Bacon-Cheese Potato skin Crispers, the ultimate splurge for a low calorie snack.

This is the ultimate splurge and it only contains an estimated 160 calories per serving. It is absolutely delicious and though it takes time it will seem like a breeze once you've tasted the results.

-What you'll need:

-Mexican style shredded cheese or vegan alternative

-Kath's Potato Crisper spice blend (Brown sugar, garlic powder, onion powder, everyday seasoning, smoked paprika, red pepper flakes)

-Olive oil spray

-Turkey bacon or Tofurky bacon

-1 potato for two servings, and 2 potatoes for 4, and so on depending on amount of people.

Instructions: Preheat oven to 400 degrees. Take potato and scrub off any impurities while washing it under the tap, then place on cutting board and stab it various times (carefully-you can cut yourself easily while doing this), then spray a baking pan with olive oil, spray the potato with olive oil-rub it into the potato paying attention to the places you stabbed, and place on baking pan. When oven is heated, place in oven and set timer to 40-45 minutes. Times will vary oven to oven.

While the potato is baking, spray a skillet with olive oil, heat it on med-high heat and fry up two pieces of turkey bacon or alternative to desired crispiness. Once done with that, mix up Kath's potato Crisper blend by taking about 3 or 4 pinches of brown sugar in a bowl, adding a couple dashes of garlic powder and onion powder, a grind of everyday spice, a dash of smoked paprika and a dash of red pepper flakes. Mix it up with a spoon.

Once baked, take out the potato, set the oven to 450 degrees, and let the potato cool just enough so that you can cut it in half lengthwise, once separated, scoop out the middle of the potato halves leaving enough potato around the skin so that it will hold up, set aside the insides of the potato for another use. Spray olive oil on the inside of the skins, sprinkle the spice blend on it, then sprinkle on desired amount of cheese. Get the bacon strips, break them up into little pieces-or just tear them in half like I did and put them over the cheese layer, add one last sprinkle of cheese and when the oven is heated stick them in for another 5-7 minutes.

Kath's Kale Quiche

 

This delicious, healthy Kale quiche will not disappoint, not only is it pretty to look at, but the combination of ingredients are so scrumptious you and your family will finish it in no time. It has no crust, and trust me-you won't miss it!

Kath's Kale Quiche

Ingredients:

-8 eggwhites

-2/3 of a 10 oz package of Kale

-1 Tbsp of a diced, even part shallot, garlic, and onion mixture

-12 Sugar plum tomatoes

-Oyster sauce

-Trader joe's 21 seasoning salute (optional, can be replaced with everyday seasoning)

-Dried parsley

-Red pepper flakes

-Smoked paprika

-1/2 tbsp of brown sugar

-Shredded Mexican blend cheese

-Olive oil spray

-White sesame seeds (Optional)

Directions:

First, preheat your oven to 400 degrees.

Then, add a dab of olive oil to your skillet heat on med-high and add the 1 Tbsp of diced shallot, garlic and onion (I use Trader Joe's Fresh, Cut and Ready blend to save time), saute the little mixture and then add the Kale and take turns covering and mixing it until it has wilted down enough to add on more. Do this until you have at least 2/3 of the package wilted down into about a cup and a half of kale. Once cooled, transfer to a large mixing bowl, add the 8 eggwhites, and get out a round, 9in baking pan preferably deep because the quiche will puff out before it sets. Spray it with olive oil and then slice around 5 plum tomatoes into thin rounds, toss the ends into the mixing bowl with the kale and eggwhites and spread the tomato slices onto the bottom of the oiled baking pan like so:

Sprinkle some parsely on top of the tomato layer and keep the 7 other plum tomatoes on the side, and chop and throw any excess of the 5 you sliced into the mixing bowl, and start to sift the tomato slices, eggwhites, and kale together, make sure the kale is wet and well mixed into the eggwhites. Then drizzle over some oyster sauce (I use Maekrua brand (Thai) because it has less sodium than the other brands I've looked over), and add a couple dashes smoked paprika, ½ Tbsp of brown sugar (best if sprinkled over to avoid clumping), add about 3 or 4 shakes of Trader Joe's 21 seasoning salute (can be substituted with everyday seasoning), a small dash of red pepper flakes, and sprinkle on a bit of parsley. Mix everything up very well, it should feel as though is is mostly kale, but when it's baked you'll see the great results. Pour this kale-eggwhite mixture in the pan onto the layer of tomatoes gently, trying your best not to disturb the tomatoes on the bottom because having them layered like this will ensure even distribution of the tomatoes instead of mixing it all together and then taking the risk of having them clump because of the bulky kale (it's okay for the odds and ends though they're no big deal). Then sprinkle over a layer of cheese and lightly sprinkle on some white sesame seeds, get the other 7 plum tomatoes, slice them up into rounds, toss the ends out this time and layer the top the same as you layered the bottom. Sprinkle a very light bit of cheese over this (just to slightly cover the tomatoes), and another very light layer of sesame seeds. It now should look like this:

Put it in the oven on the middle rack and let it bake for 15 minutes. Then transfer it to the top rack and let it bake 10 more minutes (oven temperatures vary, so check it after about 7 minutes). When you think it's done, take it out, use a sharp knife to stick though the middle and use it to determine whether it's firm and the temperature is hot. Let it set for about 4 minutes, then it should be ready to serve and should resemble the first picture. Enjoy!