Semi-Homemade Tortilla Chips

Great with black bean dip, hummus, salsa... Pretty much any dip!

INGREDIENTS
- 12 corn tortillas
- Non-stick spray
- Finely grated kosher salt for sprinkling

TOOLS
- Flat cookie sheet
- Pizza cutter

INSTRUCTIONS
1. Preheat the oven to 400 F
2.  Cut the tortillas into fourths -- good chip dippin size
3. Spray the cookie sheet
4. Lay down a single layer of the tortilla chips
5. Spray the tortillas with the non stick oil spray and sprinkle with the finely
grated salt
6. Bake for 9-10 minutes at 400F or until lightly brown on the edges.
7. Let cool and as they do, they will get crispier

EXTRA NOTES / SUBSTITUTIONS
- Corn tortillas --- my favorite is El Milagro's white corn tortillas because they are thicker and when baked they puff up slightly and have a layered crispness to the chip
- Oils --- you can do any oil really canola, olive, vegetable,  I used non-stick olive oil spray because it easier to spray and this particular one is low fat 
- Salts/Toppings --- you can really go wild with this, Cajun seasoning, Penzy's 4S salt, a Chili lime salt mixture... If you do create your own, I suggest to grind it even more in a coffee grinder that is designated for spices so that it is fine -- just sticks better on the chip. One final thing, if you use blk pepper sprinkle it on afterwards - it may burn while baking if you put it on before hand
- Storage --- store in an airtight container or zip lock. Chips will last as long as the expiration date on the tortilla bag but I'd say 1 week. You can freeze them for consumption at a later time too - just thaw for an hour at room temperature.

Makes 48 chips / 6 servings made of 8 chips per serving
Approx 1-2 grams of fat / 100-130 calories (all depends on the corn tortilla and the oil used)

Black Bean Dip

This recipe is not only easy, fast, and cheap; but also a crowd pleaser.

INGREDIENTS
1 - 15 oz can of black beans
1 tbsp of taco seasoning
2 cloves of garlic - minced

TOOLS
can opener
food process (or blender)
measuring spoons

INSTRUCTIONS - canned beans
Drain most of the juices from the can (you add save the juices for later). Place all ingredients in food processor and blend until smooth or your liking; You may add water or the canned juices to thin out the dip based on your disgression. Place in microwavable bowl, cover and microwave it for 30 sec or heat on stovetop for 5-10 mins on medium-low. Make sure to stir to keep from burning.

INSTRUCTIONS - bag o' dry beans
1. Soaking the beans: Rinse the beans in cold water and sort out any discolored beans and/or rocks. Place in pot with 4 times the amount of water (no salt) and bring to a rolling boil. Turn off the burner, cover and let sit for 1 hr.
2. Cook the beans: Use the soaking water (has all of the nutrients that were soaked out) to cook the beans. Bring to a boil and reduce heat to simmer for 1 hr. After one hour of simmering, stir every 15 mins until the beans are tender.

SUBSTITUTIONS
Taco Seasoning: Your own mixture of chili, cumin, and cayenne powder. For a natural spice, substitute with a roasted hatch chile since they are in season!
Black Beans: navy beans
Garlic Cloves: garlic power (1 tbsp), shallot, onion, processed minced garlic in a jar (1 tbsp)

Preparation Time: 10 mins (canned beans) / 2 1/2 hrs (dried beans)
Yields 1 1/2 cup of dip
Weight Watchers: 9 pts for the whole bowl of dip

Zucchini-Tomato-Hearts of Palm Salad

Simple, healthy salad inspired from a recipe in Nancy Silverton's "A Twist of the Wrist". She actually recreated it based on a dish by Chef Waxman of Barbuto in NYC.  The basic ingredients of hearts of palm and zucchini remain the same but I had a few additions and alternations to come up with this recipe.

INGREDIENTS
14 oz jar hearts of palm - chopped
1 zucchini - quartered and chopped thinly
2 1/2 cups of cherry tomatoes - halved (Cherubs are my favorite)

1/8 cup of extra virgin olive oil

1/4 cup (heaping) Parmesan cheese - shredded

1/2 teaspoon lemon zest

TOOLS

chef's knife
cutting board
grater
teaspoon
measuring cup
plastic container with top
can opener

 INSTRUCTIONS
Chop all of the vegetables and mix with olive oil, cheese and lemon zest.  Shake and serve immediately or for best results, refrigerate for at least 30 minutes.  You can serve as a side salad or over a bed of leafy lettuce.   One of my favorites eaten during brunch - served on a bed of red tipped lettuce and topped with a poached egg.

SUBSTITUTIONS
The substitution options are endless for the vegetables.  Consider the season and what's fresh in your region.  Seasonal veggies = money savings.
Tomatoes: Red Bell Peppers
Zucchini: Asparagus, Fennel, Squash, Snap Peas, Green Beans
Cheese: Percorino Romano, Asiago, Gouda
Lettuce:  Green leafy, Iceberg, Romaine, Spinach, Arugula, Escarole, Endive
Lemon Zest:  Orange Zest, Lime Zest
Extra Virgin Olive Oil: Grapeseed Oil, Sunflower Oil, perhaps Canola

Preparation Time: 20 mins or less
Servings: 4 (1 1/4 cups each)
Weight Watchers Points: 4 points per serving (with poached egg 6 points)