Ingredients:
Fresh kale bundle
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
2 cloves of garlic, minced
1 can of cannellini beans, rinsed, drained
Olive oil
Salt and pepper
Parmesan cheese
Chicken Marinade:
1 lime, juiced
1 T of chipotle chili powder
1 t of cumin
1 t of coriander
1 t of salt
1/4 t of pepper
Directions:
In a gallon plastic bag, add in the chicken and marinade ingredients. Marinade your chicken overnight for the best taste. When ready for your meal grill the chicken until done and let rest before cutting into bite-sized chunks.
Take your bundle of kale and remove the leaf from the rib. Tear into pieces.
In a large, deep pan set on medium heat, add in 2 T of olive oil. Throw in your garlic, red onion, and green pepper and heat till the onions start to turn translucent.
Add in your kale with a sprinkle of salt and pepper. Cover and let cook, tossing occasionally (you may need to add in more olive oil if the bottom of the pan starts to burn).
Once the kale starts to wilt, add in your cannellini beans and toss. Heat thoroughly, toss in chicken, and top with some parmesan cheese.
Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil
Cut your peppers in half, starting from the top of the stem down. Scoop out the seeds and ribs and set your green peppers aside.
Cook your rice according to the package directions and set aside.
Rinse and drain both the corn and black beans. Put in a large bowl. Dice your tomatoes, mushrooms, and red onion and add to the corn and beans. Chop up the cilantro and add in. Add in salt and pepper to taste.
Incorporate your rice into your other ingredients and give a quick toss. Start filling your green peppers with your filling mixture. Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.
Cook at 350 degrees for 35 minutes.
Ingredients
1 package of mild Italian sausage (6 links)
1 eggplant
1 package of parmesan couscous
1/4 chopped red onion
4 cloves of garlic, minced
Oil oil
Salt and pepper
First grill you sausage until done and let sit. Once cooled chop it into nice bite-sized chunks.
Cook your couscous according to the directions given on the box.
In a separate pan, heat your olive oil on medium heat. Add in the minced garlic and chopped red onion. Allow to cook until the onion is soft. Chop your eggplant first into circles, and then cut each circle into four pieces. Add the eggplant into the pan with your onions and garlic. Add in some pepper and a generous amount of salt (to your taste). Cover the pan with a lid and let cook.
Once the eggplant is tender, add in your couscous and sausage. Foodie Tip: If you want a little extra goodness, top with some parmesan cheese. Give it a toss and serve.
Ingredients:
