The following healthy dishes are great homemade snacks. Just like potato chips, you won’t be able to stop at just eating one. So, have a great time making these healthy snacks.
Quick Shrimp Puttanesca
Time it will take: 15 minutes.
Servings: 4
Ingredients you’ll need:
- Around 8 ounces of refrigerated fresh linguine noodles
- A tablespoon of extra-virgin olive oil
- A pound of peeled and deveined large shrimp
- 15 ounces of tomato sauce (no-salt-added)
- A tablespoon of capers (rinsed)
- 8 ounces of frozen-thawed and quartered artichoke hearts
- ¼ teaspoon of salt
Instructions on how to prepare the quick shrimp puttanesca:
Step 1: The first stage includes bringing a large pot of water to a boil and then cooking the fresh linguine noodles (please cook as per the package instructions). Then, drain.
Step 2: While the noodles are being cooked, you can heat oil in a skillet and add the shrimp in a single layer and let them cook over high heat. Wait for 2 to 3 minutes or until the prawns are browned on the bottom and then add in the tomato sauce, followed by capers, artichoke hearts, olives and salt. Stir as much as you can until the shrimp is cooked through and the artichoke hearts are hot.
Step 3: Now, combine the drained noodles with the hot sauce. You can then proceed by dividing the pasta into 4 bowls and serving hot.
People’s Reviews:
Tracy says:
“I made several changes. We like spice so we added crushed garlic and used petite diced tomatoes instead of the sauce. I still felt it could use more flavor so next time I will use diced tomato with garlic and oregano. I will also add a little crushed red peppers to the olive oil before sautéing the shrimp. I topped the dish off with fresh grated Parmesan. It was quick and delicious! I will definitely make this again.”
Debba says:
“Great, fast and EASY. Not a fan of capers so I skipped them. Instead of tomato sauce used San Marzano style (basil and garlic) diced tomatoes and added some fresh garlic right at the beginning w/ the shrimp. Topped it with just a teeny bit of freshly grated Parm so hopefully didn’t throw off the calorie count too much. LOVED IT and hubby did, too.”
Baked Kale Chips
Ingredients you’ll need:
- A tablespoon of olive oil
- One bunch kale
- A teaspoon of flaked sea salt
Instructions on how to prepare the Baked Kale Chips
Step 1: Once you’ve gathered all your ingredients, preheat the oven to 300 degrees and line the baking sheet with parchment paper.
Step 2: Now, with the help of a knife or kitchen shears, remove kale leaves from the stems and trim them into bite-size pieces.
Step 3: Once you’ve washed and dried the kale thoroughly, drizzle them with olive oil and spread them out on a baking sheet. Once you’ve sprinkled some salt on the kale, let them bake in the oven for around 20 minutes.
People’s reviews:
Lucydelray says:
“You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a “Misto”(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a “burned” taste. Be sure to use the “curly” kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips… that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!”
JP says:
“I found that using the temperature suggested in this recipe resulted in unevenly baked kale – some pieces burnt, some still soft. I found another recipe that baked at 250 for 25 minutes (I ended up going for 30) and it worked out much better.”
