Cut Potatoes

Cheesy Baked Tomatoes

What you need:
4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes

Eating Healthy

Thank you everyone for standing by my blog.  It has been awhile since I have posted anything under the blog.  I'm going to revamp the blog with healthy recipes. I am starting a new phrase in my life and decided to change how I'm cooking.  Will still post other none healthy recipes.  Please keep sharing my recipes and I hope that you all will enjoy the new recipes that will be coming out.

Kale Chips

From EatingWell:  September/October 2011

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.

Makes: 4 servings, about 2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

• 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

PREPARATION

1. Position racks in upper third and center of oven; preheat to 400°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

TIPS & NOTES

• Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

• Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

NUTRITION

Per serving: 110 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 210 mg sodium; 642 mg potassium.

Nutrition Bonus: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 fat