Kitchen Hint of the Day!

December 30, 2013 at 10:31 AM | Posted in Kitchen Hints | 2 Comments
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When you’ve been buying the same brand for as long as you can remember, it’s hard to make the switch to generics. However, you’ll be surprised when you find many generic and store-brand products taste exactly the same (or better) for less than half the cost.



* Always buy generic baking ingredients such as flour, oil, and sugar. These generics are indistinguishable from their more-expensive counterparts. Frozen and canned vegetables are also usually exactly the same.


* As for products such as cereals, cookies, and crackers basic is better – most have had good luck with plain granola, potato chips, and wheat crackers.


* No matter what the product, it never hurts to try. If you end up having to throw away one can of soup, you’ve wasted a dollar or two, but if you like it, you can save a lot over the course of a year.


* Save the boxes from name-brand products your kids are attached to, then empty the generic products into them. Your picky eaters won’t know the difference if they can’t see it on the outside.


Subway Tonight!

February 11, 2013 at 7:03 PM | Posted in Uncategorized | 2 Comments
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Today’s Menu: Subway Turkey and Black Forest Ham 6″ Hogie w/ Ruffles Light Potato Chips
Was at the doctor’s office at 8:00 am for some checkup blood work and then it was home to do some early Spring Cleaning! We have a subway-turkey-ham-003spare room, it’s where our Pantry and my computer is located and a little bit of everything else. That took a couple of hours and from their I finished up my rolling of the coins. I’m a loose coin hoarder! Especially back when I used to work, any and all change was saved. So I finally got around to start rolling some of it. Now some of this change had been stored since the early 80’s so there is a lot of it. My last roll that I rolled made it an even $1,000! Those Pennies, Dimes, Nickels, and Quarter add up! I hate rolling change but the hard part was getting the rolls in the car and out of the car to the bank in a wheelchair, fortunately when I got to the bank someone came out to take it inside for me. So with most of the day gone, and I was sort of tuckered out, it was getting time for dinner.


With all that being said “the Kitchen Was Closed” and it was Subway to the rescue! I ordered a Subway Turkey and Black Forest Ham 6″ Hogie with Lettuce, Black Olives, Green Peppers, Provolone Cheese, Light Mayo, on a 6″ 9-Grain Hogie Roll. It was a total of 385 calories and 45 carbs. I also had a side of Ruffles light Potato Chips which is 80 calories and 17 carbs and a Diet Dr. Pepper to drink. So thanks go out the Bank for getting all those rolls in for me and to Subway for providing one tasty dinner! For dessert later a healthy Choice Frozen Vanilla/Chocolate Swirl Yogurt.

What to Eat with Diabetes: Best Chips

January 31, 2013 at 10:54 AM | Posted in cooking, diabetes, diabetes friendly | Leave a comment
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The pass along article of the week from Diabetic Living On Line web site fits in for those Super Bowl Parties this weekend. It’s info about those Chips and Pretzels Snacks. I’ve left the start of the article along with the web link for all the healthy info.



What to Eat with Diabetes: Best ChipsDiabetic living logo

By Jessie Shafer & Jane Burnett, RD, LD
Looking for a better snack chip? Try one of our 18 winners or finalists that are dietitian-approved and taste-tested. We conducted blind taste panels with more than 100 people, including people with diabetes, and awarded the top-rated pretzels, flavored chips, cheesy chips, plain potato chips, BBQ chips, and corn chips our Diabetic Living What to Eat seal of approval.

Taste-Tested and Diabetes-Friendly
It’s not easy to find diabetes-friendly snack options — especially foods that are notoriously unhealthful, such as greasy chips and salty pretzels. But we knew there had to be some delicious products out there. So we went on a mission to track down all the options that met our nutrition guidelines. Then we sent those products through a series of taste tests.

Some were too crunchy; others weren’t crunchy enough. But after being tasted by more than 100 people, including people with diabetes, the best-tasting chips and pretzels rose to the top. The winner in each category received the Diabetic Living What to Eat™ award. Pop open a bag and taste how yummy healthful snacks can be!

