More Munchin' Mamas Recipes

I have more to add to March's Munchin' Mamas recipe collection - if you don't remember, this month's theme was "green" - green-colored food, organic dishes, food served in a green dish, etc. I tasted both dishes - and I have to say, the veggie chips were AMAZING! I sat there eating them for a good hour or so as we chatted and didn't feel a bit guilty when they were gone since they are good for you. The honeydew soup is also very good - I don't think I had done cold soup before and it was a unique taste and texture, but in a good way. Absolutely yummy dishes!

Veggie Chips
Ingredients
Thinly sliced veggies (potatoes, parsnips, carrots, kale)
Olive oil
Salt, pepper, garlic powder (any other assorted spices)

Directions

1. Heat the oven to 400 degrees. 
2. In a bowl, toss thinly sliced veggies with a tablespoon or two of olive oil. 
3. Place the veggies on a generously oiled cookie sheet making sure they don't overlap. Sprinkle with salt (I used the garlic and sea salt combo grinder). 
4. Bake, checking often, until the pieces are browned and crisp. 
5. Flip the pieces halfway through the cooking time. The kale takes about 8 minutes, parsnips and carrots about 10, potatoes about 16. 
6. When the chips are done, transfer them to a bowl or plate lined with paper towels to absorb any excess oil.

Honeydew Melon Soup
Ingredients
4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

Directions

1. In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. 
2. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until blended. 
3. Chill several hours. Serve cold. 
4. Whisk before serving and garnish each bowl with a few melon balls.