Tuesday, September 13, 2011

I Can Make Chips Work With Any Meal

I’m a French fry lover. I’ve never met a French fry I didn’t like. I like them skinny, fat, with skins on, crinkled, curly, and spiced. They are just delicious.

I think I’m also a chip fanatic. Now – chips don’t quite rate up there with French fries because I don’t like all chips. No – not all chips were created equal. The dill pickled flavor – nasty. Pork rinds? Gross. No – there are only a few varieties that are outstanding.

What I find humorous is that I decided I wanted to cut back on my chip intake. I’m laughing inside as I type that – because it’s an almost impossible task. I have a chip-loving family so chips are always around.

But I think I tried to fool myself for awhile with my chip-loving ways.

I decided instead of eating chips with a sandwich, I would make a hearty soup. I throw in some Progresso chicken noodle (which I love), corn, garbanzo beans, onion, extra chicken broth, fresh shredded chicken – and I’m good to go. Except that I usually have to throw in some tortilla chips or barbecue chips on top. May sound weird, but it’s very delicious.

I started enjoying rice. So I would buy those little Minute brown rice cups at the store. You pop them in the microwave for about a minute and your rice is ready. I’d add some beans, chicken, onion, red pepper – and scoop it up with a tortilla chip.

Are you starting to see a trend?

We make these rice and chili tacos that are rolled up in a flour tortilla with cheese. Yep – tortilla chips to scoop out the middle are a delight.

Taco spaghetti? Gotta have some tortilla chips to either mash in or scoop up.

I think I’m a chip-scooper-aholic.

And I won't even begin to tell you how much I love chocolate covered chips at Christmas time...

I don’t resort to putting chips on my sandwich though, so there is hope for me, right?

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