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Thursday, March 31, 2011

Kale Chips

My Best Friend in the world, Miki, told me about this wonderful way to eat Kale, most people who try it this it!

1 large bunch of Kale
1 T olive oil
1/2 t sea salt
1/4 t garlic salt

Heat oven to 400 degrees. Clean Kale and remove ribs, chop to your desired "chip size". Dry well. Pour your oil into a bowl with your seasoning, add Kale to the bowl and toss, I use my hands so I can make sure the Kale is nice a shiny! Place in a single layer on a baking sheet and put in the oven for about minutes or until it reaches your desired crispness. remove from oven and let cool, the chips will continue to get crispier for a few minutes after you remove them.

WW friends this one has 1 point for 2 cups!

I love to make these before I start to cook dinner, such a great healthy snack to munch on while I'm cooking!

Shrimp Tacos with Mango Salsa

I LOVE shrimp and fish tacos! They are one of my favorite things to get when we go eat Mexican food. I love making them at home too, my family loves this meal! How could you not??

 1 mango, diced small
 ½ red bell pepper, diced small
 ¼ red onion, diced small
1/2 of a fresh jalapeno, diced small
 2 T  cilantro
Salt and pepper to taste
 Juice of a lime
1 lb fresh shrimp, peeled and devained

Mix together mango, bell pepper, onion, jalapeno, cilantro, lime, salt and pepper and chill.

Then take 1 pound of shrimp, sauté with garlic and a tsp of olive oil
Place 4 shrimp in a small, warm, corn tortilla and top with
mango salsa.

I serve these with my Charro Beans and Fiesta Rice with fresh salsa and onions.

Weight Watcher Friends: These have 3 Points per taco.

Asian Lettuce Wraps

Last week I made some awesome lettuce wraps! I kept hearing people talking about full fat versions of these and I just new I could skinny them up and still have them taste GREAT!!! My family ate them up, they were super healthy and so good!!!

1 Red Bell Pepper -diced small
1/2 white onion -diced small
2 garlic cloves, minced
2 t fresh ginger, minced
3/4 cup of mushrooms (whatever type you like, I used baby bellas)-diced small
8 baby carrots -cut into thin strips
1/2 head of cabbage-cut into thin strips (or just just 2 cups of a cole slaw mix)
1 small can of water chestnuts -diced small
1lb of ground chicken or turkey breast
1 head of lettuce cleaned and broken into pieces for the wraps (I like Boston Bibb or Cabbage leaves)

2 T soy sauce
2 T Teryaki sauce
2-3 T Sweet Chili Sauce (I love the Trader Joe's version)
1 T honey

Mix the sauce ingredients together and whisk to combine, set aside.
Heat skillet, add turkey/chicken breast and let cook for about 3-5 minutes break up into small pieces. Then pour sauce over the top, stir to mix and set aside. Next add the veggies to a hot wok, stir for 2-4 minutes until the veggies are to your desired tenderness. Pour the meat & sauce over the veggie mix and cook for about 2 more minutes. Then serve in lettuce cups.
All the veggies after they were chopped.

Sweet and spicy sauce, mmmmm...

This is cooked turkey, not very appetizing but this is before I poured the sauce over the top, which helps!

Veggies cooking
All  mixed together and ready to eat!
 I served these with mini egg rolls for my kids! A family favorite at my house!

Notes: I added a little water (couple of tablespoons) to my sauce to make it stretch without adding more calories. But for those who aren't counting calories, a teaspoon of sesame oil would be great!
Also add whatever veggies you like or think would be good, I had a bag of broccoli slaw so I added half of it.
Weight Watcher Friends: This recipe makes six 1.5 cup servings and each has 3 points!