For St. Patrick's Day

I laughed last week watching Modern Family (duh) when they said "kale is the new spinach". It's my new favorite. Besides Baked Kale Chips, you HAVE to try:

1 bunch of kale, remove stems
1/2 cup water
Juice from 1-2 lemons
1-2 T agave

Blend & strain. I didn't strain the first time and didn't mind chomping up the kale pulp, but I do like it better strained and smooth.

It's full of calcium and antioxidants. I feel so good after I drink this "grassy lemonade" and I think you will too! My 6yr old daughter even tried it this morning and liked it a lot.

Baked Chicken Chimichangas

Ingredients:

Yield:

6 6

6

Chimichangas

• 2/3 cup picante sauce or 2/3 cup your favorite salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves, crushed
• 1 1/2 cups cooked chicken, chopped
• 1 cup shredded cheddar cheese
• 2 green onions, chopped with some tops (about 1/4 cup)
• 6 (8 inch) flour tortillas
• 2 tablespoons margarine, melted
• shredded cheddar cheese, for serving
• chopped green onion, for serving
• picante sauce, for serving

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 45 mins

1. 1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. 2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. 3 Fold opposite sides over filling.
4. 4 Roll up from bottom and place seam-side down on a baking sheet.
5. 5 Brush with melted margarine.
6. 6 Bake at 400°F for 25 minutes or until golden.
7. 7 Garnish with additional cheese and green onion and serve salsa on the side.

Here's what I have to say...

This recipe was quick, easy, and tasty, which is really what I am all about. Therefore,

this recipe fall into the category of fabulous to me. There are many ways that I

make chimichangas, and some might be slightly better than this, but these are

by far the best tasting, quick, and low(er)-fat ones that I have encountered.

Enjoy!

Sweet and Sour Caper Meatballs

Turkey Meatballs (thanks Kate!):
Ingredients:
1 c plain Greek yogurt
2 t ground black peppercorns
2 soft hot dog or hamburger buns
2 t salt
1/4 c whole milk
1 c flat leaf parsley, finely chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
3 T olive oil, plus more for greasing pan
1 T basil, finely chopped
2 lbs ground turkey meat
3/4 c finely grated Parmesan cheese (fancy or green canister are both OK!)

Instructions:
Preheat oven to 425 degrees. Line three cookie sheets with foil and grease with olive oil.

1. Mix the yogurt, milk, oil and eggs together in a small bowl. Break the buns apart and place in the bottom of a large bowl. Pour yogurt mixture over the bread and let sit until soft.

2. Mix in the rest of the ingredients except the meat to the mixture.

3. Add the turkey and using your hands, lightly mix together. You don't want the mixture to be completely uniform - chunks of bread and streaks of herbs are OK. Overmixing makes tough hockey-puck-like meatballs.

4. Form into balls of about 1 tablespoon large. Roll lightly and place on the sheet so they are not touching.

5. Bake for 35-45 minutes, rotating halfway through. Meatballs are done when they are slightly browned on the outside. Check a meatball to make sure no pink remains in the center.

6. Serve with Sweet and Sour caper sauce and Rice pilaf or as part of spaghetti and meatballs with red sauce. Extras can be frozen and reheated in the toaster oven.

Sweet and Sour Caper Sauce (thanks Gail!):

Ingredients:
1-2 T olive oil
1 onion, chopped
1/4 cup parsley
3-4 cups peeled, diced tomatoes (canned is fine)
3/4 t salt
1/4 t cracked pepper
1/2 t basil
2 T sugar or honey or agave
6 T red wine vinegar
4 T capers

Saute onion and parsley in oil.  Add all other ingredients and simmer until the meatballs are done.  Spoon over meatballs (and rice, yum).