This was my first adventure with eating raw kale. It has always only seemed appetizing cooked since it’s tougher then other greens like spinach, but, this recipe proved me wrong. This was pretty quick and easy for a weeknight while still packing a lot of nutrition!
Kale Pesto & Sun-Dried Tomato Pasta- adapted from littleleopardbook
12 oz whole wheat spaghetti
3/4 cup kale pesto (see below)
6 tbsp. sun-dried tomatoes, chopped
1 1/2 cups grape (or cherry) tomatoes, halved
6 tbsp. extra virgin olive oil
4 cups kale, washed and chopped
6 cloves garlic, minced
1/4 cup cashews
1/4 tsp. black pepper
1/2 tsp. salt
1/4 cup water
1/4 cup parmesan cheese, shredded
- Prepare kale pesto by combining kale, garlic and cashews in blender or food processor until smooth. Next add salt, pepper, olive oil and water and blend until well combined. Finally, stir in parmesan cheese and pulse for a few seconds. Note: This recipe will make slightly more then needed for the pasta. Save and mix into a vegetable dish or as a spread on sandwiches for later in the week.
- Cook pasta according to package directions. Drain the pasta and mix in 3/4 cup kale pesto.
- Stir in sun-dried tomatoes and grape tomatoes. Serve and enjoy!
Nutrition Facts (per serving): 240 calories, 12g fat (2g saturated), 27g carbohydrate (4.5g fiber), 6.5g protein
This was my mom’s request for her special day, and it turned out pretty tasty. I love that my mom enjoys a lot of flavor in cooking like I do and was willing to have us experiment with a new recipe for her Mother’s Day meal. From how many times she said it was delicious at dinner, I’m assuming her risk paid off!
Artichoke & Sun-Dried Tomato Stuffed Chicken Breast– slightly adapted from Guy Fieri
3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
2 tablespoons butter
1/4 cup grated Parmesan (if you have access to freshly grated- use it!)
1/2 tablespoon finely chopped Italian parsley leaves (we used dried)
4 boneless, skinless chicken breasts (we used about 8-10 of the thinly sliced chicken breasts)
- In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
- Remove from the heat and allow to cool before stuffing the chicken breast.
- Rinse, trim and pound out chicken breasts to about 1/4-inch thick (or buy the already thinly sliced breasts which worked perfectly). Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
- Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
- Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, and deglaze with remaining white wine.
- Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove the chicken to a cutting board and discard the toothpicks. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
I hope you enjoy the recipe, and that you were able to spend the weekend with your mom or at least have a chat with her on the phone. Here’s a quick memory for you, Mom… I love you!