Alternative Uses for Greek Yogurt

I eat Greek yogurt with berries and a bit of honey almost every day for breakfast, as I think most people do.

But why stop there? Get creative, foodies! Greek yogurt can add a creamy protein boost to sauces, soups, marinades -- the list goes on and on.

Here's a few ideas/recipes to get you started.

• Use Greek yogurt on your sandwich -- Skip the mayo, and spread yogurt with a touch of fresh herbs onto a BLT or Turkey on whole wheat
• Use Greek yogurt in a tzatziki sauce-- with Greek spiced kebabs and pita
• Combine yogurt with bold spices (paprika, black pepper, chili powder and cumin) to make a tangy marinade for meats.
• Take advantage of Greek Yogurt's "tang" -- and use it in place of sour cream on baked potatoes and Mexican-inspired dishes
• Try Greek Yogurt in creamy Alfredo dishes for a much healthier heavy cream substitute
• Mix yogurt with sugar-free chocolate syrup for a guilt-free fruit dip at parties
• Add jam and fresh fruit (and a touch of sweetener if you'd like). Serve chilled for a healthy but sweet treat
• Add a few spoonfuls to crushed avocados, cilantro, and jalapenos for a creamier guacamole. 
• Use Greek yogurt in place of fats during baking -- see chart below for hints and conversions

Products I Love: Laughing Cow Wedges

I try to have a few "meals" a day. I eat breakfast, a mid-morning snack, lunch, [sometimes] an afternoon snack, and then dinner.

My snacking goes in phases. There are weeks on end, where I am completely satisfied with a Greek yogurt, or a granola bar. Lately, I look forward to my new favorite snack: A light Swiss Laughing Cow cheese wedge, with exactly 6 Ritz crackers.

Calories: 131
Carbs: 13g
Fat: 7g
Protein: 3g

I know it's not the healthiest option in the world, but it's not awful either, and it hits the spot. I'd also be willing to try the Laughing Cow wedge on other "cracker" options like rice cakes or whole wheat toast. Either way, they get my stamp of approval! My only complaint is that there's only 8 in a package, and around me, they cost $3.99 -- which I think is quite expensive.

Visualizing 100 Calories

Sometimes, all it takes is a little perspective. 

Recipe: Naked Pear and Cranberry Pie

This is not an original recipe. Rather, it's one that I'm reposting from a blog I follow -- http://www.snack-girl.com/. The author is absolutely brilliant, makes great food, and we share a very similar food philosphy.

She posted this recipe a few days ago, and I am absolutely trying it this Thanksgiving. It looks positively divine -- and super healthy!

Naked Pear and Cranberry Pie Recipe

(serves 8)

• 4 large ripe green pears (Bartlett)
• 1 cup fresh cranberries
• ¼ cup sugar plus 2 teaspoons
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 2 tablespoons water

Preheat oven to 375. Slice two pears and layer in bottom of pie plate. Add ½ cup cranberries. Slice the last two pears and layer onto the cranberries. Add final ½ cup cranberries to the top.

Mix the ¼ cup sugar, cornstarch, and cinnamon in a small bowl with the water. Pour over the pie. Cover the pie with foil and bake for 40 minutes. Uncover, sprinkle with 2 teaspoons sugar, and bake for 10-20 minutes uncovered or until pears are tender.

Can be served warm or room temperature.

106 calories, 0.1 g fat, 0.0 g saturated fat, 27.9 g carbohydrates, 18 g sugar, 0.5 g protein, 4.0 g fiber, 2 mg sodium, 3 PointsPlus

New Workout: Trail Running

Hi Guys,

I wanted to share this amazing new workout my friend Brittany showed me this past weekend. It's called Trail Running. Essentially, you go hiking on a trail in a park or nature preserve, but run during the flatter parts of the trail. 

Does it sound intimidating? Yes. Is it also invigorating and easier than you think it is? Yes. Here's why.

The object of trail running is NOT to break your neck. So, rough terrain forces you to slow down and walk for stretches of the trail. Now, in street running, walking usually means a significant decrease in heart rate and difficulty, but trail running, you're still hiking -- so you're still pushing yourself to burn those calories in an intense workout. 

