Donna's Grilled Blackened Tuna and Pineapple; Alexis's Krispy Kale Chips with Sunflower Seeds

Hello to All, Sunday's dinner is a healthy, yummy and easy to pull together with the help of a slow cooker and grill.  The kale chips, inspired by our "niece", Alexis, added a crunchy contrast to the almond brown rice while the blackened tuna is complemented nicely by the grilled pineapple.  Hoping you get a chance to try these recipes out for yourself!  Best, Donna:

Donna's Grilled Blackened Tuna and Pineapple

Ingredients:

Two 6 ounce tuna fillets

Olive oil

2 Tablespoons Emeril’s Essence seasoning mix

2 slices fresh pineapple

Method:

Drizzle both sides of tuna with small amount of olive oil and coat in Emeril’s Essence.  Let sit at room temperature about 1 hour.

Preheat grill to 400 degrees F.  Grill pineapple slices for about 5 minutes, turning occasionally.  Add tuna and grill about 3 minutes per side or until cooked to desired doneness.

Serves 2.

Donna's Slow Cooked Almond Brown Rice

Ingredients:

1 cup brown rice, rinsed

1.5 cups hot water

3 Tablespoons butter

Salt to taste

Sliced almonds

Method:

Spray slow cooker with cooking oil.  Mix all ingredients in cooker and cook on High for 2 – 3 hours or until done.  Sprinkle with sliced almonds before serving.

Serves 4.

 Alexis's Krispy Kale Chips with Sunflower Seeds

Ingredients:

½ pound kale, chopped

2 Tablespoons sunflower seeds

2 Tablespoons olive oil

3 grinds of sea salt

5 grinds of black pepper

Method:

Preheat oven to 250 degrees F.  Mix all ingredients in bowl and scoop onto cookie sheet.  Bake for 35 – 45 minutes or until kale is crispy.  Shut off oven and leave door ajar until ready to serve to enhance crispiness.

Serves 4.

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