Kale Chips

Well its been a crazy couple of weeks but I plan on starting my weight loss posts back on Monday, I’ve been holding at same weight for a while which is good considering I haven’t been able to exercise or eat the best.  Until Monday I will be posting some recipes and crafty stuff to get back in habit of blogging.  Enjoy!  🙂

My new favorite vegetable is KALE!  I am absolutely in love with it!  Here is my favorite Kale recipe, its crispy and salty and it satisfies my potato chip cravings.  My 3 year old loves them and so does my husband!  It is crazy good for you as well, I have included some interesting facts before the receipe, hope you get hooked on it as well!

Some facts (interesting to me) about Kale

• its a form of cabbage
• its an anti-inflammatory
• has more iron per calorie than beef
• has more calcium per calorie than milk
• one serving is 5% of daily fiber
• one serving has 2 grams of protein
• high in vitamins
• good for eyes, skins, bones
• helps in weight loss
• reduces risk of heart disease and cancer
• lowers cholesterol

Kale Chips

• tear Kale off the stems
• wash and dry
• lay on pans ( I usually cover pizza pans with foil)
• drizzle olive oil and sprinkle salt and pepper (I use fresh ground pepper and sea salt)
• mix it well with your hands then spread them out on pan so not overlapping or touching
• put in preheated 375 degree oven until they crisp up 15 minutes or so, maybe less check after 10 minutes to make sure they don’t burn.
• then eat all up!

 

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Mexican Corn Dip

So I found these to recipes on Pintrest for Mexican street corn and elotes, so I do what I do best I read them over saw what ingredients I had on hand and made my own recipe up!  So here goes, below is the original links.

• 2 ears of corn, husked
• Jalapeno (washed, seeds taken out, and finely chopped)
• Cilantro (washed, stems taken off, and chopped)
• Parmesan Cheese (handful)
• Mayonnaise (couple spoonfuls, it doesn’t take much so just a little at a time)
• Lime Juice (to taste)
• Chili powder (to taste, a couple sprinkles)
• Salt and pepper (to taste)

Take the corn and rub butter on all sides and put in oven.  Broil until slightly charred about 5 minutes or so on each side.  Set corn aside until it’s cool enough to handle.

When corn is cool enough to handle, take a knife and cut the kernels off the cob.  Put corn in a medium size bowl, add cilantro, jalapeno, Parmesan cheese, mayonnaise, lime juice, chili powder, salt, and pepper.  Either serve immediately or put in refrigerator till time to serve.  I like to eat with chips, On the Border chips are my favorite!  Enjoy!!!

http://www.cinnamonspiceandeverythingnice.com/roasted-corn-with-queso-cilantro-and-chile-mexican-street-corn/

http://joylicious.net/2012/05/04/elotes/

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Red Potatoes and Green Beans in Crockpot

I made this last week and it was really good!

Red potatoes (washed and cut into big cubes)

Fresh green beans (washed and trimmed)

Mushrooms (washed and either leave whole or cut in big pieces)

White onion (cut in big chunks)

Bacon (cut into cubes)

Chicken broth (about a cup)

Salt and Pepper

Pile all ingredients in your crockpot, put lid on it and turn to low to cook for 8-10 hours or on high for 4-6 hours.  Just until all veggies are tender!  Ham can be substituted for the bacon.  If you don’t have a crockpot you could do this in the oven too.  probably 1 1/2 to 2 hours.

Here is what it looks like before you cook it.  I forgot to take an after photo but trust me, it’s delish!

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