Monday, March 23, 2009

National Chips & Dip Day!

Happy National Chips & Dip Day!

I can't decide if you are more surprised that this is actually a holiday or that I would actually observe it...But either way, it is a holiday (google it!), and I plan on celebrating!

Here's everything you will need:

- Whole wheat tortilla shells

- Lime juice

- Chili Powder

- No-calorie non-stick olive oil flavored cooking spray

- Fat free refried beans - 1 large can

- 1/2 packet of Hidden Valley's Fiesta Ranch Salad Dressing Mix

- Fat free sour cream, 8 oz. container

There are a lot of chips out there that claim to be heart-healthy, low-fat, or reduced calorie. While the nutrition stats may look better than the full fat version, many of you know the truth: they are often reduced in taste too.

Here's the best answer - do it yourself! In 15 minutes or less, you can have your own healthy tortilla chips that taste better than any full-fat version right out of the bag. Here's what you need to do.

Head to the store, and buy some whole wheat tortilla shells. Preheat your oven to 400. Lightly spray both sides of the shell with no-calorie non-stick olive oil cooking spray and lime juice. Season with chili powder to taste. Cut the shells into wedges and place them on a cookie sheet in the oven. (This also really helps with portion control - if you only want one serving, just use one shell! It's that simple!) Most of the time, these chips will be done in about 5 minutes. Take them out when they are crisp and starting to brown slightly around the edges.

Don't worry - I didn't forget about the dip. Here's a great recipe that James and I learned about over Christmas break from his sister, Emily!

Preheat oven to 350. Spread a large can of fat free refried beans into a baking pan. Next, pour 1/2 packet of Hidden Valley's Fiest Ranch Salad Dressing Mix into an 8 oz. container of fat free sour cream. Stir until completely mixed. Spread a light layer of the sour cream over the beans. The dip should be done in 10-15 minutes.