Baked Kale Chips

Preheat an oven to 350 degrees F. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with oil and sprinkle with salt, garlic and black pepper. Bake until the edges brown but are not burnt, 8-10 minutes. Fill your plate with seasonal or your favorite greens Top with tuna fish Top with grape tomatoes Serve with a side of sliced red peppers tossed in 1 T. balsamic vinegar (No need for dressing) In a medium separate skillet, cook chicken in 1 T olive oil on medium high heat until thoroughly cooked Season zucchini with sea salt Heat olive oil in large skillet add garlic and sauté for 2 minutes Add zucchini to the skillet and sauté for 2 minutes Add tomatoes and sauté until the skins are slightly blistered, about 2 minutes Add cooked chicken to vegetables and heat through. Toss with fresh parmesan !*NEW U Tip: Local or garden fresh vegetables are key for best flavor! Prepare chicken rub: Combine light brown sugar, dry mustard, garlic powder, kosher salt and white pepper Coat chicken breasts with dry rub up to 30 minutes before grilling – set aside Toss green beans with olive oil and parmesan – set aside Mix fresh spring greens, garden fresh tomatoes and garden fresh cucumber with 1 T of your favorite vinaigrette dressing – set aside Preheat grill to medium high. Oil the grill rack. Grill 4 chicken breasts for about 4-8 minutes per side While grilling chicken, put green beans in a preheated 350 degree oven and bake for 7 minutes In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. !*NEW U Tip: Simplify by using avocado, lime juice, cilantro and garlic only Lightly cover chicken with soy sauce. Mix together brown sugar, dressing and mustard. Pour over chicken and marinate while preparing vegetables. Heat 1 t sunflower or olive oil in a large skillet or wok on medium high heat and add onions and garlic until soft and slightly brown. Add carrots and Cajun seasoning and cook 15 minutes. Add peppers and continue cooking over medium heat while chicken is cooking. In a separate heated skillet, cook chicken and marinade and cook until chicken is cooked all the way through. Add cooked chicken and marinade to skillet with vegetables and cook another 3 minutes. Serve over ½ cup cooked brown rice or alone. Cook broccoli until tender in chicken broth. Add beans, broccoli and broth to food processor and blend until smooth. Pour into pan and heat. Top with cheese. In a food processor, pure the cilantro stems, garlic, oyster sauce, half of the lime juice and ½ teaspoon each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight. Position a rack in the upper third of the oven and preheat to 400 F. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 35-45 minutes. Meanwhile, in a medium saucepan, combine the rice, 2 ¼ cups water and ½ teaspoon salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with fork. In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice. Heat a large skillet on medium high heat and add butter. Add onion and cook to soften. Add peppers and zucchini and cook, stirring often, until vegetables are cooked as desired. Less than 10 minutes. In a small skillet heated over medium heat, add scrambled eggs and cook through, about 2 minutes. Mix veggies and eggs together on a plate. Enjoy! Butter an 11 x 17 baking dish. Place fish fillets in dish. Drizzle with melted butter or ghee. Sprinkle with seasoned salt, pepper and paprika. Cover and bake at 400 degrees for 15-20 minutes or until fish flakes easily.