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Category: Recipes

Summer Kale Salad

Posted on by Lori Harder

Summer Kale Salad

Ingredients

  • 4-6 cups kale leaves, chopped without spine
  • 1 can water chestnuts, chopped
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/2 cup Asiago cheese
  • Dash hot pepper flakes
  • 2 Tbsp mint, chopped
  • 1/4 cup strawberries, chopped
  • 2 4-6 oz. chicken breasts
  • 1/2 tsp. salt
  • 1/2 cup chopped green onion
  • 1 cup shredded cabbage – purple or yellow
  • 1 cup shredded carrots
  • 1/4 cup pine nuts
  • 1 tsp. garlic salt
  • 4 T. olive oil

Instructions

  • In a lightly sprayed frying pan, add garlic and salt. Then sauté chicken, pine nuts and green onion until cooked through or lightly browned.
  • In a separate bowl, combine kale, water chestnuts, hot pepper flakes, mint, strawberries, cabbage and carrots.
  • For the dressing, in a blender or Magic Bullet, combine olive oil, lemon juice, 2 garlic cloves, Asiago cheese and a dash of pepper and salt. Blend until smooth and pour over kale mixture. Let stand at least 5 minutes.
  • Combine all ingredients including chicken, and mix well.

Tip

Feel free to do this with shrimp, tofu or just serve plain. It’s delish!

Green Curry Lettuce Cups

Posted on by Lori Harder

photo(1)

INGREDIENTS

  • 2 chicken breasts (about 4-6 oz. each), diced small
  • 1 can chopped water chestnuts
  • 2 Tbsp. green curry paste
  • 1/3 c. organic canned coconut milk
  • 3 green onions, chopped
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1/2 tsp. salt or to taste
  • 1 cup finely shredded cabbage
  • 1 small head of bibb lettuce
  • 1 lime, cut into 6 slices

INSTRUCTIONS

  • In a large frying pan, add everything except cabbage and bibb lettuce.
  • Cook on medium heat for about 15 minutes or until chicken is done.
  • Add cabbage, and cook for about 3-5 minutes more.
  • Wash and separate bibb lettuce.
  • Add about 1/2 c. of chicken mixture into each lettuce cup, squeeze lime on top.
  • Enjoy!

Seven-Layer Mexi Dip

Posted on by Lori Harder

seven layer dip

INGREDIENTS

  • 1 (8 oz.) container of fat-free cream cheese (you can leave this out completely if you want to save calories!)
  • 1 (16 oz.) can fat-free refried beans
  • 1 c. fat-free Greek yogurt (I use Fage 0%)
  • 1/2 packet taco seasoning of choice
  • 1 medium-sized firm tomato
  • 2 green onions, chopped
  • 3/4 c. cauliflower, grated into crumbles like cheese
  • 1 soft avocado
  • dash of salt

INSTRUCTIONS

  • On a medium plate, spread cream cheese over the entire bottom (you can leave out the cream cheese if desired.)
  • Spread the entire can of refried beans over the cream cheese, but leave some of the cream cheese showing so you can see the layers.
  • In a separate bowl, take taco seasoning and mix into the fat-free yogurt until smooth.
  • Now you can take the taco yogurt mixture and spread over the bean layer.
  • Chop green onions, avocado and tomato, and sprinkle on top.
  • Finally, using a cheese grater, grate your cauliflower, and sprinkle on top like cheese.
  • Sprinkle salt over the top if desired.

NOTES and TIPS

If you want a more mild flavor, instead of using Greek yogurt, try taking 1 c. of 1% cottage cheese and blend the taco seasoning in a blender until smooth. Or instead of using cream cheese on the bottom layer, try using 1 c. cottage cheese (blended).

Try serving with carrots, celery, endive or baked chips! I tried organic pita and toasted in a frying pan until crunchy.