Kale Chips<\/p>\n
1 bunch of Kale<\/p>\n
1-2 Tbs. Olive Oil or Canola Oil<\/p>\n
Salt<\/p>\n
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!<\/p>\n
Note: These should be eaten right away. The chips do not keep very well.<\/p>\n
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.<\/p>\n
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\nHealthy Spinach Dip<\/p>\n
Ingredients:
\n1 pkg\t\tFrozen chopped spinach
\n1\/2 c.\t\tFat free Mayonnaise
\n2 c. \t\tLowfat Cottage Cheese
\n1\/2 c. \t\tFat free Sour Cream
\n1 pkg \t\tVegetable Soup mix\t\t<\/p>\n
Directions:
\n1.\tBlend Cottage cheese in a blender till smooth<\/p>\n
2.\tCombine Spinach, Cottage Cheese, Sour Cream, Soup mix, and fat free mayonnaise in a medium size bowl <\/p>\n
3.\tCover; chill 2 hours <\/p>\n
4.\tStir and serve with whole wheat crackers or baked chips.<\/p>\n
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Baba Ganoush<\/p>\n
Ingredients
\n3 \tEggplants (round) or 6-8 skinny eggplant
\n4 T. \tTahini (sesame seed paste)
\n4 cloves\t Garlic, Finely Minced
\n\u00bc c. \tLemon Juice
\n3 T.\t Extra Virgin Olive Oil
\n1\/3c.\t Fresh Parsley, Minced<\/p>\n
Directions:
\n1.\tPrick the skin of the eggplant with a fork.
\n2.\tBake at 400 degrees for 25 – 40 minutes or until eggplant is soft. (time will depend on size of eggplant)
\n3.\tSet aside to cool slightly. Note: Put them in a plastic bag to cool (this makes it easier to peel off the skin)
\n4.\tPeel off skin.
\n5.\tScrape out the flesh into a food processor.
\n6.\tAdd in all other ingredients.
\n7.\tBlend in food processor.
\n8.\t Add salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading