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Kale and Apple Salad : Food Network

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
  • Jacque Spear

    "Healthified" kale and portabella mushroom lasagna

  • KJensifyMe with Katharine

    ~~~~```~~~``~`~~~\~~`~~~~~¤¤¤ SHARE! SAVE!!! REPOST!!! TAG!!! TELL A FRIEND!!! Join our Support Group at Like our Fan Page at To lose weight safely... try our Skinny Fiber go to source=kjmesf56 Healthy Kale and Portobello Lasagna Find more recipes at: Ingredients 1 cup coarsely chopped drained jarred roasted red peppers ½ teaspoon dried oregano One 28-ounce can no-salt-added whole plum tomatoes Kosher salt and freshly ground black pepper ¼ teaspoon granulated sugar 1½ cups grated part-skim mozzarella cheese 2 large egg whites One 15-ounce container part-skim ricotta cheese 1 tablespoon olive oil 4 portobello mushrooms, stems discarded, caps sliced ¼-inch thick 1 small bunch kale, stems discarded, leaves coarsely chopped ¼ teaspoon crushed red pepper flakes 2 cloves garlic, thinly sliced Nonstick cooking spray 9 sheets no-boil lasagna noodles, such as Barilla 2 tablespoons coarsely chopped fresh parsley Directions Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes. Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve. Calories: 290 Fat: 11 grams Saturated Fat: 4 grams Protein: 19 grams Carbohydrates: 30 grams Sugar: 5 grams Fiber: 4 grams Cholesterol: 35 milligrams Sodium: 540 milligrams

  • Lori

    Healthified Kale and Portobello Lasagna Recipe : Food Network Kitchens : Recipes : Food Network

  • Melissa Culver

    35 Vegetarian-Friendly Holiday Recipes | Healthy Eats – Food Network Healthy Living Blog

  • Caroline Gunther-Froehlich

    Healthy Meal Makeovers : Kale and Portobello Lasagna

  • Carol Grz

    Healthified Kale and Portobello Lasagna Recipe : I used Tofu vegan ricotta that is amazing and gluten free lasagna noodles no eggs and vegan Daiya cheese

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