Who Doesn’t Like Kale (Chips)?

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You’ve probably heard by now that kale isn’t just good for you, but it’s a “super food.” I like it in smoothies, sautéed, in soups, but one of the easiest and tastiest ways to make it is into kale chips. My two and four year old enjoy them just like they were potato chips, so I bet you will too!

Buy a bunch of kale, rinse, dry off. Tear of the leaves from the stems (discard the stems). Then you want to rip them into potato chip size pieces… not too big, not too small. If they’re too big they will get soggy while baking instead of crisp.

Preheat your oven to 325.

Put them in a pile on a cookie sheet and drizzle or spritz a little olive oil on them (no more than a teaspoon). Sprinkle some salt and just a bit of garlic powder (if you like garlic). Spread them around on the cookie sheet so that they are not overlapping much. Put into oven for 12-15 minutes.

You want to watch them at about 12 minutes. The trick is to get them just until they’re crisp, but before the ends starting getting yellowish / brown. Pull them out, put in a bowl and enjoy!

 

Menu for the week of Oct. 20

Sunday:

  • Baked cod with parmesan crumbs (recipe is for flounder, but I substituted cod tonight)
  • Mashed sweet potatoes (roast and peel, then mix in 1.5 TB real butter, 1 TB maple syrup, a few dashes of cinnamon, a dash of salt and serve). My boys liked them with a few mini marshmallows on top.
  • Green beans with garlic and sun-dried tomatoes (sautee beans in pan with 1 clove of fresh garlic pressed, handful of sun-dried tomatoes chopped and some water to steam, then drizzle a TB of olive oil under the doneness you like)
  • Corn on the cob

Monday:

  • Baked ziti (use any recipe you want, but this Pioneer Woman one is great)
  • Salad

Tuesday:

Wednesday:

  • Leftovers or take-out

Thursday:

Friday:

  • Steak Florentine by Giada
  • Grilled Eggplant salad – if my four-year old will try this and like it, you can too. This one’s also from Giada.
  • Something else the kids will eat

Chicken with Chimichurri

ImageI discovered chimichurri sauce not too long when trying to figure out what to do with a lot of extra parsley in my fridge. Then I found out you could make it with carrot tops too. It’s super fresh tasting and makes grilled meats taste amazing. Definitely roast some potatoes and dip them in it too. You’ll be glad you did!

Carrot top chimichurri – 1 bunch of carrot greens, juice of 1 lemon, 1/4 tsp. salt, dash of pepper, 4 cloves garlic, 1 tsp. dried oregano. Dump all in food proccessor and puree. (You could use cilantro or parsley in addition to the carrot greens depending on the flavor you’re going for. If you go for cilantro, omit the oregano.)

Grilled chicken – boneless skinless breasts (Publix Greenwise or other meat that has not been fed junk food). Filet the chicken pieces and sprinkle with salt and pepper. Grill on each side for a few minutes until just barley done. Remove from grill and cover with foil to lock in juices. 

Roasted potatoes – These garlic roasted potatoes by Ina Garten are easy and awesome!

Grilled asparagus – drizzle some olive oil over about a pound of asparagus (washed and ends snapped). Then sprinkle some salt, pepper and garlic powder. Now use your hands and rub all to coat. Grill a few minutes per side until slightly browned all around.

Plate and enjoy!

For the kids, I used a sectioned plate with the potatoes and asparagus in their own small piles for eyes, chicken in the shape of a mouth and cut small red pepper rings for the nose. It was a hit! (can’t promise that every time)