Monday, May 14, 2012

Skinny Minny Recipe #5: Faux-tato Chips...Kale Chips Recipe

I have been on a Skinny Minny Recipe rampage lately.  No crafting...all eating (healthy at least).

Here is a recipe for something that is simple, yet so freaking addicting.  I have made this recipe several times now.  As I mentioned in one of my previous posts, I am currently addicted to kale.  Yummy!

Here's what you will need to make Kale Chips:
(Makes 4-6 Servings)
-1 Kale Bunch
-About 3 Tablespoons of Extra Virgin Olive Oil
-Kosher Salt and Garlic Powder to taste

Wash and dry kale thoroughly.  Separate the kale leaves from the rib with a knife.  Cut the kale leaves into about 1" pieces. 

Place the kale pieces in a single layer on a cookie sheet.  I have found that parchment paper is not necessary, but an option if you still like to use it.

Drizzle the olive oil over the leaves, and sprinkle kosher salt and garlic powder to taste.  Bake in the oven at 350 F for about 8-10 minutes; tossing and turning half way through to ensure even crispiness.  The kale chips are done, when most of the leaves are slightly brown on the edges.

Final product before it is gobbled down by my hungry husband...

Calorie Counting Divas: ~60 Calories per Serving

Wednesday, May 2, 2012

Skinny Minny Recipe #4: Chicken Tomatillo Fiesta Soup

Always excited about one pot meals =)

(Makes 6 Servings)
-3 to 4 Chicken Breast (cooked and shredded)
-4 Cups of Low Sodium Chicken Broth
-1 Can of Whole Corn (drained)
-1 Can of Black Beans (drained)
-1 Can of Rotel (not drained)
-2 Small or Medium Sized Red Potatoes (diced into 1/2" cubes)
-1/2 a Onion (diced finely)
-1 Jalapeno (minced and deveined)
-Light Sour Cream
-1 1/2 lbs of Tomatillo Peppers
-2 Cloves of Garlic (finely minced)

1.) Place the Tomatillo Peppers in a food processor or blender.  Roughly blend the peppers.  Do not blend the peppers into a puree.  A few pulses of the blender or food processor should be fine.

2.) Add the onion and garlic into a 3 qt. stock pot.  Cook over medium heat until the onions are translucent and the garlic is slightly browned.

3.) Add the blended tomatillos, chicken broth, corn, black beans, Rotel, potatoes, jalapeno, and chicken into the stock pot.  Cook over medium high heat until the mixture comes to a boil.  Lower heat, cover, and cook for about 30 minutes or until the potatoes are tender.

4.) Top soup off with a couple sprigs of cilantro and a dollop or two of sour cream.

Calorie Counting Diva: ~250-275 Calories per Serving