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Friday, August 26, 2016

baked kale chips

Ingredients

  • Servings: 6
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • preheat an oven to 350 degrees f (175 degrees c). line a non insulated cookie sheet with parchment paper.
  • with a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. wash and thoroughly dry kale with a salad spinner. drizzle kale with olive oil and sprinkle with seasoning salt.
  • bake until the edges brown but are not burnt, 10 to 15 minutes.

Chile Pasta Salad

Ingredients

  • Servings: 6
  • 4 ounces bow tie pasta
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 1 green chile pepper, chopped
  • 4 medium tomato - peeled, seeded and chopped
  • 2 green onions, sliced
  • 1 clove crushed garlic

Recipe

  • cook pasta and drain. rinse with cold water; drain.
  • mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. cover and refrigerate about 2 hours or until chilled.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Awesome Turkey Sandwich

Ingredients

  • Servings: 1
  • 2 slices whole wheat bread, toasted (optional)
  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon-style prepared mustard
  • 3 slices smoked turkey breast
  • 2 tablespoons guacamole
  • 1/2 cup mixed salad greens
  • 1/4 cup bean sprouts
  • 1/4 avocado - peeled, pitted and sliced
  • 3 ounces colby-monterey jack cheese, sliced
  • 2 slices tomato

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • spread mayonnaise on one slice of toast, then spread mustard on the other. arrange the sliced turkey on one side. spread guacamole over the turkey. pile on the salad greens, bean sprouts, avocado and cheese. finish with tomato slices, then place the remaining slice of toast on top.

Thursday, August 25, 2016

brown rice belgian endive salad

Ingredients

  • Servings: 2
  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 1 head belgian endive, chopped
  • 1/8 red onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil, or to taste
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins

  • bring the brown rice and water to a boil in a saucepan. reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. allow the rice to cool.
  • place the rice, endive, and red onion in a large bowl. drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. mix thoroughly.