ranch as a veggie dip with none other than dragon tongue beans from our CSA! That right - these very odd looking beans taste like regular green beans and you can eat them raw or cooked.  Give them a whirl!

Servings: 4

Serving Size: 1/4 cup

Points Plus: 1pp

Level of Difficulty: Easy

Prep Time: 2 minutes

Cook Time: n/a
Rating: 4 - Very Good

Ingredient List:

1 cup 1% cottage cheese

1 T. Hidden Valley Ranch powder

1 T. skim milk

Directions: 

Mix ingredients in a small food processor and blend! Serve with veggies

Tip:

The more milk or liquid you add the thinner the dressing will be.  I think if you added 2 T. of milk your dressing would be of salad dressing consistency!

XOXO Katie

Pasta with Cauliflower and Orange

You may remember me mentioning Bar La Grassa aka the best restaurant of all time.  Anywhoo, they make an amazing AMAZING gnocchi dish with roasted cauliflower and a creamy orange sauce that is just really amazing! I have been wanting to recreate it for a long time, and when we receive a fresh head of cauliflower in our CSA this week I knew the time had come.  I didn't have any gnocchi at home, but decided to go for it using regular pasta.  This recipe is a great example of how you can eat healthy while still using 'taboo' (delish) ingredients.  For example, heavy whipping cream?!?!?*  I created just enough sauce to create a strong creamy orange flavor to cover the pasta without over doing it (meaning using more sauce than needed).  Next up, their lobster and soft egg bruscetta - for real I have the recipe!

Servings: 2

Size: 2 cups! (see tip below)

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Rating: 5 stars - Excellent!!!!!!

Ingredient List:

1 head uncooked cauliflower

1 T. olive oil

Red pepper flakes to taste (optional)

Salt and pepper

1 cup uncooked whole wheat pasta

1/4 cup heavy whipping cream

1 T. orange juice 

Garlic salt, to taste

A sprinkle of parsley for color

Directions:

Preheat your oven to 500 degrees. Cut cauliflower into small pieces (chunks) OR slice it thin as they do at Bar La Grassa. Put cauliflower on a large cookie sheet, don't crowd, and sprinkle with salt, pepper and red pepper flakes to taste.  Put in the oven and roast for 17 minutes, stirring every 5.  Cauliflower should be browned. While cauliflower is roasting boil water in a small sauce pan and cook noodles according to package directions.  When pasta is done put it into a large bowl.  In the same small saucepan heat heavy cream, orange juice and a sprinkle of garlic powder.  When warmed pour over pasta and stir.  Then add cauliflower to bowl and season with salt and pepper to taste!  I added a sprinkle of parsley solely for adding color purposes. 

Tip: 

I LOVED this recipe (duh), but a few suggestions.  I think adding a few snipped chives on top would be delish.  If you like a stronger orange flavor add a touch of orange zest during the final steps.  Try it with 1 cup on gnocchi!

*My husband, who is not a Weight Watcher, said that he would have liked more sauce.  I disagree, but feel free to double the sauce for additional points plus!

Finally, I am a 'quantity eater' so 2 cups was a nice dinner for me.  You could split this recipe into 4 1 cup servings for 5 pp eat.

Sunday Night Pizza Party!

It has been quite a weekend ya'all! Laying by the pool, celebrating a very special bachelorette, dinner at a few of my FAV restaurants of all time and wine...lots and lots of wine.  I decided, the best way to get back into the swing of things and prep for the full work week ahead was to have a pizza party tonight (just me and my husband mind you)! I had two mini Bobloi crusts in my pantry (so cute!) so created two contrasting pizzas.

Servings: 4
Size: 2 pieces (1/2 mini Boboli crust)
Point Plus: 10pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Rating: 4 stars - Very Good

White Pizza
1 Boboli 8 inch crust
1/4 cup alfredo sauce, light
Red pepper flakes, to taste
3 oz. chicken breast
3 fresh garlic cloves, chopped
4 fresh basil leaves, chopped
1/2 cup shredded mozzarella, part skim

Buffalo Chicken Pizza
1 Boboli 8 inch crust
1/4 pizza sauce
3 oz. chicken breast
1/4 cup Franks buffalo sauce
1/4 c. blue cheese crumbles
2 scallions, white and green, chopped

Directions:
Preheat oven to 450 degrees. Cut chicken (6 oz. total) into small pieces and saute in a non-stick skillet until cooked through, about five minutes. Remove 3 oz. of chicken from pan and set aside.  Add Franks to the remaining chicken in your pan and cook until warmed.

To assemble - put crusts on a cookie sheet and add respected sauce to each.  Layer toppings in the order listed above. Bake for 10 minutes, until tops of pizza are browned!

