I got a nice little reminder email from a reader saying that I hadn’t posted the recipe for the “purple potatoes and green chicken stuff” yet.
She’s right. I totally said that I would and then I forgot.
That has never happened before.
So I made myself a note to put that post together and then I started in on making dinner. I decided to use up some freezer stuff so I have room for the new fall food projects I want to do. I pulled out some amazing bean soup goodness that I had made a while back.
Then I wanted to tweet: “hey, look what’s for dinner” and put a link to the recipe.
There is no recipe because I never posted it.
Okay guys, now I am mad.
Mad because that 13 Bean and Cabbage Soup recipe was freakin perfection. And I have no idea how I made it. I mean, I sort of know. But I don’t really know. Beans, cabbage, beef and broth, brown sugar, some veggies. But how many? How long? I know none of this.
I enjoyed every last bite of dinner but you better believe I’ll be making another batch on Friday and documenting the whole thing. Stay tuned for that!
But in the meantime, and without any further bambling, rambling ado —— here are the recipes I promised in the post “Tips and Tricks + Hiding Vegetables”
First I combined a handful of spinach, three stalks of kale, the green of 5-6 green onion and a clove of garlic in my food processor. I had to add a bit of water to get things going – about 1 tablespoon.
Next I broke up the long strips of lasagna noodles into large square pieces. Don’t worry about jagged lines or little crumbles, just break up the noodles by hand and toss in a bowl.
I then added the processed greens and two jars of Classico Fire Roasted Tomato & Garlic pasta sauce. I added 5 Tbsp of feta cheese crumbles and used salad tongs to “toss” the still uncooked noodles and get everything well combined.
Then I transferred this mixture to a large skillet, added 1 cup of water and cooked over a medium-high heat for 25 minutes. I stirred things occasionally to make sure nothing was sticking to the bottom of the pan.
I topped with a quick sprinkle of mozzarella. Mmmmm mmm – delish!
In each bowl of “lasagna” there was enough green stuff to make up any side salad and neither the kids nor Nick put up a fight about “green stuff” on their plate! They never even knew it was in there. Not until their plates were clean.
That, my friends, is a #mommywin
I promise that this meal tasted better than the photo AND in fact looked MUCH better in real life. Much better. (Blame the camera phone. And the camera phone operator. Ahem, me.)
Grilled K-esto Chicken (like pesto…get it?)
The purple potatoes in this meal are simply… drum roll please… purple potatoes! No dye, no food coloring – that’s just how they come. While I highly recommend trying the purples (extra healthy stuff) you can make this same meal by using any potato – might I recommend russets?
Anyway, just peel the potatoes and boil in water until soft. Then mash up with a bit of milk, butter and crushed garlic.
For the chicken, I cut up three chicken breasts into small cubes.
In a food processor, I combined four stalks of kale, some chives and two cloves of garlic.
I added the processed greens in with the chicken and a touch of salt – cooked in a skillet over medium heat until fully cooked.
I then added in a handful of sunburst tomatoes (halved) and cooked an additional five minutes.
Both of these meals are quick, minimal effort preparations. I love when home cooking can be this simple, require so few ingredients, taste this good AND provide a boat-load of nutrients to my family. All without the “take three more bites” battle.
And seriously you guys, feel free to email me anytime – if you have questions about recipes or if I leave something out. Even just to say hello! I love to hear from readers