Tuesday, May 31, 2011

Smoky Kale Chips

Smoky Kale Chips
Servings: 2
WW Points+: 2 per serving

1 lb kale
1 Tbsp. olive oil
1/2 tsp. smoked paprika
1/4 tsp. salt

Preheat oven to 350 degrees. Line two baking sheets with Silpat sheets.

Remove the stems and large center rib from the kale leaves, and tear the leaves in to 3- to 4-inch pieces. Put the pieces in a large bowl. Drizzle leaves with olive oil, smoked paprika and salt, and toss well to coat the leaves.

Divide the leaves between the two sheets and spread the leaves into a single layer. Bake for 15 to 17 minutes, or until the chips are crispy and the edges are browned.

NOTES: This is a great way to get your greens. Crunchy and salty and delicious!

Friday, May 27, 2011

Red Curry Salmon with Peppers and Bok Choy

Salmon with Peppers and Bok Choy
Servings: 4
WW Points+: 12 per serving

3/4 c. coconut milk (using light coconut reduces the points per serving to 7)
2 Tbsp. fresh lime juice
1 Tbsp. Thai red curry paste
1 Tbsp. soy sauce
1 1/2 tsp. fish sauce
4 (6-ounce) salmon fillets
2 garlic cloves, minced
12 oz baby bok choy, cut crosswise into 1-inch pieces
1 red bell pepper, thinly sliced
3 c. cooked rice
1 Tbsp. fresh lime juice
8 basil leaves, chopped
Salt and pepper, to taste

Whisk together coconut milk, lime juice, curry paste, soy sauce and fish sauce. Add salmon, turn to coat, and refrigerate for 30 minutes to 3 hours.

Remove the salmon from the marinade to a plate, reserving the marinade.

Heat a large skillet coated with cooking spray over medium heat. Add the peppers, garlic and bok choy and cook for about 3 minutes, until just starting to get tender. Add the reserved marinade and bring to a simmer. Simmer gently while you cook the salmon.

Heat a non-stick skillet coated with cooking spray over medium-high heat. Add the salmon fillets and cook until browned on each side, 2 to 3 minutes per side.

Stir 1 Tbsp. lime juice and the basil into the prepared rice. Serve the salmon on the rice, topped with vegetables and sauce.

NOTES: Fantastic flavors, and super-easy. Bok choy is so healthy, and is just wonderful here.