Chef Adam Rita No: 13: Kale Chips!

These delicious chips are sure to be a hit and a conversation piece at any occasion. Very healthy alternative to traditional chips.

Ingredients

1 bunch of kale

1 tablespoon olive oil

1 teaspoon sea salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Chef’s notes: Place the kale chips in a bag to replace potato chips in a convenient spot, that way when you go to grab a snack, you will be guilt free!

Chef Adam Rita No 10: Light and Easy Sponge Cake!

Chef Adam Rita




Ingredients

• 
  
  6 eggs


• 
  
  1/2 cup Splenda


• 
  
  1/2 cup Sugar


• 
  
  1/4 cup water
  


• 
  
  1 teaspoon lemon extract


• 
  
  1 teaspoon lemon zest


• 
  
  1 cup cake flour
  


• 
  
  1/2 teaspoon cream of tartar
  


• 
  
  1/4 teaspoon salt

Directions
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in Splenda and sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Chefs Notes: This cake is great for adding your own taste and additions too it like fresh berries or a little chocolate drizzle. Experiment with your favorite toppings!

Chef Adam Rita No 7: Healthier Chocolate Cookies!

Since it's the Holiday season many people indulge in their favorite treats, This recipe takes a healthier spin on chocolate cookies by cutting back on sugar and incorporating whole grains. Santa won't even know the difference…

Mom's Chocolate Chip Cookies

Makes about 2 1/2 dozen cookies

Prep Time: 10 minutes

Total Time: 35 minutes

Ingredients

3/4 cup rolled oats

1 cup 100% whole-wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, softened

1/4 cup canola oil

1/3 cup granulated sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup chocolate chips

Preparation

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoon full, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Chef's Tips: Store in an airtight container for up to 3 days or in the freezer for up to 2 months!

Chef Adam Rita Healthy Recipes No. 6: French Bread Veggie Pizza!

Black Bean Brownies

• 1 (15.5 ounce) can black beans, rinsed and drained



• 3 eggs



• 3 tablespoons vegetable oil



• 1/4 cup cocoa powder



• 1 teaspoon baking powder



• 1 pinch salt
  
  

• 1 teaspoon vanilla extract



• 3/4 cup white sugar
  



• 1 teaspoon instant coffee (optional)



• 1/2 cup milk chocolate chips (optional)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

. Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Chef Notes: I know these may seem strange, but I assure you they taste every bit like a brownie, without the empty calories, and all the benefits of black beans. Go ahead try something new!

Chef Adam Rita Healthy Recipes No. 5: French Bread Veggie Pizza!

French Bread Veggie Pizza

Ingredients

1 cup diced asparagus
1 cup diced Roma tomatoes
1 cup diced red bell pepper
1 tablespoon minced garlic
1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
1 cup pizza sauce
1 cup reduced-fat shredded mozzarella cheese

Directions

Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly.

Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese. Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Chef’s Tip:

For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Chef Adam Rita Healthy Recipes No. 4: Minestrone Pasta Salad!

Minestrone Pasta Salad

Ingredients 1-1/2 cups dry medium shells or mini penne pasta, uncooked 1 can (16 oz each) dark red kidney beans, drained, rinsed 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, drained 1 cup quartered and sliced zucchini 1/2 cup sliced baby carrots 1/2 cup light Italian dressing 1/4 teaspoon ground black pepper 1/4 cup shredded Parmesan cheese Directions Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool. Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together. Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving. Chef's Tips This pasta salad may be made up to a day ahead of serving; keep refrigerated. -Makes 4 (1-1/2 cup) servings

Chef Adam Rita Healthy Recipes No. 3: Authentic Italian Bruschetta!

AUTHENTIC ITALIAN BRUSCHETTA

Ingredients

6 roma tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil with stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

Directions

• Preheat the oven on broiler setting

• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

• Broil for 5 minutes, or until the cheese is melted.

Chef Adam Rita: Healthy Recipes No: 2!

Recipe for Chipotle style burrito

Ingredients:

1 Can of black beans

1 Jar of salsa any kind

Diced chicken about 3 cups

Shredded lettuce

Diced tomatoes

Shredded Mexican style cheese

1 package 12 inch flour tortillas

1 Tbs chili powder

1 Tbs cumin

Directions:

Heat up the can of beans in a pan, mix half the bottle of salsa in the beans and let simmer

Cook chicken in skillet until fully cooked mix the rest of the salsa with the chicken, along with the cumin, and chili powder

Once you are ready to serve heat the tortillas in the microwave for about 30 seconds, this will prevent tearing when folding.

Add beans the chicken, cheese, veggies, and any additional toppings you like, roll tucking each side in, and enjoy!

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