Nutritional Guidelines

— 200 calories or less
— 5 grams total fat or less
— 2 grams saturated fat or less
— 0 grams trans fat
— 25 grams carbohydrate or less
— 250 milligrams sodium or less
— At least 1 gram fiber per 15 grams carbohydrate

Click the link below to read the entire article:

Chip-Crusted Fish Fillets w/ Fried Sliced Fingerling Potatoes, Sugar Snap Peas…

January 29, 2013 at 6:23 PM | Posted in baking, beans, fish, potatoes | 3 Comments
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Today’s Menu: Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread

Chip Crusted Cod 006
Warm day today, near record high in the 60’s! But a long day inside, both parents sick today with the stomach flu that’s going around. So between getting some prescriptions filled, cleaning and doing the male nurse thing my day was pretty full. All Mom and Dad wanted Soup for their dinner and for mine another new recipe, Chip-Crusted Fish Fillets. I prepared Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread.

The Chip-Crusted Fish Fillets recipe I came across while browsing the Cooking Light/ My Recipes web site. When I first saw it I passed it up because I was thinking Chips would create a lot carbs and calories but it just sounded good and I went back to look at the carb and calorie count and it wasn’t too bad, 14.5 carbs and 291 calories. To prepare it I needed; 4 (6-ounce) cod fillets (or other firm white fish), 2 teaspoons canola mayonnaise, 1/8 teaspoon salt, 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed, and 1/2 cup light ranch dressing. I used Cod as my Fish, Kraft Reduced Fat Mayo w/ Olive Oil for the Mayo, Kraft Fat Free Ranch Dressing, and Lay’s Kettle Style Salt and Vinegar Potato Chips. I cut those Calories and Carbs where I can. To prepared I first preheated the oven to 400°. Then I arranged fillets on a parchment-lined baking sheet. I brushed 1/2 teaspoon mayonnaise over top of each fillet; sprinkled evenly with sea salt. Gently pressed about 2 tablespoons of the crushed chips evenly on top of each fillet. Baked the fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Served it with ranch dressing. An excellent baked Fish Recipe! The Cod came out moist and the Chip topping was a different spin. It gave it a great crunch and flavor.

For my side dishes I had Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread. For the Potatoes I sliced the Fingerling Potatoes length wise and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I then fried them on medium heat in Canola Oil until done and browned on both sides. The Sugar Snap Peas were leftover from the other night so all I had to do was warm them up and used Healthy Life Whole Grain Bread. For dessert/snack later slices of Sargento Ultra Thin Swiss Cheese, Old Wisconsin Turkey Sausage Bites, and Ritz Whole Grain Crackers.




Chip-Crusted Fish Fillets

The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.


4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing

1. Preheat oven to 400°.
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.
Nutritional Information
Amount per serving
Calories: 291
Fat: 11.3g
Saturated fat: 1.2g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.8g
Protein: 31.7g
Carbohydrate: 14.5g
Fiber: 0.8g
Cholesterol: 79mg
Iron: 1.4mg
Sodium: 549mg
Calcium: 49mg

Laraine Perri, Cooking Light

Kitchen Hint of the Day!

November 27, 2012 at 1:03 PM | Posted in potatoes, snacks | Leave a comment
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Salt homemade potato chips by putting them in a paper bag with salt and shaking. This way, the salt is evenly distributed-and the paper absorbs the excess grease. Save calories wherever you can!

Went Light with Subway

August 7, 2012 at 5:25 PM | Posted in diabetes, diabetes friendly, Food | 2 Comments
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Today’s Menu 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/….

Another day of cleaning and took the easy way for dinner, Subway! I had a 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/ Ruffles Reduced Potato Chips. The Chips were 80 calories and 17 carbs while my Sub was 240 calories and 48 carbs. When I got home I added a slice of Sargento Ultra Thin Swiss Cheese and a half tablespoon of Kraft Reduced Fat Mayo w/ Olive Oil. Staying light for dessert later with a Jello Sugar Free Chocolate pudding topped with Cool Whip Free. The Pudding has 60 calories and 13 carbs with Cool Whip ( 1 teaspoon) at 5 calories and 1 carb. Thank you Subway!!

