Sounds good as I like popcorn, but when you say microwave are you getting popcorn kernels and microwaving them somehow yourself? If so how? Or do you mean some of the ready to microwave ones which so far have all been high fat/sodium or made with highly saturated coca butter or some other really solid fat.
Try popcorn with different seasonings. Popcorn is whole-grain, it's almost fat-free if you pop it in the microwave or an air popper, and you can buy it for 79 cents a pound, which makes about 30 cups. You can find all sorts of flavoring recipes, some of which are salt-free. Anything that's healthy for both the budget and the body is a good thing in my book!
MANDIETERRIER1 I looked up nut thins on www.bluediamond.com/index.cfm?navid=34 and they have a serving of about 16 crackers for 130 cal not much sodium = 155mg. Several varieties, look yummy. Now if I can just find a place that sells them......
What are rice crackers, do they have a brand name or kind of store to buy in?
Yep I like Sun chips when I want crunch! But those tortilla chips sound like a really good thing to try! I'm glad you can dehydrate in the oven but don't like the idea of losing the nutrition. Does it kill it all? I am not up on all the cooking utensils so what is a mandolin, the only one I know about is the stringed musical instrument. LOL
Yes, I've tried Sun Chips and they are excellent. Actually, I like any kind of chips.
Fitness Minutes: (12,921)
1,618 2/22/13 3:46 P
Sorry about length..This info was gleaned from the internet..Sharlene Crockpot Yogurt
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
--slow cooker (scroll down for the ones that I recommend)
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
Wowsers! This is awesome! I was completely astonished the next morning that the yogurt thickened. I was so excited to feel the drag on the spoon---and sort of scared the kids with my squealing.
They each ate a huge serving that morning (they added honey to their servings) and have eaten it for every meal for 2 days. I'm actually kind of worried they're over-doing it, but whatever. They're happy and are eating real food.
This is so much more cost-effective than the little things of yo-baby I was buying for them. I haven't run the numbers, because I sort of suck at math, but it's huge. Seriously huge.
I have gotten quite a few emails alerting me that yes, you can use lower-fat content milk with this method. To thicken the best, add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Some have had good success mixing non-fat milk powder in as well.
The way I created fruit-flavored yogurt was by taking a cup or so of the plain and blending it in the stand blender (vitamix) with frozen fruit. Although this tastes great, the yogurt never thickened back up the way the plain did. I think maybe keeping the plain separate and adding fruit daily is your best bet. Or you can try the gelatin trick.
I was able to achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Here’s your milk/yogurt math…you have to add the cost of electricity, starter and fruity stuff:
Where I live :
One 6-pack of yo-baby is $6.50 (24 ounces) One gallon of almost totally organic milk is $3.00 (128 ounces) One gallon of yobaby would be $34.67 or 10 times what it cost you to make it, more or less.
THAT’S A BIG DEAL.
Fitness Minutes: (12,921)
1,618 2/22/13 3:41 P
I love dehydrating.The best is the Excalibur dehydrator that a friend gave me..The foods come out fantastic. I experiment with different foods..from zucchini to blackberries..I love the fact that I know what I am eating...as I don't trust the food manufacturers to tell me what is in a product..Not that I'm adverse to eating commercially prepared..I just find making my own gives me peace of mind..and health. I googled the following info..and yes you could use a oven to dehydrate..but the higher temp kills the nutrition aspect of the food. Although for meats that is another ball game. Enjoy..and too am sending along some info on making your own yogurt with a crock pot..that will be in my next post..!..Great money saver and delish..
Dehydrated Zucchini..or any veggie you want to make into a chip. Things You'll Need
Cutting board Knife Mandolin, optional..I do use the mandolin..as it cuts the foods uniformly which is important for drying.
Rinse the zucchini thoroughly under cool, running water. Select small, young zucchini for this project if possible, as older, larger zucchini does not produce quite as good a result. 2
Place the zucchini on a cutting board and cut into 1/8-inch slices. If you have a mandolin, you can use it to accomplish this task, but be careful to avoid slicing your fingers.
