Weigh~Down Wednesday

Welcome to Weigh~Down Wednesday!

I am starting a new feature to my blog!

Blubber BeGone

~*~

Every Wednesday I will be posting healthy and delicious recipes

designed specifically to help the blubber be gone - far away!!

I hope you will all join me weekly for some mouth-watering

treats, helpful tips & tricks, inspiration and encouragement! 

Last night I made a meal for my family that was:

hearty & healthful & heavenly

It began by this bountiful baking sheet full of fresh kale! 

Have you ever had baked kale? 

This was a first for me - and we love it!!!

We can all thank Hungry Girl for this fabulous snack!

It is my go-to site for all things decadent and guilt-free!

Baked Kale

PER SERVING (entire recipe): 64 calories,

1g fat, 212mg sodium, 13g carbs,

2.5g fiber, 0g sugars, 4.25g protein 

PointsPlus® value 0*

Prep: 5 minutes

Cook: 10 minutes

2 c fresh kale leaves

olive oil cooking spray

dash of salt

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Preheat oven to 425 degrees.

Place kale leaves on a baking sheet sprayed with olive oil nonstick spray.

Spritz leaves with the nonstick spray and sprinkle with salt.

Bake in the oven until crispy, 5 - 8 minutes, for a potato-chip-like snack.

The edges get browned and the kale becomes super crisp -

 curbs the crunch craving!!

MAKES 1 SERVING

I also made an easy-peasy and very pleasing ~

Lemon Herb Chicken

You can bake, pan saute or grill this fantastic chicken!  

This is a very flavorful and savory dish that you can whip up in a snap!

I paired mine with the most incredible black bean soup and yellow rice.

Be proud fellow Blubberettes - I did not partake of the rice even though

I have a definite addiction...weakness for my beloved rice!

Lemon Herb Chicken would be delightful sliced and served on top

of a fresh, crisp green salad - yum!!!  

Lemon Herb Chicken

8 chicken cutlets

2 lemons

2 garlic cloves, pressed

1/4 c fresh parsley

1-1/2 t oregano

1 t thyme

1/2 t lemon pepper seasoning 

olive oil spray

kosher salt

fresh cracked black pepper

~*~

Place chicken cutlets on a baking sheet sprayed with olive oil.

Spray cutlets with olive oil - season with salt and pepper.

Rub fresh minced garlic on top of cutlets.

Zest one lemon and cover cutlets with grated peel.

Juice lemon and pour on top - then add all the spices.

Cut second lemon in thin slices and place on each cutlet.

Bake @ 350 for 20 minutes.

Top with fresh parsley.  

I am linking to the following parties:

Tasty Traditions ~ Nikki

Food on Fridays ~ Ann