Rinse kale well and dry throughly with either a salad spinner or on a towel. Remove kale from the stem and tear into chip sized pieces. Lay pieces of kale on a cookie sheet without any overlapping. Spray kale lightly with oil and sprinkle lightly with salt. Bake at 325 degrees for approx 15 min. Check often to avoid burning. Bake until crisp and enjoy!
You can play around with different spices such as parmesan or chili powder.
cherry or grape tomatoes
small fresh mozzarella balls
salt and pepper
Directions: Place one cherry tomato, a basil leave (or half a leaf if it is large), and a mozzarella ball on each toothpick. Drizzle with balsamic vinegar if desired and sprinkle with salt and pepper.
Makes 2 servings.
6 baby portabella mushrooms (washed and stems pulled out)
2 wedges chives and onion laughing cow cheese
1/4 c low fat shredded mozzeralla
1 finely chopped green onion
2 Tbl finely chopped tomato
2 Tbl chopped mushroom stems
Combine the cheeses, onion, tomato, and stems. Lightly spray the mushrooms with oil and then fill the caps with the cheese mixture.
Bake at 425 degrees for 16-18 minutes or until golden brown.
1/8 of a protein
This Medifast recipe is compliant with the lean and green Take Shape For Life program.