The other good thing about trail running is that you're not focusing on the pain. Most beginning runners, myself included, have issues getting past a certain point because they hit a mental block that is hard to push past. On the trails, you must focus on your feet -- and watch out for rocks and roots -- so that you almost don't notice the time passing or the exertion. 

Brittany and I did an hour and a half trail run. According to our heart rate monitors, I burned 1000 calories, while she burned 1100. Can you beat our records?

See below for a short video for tips on how to get started. 

Recipe: Low Fat Key Lime Pie

I LOVE Key Lime Pie. But it's not exactly the healthiest option out there. That's where the inspiration for this recipe came from. Enjoy!

Ingredients:

• 1 box (0.3 ounce) sugar free lime flavor gelatin
• 1/4 cup boiling water
• 16 ounces light key lime pie flavored yogurt
• 1 container fat free whipped topping, thawed
• 1 prepared 9 inch reduced fat graham cracker pie crust

To Make:

• In a large, heat-resistant bowl, dissolve gelatin in boiling water, let mixture cool 5 minutes
• With wire whisk, stir in yogurt
• With wooden spoon, fold in whipped topping -- be careful not to over-mix
• Transfer mixture to pie crust
• Refrigerate overnight, or at least two hours until firm.

Serves: 8

Each Serving: 193 calories, 33g carbs, 4g fat, 3g protein

For comparison, nutrition information for traditional key lime pie is as follows:

Each Serving: 400 calories, 52g carbs, 22g fat, 6g protein

Recipe: 100 Calorie Diet Coke Brownies

Today on Pinterest, which I'm quickly becoming addicted to, I saw a recipe for low calorie brownies. Now, I've heard many secrets for making low calorie brownies (from box mixes). There's the trick where you use apple sauce in place of vegetable oil. My friend Hannah has also substituted a can of black beans for ingredients to achieve that "fudgey" texture we all know and love.

So, I have heard of several healthy dessert substitutes. This trick, however, I've never ever heard of before.

The secret:

It's true. According to the recipe from Pinterest, one 12 oz can can be added to store bought mixes to achieve "Skinny Mini" brownies - without any altered taste-effects!

Ingredients:

• A boxed brownie mix. (Your choice)
• 1-12 ounce can of Diet Coke.

To Make:

• Combine ingredients
• Stir together
• Bake as directed on box

The one precaution I'm seeing online is that you may need to add an additional 5-10 minutes of cook time to the brownies, depending on your oven, so watch them closely.

Nutrition facts for the recipe (using Betty Crocker's Fudge Brownie mix) are as follows:

Serves: 20
Each Serving: 100 calories, 23 g Carbs, 1 g Fat

Has anyone tried this, readers? I think I'm going to give it a try.

80 Healthy Recipe Substitutions

My friend Jack showed me this list of 80 healthy recipe substitutions the other day. Think of the possibilities! 

Click here for the full list, but I've posted some highlights below:

1. Black beans for flour
2. Whole wheat flour for white flour
3. Unsweetened apple sauce for sugar
4. Unsweetened apple sauce for oil or butter
5. Almond flour for wheat flour
6. Avocado puree for butter
7. Brown rice cereal and flax meal for Rice Crispies
8. Marshmallow Fluff for butter and sugar (in frostings)
9. Natural peanut butter for reduced fat peanut butter
10. Vanilla for sugar
11. Nut flours for flour
12. Evaporated skim milk for cream
13. Grated steamed cauliflower for rice
14. Plain Greek yogurt for sour cream
15. 2 Egg whites for 1 egg

There's tons more with explanations on the list.

Happy cooking

Recipe: DIY Potato Chips

This is, by far, one of the most mind-blowing recipes I've come across. I'm giving credit to lovetolaugh54 who posted this in a recipe swap forum. I'm modifying it slightly by using my salt substitute .

