Tag Archives: garlic

You know when you buy way too many veggies for the week?

You don’t? Oh, maybe it’s just me. I get all ambitious and think I’m going to be making glorious meals for breakfast, lunch, AND dinner. Nutritionally balanced, culinary delights.

And then some nights we end up driving through McDonalds because I got home late and Jacob has baseball practice and Benjamin has turned into the Benjamonster because he’s super hungry and his tummy controls everything … and the veggies sit in the refrigerator.

So, I thought it would be brilliant to season the parchment paper so the bottom of my chicken didn’t miss out on any seasoning. It sounded good, but in reality, I don’t know if it made much difference. 🙂

I mixed some panko bread crumbs, dried basil, garlic powder, season salt, and black pepper. I added an egg and then patted the mixture onto thin-cut chicken breasts. The thin-cut breasts are a bit more expensive, but if you’re paranoid about meat like I am, it actually saves me money. When I buy regular chicken breasts, I never think they’re done, so I cook them until they’re inedible. See? Saving money! Oh, so I baked the chicken breasts at 400 for way longer than I needed to (half an hour? longer?) but because of the panko crumb topping, they didn’t dry out. Woo hoo!

I had garlic, carrots, kale, and more just begging to be used.

I started with some water in a pot. Easy, right? There was really no reason to add this photo. You know how to add water to a pot. It’s just that I think photos with water look cool.

I chopped up some red pepper, garlic, and onion and started sauteeing it in a drizzle of olive oil.

I had some super huge green onions… Sometimes I wander through the produce section at Meijer and try to find new veggies. This wasn’t one of those times, though. They were just completely out of regular green onions (bizarre, right?).

Once the red pepper, onion, and garlic mixture was a softened up, I added the entire bag of kale, covered it, and let it start to wilt.

I dumped the bag of carrots into the pot with water. I diced the super huge green onions and put them on top. And, because I was pretty sure my kids and husband wouldn’t touch the carrots (they only eat them when they’re cooked in butter and brown sugar), I added some sesame oil for a bit of flavor. Yum!

Washed and trimmed some asparagus.

Cooked the asparagus with some more red pepper. (Are you starting to understand how loaded my refrigerator was?)

And here’s what dinner looked like. Not to shabby, huh? My 7-year-old ate probably 3 helpings of the chicken and grimaced as he ate a teeny tiny bite of kale, a teeny tiny bite of asparagus, and then said he was full. I’m not sure if my 3-year-old ate anything. My husband ate the chicken and asparagus/red pepper mixture… and that was it.

So, I had a lot leftover. I put some of the leftover kale mixture in the bottom of an 8×8 casserole dish.

I added some whole grain noodles with tomato sauce (alright… I used pizza sauce… don’t judge!).

I diced some of the leftover chicken and added it on top.

And then… Oh, well, um, I added some shredded cheese. A lot of shredded cheese. You should be a better person and skip this step. 🙂

The next night I baked it at 350 for about half an hour, and it was splendid. (The kids ate around the kale, of course…)

And the remaining kale? Yes, there was a lot of it!!! I divided into single-serving bowls, added an egg cooked in olive oil, and had my lunches prepped for the week!