Dehydrator Kale chips

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INGREDIENTS:

  • 1 bunch kale
  • Olive oil spray
  • Salt and pepper
  • Paprika and garlic powder

INSTRUCTIONS:

  • Remove kale leaves from hard stems (as best you can)
  • Place leaves in a large bowl and spray kale with olive oil.  Give a good 5 second spray, toss to coat and then give another 5 second spray)
  • Add salt, pepper, paprika and garlic powder to taste
  • Place kale on dehydrator sheets in a single layer
  • Using a dehydrator (I have a Nesco non variable temp), dehydrate for about 1 1/2 hours.  be sure to check occasionally.  When moisture appears to be gone, kale chips are nice and crispy (any dehydrator will work, adjust time accordingly)

This recipe yeilds two servings
Points Plus value is 1pp per serving

Baked Eggplant “Fries”

INGREDIENTS:

  • 1 large eggplant
  • 1 tbsp corn starch
  • Olive oil spray (or regular cooking spray)
  • Salt and pepper
  • Paprika and garlic powder (or any other seasonings)

INSTRUCTIONS:

  • Preheat oven to 425
  • Peel eggplant with vegetable peeler and slice into uniform fries (about 1/2 inch thick)
  • In a large bowl, add eggplant “fries” and spray with olive oil.  Toss to coat the eggplant evenly
  • In a small bowl mix cornstarch, salt and pepper, and desired seasonings
  • Add seasoning and corn starch mix to eggplant.  Toss to coat
  • Spray a baking sheet with cooking spray to prevent sticking
  • Bake at 425 for approximately 20 minutes
  • After 20 minutes, flip eggplant “fries”
  • Bake an additional 20 minutes

This recipe yeilds two servings
Points Plus value is 2pp per serving

Ranch Carrots

I found this recipe yesterday “Ranch glazed baby carrots” but HATED the fact that it included brown sugar.  blech.  I modified the ingredients as to be Weight Watchers friendly and excluded the brown sugar.  I was very happy with the result.

INGREDIENTS:

  • 1/2 packet (or more) Hidden Valley ranch powder (I used spicy)
  • I cant belive its not butter spray (approximately 10-15 sprays)
  • 2 cups baby carrots (can also use frozen carrots – cook per package instructions)
  • Salt and Pepper

INSTRUCTIONS:

  • Bring about 6 cups water and dash of salt to a boil
  • Add baby carrots and cook until tender, approximately 10 minutes
  • Drain carrots and give a quick rinse with cold water to stop cooking
  • In a bowl, mix carrots, 1/2 packet ranch seasoning and I cant believe its butter spray until all carrots are coated with butter and ranch powder mix
  • Add salt and pepper to taste

This recipe yeilds four 1/2 cup servings
Points Plus value is 0pp per serving

Tuna Salad “Taco” and Butternut Squash Fries

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TUNA SALAD “TACO” INGREDIENTS:

  • 1 can tuna (in water) drained
  • 1/4 cup carrots (chopped finely or shredded)
  • 1 tbsp red onion,minced
  • 1 tbsp light mayonnaise
  • 2 tbsp nonfat Greek yogurt
  • paprika to taste
  • salt and pepper to taste
  • Romaine lettuce leaves
  • low fat American cheese
  • sliced tomato

INSTRUCTIONS:

  • Combine tuna, carrots, onion, mayonnaise, yogurt, paprika, salt and pepper
  • Assemble taco with fresh tomato slices and american cheese

BUTTERNUT SQUASH “FRIES” INGREDIENTS:

  • Butternut squash
  • cooking spray
  • salt and pepper
  • paprika
  • garlic powder

INSTRUCTIONS:

  • Preheat oven to 400
  • Peel and slice squash into uniform pieces
  • Spray fries with cooking spray
  • season, to taste, with salt, pepper, garlic powder and paprika
  • spray baking sheet with cooking spray to prevent sticking
  • lay fries in a single layer on sheet
  • bake at 400 for 20 minutes
  • Flip fries
  • Bake another 20 minutes or until edges are browned

Chipotle Copycat Cilantro Lime Rice

Recipe adapted from skinnytaste

INGREDIENTS:

  • 1 cup uncooked brown jasmine rice
  • 4 Tbsp cilantro, finely chopped
  • 1 Tbsp fresh lime juice
  • 2 tsp table salt
  • 2 tsp EVOO (separated)

INSTRUCTIONS:

  • Bring 1 cup brown jasmine rice and 2 cups water to a boil with 1tsp EVOO and 1tsp salt
  • Reduce heat and simmer for 30 minutes
  • Add chopped cilantro, lime juice and 1tsp EVOO
  • Mix and serve

This recipe yeilds approximately four 1 cup servings
Points Plus value is 5pp per cup