I’ve eaten Kale almost everyday this week.
It’s a super yummy, healthy veggie with many health benefits.
Kale joined red lentils as a bed to a delicious Honey-Mustard Glazed Salmon. We all loved it!!
I enjoyed Monday night’s dinner so much I decided to try it again but mix it up.
I have been craving shrimp for a long time and Publix had it on sale this week along with canned tomatoes. So I made up the following recipe.
Cheesy Shrimp Goodness
1 14.5 oz can crushed tomatoes
1 14.5 oz can diced tomatoes
1 T olive oil
3 cloves garlic, minced
1 tsp. oregano
1 tsp basil
1 tsp rosemary
1 T red pepper (didn’t add it since Luke was eating this too but would in the future)
1 lb. shrimp (peeled and deveined)
1/4 cup fresh shredded mozzarella cheese
1/4 cup feta cheese
Saute garlic in Olive Oil. Add tomatoes and seasoning. Bring to a boil. Simmer on low for as long as you have time but at least 15 minutes. The longer you can simmer most any recipe the better! Add shrimp and top with cheese. Then put your dish under the broiler till Shrimp is cooked and cheese is melted and browned.
I used my favorite enamel coated cast iron skillet so it can go from the stove to the oven with no problems.
Served this on top of Kale steamed in chicken broth and the red lentils left over from Monday night. Mike and Luke ate theirs on top of whole wheat pasta. We all really enjoyed it!
Leftover steamed Kale was the base for 2 over easy fried eggs!! Yummy!!!!
Luke asked, “Mommy, what are you eating for breakfast?” “Steamed Kale and Eggs. Would you like to try some?” “No Ma’m, that’s dinner and I like my waffles with peanut butter, bananas, granola, and coconut.” Haha!
Friday Night Dinner
These are so delicious!
Toss Kale in 1 T olive oil, a generous sprinkling of sea salt, and Old Bay. Bake for 8-10 on 375 until crispy. Dip in Ketchup!!
Go eat some Kale!!! 🙂
(I told you this blog would be some of my ramblings. Thanks for letting me ramble about Kale! 🙂 )