Ingredients:

• 1 and 1/3 pounds of potatoes (4 medium)  [Yukon Gold or Red variety are best] 
• 2 tsp. olive oil
• 1/2 tsp. Morton's Salt Substitute

To Make:

• Scrub potatoes to clean, but DO NOT peel them -- the skin of the potato is where most of the nutrients are.
• Slice potatoes into thin rounds, about 1/8 inch thick. Try to get them all a uniform size -- it will help in the cooking process.
• Toss potato rounds in oil and salt substitute. I found it was easiest to do in a plastic bag, rather than a bowl. 
• Coat a large microwave-safe plate with Pam. Arrange some of the potato rounds on the plate (In a single layer).
• Microwave, uncovered, on HIGH for 2-3 minutes or until some of the slices start to brown.
• Turn potato rounds over and continue microwaving until they crisp and turn brown around the edges (Around 2-4 minutes) -- Check the rounds often to make sure they are not scorching
• Transfer the cooked chips to a plate to cool, where they will continue to "crisp up".
• Do additional batches, if needed

Serves: 4

Each Serving:  (12-14 chips) 130 calories, 26 g carbs, 2 g fat, 3 g protein, 925 mg potassium, 0 mg sodium

There you have it folks -- if you use a salt substitute -- you can make potato chips with NO sodium. This might be my new "salty" fix!

Happy Cooking!

Recipe: "Cream" of Broccoli Soup

My mom made this recipe a few months ago, and I thought it was brilliant. Turns out she snagged it from a Jenny Jones cookbook called "Look Good, Feel Great". I've taken the liberty to modify it just a little by using brown rice and my salt substitute. I've also doubled it, because I tend to think bigger pots of soup make leftovers, which is never a bad idea.

The trick to this recipe is that the soup is thickened -- not by cream -- but by the starches from the rice, which is an infinitely healthier option.

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/4 cup long-grain brown rice (I used short grain and it was fine)
• 3 cups chicken or vegetable stock (Aim for low sodium)
• 4 cups fresh broccoli florets (I used broccoli crowns, and chopped them up, and I'm assuming Frozen would do in a pinch)
• 1/2 tsp. salt substitute
• Black pepper (to taste)

To Make:

• In a large pot, heat oil over medium flame. Add onions and cook, stirring occasionally until they are translucent.
• When the onions have had a chance to cook, add the rice, stock, salt substitute, and pepper, and allow mixture to come to a boil. Then reduce heat to low, and simmer (covered) for 20 minutes.
• Stir in broccoli florets and allow mixture to return to boil, increasing the heat to medium. Cover and cook for five minutes, and then remove from the flame.
• Allow soup to cool slightly, and then blend until smooth.
• If the soup is too thick, add more water or stock for your taste.

Serves: 8

Serving:  52 calories, 7 g carbs, 1 g fat, 4 g protein

Recipe: Microwave Personal Pumpkin Pie

I scooped up this recipe from MFP, where someone had previously found it on tumblr.

Ingredients:

• ½ cup pumpkin pie filling or pumpkin puree
•  ¼ cup liquid egg whites
• 1 packet of sweetener (I use Equal)
• Cinnamon and/or Pumpkin Pie Spice (to taste)

To Make:

• Combine ingredients in shallow dish.
• Microwave mixture for 2 minutes.
• Let cool before eating.

Serves: 1

Each Serving: 80 calories, 10 g carbs, 0 g fat, 7 g protein

Variations:

• If you prefer a more "flan-like" texture, add more pumpkin 
• If you prefer a more "cake-like" texture, add more egg whites
• For a creamy topping, mix together a dollop of non-fat Greek yogurt, a little bit of hazelnut cream cheese, and pumpkin pie spice, or top with toasted pecans.

ENJOY!

 

Recipe: Zucchini Sauté

This recipe is a modified form of a zucchini sauté from the 17 Day Diet cookbook -- I love how the lemon brightens up the dish. 


Ingredients:

• 2 medium zucchini
• 1/4 cup pine nuts
• Zest from 1 lemon
• Cooking spray
• 1/2 tsp. garlic powder
• 1/2 tsp. salt substitute
• 1/2 tsp. pepper
• 3 TBS Parmesan cheese

To Make:

• Put pine nuts into a dry skillet and heat over a low flame, stirring occasionally for 3 minutes. Careful not to burn them! Once they are done, set aside.
• Grate the zucchini and use a strainer to squeeze out the excess water.
• Spray the skillet with nonstick spray and put over medium heat until the surface of the skillet is warm.
• Add the grated zucchini and cook, stirring often, for about 3 minutes. 
• Stir in salt substitute, pepper, and lemon zest, and garlic powder. Continue cooking for another 1-2 minutes. 
• Transfer zucchini to serving dish and stir in pine nuts and cheese. 