One of America’s Favorites – Potato Chips

June 18, 2012 at 9:00 AM | Posted in Food, potatoes, snacks | Leave a comment
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Potato chips (known as crisps in British English and Hiberno-English; as chips in American, Australian, New Zealand, Canadian,

Potato Chips

Singapore, South African, Jamaican English and as either chips or wafers in Indian English) are thin slices of potato that are deep fried or baked. Potato chips are commonly served as an appetizer, side dish, or snack. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including seasonings, herbs, spices, cheeses, and artificial additives.
Crisps, however, refer to many different types of snack products in the UK and Ireland, some made from potato, but may also be made from maize and tapioca. An example of these kinds of crisps is Monster Munch.
Potato chips are a predominant part of the snack food market in English-speaking countries and numerous other Western nations. The global potato chip market generated total revenues of US$16.4 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year (US$46.1 billion).

According to a traditional story, the original potato chip recipe was created in Saratoga Springs, New York on August 24, 1853. Agitated by a patron repeatedly sending his fried potatoes back because they were too thick, soggy and bland, resort hotel chef, George Crum, decided to slice the potatoes as thin as possible, frying them until crisp and seasoning them with extra salt. Contrary to Crum’s expectation, the patron (sometimes identified as Cornelius Vanderbilt) loved the new chips and they soon became a regular item on the lodge’s menu under the name “Saratoga Chips“. Alternative explanations of the provenance of potato chips date them to recipes in Shilling Cookery for the People by Alexis Soyer (1845) or Mary Randolph’s The Virginia House-Wife (1824).
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. The Dayton, Ohio-based Mike-sell’s Potato Chip Company, founded in 1910, calls itself the “oldest potato chip company in the United States“. New England-based Tri-Sum Potato Chips, originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America’s first potato chip manufacturer. Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. The early potato chip bag was wax paper with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled. Laura Scudder, an entrepreneur in Monterey Park, California started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass market product. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.

In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith originally packaged a twist of salt with his

An advertisement for Smith’s Potato Crisps

crisps in greaseproof paper bags, which were then sold around London.
The potato chip remained otherwise unseasoned until an innovation by Joe “Spud” Murphy (1923–2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning during manufacture in the 1950s. After some trial and error, Murphy and his employee, Seamus Burke, produced the world’s first seasoned crisps, Cheese & Onion and Salt & Vinegar.
The innovation became an overnight sensation in the food industry with the heads of some of the biggest potato chip companies in the United States traveling to the small Tayto company in Ireland to examine the product and to negotiate the rights to use the new technology. Companies worldwide sought to buy the rights to Tayto’s technique. The sale of the Tayto company made the owner and the small family group, who had changed the face of potato chip manufacturing, very wealthy.

The Tayto’s innovation changed the entire nature of the potato chip, and led to the end of Smith’s twist of salt. (Walkers revived the idea of “salt in a bag”, following their takeover of Smith’s (UK) in 1979, with their Salt ‘n’ Shake potato crisps. Later chip manufacturers added natural and artificial seasonings to potato chips with varying degrees of success. A product that had had a large appeal to a limited market on the basis of one seasoning now had a degree of market penetration through vast numbers of seasonings. Various other seasonings of chips are sold in different locales, including the original Cheese and Onion, produced by Tayto, which remains by far Ireland’s biggest manufacturer of crisps.

There is little consistency in the English speaking world for names of fried potato cuttings. American and Canadian English use “chips” for the above mentioned dish—this term is also used (but not universally) in other parts of the world, due to the influence of American culture—and sometimes “crisps” for the same made from batter.
In the United Kingdom and Ireland crisps are potato chips while chips refer to thick strips similar to french fries (as in “fish and chips”)

The Indian potato chips

and served hot. In Australia, some parts of South Africa, the south of New Zealand, India, the general West Indies especially in Barbados, both forms of potato product are simply known as “chips”, as are the larger “home-style” potato crisps. In the north of New Zealand they are known as “chippies” but are marketed as “chips” throughout the country. Sometimes the distinction is made between “hot chips” (fried potatoes) and “potato chips” in Australia and New Zealand. In Bangladesh, they are generally known as chip or chips, and much less as crisps (pronounced “kirisp”) and locally Álu Bhaja.

