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dinner idea

Kale- two ways

May 24, 2015 by Leave a Comment

This post is tied to Pork Tenderloin- two ways. All recipes can be found under the week of May 24th. 

 I used kale to make two dinners this week, but actually used it for breakfast and lunch too! I made a green smoothie in my Nutribullet consisting of kale, banana, apple, blueberries, and ground flax seed twice for breakfast and had a kale salad seasoned with lemon-garlic dressing for lunch. And I still had left over kale, so we’ll use it again for another dinner for next week! 

 The first kale dinner I made was a kale, shrimp, and sweet potato salad. I know, it sounds a little strange! My husband was very skeptical of the combination and I’ll admit I was a little too! But it all ended up blending so well together!  I have recently tried a lot of kale and sweet potato combinations. Click here for my super salad recipe with kale, sweet potato, quinoa, black beans, and avocado. I’m loving this combo! The second dinner I made this week with spaghetti with kale, lemon, and garlic. 

 Kale, Sweet Potato, and Shrimp Salad 

  
 This salad served two people; you can make it larger if you have more mouths to feed, or make a smaller version for a delicious lunch! I followed this recipe, but didn’t add the kale in the skillet at the end. I don’t like it wilted. Instead, I sprinkled it with salt, drizzled olive oil over it and seasoned the shrimp, because unless it’s shrimp cocktail, who wants plain, boring shrimp! 

 
Ingredients

  • 2  cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • Red pepper flakes to taste
  • Kale leaves, rinsed and chopped into bite size pieces
  • Olive oil for drizzle
  • 1 sweet potato, diced
  • 10-12 pieces of uncooked shrimp
  • Fresh cilantro
  • Lime juice
  • salt and pepper to taste
  1. Season shrimp with lime juice, fresh cilantro, and salt and pepper, set aside 
  2. Heat olive oil in skillet over medium high heat
  3. Add onions and red pepper flakes, cook until soft
  4. Add garlic, cook 30 seconds
  5. Add sweet potato, cook 10-15 minutes
  6. Add shrimp, cook until pink
  7. Season kale with salt and olive oil, massaging kale in hands 
  8. Serve skillet mixture over kale

 

Spaghetti with Kale, Lemon, and Garlic

For the second dinner with kale, I made a pasta dish, inspired by this recipe.  It was light and refreshing and had a little kick to it! 

  

Ingredients    Servings- 2

  • 2 gloves garlic, minced
  • 1/2 box spaghetti
  • 2 tablespoon olive oil
  • 3 cups kale, finely chopped
  • Pinch red pepper
  • Salt and pepper to taste
  • Juice from 1/2 a lemon
  • Grated parmesan cheese
  1. Cook pasta according to package
  2. Meanwhile, chop garlic and kale
  3. Heat olive oil in large skillet over medium heat and add kale, red pepper flakes, salt, and pepper. Cook 5 minutes,stirring
  4. Drain pasta and add to skillet
  5. Turn heat to low and add lemon juice and parmesan cheese, stir until all blended

 

 

Filed Under: Uncategorized Tagged With: and garlic, and shrimp salad, dinner, dinner idea, dinner planning, kale sweet potato, lemon, meal planning, plan, spaghetti with kale

Kale, quinoa, black bean, sweet potato and avocado salad

May 18, 2015 by mbmccarrick@gmail.com 2 Comments

Kale, quinoa, black bean, sweet potato and avocado salad

Super foods unite! This salad is unbelievable!  The flavors all blend well together and the avocado sauce has the perfect amount of kick!  I really enjoyed making this because it has a lot of my favorite foods to cook and eat! It was the perfect size for two people; my husband and I polished if off!

 

Spiralize sweet potato, season with olive oil and salt and bake in oven at 400 degrees for 25 minutes

 

 

Add avocado , cilantro, lime juice, lime zest, olive oil, and salt to food processor, blend well

 

 

Season kale with salt and massage well

 

 

Kale, quinoa, black bean, sweet potato and avocado salad
 
Save Print
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
Author: Meg's Meal Planning
Recipe type: Dinner
Cuisine: American
Serves: 2
Ingredients
  • 1 cup uncooked quinoa
  • 1 bunch kale, ribs removed and chopped into bite size pieces
  • 3 tbsp olive oil, divided
  • Zest of 1 lime
  • 1 lime, juiced
  • ½ tsp salt
  • 1 sweet potato
  • 1 avocado, sliced and pitted
  • ½ jalapeño pepper, seeds and stem removed. You can use more to make it spicy
  • Handful of fresh cilantro, chopped
  • ½ can black beans, drained and rinsed
Instructions
  1. Prepare the quinoa as per packed directions. Set aside to cool.
  2. Spiralize sweet potato onto baking sheet. Season with 1 tablespoon olive oil and ½ teaspoon salt. Bake at 400 degrees for 25 minutes.
  3. Place kale in serving bowl and season with salt. Then massage kale with hands for 1 minute in order to really blend the salt. Whisk together 1 tablespoon olive oil, juice from ½ lime, and lime zest. Drizzle over kale. Set aside.
  4. Add avocado, ½ jalapeño pepper, cilantro leaves, juice from ½ a lime, lime zest, and salt to a food processor and blend well.
  5. Add cooled quinoa to kale, stir to combine. Distribute the kale to plates and top with sweet potato, black beans, and avocado sauce.
3.5.3251

 

Pin for later 

Top with roasted sweet potato, black beans, and avocado sauce

 

Filed Under: Quinoa, Vegetarian Tagged With: avocado, avocado sauce, black beans, dinner idea, healthy, healthydinner, healthyeating, kale, meal plan, megsmealplanning, super food salad, sweet potato

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Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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