meal planning

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