Another type of potato chip, notably the Pringles and Lay’s Stax brands, is made by extruding or pressing a dough made from ground potatoes into the desired shape before frying. This makes chips that are very uniform in size and shape, which allows them to be stacked and packaged in rigid tubes. In America, the official term for Pringles is “potato crisps”, but they are rarely referred to as such. Conversely Pringles may be termed “potato chips” in Britain, to distinguish them from traditional “crisps”.
An additional variant of potato chips exists in the form of “potato sticks”, also called “shoestring potatoes”. These are made as extremely thin (2–3 mm) versions of the popular French fry, but are fried in the manner of regular salted potato chips. A hickory-smoke flavor version is popular in Canada, going by the vending machine name “Hickory Sticks”. Potato sticks are typically packaged in rigid containers, although some manufacturers use flexible pouches, similar to potato chip bags. Potato sticks were originally packed in hermetically sealed steel cans. In the 1960s, manufacturers switched to the less expensive composite canister (similar to the Pringle’s container). Reckitt Benckiser was a market leader in this category under the Durkee Potato Stix and French’s Potato Sticks names, but exited the business in 2008.

A larger variant (approximately 1 cm thick) made with dehydrated potatoes is marketed as Andy Capp’s Pub Fries, using the theme of a long-running British comic strip, which are baked and come in a variety of flavors. Walkers make a similar product called “Chipsticks” which are Salt and Vinegar flavored. The Ready Salted flavor had been discontinued.
Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well known in the media when an ingredient many contained, Olestra, was linked in some individuals to abdominal discomfort and loose stools.
The success of crisp fried potato chips also gave birth to fried corn chips, with such brands as Fritos, CC’s and Doritos dominating the market. “Swamp chips” are similarly made from a variety of root vegetables, such as parsnips, rutabagas and carrots. Japanese-style variants include extruded chips, like products made from rice or cassava. In South Indian snack cuisine, there is an item called HappLa in Kannada/vadam in Tamil, which is a chip made of an extruded rice/sago or multigrain base that has been around for many centuries.
There are many other products which might be called “crisps” in Britain, but would not be classed as “potato chips” because they aren’t made with potato and/or aren’t chipped (for example, Wotsits, Quavers, Skips, Hula Hoops and Monster Munch).

Kettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the “batch-style” process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a “continuous-style” process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.
Non-potato based chips also exist. Kumara (sweet potato) chips are eaten in Korea, New Zealand and Japan; parsnip, beetroot and carrot crisps are available in the United Kingdom. India is famous for a large number of localized ‘chips shops’, selling not only potato chips but also other varieties such as plantain chips, tapioca chips, yam chips and even carrot chips. Plantain chips, also known as chifles or tostones, are also sold in the Western Hemisphere from Canada to Chile. In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made even from arrowroot and casava. In the United Kingdom, Sweden, Finland and Australia, a new variety of Pringles made from rice have been released and marketed as lower in fat than their potato counterparts. Recently, the Australian company Absolute Organic has also released chips made from beetroot.

Mastrad – Top Chips Maker

December 30, 2011 at 2:36 PM | Posted in Food, potatoes, snacks | Leave a comment
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Mastrad – Top Chips Maker

I’m a sucker for the info commercials so when I seen the one on the Mastard – Top Chips Maker I had to try it. It arrived well packaged with very little wait time. It comes with a peeler, hand held slicer, and the Top Chips Microwave tray. I only had some small Golden Potatoes so I used them, a bigger Potato would be better. Anyway I sliced them up and seasoned them with Sea Salt and Pepper. I ordered several packets of seasoning but I wanted to save them for the larger Potatoes. I followed the directions step by step and sure enough I had my first bowl of Chips! Like I said it would be better if I had larger Potatoes. They turned out good and crisp. I’ll be making more using the larger Potatoes to get a bigger chip. The instruction booklet also has several recipes in it. I’ll be trying it with Apples soon to make some Apple Chips. The product description is below.

