Turnip Baked 'Potato'

I put cleaned turnips in the microwave for 5 minutes. I began checking them after 4mins. Opened them up like a baked potato and topped with I Can't Believe It's Not Butter spray and then with WF Chipoltle Ranch Dressing.

I have also pan fried some other veggies (mushrooms, zucchini, cauliflower, broccoli, whatever you have on hand) with some lemon juice, soy sauce and olive oil and put it on top of the turnip.  Enough to get my two cups of vegetables.  It reminds me of a loaded baked potato.

Baked Zucchini Chips

Baked Zucchini Chips

    3 medium zucchini, sliced into 1/4-inch chips
    2 Tbsp. lemon juice
    2 Tbsp. olive oil
    Maldon sea salt or kosher salt and pepper to taste
* 2 oz. crumbled goat cheese

Preheat oven to 450 degrees. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes.

FOR PHASE 3 or 4 toss with goat cheese and serve immediately.

Serves 6.

Kale Chips

Kale Chips

1 bunch organic kale, torn into pieces
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons sea salt

Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.

Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.

Bake for 15 minutes or so, until crispy.