Spicy Vinaigrette

Spicy Vinaigrette  
    MAKES   2¼  CUP
   
    The chili powder and hot sauce add flavor and heat to this vinaigrette, and the capsaicin that makes these ingredients spicy is thought to lower cholesterol and help prevent arteriosclerosis. This also is a delicious low-fat marinade for turkey, chicken, or pork.


1¼cups no-sugar-added apple cider vinegar

1½tablespoons agave syrup or honey

2   cloves garlic

1   teaspoon chili powder

1   teaspoon hot sauce

1   teaspoon spicy brown mustard

1   teaspoon salt

1   teaspoon freshly ground black pepper

¾   cup extra-virgin olive oil


    In a blender or food processor, blend the vinegar, syrup or honey, garlic, chili powder, hot sauce, mustard, salt, and pepper until smooth. With the machine running, gradually drizzle in the oil. Store in an airtight container in the refrigerator for up to 2 weeks. Shake to blend before using.

   
    SERVING SIZE:  1 tablespoon
 EXCHANGE LIST VALUES:  ½ fat
 CARBOHYDRATE CHOICES: 0
CALORIES: 49
 CALORIES FROM FAT: 42
 TOTAL FAT:  5 g
 SATURATED FAT:  1 g
 CHOLESTEROL: 0 mg
 SODIUM: 69 mg
 TOTAL CARBOHYDRATE: 2 g
 FIBER:  0 g
 TOTAL SUGARS: 1 g
 PROTEIN: 0 g

Spicy Pita Chips

Spicy Pita Chips
  MAKES 24 CHIPS
  I love the spice and texture of these whole-wheat pita chips alone or with one of the dips in this chapter. Making them at home is easy, and it saves money, and allows you to control the ingredients.

3   whole-wheat pita breads, each cut into 8 triangles

 Olive oil cooking spray

1   teaspoon chili powder

1   teaspoon ground cumin

1   teaspoon ground cinnamon

½teaspoon ground coriander

½teaspoon garlic powder

¼   teaspoon cayenne pepper

¼   teaspoon freshly ground black pepper

⅛   teaspoon salt

Preheat the oven to 350°F. Spread the pita triangles on a baking sheet and spray on both sides with cooking oil spray. Combine all the remaining ingredients in a large bowl and stir well to blend. Add the pita wedges and toss to coat. Spread the seasoned chips in a single layer on the baking sheet and sprinkle with any remaining spice mix.
  Bake for about 15 minutes, tossing once, or until the chips are brown and crisp. Cool completely before serving. Store in an airtight container for up to 2 weeks.
 
 
  SERVING SIZE:  4 pita chips
  EXCHANGE LIST VALUES:  1 starch
  CARBOHYDRATE CHOICES:  1
  CALORIES:  94
  CALORIES FROM FAT:  13
  TOTAL FAT:  1 g
  SATURATED FAT:  0 g
  CHOLESTEROL:  0 mg
  SODIUM:  220 mg
  TOTAL CARBOHYDRATE:  18 g
  FIBER:  3 g
  TOTAL SUGARS:  0 g
  PROTEIN:  3 g