Tuna Edamame Salad

Ingredients:


1 cup edamame, cooked
1 cup cherry tomatoes cut in half
1 cup shredded carrots
6 ounces tuna, water packed, drained
½ cup golden raisins
¼ cup diced red onion
¼ cup bottled Italian salad dressing, reduced fat



Directions:


Mix the edamame, tomatoes, carrots, tuna, raisins and onions in medium bowl. Pour the Italian dressing over the salad and toss until combined. Serve with pita bread halves or whole grain crackers, if desired.



Nutrition Information:


Serving size: 1 cup
Calories: 210
Fat: 3g
Protein: 16g
Carbohydrates: 27g
Fiber: 4g

Minted Cucumbers with Yogurt (makes 4 servings)

Ingredients: 


3 cups cucumbers, peeled and seeded
2 teaspoons lemon juice
1 cup plain, fat-free yogurt
½ teaspoon cumin
1 clove garlic, peeled and quartered
2 teaspoons fresh mint



Directions:


Dice the cucumbers. Combine all of the ingredients except for the cucumbers in a food processor and process until smooth. In a large bowl, toss the cucumbers with yogurt mixture.



Nutritional Information:


Serving size: ¼ of recipe
Calories: 47
Fat: 0.2g
Protein: 3.9g
Carbohydrates: 7.8g
Fiber: 0.5g

Baked Kale Chips

Ingredients:


1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt



Directions:


Preheat the oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears, carefully remove the leaves from the thick stem and tear them into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the kale with olive oil and sprinkle with seasoned salt.

Bake until the edges are brown but not burnt,  about10 to 15 minutes.



Nutritional Information:


Serving size: whole recipe
Calories: 252
Fat: 14g
Protein: 8g
Carbohydrates: 28g
Fiber: 4g

(Source: www.allrecipes.com)