I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding. The next day my soup was more gelatinous and goulash-y but it was still really delicious!
Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6
INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced
DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.
Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.
We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces. My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe. This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time. So delicious it was hard not to go back for seconds!
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese
DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
This is another great recipe from Iowa Girl Eats and as she claims, it really IS the best pasta ever. Or really close to it. The ingredients remind me of my Orzo salad and are just crazy enough to work together. Prepare all the ingredients beforehand because once you get started it will move really quickly. Her recipe serves two but I guarantee that you will at the very least need to double it because you won't want to eat just one serving. Delish!
Prep time: 20 mins
Cook time: 15 mins
Serves: 2
INGREDIENTS:
2 tbsp extra virgin olive oil
6 cloves garlic, thinly minced
1/2 small red onion, minced
salt & pepper
1/4 cup dried cranberries
4 cups torn kale
1/4 cup water
4oz spaghetti
1/4 cup sliced pitted kalamata olives
2 tbsp crumbled feta cheese
DIRECTIONS:
Heat olive oil over medium-high heat in a large skillet. Add garlic slices then cook, stirring constantly, until slices are pale golden brown. Remove to a plate and set aside.
Add spaghetti to a large pot of salted, boiling water then cook until al dente.
Turn heat down to medium and then add red onion. Season with salt and pepper then cook until golden-brown and tender, about 3 minutes. Add cranberries and kale, season with more salt and pepper, then add water, place a lid on top of the skillet and cook for 4-5 minutes or until kale is tender.
Add kalamata olives to cooked kale and cranberry mixture. Transfer cooked spaghetti to skillet then toss to combine all ingredients. Add up to 1/4 cup pasta cooking water if needed. Divide between two plate then top with one tablespoon feta cheese and half the cooked garlic slices each.
