2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Place the sliced potatoes in a medium bowl, and cover with cold water.

Let soak for 10 minutes.

Drain and blot dry (also dry out the bowl).

Back in bowl, mix together 1 tablespoon oil and spices.

Return the potatoes to the bowl and toss by hand, until all the potatoes have a very light coating of oil and spices (depending on the size of the potatoes you may need to add one-half tablespoon more oil).

Place the potatoes in a single layer on a large cooking sheet (use Teflon so no cooking spray is needed).

Bake for 25-30 minutes, turning after 15 minutes.

Serve instead of French fries or potato chips.

Makes 4 servings.

Per serving: 91 calories

– Jean Huelsing

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Place the sliced potatoes in a medium bowl, and cover with cold water.

Let soak for 10 minutes.

Drain and blot dry (also dry out the bowl).

Back in bowl, mix together 1 tablespoon oil and spices.

Return the potatoes to the bowl and toss by hand, until all the potatoes have a very light coating of oil and spices (depending on the size of the potatoes you may need to add one-half tablespoon more oil).

Place the potatoes in a single layer on a large cooking sheet (use Teflon so no cooking spray is needed).

Bake for 25-30 minutes, turning after 15 minutes.

Serve instead of French fries or potato chips.

Makes 4 servings.

Per serving: 91 calories

– Jean Huelsing

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Place the sliced potatoes in a medium bowl, and cover with cold water.

Let soak for 10 minutes.

Drain and blot dry (also dry out the bowl).

Back in bowl, mix together 1 tablespoon oil and spices.

Return the potatoes to the bowl and toss by hand, until all the potatoes have a very light coating of oil and spices (depending on the size of the potatoes you may need to add one-half tablespoon more oil).

Place the potatoes in a single layer on a large cooking sheet (use Teflon so no cooking spray is needed).

Bake for 25-30 minutes, turning after 15 minutes.

Serve instead of French fries or potato chips.

Makes 4 servings.

Per serving: 91 calories

– Jean Huelsing

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Place the sliced potatoes in a medium bowl, and cover with cold water.

Let soak for 10 minutes.

Drain and blot dry (also dry out the bowl).

Back in bowl, mix together 1 tablespoon oil and spices.

Return the potatoes to the bowl and toss by hand, until all the potatoes have a very light coating of oil and spices (depending on the size of the potatoes you may need to add one-half tablespoon more oil).

Place the potatoes in a single layer on a large cooking sheet (use Teflon so no cooking spray is needed).

Bake for 25-30 minutes, turning after 15 minutes.

Serve instead of French fries or potato chips.

Makes 4 servings.

Per serving: 91 calories

– Jean Huelsing

2 large or 4 medium baking potatoes, skin on, cut into one-fourth-inch slices, like thick chips

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Place the sliced potatoes in a medium bowl, and cover with cold water.

Let soak for 10 minutes.

Drain and blot dry (also dry out the bowl).

Back in bowl, mix together 1 tablespoon oil and spices.

Return the potatoes to the bowl and toss by hand, until all the potatoes have a very light coating of oil and spices (depending on the size of the potatoes you may need to add one-half tablespoon more oil).

Place the potatoes in a single layer on a large cooking sheet (use Teflon so no cooking spray is needed).

Bake for 25-30 minutes, turning after 15 minutes.

Serve instead of French fries or potato chips.

Makes 4 servings.

Per serving: 91 calories

– Jean Huelsing

4 frozen bananas, sliced

2 cups frozen mixed berries

In a food processor, place all frozen fruits. Pulse with an on-off motion until the fruit is finely chopped. Process for 1 minute until smooth. Place in freezer up to 1 week.

You may substitute other frozen fruit for the berries, but you must use bananas for substance.

Makes 4 servings.

Per serving: 147 calories

– Jean Huelsing

1 devil’s food cake mix

1 small can pumpkin

1 container fat-free Cool Whip

Mix cake mix and pumpkin together until smooth. You may need to add a small amount of water if batter is too thick.

Pour into a pan. Bake as directed on cake mix directions. Cool.

Top with Cool Whip.

Makes 24 servings.

Per serving: 90 calories

– Jean Huelsing

1 package refrigerated sugar cookie dough, softened (18-ounce package)

1 package cream cheese softened (18-ounce package)

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 teaspoon vanilla

2 Granny Smith apples, peeled, cored and sliced

Cinnamon

1/4 cup caramel ice cream topping

1/2 cup peanuts, chopped

Preheat oven to 350 degrees. Shape dough into a ball. Place dough in center of 15-inch round baking stone. Flatten slightly with palm of hand. Using lightly floured dough and pizza roller, roll out dough to 14-inch circle, about 1/4-inch thick.

Bake 16-18 minutes or until light golden brown. Cool 10 minutes.

Carefully loosen cookie from baking stone and cool completely.

Combine cream cheese, brown sugar, peanut butter and vanilla in one-quart bowl. Mix well. Spread mixture evenly over top of cookie. Peel, core and slice apples. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.

To heat caramel topping, microwave on high 30-45 seconds or until warm. Drizzle over apples. Chop peanuts and sprinkle over all. Cut pizza with pizza cutter.

Makes 16 servings.

Per serving: 230 calories and 11 grams of fat

Additional recipe published 5-23-2013

2 large baking potatoes, cooked and cooled

3 thick slices bacon, diced, for garnish

1 medium-size onion, chopped

4 cups unsalted chicken stock

1 1/2 cups flaked, cooked chicken

Salt and freshly ground pepper to taste

2 tablespoons plain low-fat yogurt for garnish

1 tablespoon snipped fresh chives for garnish

Cut potatoes into quarters lengthwise. Do not remove the skins.

Cut each quarter into 1/4-inch-thick slices and set the potatoes aside.

Saute bacon in a deep saucepan over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper toweling.

Pour off all but 1 tablespoon of the drippings.

Add the onion to the saucepan and saute until translucent. Add the stock and bring to boiling.

Add potatoes and the chicken. Simmer the soup for 5 minutes, stirring once or twice, to heat the chicken and the potatoes.

Season the soup with salt and pepper.

Garnish the soup with the bacon, yogurt and chives when ready to serve.

Makes 6 servings.

Per serving: 223 calories; 8g fat