Baked Kale Chips

1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
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 olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Made these last night. Very yummie!

Crab Jalapeno Hushpuppies Serves 8-12

4 ounces (about 1 cup) all-purpose flour
3 ounces (about 3/4 cup) cornmeal
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons sugar
1/2 cup buttermilk
1 egg
1 stick (8 tablespoons) unsalted butter, melted
1 ounce cream cheese, melted
12 ounces lump crab meat, picked through for shells
1/3 cup shredded sharp cheddar cheese
1 jalapeno, minced
1 clove garlic, minced
Oil, for frying

Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F.

In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.

In a separate bowl whisk together the buttermilk, egg, butter, and cream cheese until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened. Add the crab, shredded cheese, jalapeno and garlic and mix until well combined.

Scoop the mixture by the rounded tablespoon into the hot oil. Cook, turning occasionally, until the hushpuppies are golden brown all over, about 4 minutes. Drain on a wire rack and cool slightly. Serve warm.

***

I halved the recipe and it made 9 larger than golf ball sized puppies. Next time will do smaller spoonfuls to make 12 to 15. I only used about 1 inch of a jalapeno, because I don�t like too spicy. Next time I will double that. Will add a little more shredded cheese and a little more crab next time too. Served with Bloomin� Onion Dip.

Bloomin� Onion Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Spinach and Mandarin Salad

INGREDIENTS

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

PREPARATION:
1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.

Turnip Fries

Ingredients:

* 8 medium turnips (about 2 1/2 pounds)
* 1/2 cup heavy cream
* 1 teaspoon Splenda
* 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon salt (sea salt works best)
* 1/4 cup grated Parmesan cheese
* Olive oil spray
* Lime juice

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.

Preheat oven to 425F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.

Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.

Bake in a preheated 425F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.

** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice.
Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart.

Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.

this site has a little video of them doing these however their recipe is a little different.
How to Make Healthy French Fries Using Turnips