Lunch/Snack, Inspired by: More With Less, A World Community Cookbook

Peppery Chichen Quinoa (my own recipe)

2 cups chicken broth or stock
1 cup rinsed quinoa
1 tsp salt (or to taste – and depending on the brand or type of stock/broth you use)
2 tsp ground pepper (I use freshly ground)
1 tsp onion poweder
1/2 tsp garlic powder or minced garlic
1 tsp Herbs de Province (or a mix of rosemary, thyme and savory)
8 oz cooked chicken cut up

Combine broth and rinsed grain in med. size sauce pan, bring to a boil on med. heat.  When boiling add seasoning and chicken.  Let simmer until all liquid is completely absorbed, and turn off the heat.  Cover and let rest for about 5 min.  Fluff and serve.

Kale Chips (my own recipe)

large quantity kale leaves torn into slightly larger than bite-sized pieces.  Toss in about 3 tbs olive oil, or enough to lightly cover leaves.  sprinkle enough salt to season, about 1/2 tsp or less.

Bake in single layer (I usually do between 2 & 5 batches depending on who is eating) at 350 for about 6 or 7 minuets or until slightly starting to brown and sizzle.  Let rest on oven top for a couple of minutes.  Serve.

“You know how to make me eat green vegetables, Mom.” ~Jadon


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