Intern Kitchen – Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor! Yup, girls can grill too! So break out the grill ladies and let’s cook up something delicious!

Sweet and Spicy Honey Grilled Shrimp

Ingredients

• 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
• 1 tablespoon minced or pressed garlic
• 1/4 cup minced fresh ginger
• 1/4 cup hot chili garlic paste
• 1/2 cup sweet chili garlic paste
• 1 cup  honey
• 1 cup fresh-squeezed lime juice
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly-ground black pepper
• 1 cup canola oil
• Skewers to thread shrimp

1. Rinse shrimp in cold water and place in a large Ziploc bag.
2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
4. When ready to cook, thread shrimp onto skewers.
5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
8. Serve with rice or french fries any of your other favorite sides!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can find more recipes on her blog TwentyOne No Gluten!

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Girls Can Grill!

Girls Can Grill

Now that the weather is holding at a steady 70 degrees, I’m sure you’ve witnessed the same scene I do on a weekly basis: beer in one hand, grilling tongs in the other, with a haze of manly ego floating in the air. It’s nice to get a break from cooking and sit back and watch the men take a crack at it for once, but don’t let them tell you grilling is all male. We are just as capable of handling the hot flames of an open grill as they are.
Turn on the hockey game, relax his recliner back, and slip out the door with the contents of these grilling recipes, and he’ll never know what hit him until you serve up a delicious grilled meal sans the “manly touch.”

Teriyaki Steak and Shrimp Skewers
16 oz beef tips or strips of your favorite cut of steak
1 lb thawed, pre-cooked shrimp
1 cup broccoli
½ cup teriyaki sauce
2 tblsp chopped garlic
2 tblsp soy sauce
salt
pepper
skewers

1. Throw steak and broccoli into one Ziploc bag and the shrimp into another.
2. Add ¼ cup teriyaki sauce, 1 tblsp soy sauce, and 1 tblsp chopped garlic into each bag. Season to preference with salt and pepper.
3. Set the bags in the fridge to marinate. You can marinate anywhere from 15 minutes to an entire day, depending on your schedule.
4. Take skewers and set in a large bowl of water so that they are completely submersed. Soaking the skewers will keep them from burning. Let set in water for 15 minutes.
5. Take your two bags of meat. Push the meat onto the soaked skewers (alternating broccoli and steak on one set of skewers).
6. Heat grill to medium and place skewers on the grill.
7. Grill the steak and broccoli for about 10 minutes, turning every three minutes to prevent burning, and grill the shrimp for about 6 minutes.
8. Serve.

Grilled Corn on the Cob
4- 6 ears of corn
2 tblsp stick butter
1 tsp chili powder
2 tsp Lawry’s seasoned salt
tin foil

1. Shuck the ears of corn removing all husk from the ears of corn. Wash.
2. Place butter, chili powder, and Lawry’s seasoned salt into a microwave safe bowl and melt in the microwave.
3. Pull out a sheet of tin foil about 10 inches long. Place corn in the center and brush the melted butter mixture onto all sides of the corn.
4. Wrap the corn up tightly and repeat with the remaining ears.
5. Heat the grill to medium and place corn on, allowing space in between each ear.
6. Grill for about 20 to 30 minutes, turning occasionally.

Easy Cheesy Grilled Potatoes
4 medium potatoes
3 tblsp olive oil
1 tblsp Morton Nature’s seasonings
¼ to ½ cup cheese (depending on preference)
tin foil

1. Wash potatoes and cut into cubes.
2. Place potatoes on large sheet of tin foil and drizzle olive oil over. Toss the potatoes to evenly coat with olive oil.
3. Sprinkle seasoning over the top, and toss again. (more can be added according to taste preference)
4. Sprinkle cheese on top to liking.
5. Place another sheet of tin foil over top. Fold the edges of the bottom over the top and continue to fold until sealed.
6. Place on medium grill for 20 to 30 minutes, or until potatoes are cooked through.

Kelsey Schirm is a junior at Iowa State University pursuing a double major in Journalism & Mass Communication and Art & Design. She loves exercising, cooking, and being outdoors.

Intern Kitchen: Speedy Chicken Stir-fry

As an intern who is always on-the-go, I prefer my meals that are quick, easy and filling. After getting bored with my grilled chicken salad routine, I decided to spice things up and add a different sort of veggies with my meat choice.

I created my own healthy version of chicken stir-fry with rice. It’s the perfect meal for in between classes as lunch or dinner.  If you’re a lover of Chinese cuisine, check out how to make it below in less than 15 minutes.

