Gabby Skye Women's U-Neck Floral Fit and Flare Dress

Gabby Skye Women's U-Neck Floral Fit and Flare Dress

Description:

• 97% Cotton/3% Spandex
• Hand Wash
• Fit and flare
• Horsehair at hemline
• Bodice only lined
• Made in Indonesia

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How to make Chicken Fingers with Chipotle-Honey

Chicken Fingers with Chipotle-Honey

250 calories , 1.5 g fat (0 g saturated) , 350 mg sodium

Whether shaped like nuggets, stars, crowns, or fingers, deep-fried chicken bites do a major disservice to one of the planet's best sources of protein. Let the restaurant coat it in one of their special sauces and you could be downing nearly a full day's worth of calories on a food designed for children. In fact, Chili's popular Crispers pack in more calories than a dozen Fresco Beef Tacos from Taco Bell and more sodium than 24 small bags of Lay's potato chips. Make the switch to this oven-fried version once a week and you'll shed 25 pounds (and cut out 210,080 milligrams of sodium) in a year.

Ingredients

• 1 lb boneless, skinless chicken tenders
• Salt and black pepper to taste
• 3 egg whites, lightly beaten
• 2 cups panko bread crumbs
• 2 Tbsp Dijon mustard
• 1 tsp chipotle pepper puree
• 1 Tbsp honey

Instructions

1. Preheat the oven to 450°F. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. Dip the chicken tenders into the egg, then toss in the crumbs, being sure to coat fully.
2. Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.
3. Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated with the spicy-sweet sauce.

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How to make Nachos with Chicken and Black Beans

Nachos with Chicken and Black Beans

330 calories, 12 g fat (6 g saturated), 500 mg sodium

We've never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth? This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.

Ingredients

• 6 oz tortilla chips (round chips are preferable)
• 1 can (16 oz) black beans, rinsed and drained
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded
• 1/2 red onion, diced
• Juice of 2 limes
• 1/2 cup light sour cream
• Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
• Pickled Jalapenos

Instructions

1. Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
2. Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos.

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How to make Waffles with Ham and Egg

Waffles with Ham and Egg

270 calories , 11 g fat (3.5 g saturated), 890 mg sodium

Waffle and pancake plates are bad enough at most restaurants and diners, but throw in a side of eggs and breakfast meats and you're bound to start your day with the caloric equivalent of a triple cheeseburger. We've made our own version of Denny's superpopular (and supercaloric) Slam by building an open-faced sandwich with a toasted waffle. The ingredients may sound like a strange combination, but the flavors are nicely balanced, the portion size is perfect, and the nutritional profile is just what you want for the most important meal of the day.

Ingredients

• 4 thick slices Canadian bacon or deli ham
• 4 eggs
• 4 frozen wholegrain waffles
• 2 Tbsp maple syrup
• 4 Tbsp shredded sharp Cheddar cheese
• Salt and black pepper to taste
• Parsley (optional)

Instructions

1. Heat a nonstick skillet or saute pan over medium heat. Coat with a bit of olive oil cooking spray and cook the Canadian bacon for a few minutes on each side, until well browned. Remove. Coat the same pan with a bit more spray and cook the eggs (2 at a time, if you must; avoid overcrowding the pan) sunny side up until the whites have set but the yolks are still runny
2. In the meantime, toast the waffles. Top each toasted waffle with a slice of meat, a drizzle of maple syrup, a sprinkle of Cheddar, and the warm fried eggs. Season with salt and pepper and sprinkle with parsley (if using).

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How to make Soy and Sesame Kale Chips

Soy and Sesame Kale Chips

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them - they can scorch quickly

Ingredients

• 7 to 8 oz (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
• 1 and 1/2 tablespoons olive oil
• 1 tablespoon soy sauce.
• 1 tablespoon sesame seeds

Instructions

1. Preheat oven to 300 degrees. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat  evenly.
2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crips but not browned, 5 to 7 minutes more.

*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.

Note:
Make ahead: Up to 1 week, stored airtight

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How to make Fiesta Chicken Tacos with Mango and Jicama Salad

Fiesta Chicken Tacos with mango and Jimaca Salad

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal

Ingredients

• 3/4 cup (3-inch) julience-cut peeled jicama
• 1/2 cup sliced peeled ripe mango
• 1/4 cup presliced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1 + 1/2 teaspoon chopped fresh cilantro
• 1/4 teaspoon salt
• Dash of black pepper

Tacos:

• 1 tablespoon olive oil, divided
• 1 pound skinless, boneless chicken breast, cut into thin strips
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup presliced red bell pepper
• 1 cup presliced red onion
• 1/4 teaspoon salt
• 8 (6-inch) corn torlillas
• 1 cup mixed salad greens

Instruction

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle chichken evenly with chili powder, cumin and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pain. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoon mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each torilla; fold over

Note:

Try this with a side of chipotle refritos.

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How to make Apple Berry Fruit Leather

Apple Berry Fruit Leather

Ingredients:

• 3 cups apples, cored and chopped
• 1 cup raspberries
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 teaspoon fresh lemon juice

Instruction

1. Preheat oven to 140º F
2. Using a blender, blend 1 cup of apples, the raspberries and the orange juice concentrate until smooth. Add remaining apples and blend until smooth. Pour apple mixture in a medium sized bowl then stir in the honey, cinnamon and lemon juice
3. Line a baking sheet with plastic wrap and tape to edges. Do not use wax paper or aluminum foil since it's difficult to remove the fruit from these items
4. Pour apple mixture on the plastic lined baking sheet and spread with a rubber spatula until it's 1/8 inch thick. Leave about 1/2 inch of space open from edge of pan to allow fruit to expand while drying
5. Bake in oven for 4-6 hours. Fruit leather is done when it is no longer sticky to the touch. When done, roll the fruit with the plastic wrap the long way. Cut into 2-inch pieces. Store pieces in an airtight container

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