This week’s posts are all about time saving! I picked 9 of my most-used ingredients and made 5 meals from those ingredients, including Meatless Monday, a quick breakfast for Tuesday, a main dish, a smoothie, and a dessert. I prepped everything in one day, which meant during the week I only had to spend 2-15 minutes putting together the meals. The only recipe that took longer than that is Wednesday’s because of the cooking time of the chicken. I also tried to use the ingredients in at least two meals, and again the only ingredient that wasn’t used twice was the chicken. I hope you give this 9 ingredients, 5 recipes a try.
If you want to follow along, the ingredients and measurements for the week are as follows. This will serve two people.
1 Large Sweet potato
3 Cups Uncooked Quinoa (we will be making it two ways!)
1 Bunch of Dinosaur Kale
1 1/4 Cup Greek Yogurt
6 TBSP Parmesan Cheese
2 Chicken Breasts
1 Package Raspberries
1 1/2 Cup Milk
1/2 Cup Peanut Butter
I am also using the below ingredients, but I didn’t count them in my nine ingredients because I have them in my refrigerator or pantry at all time!
Spices (salt, pepper, ancho chili pepper, garlic salt, onion powder, and thyme)
To prep for the week, bake your sweet potato. First, I poke my potato with a fork a few times, microwave it for two minutes, flip the potato over, and microwave again for two minutes. Then, bake in the oven at 375 until soft.
Cook 1 cup quinoa, per package instructions. Place in tupperware and put in fridge until ready to use.
For baked quinoa, pour 2 cups of quinoa on a tin foil lined rimmed baking sheet. Bake at 350 for 10-15 minutes, or until toasted. Let cool, then place in ziplock bag until ready to use.
After baked quinoa is cooked and cooled, combine 3/4 cups quinoa and 4 TBSP Parmesan Cheese, and place in a ziplock bag and place in fridge until ready to use.
Now that I got you all excited about this week’s recipes, it is time for today’s recipe. On the menu is a twice baked stuffed sweet potato. It is actually one of my favorite recipes I have ever made! For this recipe, you will need:
Cooked Sweet Potato
1/2 Cup Cooked Quinoa
1/2 Bunch Kale with the leaves torn into bite sized pieces
2 TBSP Parmesan Cheese
1/2 Cup Yogurt
Salt, Pepper, Ancho Chili, Garlic Salt, and Onion Powder
Preheat oven to 375
Scoop sweet potato out of skin
Add kale, quinoa, sweet potato, and yogurt to food processor and pulse until combined. Once combined, add spices and process again (you may have to pour into a bowl and mash until combined).
Once mixture is combined, scoop into sweet potato skins. (You may have some mixture leftover. Keep that for leftovers!)
Sprinkle each potato with 1 TBSP of cheese
Bake in oven for 15 minutes
Serve and enjoy!
I want to give a HUGE shout out and thanks to my friend, Kristi for joining me in my kitchen to take pictures (and enjoy some food and wine) for this week’s posts! She has an amazing fashion blog, The Lady K, so make sure you check it out!
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Come back tomorrow when I give you a quick breakfast you can make the night before!