chips

After Tuesday’s ridiculously decadent dessert treat, I think it’s time to get back to healthy cooking.

I hit that reset button HARD after Monday’s 500 calorie splurge (yes, I added it up…) and quickly got myself back on track and back on the treadmill! Phew!

As for the next healthy dish… you guys voted for this recipe as another one you wanted to see how to make.

Today’s recipe comes from another Kelly from Colorado – - Nosh and Nourish! Ever since I realized there was a huge community of healthy living bloggers here in Colorado, I started reading many of them regularly, including Kelly’s blog!

You may have read it under its previous name {No Sugar Sweet Life.} It’s still the same blog, with the same great recipes… just with a new name!

Kelly actually have quite a lot in common: our NAME, the gorgeous state we live in, our weight loss journey, and a HUGE passion for cooking…

Kelly cooks healthy, wholesome foods for the whole family. When I spotted her kale chips last year, I knew I needed to try to make them. I was super-curious about the use of nutritional yeast, especially as Kelly said it made them sort of “cheesy.” Kale chips make a FANTASTIC guilt-free snack. If you’re looking for something guilt-free to munch on, you’ve found it.

I loved these Kale Chips and the fact that Kelly must be a HUGE garlic fan just like me. This is my second attempt at kale chips, and I must say… this round is my new favorite. The nutritional yeast and garlic combo rocked! Get ready to be impressed!

Garlicky Kale Chips

From Kelly at Nosh and Nourish

Serves 2

INGREDIENTS

4 cups kale, stems removed and in bite sized pieces

1 Tbsp. Olive Oil

{Note: Use Olive Oil flavored cooking spray as an alternative to save calories}

2 Tbsp. Minced Garlic

2 Tbsp. Nutritional Yeast

(I found this ingredient at Whole Foods)

Garlic Pepper

Garlic Salt

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. Remove stems off kale, and cut leaves into chunks

3. Toss kale in olive oil, nutritional yeast, and minced garlic.

4. Sprinkle with garlic pepper and salt.

5. Lay flat on a baking sheet, sprayed with cooking spray

6. Bake for 12 minutes. Remove from oven and let cool / crisp for an additional 10 minutes

Per 1/2 recipe serving:

CAL 148; CARB 16g; FAT 8g; PROT 8g; FIB 4g; WW Points Plus: 4

Grilled Chicken Paillard with Tapenade

So Long, Twenty Twelve

Roasted Red Pepper Veggie Dip

Another Snow Day… Spring sprung this week, and in true Colorado fashion, we have a ton of snow on the ground.

Conveniently (or annoyingly) the weather has been rolling in on the weekends. This is the third weekend over the past six weeks that we’ve had enough snow to keep me stranded at the house – - Can you believe that?? The joys of living in Colorado…

We’re expecting about 10 inches today and it looks like the bulk of it has already hit the ground. I’ve cancelled my Saturday plans as a well, and have planned for some productive indoor activity… Looking forward to it!

Knowing that I was going to be home again this Saturday, I asked those of you that follow NTTC on Facebook which bonus recipe you’d like to see most this week…. the choices were:

And the one that got the most votes is the recipe that I’ll feature today! Now, if you voted for the others, don’t worry… I will share those later this week, so stay tuned!! Until then, feast your eyes on this amazing Chicken and Broccoli Casserole.

I seriously love this recipe. I’m not someone who really made many casseroles, so when I saw this recipe I wasn’t even sure I’d like it. It only had 5 ingredients and came from my new Five Ingredient 15 Minutes Recipe Cookbook. It’s all chicken dishes this month!

And truth be told, the fact that it was topped with my favorite chip convinced me to try it… I’m a sucker for those Baked Ruffles afterall. It’s creamy, it’s super easy to make, and I made it TWICE this week… and wouldn’t mind another serving. Enjoy!!

Weight Watchers Chicken and Broccoli Casserole

From Weight Watchers Five Ingredient 15 Minute Recipes

Serves 8

INGREDIENTS

2 (12-oz) packages fresh broccoli florets

1 (10.75 oz) can condensed reduced fat, reduced sodium cream of chicken soup, undiluted

1 (8 oz) carton light sour cream

1/2 tsp. freshly ground black pepper

1/3 tsp. salt

2 cups chopped cooked chicken

cooking spray

3 cups Baked Ruffles, Cheddar and Sour Cream flavor, crushed

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. Cook broccoli according to the package directions. Drain and coarsely chop. Note: I cooked mine in the microwave, and as usual, the pictures below reflect half of the recipe. I made half, and then wished I had made the entire thing!

3. Combine soup and next 3 ingredients in a large bowl.

4. Add chicken and broccoli and combine. Note: I poached my chicken the first time I made it, and the 2nd time I cooked the chicken the night before in the crockpot. I preferred the crockpot version, but you could easily do rotisserie chicken from the grocery store as well. Keep it easy!

5. Spoon into an 11 x 9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle with crushed potato chips. Coat chips with cooking spray.