Delish! Serve with Mac & Cheese.
- sugar snap peas
- water
- Salt and pepper
- bacon
- green beans
- balsamic vinegar
Kale has blue-green leaves and a thick center stem. It is rich in vitamins A, B-complex, and C, as well as iron and calcium. As with most greens, kale should have fresh strong leaves. Avoid those with yellow spots or browning. Store unwashed kale in plastic bags in the refrigerator. Kale will keep for several days. With a sharp knife, cut the leaves away from the stem and thick center rib. Rinse well, but do not soak. Kale’s C and B-complex vitamins are water soluble. Remove excess water in a salad spinner.
Per Serving: 64 calories, 8g carbohydrate, 3g protein, 3g fat, 2g fiber, 33 mg sodium
- cayenne pepper
- toasted sesame oil
- bacon
- onion
- vinegar
- salt and pepper to taste
Do-ahead: Proceed through step 3 and cool. Cover with plastic wrap and refrigerate for up
to two days. When ready to serve, unwrap and allow to stand at room temperature for at least 30 minutes. Begin with step 4 and bake until internal temperature registers 140.
- garlic salt
- half-and-half
- ground nutmeg
- sliced almonds
- ground nutmeg
- coarsely ground black pepper
- dried thyme
- salt
- large eggs
- milk
- grated Parmesan cheese
- Saltines
- large eggs
- chopped fresh parsley
- salt
- pepper
3 points per serving
- thinly sliced green onions
- creamy Dijonnaise mustard
- seasoned rice vinegar
- olive oil
- fresh chopped tarragon
- coarse salt
- pepper
- large sweet potatoes
- Marshmallows