Kale Chips

I love kale chips as a snack or side dish.  It is super easy and very good for you.

Ingredients:
-1 bunch of kale torn into pieces and away from stems
-olive oil (or oil of choice, I occasionally use grapeseed oil)
-seasonings of choice  - i like with just a little bit of sea salt and pepper OR my new favorite is tossed with some apple cider vinegar for a salt 'n' vinegar chip.

Directions:
Preheat over to 300 degrees while prepping the kale.  Place on a baking sheet lined with PARCHMENT paper.  I think this is the key.  Sorry for the all caps yelling, but I want to make sure you use parchment paper.  I have used foil many times and they just don't come out as well in my opinion.  Make sure that they kale is spaced out and not piled on top of each other.  I bake for about 20 minutes and then pull the parchment paper off of the baking sheet with kale and let cool on the counter.
** Make sure not within reach of your dog while cooling or he/she may eat it all!  That's what I've heard ;) **

Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds

This was amazing!  We all loved it.  Luke is not typically a fan of Brussels sprouts, but was agreeable to try it since I prepared them a new way.  His response, "Now this is the way to eat some Brussels sprouts". 

Ingredients:
3 oz dried whole wheat thin spaghetti
1 large red onion, thinly sliced
2 Tbsp olive oil
3 cloves of garlic, minced
12 oz fresh Brussels sprouts, thinly sliced or shredded (whoops, didn't do this)
1 tbsp grated fresh ginger  - we omitted
1/4 - 1/2 tsp crushed red pepper
1/2 cup chicken broth
2 Tbsp soy sauce
1/2 cup finely shredded carrot
1/3 cup fresh cilantro
3 tbsp slivered almonds, toasted - bake for 5-10 minutes in shallow baking dish at 350 degrees

Break pasta into 1 inch pieces and cook according to package directions.  Heat a large skillet over high and add onion, oil, and garlic.  stir and cook for 1 minute.  Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for another minute.  Add broth and soy sauce and cook for another couple of minutes.  Remove skillet from heat and add drained pasta, carrot, cilantro.  Sprinkle with almonds.

Jill

Rigatoni wiht Broccoli, Beans, and Basil

This one was just ok to us.  Kids ate it, but was kind of blah.  I might make again, but will definitely spice it up.  Once again a recipe from Better Homes and Gardens Fast and Healthy edition. 

8 oz dried rigatoni
2 cups broccoli florets
1 19 oz can cannellini beans (rinsed and drained)
2 tsp minced garlic
4 Tbsp olive oil
1/4 cup fresh basil
1/2 tsp salt
2 slices of bread, cut into pieces
1/4 tsp crushed red pepper
finely shredded lemon peel


Cook pasta according to package directions.  Add the broccoli to the last 5 minutes or cooking.  Drain, reserve 3/4 cup of pasta water.  Keep pasta and broccoli warm in pot.  In large bowl combine beans, garlic and 3 tbsp of oil.  Mash 1/2 the bean mixture.  Stir in basil, salt and reserved water.  Combine bean mixture with pasta in pot.  In skillet heat 1 tbsp oil over medium and add bread cubes.  Can add 1/4 tsp crushed red pepper.  Cook for about 1-2 minutes or until crisp.  Top pasta with croutons and serve.

omit croutons for Daniel Fast friendly and use whole wheat pasta. 

Jill

Cilantro Chicken with Peanuts

YUM!  I loved this one and so did the whole family.  Once again a recipe from Better Homes and Gardens special edition Fast and Healthy.  Will definitely be making this one again and again. 

Ingredients:
2 tsp peanut oil (I didn't have so just used olive oil)
1 pound skinless, boneless chicken breasts (cut into pieces)
1/4 cup honey-roasted peanuts
2 tsp minced fresh ginger - i omitted because i don't really like ginger and i didn't have
4 cloves minced garlic
1/4 cup sliced green onions (2)
1 Tbsp soy sauce
2 tsp rice vinegar
1 tsp toasted sesame oil
1 cup fresh cilantro
4 cups finely shredded Chinese (napa) cabbage or can use 2 cups hot brown rice (i used cabbage and kids gobbled it up)
fresh cilantro
lime wedges

In a large skillet heat oil.  Add chicken and cook for 2 minutes.  Add peanuts, ginger, and garlic; cook and stir about 3 minutes.  Add green onions, soy sauce, rice vinegar, and sesame oil and cook for 2 minutes.  Remove from heat and stir in cilantro.  Spoon mixture over cabbage.  Garnish with cilantro and lime wedges. 

Jill

Chicken and Shrimp Jambalaya

This was my first recipe from the Better Homes and Gardens, Fast and Healthy special edition.  I thought it was ok.  It could have used much more kick in my opinion, but it was perfect for the kids.

Ingredients:
1 pound skinless, boneless chicken breasts - cut into pieces
2 cups sliced celery
2 cups chopped onions
1 14.5 oz can diced tomatoes, undrained
1 14.5 oz can chicken broth
1/2  of 6 oz can tomato paste
1 1/2 tsp Cajun seasoning
1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups uncooked instant brown rice
1/4 cup chopped green , red, or yellow pepper
8 oz fresh, frozen cooked shrimp
2 Tbsp fresh Italian parsley

Combine chicken, celery, onions, tomoatoes, broth, tomato paste, Cajun seasoning, salt, and garlic.  Cook on low-heat for 4-5 hours or high heat for 2-2 3/4 hours.  Stir in rice and peppers and cook on high heat for another 30 minutes.  Stir in shrimp and parsley mixture.

homemade cajun seasoning - 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp white pepper, 1/4 tsp paprika, 1/4 tsp black pepper, 1/2-1/4 tsp cayenne pepper.

Jill

Taco Hummus

This is a recipe from the Gracious Pantry.  She has tons of great recipes that I can't wait to try.  You know my favorites will make it to our blog!

Clean Eating Taco Hummus
(Makes approximately 3 cups)
Ingredients
2 (15 oz.) cans chickpeas
Juice of 1 lemon
1/2 cup tahini
1/2 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. ground cumin
Water (optional) – as much as you need to get the consistency you prefer.
Directions
Step 1 – Place all ingredients in your food processor and blend until smooth.
Eat and Enjoy!
Nutritional Content
1 serving = 1/4 cup
Calories: 147
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 318 mg
Carbohydrates: 18 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 7

Jill

Honey Mustard Salad Dressing

This dressing is from the Beachbody Ultimate Reset.  

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3-5 cloves of garlic (crushed)

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley (we still used the dry kind, it taste great!)

1 tsp. Himalayan salt (we used natural sea salt)

1/2 tsp Dijon mustard

1 Tbsp. unfiltered honey or raw agave nectar



Place them all in the blender and blend on medium high for 30 seconds or until well mixed. Store in an airtight container in the refrigerator. Be sure to shake it well before using after refrigeration.

I don’t know what the nutrition macros are as far as proteins/carbs/fats with this recipe, but it is truly a all natural dressing that you know for a fact is free of additives and chemicals. I usually take a couple spoonfuls and drizzle it around my salad. A little goes a long way with this recipe. Enjoy!

 Jill