This delicious Creamy Raspberry Vinaigrette goes perfectly with the Summer Tomato Salad, but can be used on any of your favorite vegetable or salad dishes.

CREAMY RASPBERRY VINAIGRETTE

SERVES: 6 (approx. 1 Tbsp. each)
Prep Time: 10 min.
Cooking Time: None
CONTAINER EQUIVALENTS (per serving):     1 ORANGE

INGREDIENTS:
¼ cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1½ tsp. raspberry preserves
1 Tbsp. reduced-fat (2%) plain Greek yogurt

DIRECTIONS:
1. Combine oil, lemon juice, mustard, salt, pepper, preserves, and yogurt in a medium bowl; whisk until emulsified.
TIPS: • If using the Orange Container to measure this rich and delicious dressing, only fill the container halfway. That measurement counts as one full orange, since a little goes a long way!
• You can serve this dressing over your favorite salads and vegetables.

This is a sneaky way to get some superfoods into your kids while not feeling the guilt that usually comes with a big plate of nachos!

SERVES: 4
Prep Time: 20 min.
Cooking Time: 31 min.
CONTAINER EQUIVALENTS (per serving):
GREEN- 1  YELLOW-½  RED-1  BLUE-½ OILS 1½

FOR KALE CHIPS:
Parchment paper
Nonstick cooking spray
4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
1 Tbsp. olive oil
1 dash sea salt (or Himalayan salt)

FOR TACO MEAT:
12 oz. raw extra-lean ground beef
1 Tbsp. FIXATE Taco Seasoning (see separate recipe for FIXATE Taco Seasoning)
1 Tbsp. olive oil
¼ tsp. sea salt (or Himalayan salt)

FOR TOPPINGS:
2 medium Roma tomatoes, seeds removed, chopped
½ cup chopped onion
1 cup canned black beans, drained, rinsed
½ cup shredded cheddar cheese
1 Tbsp. fresh lime juice (juice of ½ medium lime)
¼ cup chopped fresh cilantro

FOR KALE CHIPS:

1. Preheat oven to 400º F.
2. Cut a sheet of parchment paper into four equal squares. Lay parchment paper squares on a large baking sheet; lightly coat with spray. Set aside.
3. Combine kale, oil, and salt in a large bowl; toss gently to blend.
4. Evenly arrange kale, in a single layer, on each parchment paper square.
5. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy. Set aside.

FOR TACO MEAT:
1. Combine ground beef and taco seasoning in a large mixing bowl; mix with clean hands until just blended. Cook’s Note: Try not to overmix as that will make the meat tough; knead just enough to combine ingredients into a uniform, homogenous mixture.
2. Heat oil in large skillet over medium-high heat; swirling to coat pan.
3. Add ground beef mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Drain and discard any excess fat.
4. Top kale chips evenly with ground beef mixture, tomato, onion, black beans, and cheese.
5. Bake for 3 to 5 minutes, or until everything is warm and melty.
6. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

TIP: Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.
VARIATION: Substitute ground chicken breast or 93% lean ground turkey for ground beef

GROCERY LIST:

FRUITS:
1 lime, medium
VEGGIES:
1 bunch cilantro, fresh
1 bunch kale, fresh
1 onion, medium
2 Roma tomatoes, medium
DAIRY:
8 oz. cheddar cheese
PROTEINS:
12 oz. extra-lean ground beef
ESSENTIALS:
1 can black beans (15 oz.)
1 bottle olive oil
1 container sea salt (or Himalayan salt)
BAKING SUPPLIES:
1 can nonstick cooking spray
1 roll parchment paper