Tip:
Using a small pizza crust is perfect for creating more variety!

XOXO Katie

Onion Dip

I saw this recipe on Siriously Delicious and immediately went to the store to buy the ingredients (for real!).  We are going camping for the weekend, and I thought this was the perfect appetizer/snack that could be paired with chips OR veggies.  It is so easy, only 3 ingredients, and does not taste 'healthy'.

Servings: 8

Size: 1/4 cup

Points Plus: 2

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: n/a

Ingredient List:

8oz fat free plain Greek yogurt

8 oz light sour cream

1 package onion soup mix (I used lipton)

Directions:

Mix and eat! Pop a lid on and go!

Tip: 

As mentioned above, you could pair this with veggies instead of chips for a light camping snack.  I have tomatoes, cucumbers, carrots and broccoli packed!

Supreme Pizza

Homemade pizza is one of Paul and my favorite meals to make together!  Actually this was the first meal we ever cooked together on our 4^th date. J  We make a lot of different pizza varieties, but here is a recipe for a modified version of supreme.

Servings:  8

Size:  1 slice of pizza

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  15-20 minutes

Rating: 4 stars – Very Good

Ingredient List:

1 can of Pillsbury refrigerated pizza dough, classic style crust

1 8 oz can pizza sauce (my favorite brand is Pastorelli)

1 Tbsp. dried oregano

16 slices of turkey pepperoni

1 cup green bell pepper, chopped

1 cup onion, chopped

1 cup shredded mozzarella, park-skim

1 cup shredded cheddar, reduced-fat

Directions:

Open the can of pizza dough and shape into a pizza shape, gently working the dough outward on a lightly greased pizza pan.  Evenly spread the can of pizza sauce on top of the crust, spread almost to the edges of the dough.  Sprinkle oregano over pizza sauce before putting in the oven to pre-bake the crust.  Cook the crust according to the directions on the package.  It works best to start cooking the crust with just the sauce and no toppings to result in a crispier pizza crust. Bake the un-topped pizza crust for 5-7 minutes.  While the crust is baking, prepare your onions and peppers.  Take the pizza out and top with cheese first, then your veggies and finally place the slices of turkey pepperoni on top.  Bake for an additional 5-10 minutes or until the crust is a light golden brown.

Tip:

At only 5pp per slice, don’t feel bad if you eat 2 slices of this supreme pizza.  I typically end up eating two slices when we make this!

XOXO Megan

English Muffin Pizzas

This is such an easy, quick dinner for when you are short on time!  Mini pizzas in the form of English muffins are a fun take and a lighter, healthier option if you are craving pizza.  Topping options are unlimited with this recipe too – just substitute whatever you are in the mood for or whatever is in your fridge.

Servings:  2

Size:  2 open-faced English muffin halves

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time:  5 minutes

Rating: 3 stars - Good

Ingredient List:

2 English muffins

2 Tbsp. pizza sauce

Dried oregano

2 oz. mozzarella cheese, reduced fat

12 slices turkey pepperoni

Directions:

Toast the English muffins in your toaster.  Spread pizza sauce on each half.  Sprinkle some dried oregano on top of the sauce, this really helps bring out the pizza taste to these mini pizzas.  Next, top with cheese, split evenly across the 4 halves. Finally, add 3 slices of turkey pepperoni to each mini pizza.  Place pizzas on a cooking sheet and broil for 5 minutes or until the cheese is melted.

Tip:
Turkey pepperoni is a healhty option and a great way to save points!  If you haven't tried it before, you should.  You will be amazed at how much it tastes like regular pepperoni.

XOXO Megan

Snobby Joes?

Have you ever heard of Snobby Joes? Sloppy Joes more snooty relative?  I saw a friend post this cooking concept on Facebook and had to try.  When making Snobby Joes you sub the meat for lentils.  Now, I don't think these taste like Sloppy Joes, but they do resemble the texture and look.  This recipe is ridiculously low in points plus (pp), and because of that, you could put it on any bread of your choosing to make a tasty meal.  The pp below only include the Snobby Joe part, so remember to add extra points for your choice of bread and toppings (in this case I topped with 2 T. reduced fat cheddar for an extra 1 pp, and light bread for 1pp per slice)

In case you don't know a lot about lentils, they are extremely filling which is why I made the serving size 1/2 cup (or enough for two open faced Snobby Joes).  Also, if you haven't seen this clip from Billy Madison, I suggest you watch it immediately.