Mastrad – Top Chips Maker
Create healthy chips and crispy snacks in minutes-all in your microwave with the Top Chips Maker. Crispy chips and snacks are achieved without any oils or fats, cooking up light and crispy, all with the use of your microwave. So many vegetables and fruits contain valuable vitamins and minerals that we miss out on because we don’t like the limited ways we know to prepare them. With the Top Chips Maker-you can add healthy nutrients to your diet in a fun and delicious way-without all the harmful preservatives you find in pre-packaged versions of your favorite crisp snacks. To use, just slice potatoes, or other fruits and vegetables thinly and evenly. Place in a single layer on the Top Chips Tray, and microwave according to enclosed directions. Season with your favorite topping and voila. You have a healthy, delicious snack that you will feel good about serving to your children and guests. Stack multiple trays to cook more than one serving at a time. A fun way for kids to experiment and try different vegetables and fruits they may not be used to.

The Top Chips maker is designed for even the smallest of microwaves, perfect for small microwaves such as those found in RVs, dorm rooms and apartments-you can use your Top Chips everywhere. Hand wash or top-rack dishwasher-safe. Made by Mastrad, the makers of innovative and award-winning kitchen products loved the world-over.
Includes ALL YOU NEED to make FAT-FREE crispy chips in your own microwave!

Topchips™ tray
Recipes and User Guide
Plus: Get 2 exclusive Topchips seasoning packets: Sour Cream & Onion, Apple Pie
30-day money back guarantee*
FREE Elios® Vegetable Peeler. ($10 value)

Top 25 Diabetic Snacks

July 19, 2011 at 9:57 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, snacks | Leave a comment
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Another interesting article from This one on everyone’s favorite Snacks! I’ll be showing one of the top rated ones each day.So if your going to snack make it one of these. Hope you find it interesting.

Top 25 Diabetic Snacks

by Marsha McCulloch, R.D., L.D., and Laura Marzen, R.D., L.D.
Stomach grumbling or blood glucose a bit low? Reach for one of our top 25 consumer-tasted and dietitian-approved snacks. Diabetic Living’s dietitians scoured the supermarkets to find the most nutritious packaged snacks, and a panel of taste-testers (including people with diabetes) ranked the treats. From chips and dip to cookies and popcorn, see which snacks were awarded the Diabetic Living What to Eat Seal of Approval.

How These Snacks Made the List

Selecting smart between-meal munchies is simple if you’re satisfied with a basic banana or apple. But sometimes our taste buds scream for something a little more fun and flavorful.

How we chose the best snacks:
1. Diabetic Living’s dietitians scoured the supermarkets to find the most nutritious packaged snacks in 25 different categories.
2. In a rigorous taste test, an average of 50 people, including people with diabetes, sampled each snack (with the brand concealed), picking the best among three choices in each category.
3. Based on their ratings, we’ve awarded the top 25 snacks the Diabetic Living What to Eat Seal of Approval.

Read on to see all the winners and honorable mentions. At the end, get a FREE two-page guide featuring the winners that you can print at home!

Best Potato Chips

Winner: Kettle Baked Potato Chips, Hickory Honey Barbeque (

Why it won: Bold crunch and natural hickory smoke flavor fill each bite of these low-fat, gluten-free potato chips. Plus, each serving provides 15 percent of your daily vitamin C needs and is a good source of heart-healthy potassium.

Taste-tester’s quote: “Good crunch; great flavor. And I normally don’t care for barbecue chips!”

Nutrition facts per 1 ounce (about 20 chips):

* 120 cal.
* 21 g carb.
* 3 g total fat (0.5 g sat. fat)
* 3 g pro.
* 160 mg sodium
* 2 g fiber

Honorable mention:

* Corazonas Italiano 4 Cheese
* Kettle Baked Potato Chips, Lightly Salted

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