You will need:

1 chicken breast

1 c. instant brown rice

bag of frozen stir-fry veggies

salt & pepper

basil

grated parmesan cheese

italian dressing

Directions: 

Cook the chicken breast on medium heat. Sprinkle salt, pepper and basil on it while it is cooking. While the chicken is cooking, microwave a bowl of instant brown rice. When the chicken is near being done, pour the bag of stir-fry veggies in the pan and cook it around the chicken. After the chicken is fully cooked, and the veggies are tender, add them to the brown rice. Top with a little bit of italian dressing and sprinkle with parmesan cheese. You’re ready to eat! This meal is also perfect for creating the night before work or a long day at school.

What is your favorite on-the-go meal? Check out more of our Intern Kitchen favorites for time-saving and healthy recipes!  

Jessica Fecteau is a senior fashion, etiquette and apartment/dorm life writer and is a sophomore at Central Michigan University. Jessica loves fashion magazines, listening to indie/folk music and traveling to big cities.

Intern Kitchen: Chicken Flatbread – Just Like Olive Garden’s!

While I am not actually Italian, my stomach thinks it is. I absolutely love the Olive Garden. Currently, my favorite dish there is the chicken flatbread. So, improvising, I attempted to recreate it. The results were delicious.

Ingredients:

• 1 Pillsbury pizza crust
• 1 container Alfredo sauce
• Grilled chicken, thinly sliced
• Basil, thinly chopped
• Red pepper, thinly sliced

Procedure:

1. Grill chicken, but not too crispy.
2. Heat Alfredo sauce until warm.
3. Pour over Pillsbury pizza crust.
4. Put chicken, basil and red pepper on top.
5. Heat in oven according to Pillsbury pizza crust instructions.
6. Enjoy!

Photo Credit: Olive Garden

Debra Schreiber is a senior journalism and Spanish major at Duquesne University, and a Senior Writing Intern for College Lifestyles. She loves to cook Italian food, and she loves to bake.

The Way To Be: Gluten-Free

In the past few years, it seems like there has been an explosion of people being diagnosed with gluten allergies and intolerances, such as Celiac disease or wheat allergies.  Gluten is a protein found in grains such as wheat, barley, rye, and triticale (a wheat/rye hybrid).  For the true Celiac patient, avoidance of gluten is imperative for good health and treatment.  If you do not have an allergy, that’s okay!  Gluten-free products have come a long way and can taste just as good as their wheat-filled relatives!  Here are just a few gluten-free recipes to please your palette:

Five-Minute Carrot Cake
By Chocolate Covered Katie

¼ cup brown rice flour
½ tsp cinnamon
1/8 tsp pumpkin pie spice
¼ tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
½ egg (can use flax instead)
1-2.5 Tbsp brown sugar (or white sugar, or a combination)
1/3 cup canned carrots, drained
1 Tbsp milk
1 Tbsp oil (or more milk)
¼ tsp vanilla extract

In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir.  Pour into greased ramekins, a little dish, or a mug. If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.

Greek Yogurt Pancakes
By Clean Eating Chelsey

1/3 cup gluten-free flour (check the label!)
2 Tbsp almond flour
1/8 tsp baking soda
½ tsp cinnamon
½ tsp vanilla extract
¼ cup plain Greek yogurt
1 Tbsp sweetener
1 egg –OR– 2 egg whites
1-2 Tbsp milk (if needed to thin out batter)

1. In a small bowl, mix 1/3 cup gluten free flour, 2 tbsp. almond flour, 1/8 tsp. baking soda, and 1/2 tsp. cinnamon. Stir to combine all ingredients.
2. Add 1 egg (or 2 egg whites), 1/2 tsp. vanilla, 1/4 cup plain Greek yogurt, and 1 tbsp. agave to the dry ingredients. Whisk until smooth. If the batter still needs a little more liquid, you can add 1-2 tbsp. of almond milk. The batter should be fairly thick, but should still drop off of a spoon.
3. Gently fold in the tbsp. of chia seeds.
4. Heat a greased griddle to medium high heat and pour batter onto griddle (I used a 1/4 cup measuring cup to section out the batter). Cook on one side until bubbles start to form on the outsides of the pancakes (about 2-3 minutes). Once bubbles have formed, flip and cook for an additional minute on the other side.
5. Serve immediately with favorite pancake toppings.

Simple Purely Pumpkin Muffins
By Alyssa Lemus (Quest Nutrition)

½ cup coconut flour
2 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp baking powder
½ tsp salt
1 cup pumpkin puree (canned)
1 tsp vanilla extract
4 eggs
¼ cup sweetener
¼ cup applesauce

Preheat oven to 400d F. Place muffin cups in a 12 muffin tin. Combine all dry ingredients in a medium bowl, combine all wet ingredients in another bowl. Add dry mixture to wet mixture and mix thoroughly until well combined. Spoon mixture evenly into 12 muffin tins. Bake for 18 minutes. Let cool and Enjoy!