Serves: 4

Each Serving: 80 calories, 5g carbs, 6g fat, 4g protein, 614mg potassium, 67mg sodium

Variations:

• If you slice the zucchini into longer strips instead of grating it, the dish takes on more of a "spaghetti" texture.
• My friend suggested that this dish begs for a bit of a cream sauce. If you choose to do so, I would recommend no more than 1-2 TBS of light sour cream, just to mimic an Alfredo sauce.

Recipe: Mushroom and Fresh Basil Frittata

I love eggs for breakfast because they're delicious and they keep me full until lunch. The great thing about this recipe, because it makes four servings, is it makes a great brunch or "Breakfast-for-Dinner" Entree.

Ingredients:

• 2 Cups Liquid Egg Whites
• 3 Cups Sliced Mushrooms
• 1/3 Cup Skim Milk
• ½ Cup Whole Fresh Basil Leaves
• ½ Cup 2% Four Cheese Blend (Shredded Cheese)
• 1 TBS Olive Oil
• Salt Substitute and Pepper to taste

To Make:

• Preheat oven to 350° F
•  Sauté mushrooms (in olive oil) in a 10 inch non-stick, oven-safe skillet over a medium flame. (This should take 5 minutes)
• While mushrooms sauté, combine egg whites, milk, salt substitute and pepper.
• Chop fresh basil and add to egg white mixture
• Add ¼ cup of shredded cheese to your egg mixture
• Pour egg mixture over mushrooms in skillet, and cook in oven for 20 minutes
• Sprinkle the remaining cheese over the top of the eggs and cook for an additional 5-10 minutes, or until the eggs have set

Servings: 4

Each Serving: 149 calories, 4 g carbs, 6 g fat, 19 g protein, 323 mg sodium

Obviously, you don’t have to use basil and mushrooms when making frittatas – there’s hundreds of variations you could try. You could go crazy with ingredients, or pair it down to a few and let those flavors really shine through.

Here are a few combos to get you started – just keep in mind, the nutrition facts for this recipe will change if you use different “add-ins”:

• Onions and Swiss
• Tomatoes, Spinach, and Feta
• Bacon and Cheddar
• Ham, Green peppers, (and a dash of hot sauce on the side)

Happy Cooking!

Recipe: "Fake" Ice Cream

I found this recipe while surfing MFP tonight, and since the general consensus is that ice cream is one of the hardest things to give up when dieting, I'm posting it.

That being said, I LOATHE bananas. I have a sick loathing  for them, which probably borders on a pathological fear. When I make this recipe, I will be using frozen mangoes instead.

Ingredients:

• 2 frozen bananas
• 3-4 frozen strawberries
• 1/4 cup milk (2% is better than skim - because you want it a bit creamier)
• 1 TBS vanilla extract
• 1 tsp. nutmeg

To make:

• Combine ingredients in blender until smooth.

Serves: 4

Each serving: 77 calories, 16g carbs, 1g fat, 1g protein, 7mg sodium

Video: BU Cookbook and Subscribers

I want to thank Peter for the inspiration for this video, and for Boston University, for publishing my new favorite cookbook.

I've noticed that several other colleges and universities have published cookbooks in the past -- take a peek on Amazon.com, perhaps your Alma mater is one of them!

Recipe: Birthday Cupcakes

Today, I turn 22! I'm one of those adorable freaks who still makes a big deal out of her birthday, so I baked cupcakes for my creative writing class: Lemon Angel Food Cupcakes, with Strawberry "Curd" and Vanilla Glaze.


My cooking philosophy tends to be very Sandra Lee. That is, there's no shame in store bought shortcuts, but make them your own. So, this recipe has three parts. The cake itself, the 'curd', and the icing.


For the cake, I used a Betty Crocker Fat Free Angel Food mix. I am a huge fan of Angel food cake. Not only is it much healthier than other cakes, it's light and fluffy, and takes other flavors very well. 

To this cake mix, I added the zest of two lemons. I don't have a grater in my college apartment, so I improvised and carefully used the edge of a serrated knife. Careful when you're zesting to not go down to the white of the lemon rind. That's the bitter part.

