Easy Chicken and Tortellini Soup with Kale

Easy Chicken Tortellini Soup

 

Cheese tortellini, chicken, kale, tomatoes, garlic, onion – this soup is full of good stuff!

And it couldn’t be easier to make.  Especially if you’ve got cooked chicken in the freezer ready to go.

I almost always have chicken frozen, that I’ve either cooked myself or used Costco rotisserie chicken.  It’s such a time saver to have the meat ready to use.  A quick minute or two in the microwave is all it takes to thaw it enough so it can be added to a soup or casserole.

Next week, I’ll have another post on using meat from a Costco rotisserie chicken (or your leftover turkey).  There are so many ways to use chicken and turkey like this.

But for today, let’s talk about this soup.  Here’s what you’ll need:   [Read more…]

5 Ways to Eat Kale – or what to do with the rest of the bag of kale in the fridge

5 Ways to Eat Kale

 

Weird news:  4 out of 6 of the people in my house have decided that they really like kale.

That’s not something I would have seen coming.  But my youngest two kids actually ask for me to buy kale.  Odd, but true.

Since I’ve been buying it more often, sometimes I end up with part of a bag leftover.  What to do with extra kale?

Here are a few ideas:   [Read more…]

Chicken Tortellini with Kale – a 15 minute recipe

This Chicken Tortellini with Kale has been made twice in our house so far.  Once by me and once by Jim.  He got home before I did the other night and texted asking if there was anything he could do.  I suggested he could make dinner.  I knew we had the ingredients for this recipe in the fridge and the recipe notes were still sitting on the counter.

Chicken Tortellini with Kale 15 minute meal

 

When I walked in the door, he had this dinner on the table.  I love that!

He doesn’t cook very often, but he was able to follow this easy recipe.  Actually, he was able to follow the notes, which aren’t as complete as the full recipe when I type it here.  So this is a very easy recipe.

And it’s also really good.  I wasn’t sure how my kids would react to the kale.  They love kale chips, but cooked kale is a different thing.  I didn’t need to worry though, because they loved it!

The dark, leafy kale contrasted in taste, texture and color to the pasta, cheese and chicken.  A little bit of red pepper flakes added even more flavor.

Here’s what you’ll need to make this 15 minute dish:   [Read more…]

Spaghetti with Kale and Lemon

I used to be strictly a red sauce and spaghetti noodle kinda girl. However, I would like to think my taste buds have matured over the years. (Maybe matured is not the right word, since I still prefer to hide my veggies in other foods so I don’t really taste them.)  However, this dish helped me realize that kale really can taste good! Granted it gets a little help from olive oil, garlic, lemon and my favorite, cheese, but this was really good! It even made me give kale chips another try. I still say they taste like broccoli potato chips, but with some ranch, I’ve even learned to enjoy eat those too.  If you are really a lover of greens, you could try this with collards, like they did in the December 2012 edition of Whole Living magazine, but…I’ll stick with kale!

Spaghetti with Kale and Lemon

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
  • 1/2-1 bunch of kale, stems removed and chopped
  • 1/4 cup walnuts, toasted (or nut/seed of choice, sesame would be good)
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • Sea salt and pepper (to taste)
  • 12 oz spaghetti noodles
  • 1/4-1/2 cup freshly grated Parmesan (Asiago or Romano)

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
  3. Add kale, and stir until slightly wilted.
  4. Remove from heat and stir in walnuts, lemon zest and juice.
  5. Season with salt and pepper.
  6. Meanwhile, cook pasta in well-salted water according to package directions.
  7. Once done, reserve 1/2 cup pasta water and drain.
  8. Add pasta to skillet, tossing to coat.
  9. Add reserved water as needed to reach desired consistency
  10. Sprinkle with cheese before serving.
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My kids wouldn’t eat this since it contained a green vegetable other than lettuce or cucumbers, but I thought this was delicious! Light, yet filling, and healthy. The red pepper gives it a nice little kick too, but the amounts can be adjusted to suit your taste buds.  It comes together quickly, and my kids just eat plain noodles with Parmesan (they don’t care for sauce) while I enjoy my greens like a big girl!

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad

Ingredients

  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • 1/2 cup parsley
  • 1/2 cup sunflower seeds
  • 1/2 cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)

Instructions

  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.
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Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

Kale Chips with Homemade Seasoned Salt

I’ve heard about kale chips from a number of people.  They talked about how good they are.  How easy to make.  How you just want to keep eating them.

I was skeptical.  Very skeptical.

In fact, I bought kale once and let it go bad in the fridge before I tried making them.  Finally, I decided I would give it a go.

They are good.  I don’t have the urge to keep eating them.  But my youngest son did.  He loved them.  This is my pickiest kid.  The list of things he won’t eat is pretty long.  But he loved kale chips.  He keeps asking me to make them again.

Wow!  I didn’t expect that.  When a kid asks for veggies, that’s a good (and rare) thing.

I used my homemade seasoned salt to flavor them.  You can use salt and pepper or any other seasoning you like.  Here’s what you’ll need:

[Read more…]

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