Life is getting easier for those who need to be gluten-free, with new products and companies coming out all the time.  Even if you don’t have an allergy, you may want to try going gluten-free to see how it makes you feel. Who knows, you may feel great and never want to go back to eating wheat!

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Ellen Ratliff is a Senior Health Writer at College Lifestyles ™. She is a junior at Michigan State University, majoring in Dietetics with a specialization in Health Promotions. While she does not have a gluten allergy/intolerance, she tries to eat gluten-free when she can. Her favorite gluten-free foods include quinoa and oats.

DIY Cinco de Mayo Feast

Cinco de Mayo is just around the corner, and there is no better way to celebrate Mexico’s independence than with delicious, authentic Mexican food. Skip the hassle and cost of visiting your favorite Mexican restaurant and stay in. Cook your roommates an extraordinary three course Mexican meal that will leave them full and satisfied. Here’s a menu for you to try:

First Course:

Fiesta Beans & Tortilla Chips (delish.com)

Ingredients

• 1 can(s) fat-free refried beans, preferably spicy
• 1 can(s) no-salt-added pinto beans, rinsed
• 1/2 cup(s) prepared salsa
• 2/3 cup(s) grated sharp Cheddar cheese, divided
• 4  scallions, sliced

Directions

1. Position rack in upper third of oven; preheat broiler.
2. Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes.
3. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.
4. Serve with tortilla chips.

Drink:

Paloma (cocktails.about.com)

Ingredients:

• 2 oz blanco or reposado tequila
• 6 oz fresh grapefruit soda
• 1/2 oz lime juice
• salt for rimming (optional)

Directions:

1. Rim a Collins glass with salt.
2. Fill the glass with ice and add the tequila and lime juice.
3. Top it off with grapefruit soda.

Main Course:

Beef Fajitas (mealsmatter.org)

Ingredients

• 1 lb Sirloin steak, cut into strips
• 1 Each red pepper, green pepper cut into strips
• 1 Onion, cut into strips
• 1/2 cup Mesquite-flavored marinade (any variety)
• 1 cup Salsa
• 8 (6-inch) flour tortillas
• Guacamole, if desired
• Sour cream, if desired

Directions

1. Cook sirloin steak strips in 1 tsp oil in a large skillet on medium-high heat for 3 minutes. Add red peppers, green peppers and onion; cook 3-4 minutes.

2. Add marinade, salsa; reduce heat to medium-low. Cook until heated.

3. Fill warmed tortillas with meat and veggie mixture. Serve with a spoonful of guacamole and/or sour cream if desired.

Spanish Rice (food.com)

Ingredients

• 12 cups long grain white rice
• 2 garlic cloves (minced)
• 2 tbsp vegetable oil
• 14 cup onion (finely diced)
• 4 oz tomato sauce (el pato salsa fresca, find el pato)
• 2 12 cups chicken broth
• 1 tsp cumin
• 1 tbsp chili powder
• 12 tsp sea salt
• pepper

Directions

1. Microwave buillion cube in water for 1 minute. Mix and add cumin, chili powder, and salt half a can of el pato sauce (if you can’t find el pato use regular tomato sauce).
2. Brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
3. Add diced onion, minced garlic, and sauté for 1 minute.
4. Add seasoned broth, bring to a boil.
5. Reduce heat to low, cover and simmer for 15 minutes. Do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
6. Most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. This will make for perfect rice that isn’t crunchy.
7. After 15 minutes turn heat off, uncover. Flip rice over. Recover. Let sit until everything else is ready. You can let the rice sit covered for up to 25 minutes which will cook out most of the moisture. Leave perfect fluffy rice.

Third Course:

Fresas Con Leche (mexicandessertrecipes.net)

Ingredients

• 1 lb strawberries
• 1 small (10 oz) can sweetened condensed milk (unsweetened may also be used)
• Whipped cream, to taste
• 4 maraschino cherries

Directions:

Rinse, stem, and slice the strawberries, placing one fourth of the sliced berries in each dessert glass or bowl. Top with one fourth of the condensed milk (or a little less, to taste), top with whipped cream and a maraschino cherry. Serve at once or chill for 30 minutes to an hour and serve cold.

Intern Kitchen – Hummingbird Cake

Hummingbird Cake. A very traditional Southern cake – you can’t go wrong with good ol’ down home southern desserts! Did you know that the Humming Bird cake didn’t originate in the South?

