A couple of recipes for you to enjoy!

Hello everyone. I guess last week kind of got away from me. I had promised to post the recipe for Kale Chips and never did. Sorry about that. Well, I am posting it now, along with a ┬árecipe for Cranberry-Orange Relish that is excellent and would make a great side dish to Thursday’s Thanksgiving meal.

Enjoy the recipes!

KALE CHIPS

2 cups fresh kale leaves

Non-stick cooking spray, preferably butter flavor

Salt, to taste

1. Preheat over to 425┬║.

2. Place kale leaves on a baking sheet sprayed with non-stick spray. Spritz leaves with the cooking spray and sprinkle with salt.

3. Bake in the oven until crispy, about 5-8 minutes.

Makes: 1 serving.

PointsPlus values per serving: 0

This is what the kale looks like before you bake it.

This is what the kale looks like after you bake it. So delicious!

CRANBERRY-ORANGE RELISH

12 oz fresh cranberries

1 medium orange, cut into chunks (save half of the peeling)

1 cup Splenda

1 piece fresh ginger root (about 1 inch)

1/4 tsp cinnamon

1. Put cranberries, orange, orange peel, Splenda, ginger and cinnamon in a food processor; pulse until finely chopped.

2. Scrape into a serving bowl. Cover and refrigerate until ready to use.

3. You can make this relish up to 5 days ahead of time.

Makes: About 3-4 cups

Serving size: 1/4 cup

PointsPlus values per serving: 1

Cranberry-Orange Relish (photo courtesy of realmomkitchen.com)

 

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