Monday, December 13, 2010

Meal Planning

Meal planning is more important than ever with the holidays approaching.

Monday- Nanny's
Tuesday- Turkey Burgers and Kale Chips*
Wednesday- Leftovers
Thursday- Creamy Curry Chicken Pasta Primavera (This is my first time making this recipe so hopefully it's good. I'll post the recipe if we like it.)
Friday- 17 Bean Soup + Pita crisps (I froze some the last time I made it.)

* I know, they sound weird but the kale chips are really good. Well, I think they are. Cory is not a fan, so Mr. I-Can-Eat-Whatever-I-Want-Because-God-Hooked-It-Up-With-A-Sick-Metabolism will probably have something else on the side.

2 tbsp. Apple Cider Vinegar
1 tps. Sea Salt
1 tbsp. Olive Oil
6 cups chopped kale

Heat oven to 350 °F (175 °C).
Chop kale, wash and pat dry.
Put on a sturdy bake sheet, toss with olive oil make sure that all the kale is evenly coated and then coat with apple cider vinegar.
Place in oven for 10 minutes, remove and toss.
Put back in oven for another 8 to 12 minutes. If kale is still soft it is not done. If it is browning to fast turn oven down to 325 °F.
Remove from oven sprinkle with sea salt to taste.
Serve immediately.

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