Recent evidence suggests this confection descended from Jamaican roots. The hummingbird (aka Dr. Bird) is one of the national symbols.”When it comes to cake, the Dr. Bird or Hummingbird Cake recipe has been one of the most popular through the years. Originally the recipe came to me during the late `60`s, as I recall, from the Jamaican airlines…Ruth Threat of Matthews even sent a picture of a Dr. Bird, a national symbol of Jamaica “
—”HUMMINGBIRD CAKE FROM JAMAICA REMAINS POPULAR,” Helen Moore, Charlotte Observer, November 23, 1986. Hmmm we learn something new everyday don’t we!

I first had my taste of a hummingbird cake in the form of a cupcake from The Cupcake Truck when it had it’s very first visit to Quinnipiac University for a fundraiser. It was delicious! Usually, I am not a huge fan of nuts in my cakes but the combination of flavors just couldn’t be beat! Traditionally it is paired with Cream Cheese frosting but The Cupcake Truck allowed me to have it with Vanilla Buttercream because I’m not a huge cream cheese fan. I have found a great, easy Hummingbird cake recipe that is sure to be delicious!!

Hummingbird Cake

Don’t want to make a huge cake? No problem! Just pour the batter into to cupcake tins lined with your favorite cupcake liners!

Ingredients

For the Cake:

• 3 cups gluten free flour (Better Batter or your favorite gluten free flour blend)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup fresh pineapple, crushed
• 2 cups roasted banana, mashed (approximately 4 large or 6 medium-small bananas with peel left on)
• 1 cup chopped pecans
• Parchment paper to line bottom of the cake pan
• 3 – 9 inch round baking pans

For the Cream Cheese Frosting: (NOTE: This frosting is NOT dairy free. You can choose to use this frosting or you can use a the frosting I made for my Coconut Snowball cake – the frosting recipe is on the bottom)

• 1 ½ sticks unsalted butter, chilled
• 3-8 ounce packages of cream cheese, chilled
• 1 teaspoon pure vanilla extract
• 1 ½ cups powdered sugar, sifted
• 1 ½ cups finely chopped pecans

1. Preheat your oven to 350º F.
2. First roast your bananas. Place bananas on a cookie sheet with peels left on.  Bake in the oven for 12 minutes until the skins are black (the bananas may leak- don’t worry! It’s OK!).  Remove and let cool because they will be HOT! Peel bananas, place in a small mixing bowl and mash.  Set aside.  Leave the oven heated to 350ºF.
3. Butter (use Earth Balance Vegan Butter) and flour 3 9 inch round baking pans.  Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
4. In a sifter over a large mixing bowl combine the gluten free flour, cinnamon, baking soda and salt.  Sift into the bowl. Set aside.
5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine.  Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
6. Whisk the oil and vanilla into the sugar and egg mixture until combined and smooth.
7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
8. To crush the pineapple, place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, (or if you don’t have a potato masher (because I do not – take your time and use a fork or a whisk (I’m a big improvisor when it comes to baking tools) ) crush the pineapple.
9. Add the fruit and juice to the batter.  Also add the mashed banana and the pecans.  Stir just until combined. Be careful not to over stir.
10. Divide the batter evenly between the three pans.  Tap the pans on the countertop to release any air bubbles and place in the 350º F oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
11. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting.

Time to whip up some frosting!!

1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed).  Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
2. Cut the cream cheese into 1 inch strips and add to the butter.  Mix at medium speed until fully combined, and smooth.
3. Add the pure vanilla extract and slowly add the sifted powdered sugar.  Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
4. Fold in pecans by hand.

Finally time to build your cake!

1. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting.  This will be a thin covering.
2. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again or a little bit more.
3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator.

Cake best when made the day prior to serving!

There you go!! This is a GREAT cake (or lots of cupcakes) for a outdoor party! Pair with a great drink and good friends!!
ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can check out more recipes on her blog TwentyOne No Gluten

Intern Kitchen – Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

• 1/4 cup light corn syrup
• 2 tablespoons vegan butter (Earth Balance)
• 1 cupconfectioners’ sugar
• 2 cups mini marshmallows
• 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• Pinch of salt.
• 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
• Cinnamon Sugar for rolling

1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
2. Add vanilla and a pinch of salt.
3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can check out more recipes on her blog TwentyOne No Gluten

Guide to Eating Healthier Chips

There are certain snack foods that no matter how unhealthy they are we will never be able to cut them out of our diets. On that list of irresistible snack foods, chips rank highly. Instead of feeling guilty with every crunch of the delicious, salty chips, try looking for healthier brands of chips or making homemade chips. Here’s a quick guide to help you understand what makes a chip healthier than your average brand.

The top three things you need to consider when choosing a healthier chip is the oil, sodium, and natural ingredient contents.

Chips were originally cooked in oils that were high in saturated fat, which can lead to problems with obesity and the clogging of arteries. When looking at chips’ ingredient lists check for the type of oil the chip is being cooked in. If the oil is low in trans or saturated fat like soy oil or sunflower oil your chip is going to be much healthier. A good brand of chips to try that contains no trans fat or saturated fat is Popchips.

Another thing to keep in mind is the sodium content. Sodium can be just as dangerous as the fats in oil, and chips like Lays original are very high in sodium. Try finding chips that use sea salt. Sea salt is often regarded as healthier, more natural substitute to sodium. Look for Laurel Hill Multigrain Tortilla Chips in your grocery store.

The most important thing you can remember is that natural is always better. Artificial ingredients should be a red flag for you when you browse the nutrition facts on the back of your chips. Also look for organic chips to avoid added chemicals or preservatives that are harmful to your health. A good option for organic chips is Kettle Brand Chips.

If you aren’t a fan of taking the time to check the nutrition facts on the back of chip bags while you’re at the store, you are not alone. When I go to the store I’m on a mission: get in, get out, and get on with my busy life. What I like to do instead is make my own healthy chips at home. Here are a few recipes for you to try from EatingWell Magazine, including a microwavable recipe perfect for us busy college students.

Microwave Potato Chips

Ingredients

• 1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt

Directions

1. Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool, completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.

Garlic & Herb Pita Chips

Ingredients

• 4 6-inch whole-wheat pitas
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation

1. Position oven racks in middle and lower third of oven; preheat to 350°F. Coat 2 large baking sheets with nonstick cooking spray.
2. Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder and salt.
3. Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness).

Chile-Lime Tortilla Chips

Ingredients

• 12 6-inch corn tortillas
• Canola oil cooking spray
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Preparation

1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
2. Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Kelsey Schirm is a junior at Iowa State University pursuing a double major in Journalism & Mass Communication and Art & Design. She loves exercising, cooking, and being outdoors.

5 Ways With Popcorn

A bag of microwave un-buttered popcorn is a super-fast, surprisingly healthy snack. Unfortunately, it can also get pretty boring. Jazz up your Friday movie night with our popcorn recipes and the perfect movie for each one.

1) Popcorn Italiano (Adapted from the Food Network’s How To Boil Water):

Photo Credit

To Watch: An Italian-inspired movie, like Roman Holiday.

To Eat: Pour popcorn out into a large bowl. Add a dash of extra virgin olive-oil, and a pinch of garlic powder. Add a generous helping of italian seasoning. If you’re out, mix together any combination of dried basil, dried rosemary, thyme, and oregano. Finish the recipe with a few sprinkles of parmesan cheese.

2) Movie Theater Popcorn

Photo Credit

To Watch: A timeless classic, like The Wizard of Oz.

To Eat: Crush pretzels into small pieces. Mix with popcorn in large bowl. Add a small handful of Milk Duds and M&Ms. Top with some cinnamon sugar to taste.

3) Power Popcorn (Adapted from Eat Drink Better)

Photo Credit

To Watch: A inspiring athletic movie, like Prefontaine.

To Eat: Pour popcorn into large bowl. Add sunflower seeds, nuts, and some dried fruits. For nuts, we like chopped walnuts, but try sliced almonds if you’re in a hurry. For the fruits, raisins are standard. Try dried figs or apricots for a gourmet touch.

4) Hot & Spicy Popcorn

Photo Credit

To Watch: A thriller, like Columbiana.

To Eat: Pour popcorn into a large bowl. Add a bit of shredded cheese when still hot and toss until it melts a little. For spice, sprinkle on cayenne pepper, paprika, and as much hot sauce as you can handle.

5) Cookies & Cream Popcorn (Adapted from Handle the Heat)

Photo Credit

To Watch: A chick flick, like When Harry Met Sally.

To Eat: Melt some white chocolate (6 oz for every 13 of a cup) in the microwave. Pour over freshly popped popcorn, and toss with a spoon to coat. Chop up some chocolate cookies (Oreos anyone?) and mix together. Wait about 10-15 minutes until it sets, or stick it in the fridge for about 5 if you’re impatient.

What are your favorite popcorn recipes? Let us know in the comments!

Sasha Graffagna is a current junior at New York University studying Journalism and Comparative Literature. She is currently on exchange at La Universidad del Sagrado Corazón in San Juan, Puerto Rico.

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