Kale Chips

1 bunch of Kale

1-2 Tbs. Olive Oil or Canola Oil

Salt

Preheat oven to 300 degrees. Remove center stem from kale. Tear leaves into “chip” sized pieces. Toss kale leaves with olive oil until coated. Sprinkle with salt. Lay on a cookie sheet and bake for 20 minutes. Turn kale leaves over about half way through the cooking time. Remove from oven and enjoy!

Note: These should be eaten right away. The chips do not keep very well.

Note 2: Larger pieces may need more time in the oven to crisp up. If the leaf is not crunchy, put it back in for a few more minutes to crisp.

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Healthy Spinach Dip

Ingredients:
1 pkg Frozen chopped spinach
1/2 c. Fat free Mayonnaise
2 c. Lowfat Cottage Cheese
1/2 c. Fat free Sour Cream
1 pkg Vegetable Soup mix

Directions:
1. Blend Cottage cheese in a blender till smooth

2. Combine Spinach, Cottage Cheese, Sour Cream, Soup mix, and fat free mayonnaise in a medium size bowl

3. Cover; chill 2 hours

4. Stir and serve with whole wheat crackers or baked chips.

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Baba Ganoush

Ingredients
3 Eggplants (round) or 6-8 skinny eggplant
4 T. Tahini (sesame seed paste)
4 cloves Garlic, Finely Minced
¼ c. Lemon Juice
3 T. Extra Virgin Olive Oil
1/3c. Fresh Parsley, Minced

Directions:
1. Prick the skin of the eggplant with a fork.
2. Bake at 400 degrees for 25 – 40 minutes or until eggplant is soft. (time will depend on size of eggplant)
3. Set aside to cool slightly. Note: Put them in a plastic bag to cool (this makes it easier to peel off the skin)
4. Peel off skin.
5. Scrape out the flesh into a food processor.
6. Add in all other ingredients.
7. Blend in food processor.
8. Add salt to taste.