Kale Chips?

1 bunch kale, washed throughly and dried

About 1 tbsp extra virgin olive oil

Salt to taste, use gourmet flavored salt if you like

Preheat oven to 350 degrees.  Slice the tough ribs from the center of the kale leaves, and slice each kale leaf in half (or to your preferred size).  In a large bowl, toss kale with olive oil and salt until well coated.  Add salt to taste, but beware of adding too much!

Spread the kale on a baking sheet lined with with parchment, and bake for about 10 minutes.  Check the kale and see if it is crispy, it can burn easily!  If it is not done yet, toss the kale on the sheet to mix, and bake for another 3-5 minutes.  

I wonder how they store, or do you have to cook and eat.  Checking to see if I can bring them for lunch.

Soups, I like soups

Southwestern Chicken Barley Soup

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
3 cups water
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1/2 cup medium pearl barley
1 (4 ounce) can chopped green chilies, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups cubed cooked chicken

DIRECTIONS:
1. In a Dutch oven or soup kettle, sauté onion and garlic in oil until tender. Add the next 10
ingredients. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
2. Stir in the chicken; cook 15 minutes longer or until chicken is heated through and barley is tender.


Crock Pot Chicken Taco Chili
 Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions:

Combine

beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.

Place

chicken on top and cover.

Cook

on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Getting ready for next week

I need to work on menu ideas for the SFT challenge coming up with the HOs.

Power Food List

Extras

I think I eat mainly power foods already, but may to have to change a few things.

Yum, I'm guessing this would taste alot like the Hawaiin chicken meatballs we had for dinner tonight.  I will be making these with ground venison.

Individual Pineapple Meatloaves 

1 lb ground beef, 93% lean 
1 egg, beaten 
½ c quick cooking rolled oats 
½ c onions finely chopped 
½ cup green pepper, finely chopped 
¼ tsp salt 
8 oz Dole canned crushed pineapple in juice, drained 
6 Tbsp barbecue sauce 

Preheat oven to 350ºF. 

In a large mixing bowl, stir together egg, oats, onion, green pepper and salt. Add beef and pineapple; mix well. 

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. 
Place loaves in a 13x9x2-inch pan. 

Bake uncovered for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the barbecue sauce.

Easy Workday Oatmeal in a Jar

Love Pinterest.  Are you on there?  This one come from there and here specifically.

I did this last night and today's morning oatmeal was topped with frozen mixed berries. Yum!

1 2/3 cups steel-cut oats
4 cups water
Large pinch salt

5 pint-sized Mason jars with lids (I used wide-mouth jars)
Large saucepan
Ladle

Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat. Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (I did this, you can put in fridge if you want but see her notes on her post) The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!

Healthy Nachos for Football Playoff Weekend

Chicken & Black Bean Nachos
6 oz tortilla chips (round chips are preferable)
1 can (16 oz) black beans, rinsed and drained
11/2 cups shredded Monterey Jack cheese
1/2 red onion, diced
Juice of 2 limes
1/2 cup light sour cream
Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
Pickled Jalapenos
 
How to Make It:
* Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
 
* Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos.


Who's ready for some football!!!!! Go Pack Go!

23 Weeks

Countdown: 23 Weeks

Your Training Schedule for This Week:

Monday Rest I ran 3 miles with GOTR
Tuesday 3 miles Easy walking
Wednesday Rest
Thursday 3 miles Moderate walking
Friday 30 minutes Easy cross-training
Saturday 4 miles Easy walking
Sunday 3 miles Easy walking

Baked Chicken with Dijon & Lime

This sure smells good, it's in the oven right now.

8 small chicken thighs, skin removed
3 TBSP Dijon mustard
1 TBSP light mayonnaise
1 clove garlic, crushed
1 lime, squeezed and lime zest
3/4 tsp pepper
salt
dried parsley

Preheat oven to 400. Place thighs in large bowl, season with salt. In a small bowl combine Dijon, mayo, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, toss well to coat.

Spray a large baking pan, place chicken in single layer and top with dried parsley. Bake 30-35 minutes.

210 Calories for 2 thighs