Arrange the zucchini slices on your dehydrator trays. The slices should be in a single layer and not touching, though they can be close together. (at this point I add my spices..which ever one's I choose..sometimes Italian spices, garlic powder, whatever your taste enjoys. 4
Dehydrate the zucchini slices at 115 to 125 degrees Fahrenheit until they are dry, brittle and crisp. This may take up to 24 hours but generally takes less. Check the slices every few hours and remove any that are done. 5
Transfer the dehydrated zucchini chips into an airtight container and store in a cool, dark place.
I love to do tomatoes the same way..and the crisp chip I use in place of many things..one enjoyable dish is a salad..with the tomato chips crushed and sprinkled over the top..adding your favorite dressing.. I hope this helps. I will be happy to help with other dehydrating ideas as well..so ask away...I am the food preservation superintendent at our little county fair..Sharlene
All depends on the type of tortilla that you buy. I bought a 6" tortilla last week that only had 50 cals so I was able to cut it into 8 good size triangles and had the whole thing, but if you had a higher calorie tortilla you may want to cut that in half. I just lay them on a cookie sheet (however many will fit) so they are not overlapping. If you are doing a large batch you may have to do it twice.
I don't have a dehydrator Leanie64, do you ever do them in the oven. They sound like a good chang off from highly salted chips. AKathleen54 I am going to try those tortilla chips, they sound like the perfect compliment to salsa. About how many chips do you make at a time and how many per person/serving (My DH will snap them all up if I don't watch it lol he loves chips) The POP and Kellogg;s chips sound like something worth checking into. thanks for the suggestions
Fitness Minutes: (12,921)
1,618 2/22/13 1:32 P
I dehydrate zucchini and tomatoes..make great chips..can sprinkle with spices to come up with different takes on the same veggie..healthy..you know what the ingredients are...and favorable.
I have made my own tortilla chips in the oven with a whole grain tortilla.... just cut it into triangles with a pizza cutter, spray with little cooking spray, season with whatever you prefer from your spice cabinet, bake at 350 for about 10 minutes and you have some delicious chips!!
Fitness Minutes: (17,391)
2,116 2/22/13 11:40 A
We found flaxseed chips at Trader Joes and they are really good and have a good amount of fiber too. They are a good, solid chip for dipping and taste good with salsa, too. I like the POP chips and the Special K cracker chips but the flaxseed ones are more substantial and crunchy and I feel like I'm eating a chip.
Fitness Minutes: (2,138)
3,265 2/22/13 10:47 A
Look for POP Chips in the health food aisle of your grocery. They are real potatoes that are air popped (like popcorn), but without any frying or oil...and they aren't baked like Lay's Baked. They aren't bad at 120-calories for a serving (usually about 28 chips). There are a variety of flavors and there are even Nacho Cheese-flavored POP Tortilla chips (though I think that these taste a bit weird).
Blue Diamond makes Nut Thins and they taste like chips to me.
Fitness Minutes: (89,520)
5,690 2/21/13 8:19 P
My husband has tried all kinds of chips, he says only Pop Chips taste like something to him, so that is what he buys............all the so called "whole grain" ones taste like old cardboard to him. I don't like chips, so don't eat any of that. Used to like popcorn, some people do well eating that.
Thanks so much for the suggestions here, need alternatives to chip which I admit to loving too. My DH won't eat a sandwich with out some with it. We've been using a little Sun chips now and again, But he has high blood pressure and I have Diabetes type 2 so watching salt/sodium levels is important for us too. Are these chips really salty? I can't seem to find any nutrition information or locations to buy for the Terra and Pita chips.
TERRA chips! That's what I was trying to think of. They're almost double the cost of potato chips in Wegmans, but gosh they are yummy. It's worth it to have them as a sometimes treat. Also, as far as chips go, Fritos-just regular plain fritos, are not a horrible alternative. Cornmeal, corn oil, salt. That's it.
Fitness Minutes: (221,990)
21,711 2/21/13 5:14 P
Have you ever considered "veggie" chips ? There is a brand of chips called Terra Chips. In particular, their taro chips are quite good. they use taro root instead of potatoes. They also make sweet potato chips too. You should find them at your local supermarket, if not Whole Foods carries them.
is there, could there be, please let there be a healthy alternative to chips that ACTUALLY taste good. I would like chips with my sandwich, please. I've looked online and most people are just trying to sell stuff, so they are gonna say, yes, yes, these chips are delicious, while their insides are trying not to vomit.
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