The box recipe calls for 1 and 1/4 cup of cold water. To add extra lemon flavor, I juiced my two lemons -- and then used water for the remaining liquid that was necessary.

 This is a trick I learned from Iron Chef - use a pair of tongs to juice the lemon. It really helps!

Combine the dry mix and zest with the juice and mix. Spoon into lined cupcake tins. The cups should be filled about 3/4 of the way. (I was able to get 33 cupcakes)

Bake at 375 degrees for 12- 20 minutes. My oven (as you can see from my steak tips video) is a bit ghetto, so I had to turn my baking pans to get a nice even bake on my cupcakes. Let the cupcakes go a little longer than you would normal cupcakes -- because they are Angel Food. They will still be light and fluffy, don't worry.

Once they're out of the oven, let them rest for awhile. I only had 24 cup cake "molds" so I needed to make another batch. If this is the case for you, make sure you put the extra batter in the fridge while you wait for the first cupcakes to cook.

Two of my favorite things in the world: cupcakes and Chopped!

Step Two: the  Strawberry "Curd", or 'filling' if you will. I am sorry to say I did not take as many pictures on this step. It was an original recipe so my hands were a little full. My bad.

Ingredients:

• 2 Cups Frozen (let thaw) unsweetened Strawberries
• 1/8 cup White Sugar
• 2 tsp. Cornstarch
• 2 tsp. Water

To Make:

• Blend the thawed strawberries until smooth, and pour into saucepan. Add the sugar and heat over a medium flame, stirring more frequently as the mixture gets hotter. 
• Combine cornstarch and water in a separate dish to create a 'slurry' that will thicken your strawberry mixture. 
• Pour slurry into strawberry puree, and stir to combine. Allow mixture to boil for five minutes, or until visibly thickened. This should not be more than 5 minutes. 
• Remove from heat and cool in refrigerator.

Alright, here's the fun part. Now that the Strawberry curd mixture is cool, you can pipe it into the cupcakes! My homemade piping bag is just a Ziploc bag with one of the corners snipped off. 

Cut a slit into each of the cupcakes (they should be cool by now) and pipe strawberry filling into the center. Just enough to taste, you don't want to overpower the light lemon flavor of the cake, itself.

 They should look like this when you're done

Step Three: ICING!

Everyone loves store-bought icing. It's practically programmed in our DNA since those third-grade birthday parties. But, make it your own. Instead of a hunk of vanilla frosting, which would overpower my fluffy angel food cupcakes, I decided to use a trick my Mom taught me when I was little.

When store-bought icing (I'm using Betty Crocker) is microwaved, it melts into this delicious glaze, that you can artfully pour over cakes and cupcakes, for a different kind of texture, and taste experience. To do this, Put a dollop of icing into a microwave safe container. Microwave for 10-15 seconds. It should come out like the second picture below.

Beautiful! Now, drizzle over cupcakes, and serve! Delicious!

BUT WAIT!

Not only are these cupcakes sure to wow your friends and family, and not only are they incredibly simple AND delicious, but they are also EXTREMELY healthy, compared to other cupcakes.


A normal lemon cupcake with vanilla icing will set you back: 270 calories, 13 g Fat, 36 g carbs, and 2 g protein.


However, because we used angel food cake, and drizzled the icing in a glaze, these cupcakes are only: 111 calories, 2 g Fat, 21 g carbs, and 1 g protein!!!

Skinny Chef

I took a spontaneous trip to DC with my sister, and she gave me March 2011's issue of Health, which features an article entitled, "Secrets to Super Willpower". In the article, chefs, cupcake makers, and other interview food fiends gave their tips on resisting munching while working. This seemed to piggyback off of my last post, "Fat Chef", so I figured I'd share their tips.

• Fill up with breakfast: a high protein start will keep you full and away from snacking until lunch.
• Plan a lunch that you look forward to
• Savor your sips (of alcohol) because those add up quickly
• Freshen up: minty breathe doesn't taste good with sweets. Brush your teeth during the day or chew gum to avoid snacking
• Downsize your utensils: smaller spoon, smaller bite
• Fill up on water or carbonated water
• Snack smart -- Goat cheese on it's own or on an apple wedge is better than goat cheese on bread -- and nuts are always a good option
• Make plans to indulge -- if you're looking forward to a treat, you'll have an easier time 'behaving' throughout the day
• Store baked goods in the freezer so you won't eat them all at once
• Stay busy, and move!
• Think afternoon delight: try not to snack until after 1 p.m. If you're still craving then, than have just one
• Ask if it's worth the calories: A French-style nougat dipped in dark chocolate is, a handful of chips is not
• Do a doggie bag at restaurants to savor the flavor later on

What do you think? Anything to add? Anything you disagree with? Would you trust a skinny chef?