Servings: 10

Size: 1/2 cup

Points Plus: 2pp

Level of Difficulty: Medium

Prep Time: 10 minutes

Cook Time: 40 minutes

Rating: 3 stars - Good

Ingredients:

1 cup uncooked lentils, rinsed

4 cups water

1 T. olive oil

1 green bell pepper, diced

1 yellow onion, diced

2 cloves garlic, minced

3 T. chili powder

2 t. oregano

1 t. Kosher salt

2 cup tomato sauce*

1/4 cup tomato paste

2 T. maple syrup

1 T. yellow mustard

Directions:

Place uncooked lentils and water in saucepan and bring to a boil. Cover and let simmer 20 minutes.  Drain and put back into pan.

Preheat oil in medium saucepan sautee onion and pepper about 8 minutes.  Add minced garlic during last minute of sautee. Add veggie mixture to lentils.

Add chili powder, oregano, salt, tomato sauce and tomato paste to lentils and veggies.  Cook on low for about 10 minutes. Add maple syrup and mustard and heat through. 

Turn off heat and let stand covered for 10 minutes.

Tip:

How many times have you opened a can of tomato paste just to toss the leftovers?  I mean, I don't think a recipe exists that calls for a whole can of tomato paste (ok maybe some chillis but you catch my drift). Have you ever seen THIS! It's tubed tomato paste, with a little cap that you can put on to SAVE the paste for it's next use.  I personally think the tubed paste is of higher quality than the can and tastes better. Check it out the next time you are grocery shopping.

*CONFESSION: After making this recipe, writing this post, cleaning up the kitchen and looking back I realized that I accidentally used marinara sauce instead of tomato sauce! Everything above is with tomato sauce, and I think they would taste more like Sloppy Joes if you did.  Try it out and let us know what you think!

Taco Pizza

You may not know it, but pizza can be healthy! I like to make all kinds of combos, but just recently, when craving Doritos, I had the idea to make taco pizza.  Sub re-fried beans for pizza sauce, and top with your taco toppings.  This recipe is pretty basic, but the possibilities are endless!

Servings:  4

Size:  2 pieces, 1/4 of pizza

Points Plus: 8 pts

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  10-15 minutes

Rating: 3 stars - Good

Looks Better in Person!

Ingredient List:

1 whole wheat Boboli pizza crust

1 cup fat free re-fried beans

1 cup lettuce, chopped 

1 tomato, cubed

1 cup low-fat shredded cheddar

1 cup raw onion, any kind

1 cup jalapenos

9 Doritos, nacho cheese, crushed

Toppings (optional but calculated into Points Plus)

8 Tbsp reduced-fat sour cream

Salsa!

Directions:

Preheat oven to package directions. Open pizza crust and smear on beans until evenly covered.  Add lettuce, tomatoes, onion, cheese, jalapenos and crushed Doritos. Put on pizza stone and bake for 10-15 minutes, or until cooked to desired crispness. Top with sour cream and salsa!

Tip:

When making home made pizza it is easy to get carried away on toppings and overload your pie causing it to be soggy and limp.  Err (had to look up the spelling of that!) on the light side so you can enjoy a crispy crust!

XOXO - Katie

Baked Polenta Fries

I. Love. Polenta.

I also love recreating dishes that I have had at restaurants, and loved.  One of my favorite hot spots in Minneapolis is Muddy Waters, and they serve the most amazing polenta fries.  They pair them with a green ketchup aioli that has a hint of spice.  After some internet research, I came up with the below recipe which was wonderful.  By cooking the polenta fries at a high oven temp, they turn out crispy on the outside and creamy on the inside.  I created a twist on the dipping sauce by mixing marinara with sriracha, the perfect amount of spice. Enjoy these as a side dish in place of french fries.  Oh and swing by Muddy Waters the next time you are in MPLS!

Servings: 2
Size: 1/2 of polenta log
Points Plus: 7pp (including sauce)
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes (or less depending on oven)
Rating: 5 stares - Excellent

Ingredient List:

1 log of polenta

Cooking spray

Lowry's seasoning salt

Fresh ground pepper

1/2 cup marinara

Sriracha

Directions:

Preheat oven to 450 degrees. Unwrap and cut polenta in half crosswise.  Then cut each half lenghthwise into small sticks. Spray with cooking spray, sprinkle with seasoning salt and pepper.  Bake, turning once, until golden and crisp, about 45 minutes.  If you cut your fries into smaller pieces cook time will be less.  While polenta is baking, heat 1/2 cup marinara.  I LOVE Trader Joe's brand marinara.  Almost every kind is only 2pp per half cup.  Add Sriracha to taste.  Enjoy!

Tip:

Polenta is a very versatile food. If you have not had it before, it is sort of a salty cornmeal. You can purchase it dry and add water to create sort of a porridge texture. OR you can purchase it in a log near the cornmeal at the grocery store.  The second option is a lot easier for a dish like this one! Be sure to cut the tube open over the sink, it has a bit of water in it that you will have to drain.

Happy Weekend! 

XOXO Katie