Recipe: National Pound Cake Day

Happy National Pound Cake day, Fellow Foodies! Pound cake is traditionally made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar, but I’ve included a healthier alternative below in honor of the holiday!

Enjoy!

Won’t Make You Gain a “Pound” Cake

Ingredients:

• 1 ½ cups whole wheat cake flour
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ teaspoon salt (Or salt substitute)
• 3 large eggs
• ½ cup nonfat buttermilk
• 1/3 cup canola oil
• 2 TBS light corn syrup
• 1 TBS vanilla extract
• 6 large egg whites
• 2 cups sugar divided
• ½ cup (1 stick) unsalted butter, softened
• 8 ounces reduced-fat cream cheese

To Make:

1. Preheat oven to 325 °F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
2. Whisk whole-wheat flour, all purpose-flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup, and vanilla in another medium bowl until well-blended.
3. Beat egg whites in a third bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
4. Beat butter and cream cheese in a large bowl until creamy. Add the remaining sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, approximately 4 minutes. Alternate adding the flour and buttermilk mixtures to the blended butter and cream cheese – until smooth. Fold in 1/3 of the egg whites with a rubber spatula until just smooth (and no white streaks remain). Fold in the remaining egg whites. Scrape the batter into the prepared pan.
5. Bake pound cake 1 hour to 1 hour and ten minutes – until a skewer inserted into it comes out clean. Cool in the pan on a rack for 10 minutes; loosen the edges with a knife and turn out onto the rack to finish cooling. Let cool at least an hour before slicing.

Serves: 20

Per serving: 261 calories, 12g fat, 35 g carbs, 5g protein, 167 mg sodium (if using regular salt), 73 mg potassium

For comparison,traditional pound cake serving using 1:1:1:1 ratio : 355 calories, 21g fat, 27g carbs, 4g protein, 162mg sodium, 39g potassium

Comfort Food Recipes: Oven Baked Fries

This past week has been very emotional for me. Between getting dumped, being overwhelmed with schoolwork, and trying to support emotionally distraught friends, I’ve needed a hefty dose of comfort food.

The problem I, and perhaps some of you, fellow foodies, face is that I have made diet and exercise a priority in the past few months. I can go into the details later, but I have been trying to eat cleaner, make fitness part of my routine, and track what I put into my body. I’ve lost 20 pounds so far, and I couldn’t be happier.

But keeping up my healthy new lifestyle, and seeking comfort in my cooking seems at odds. I mean, I can’t exactly expect to see the numbers on my scale drop if I indulge and order Papa Johns with a side of Big Mac and Super-Sized Fries. It’s just not going to happen.

That being said, my food philosophy is to never completely deny myself goodies either – simply to have them in moderation, and try to make substitutions to make them healthier.

Therefore, I present to you a recipe for oven baked French fries –a family favorite. Nutrition facts are listed at the bottom of the recipe – which can also be made with sweet potatoes. However, for sweet potatoes, add in a dusting of cinnamon when you toss the potato wedges with oil and soup mix.

Ingredients:

• 5 Medium Potatoes
• 4 TBS Vegetable Oil
• 3 TBS Onion Soup Mic
• Paprika (to taste)

To Make:

• Preheat the oven to 400 degrees.
• Wash and cut the potatoes into wedges. There should be about 12 wedges to the average potato.
• Put potato wedges into a plastic bag (Ziploc or plastic produce bags work well)
• Pour the oil and soup mix into the bag, seal and shake well until the wedges are well coated.
• Lay out wedges on a parchment-covered baking sheet.
• Sprinkle paprika on wedges to your taste.
• Bake at 400 degrees for 35-45 minutes, turning once.

Serves: 5

Per Serving: 279 Calories, 41 grams carbs, 11 grams fat, 5 grams protein