Lentils With Sweet Potatoes and Kale

This tasty, nutrient-rich lentil dish is easy to prepare and makes a satisfying meat-free meal.

For a heartier dish (not vegetarian), feel free to add some chopped ham to the pan along with the onions or garnish the finished dish with some smoky cooked crumbled bacon. Diced carrots can be added to the lentils as well.

What You'll Need
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium sweet potato, peeled and diced, about 1 1/2 cups
2 cloves garlic, minced
10 to 12 ounces frozen mixed greens or chopped kale
1 cup red lentils
1 large bay leaf
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground cayenne pepper
4 cups vegetable broth (or chicken broth)

How to Make It
In a medium saucepan or Dutch oven over medium heat, heat the olive oil.

Add the chopped onion and diced sweet potato to the pan and cook until the onion is softened, about 5 minutes.

Add the minced garlic and cook for 1 minute longer.

Stir in the mixed greens or chopped kale, lentils, bay leaf, thyme, cayenne pepper, and the vegetable broth or chicken broth. Bring to a boil. Reduce the heat to low, cover, and simmer for about 25 to 35 minutes, or until the lentils are tender but not overcooked and mushy.

Add salt, to taste.

Serves 4.

Serve with a tossed salad for a satisfying family meal.

Tips and Variations

Add diced ham or diced smoked sausage to the dish along with the onions.

Easy Green Beans and Bacon

Butter, bacon drippings, and crumbled freshly cooked bacon flavor these fresh green beans perfectly.

The recipe is a popular one, and it is delicious! To cut back on the fat a bit, discard most of the bacon drippings before you add the butter and cooked green beans to the pan. See some other ideas and possible add-ins in the tips and variations section.

What You'll Need
2 pounds fresh green beans
8 strips bacon, diced
3 tablespoons butter
freshly ground black pepper, to taste
salt, to taste

How to Make It
Wash the green beans in a colander under cold running water. Top and tail them (slice off the stem ends and tail ends) and then cut them into 1- to 1 1/2-inch lengths. Set aside.

Heat a large skillet or sauté pan over medium heat; add the diced bacon.  Fry the bacon until crispy; remove to paper towels to drain. Leave 2 to 3 tablespoons (or more) of the bacon drippings in the skillet and save the remaining drippings for another recipe.* Set the skillet aside.

Bring a pot of salted water to a boil over high heat and then add the beans. Boil for about 8 to 12 minutes, or until desired doneness is reached.

Drain the green beans and then add them to the skillet along with the cooked bacon and the butter. Toss well and heat until the green beans are thoroughly coated and hot.

Sprinkle the green beans with freshly ground black pepper and salt, to taste.

*Bacon drippings can solidify and cause clogged drains, so don't pour them down the drain. If you are going to discard the drippings, pour them an empty can and let stand until the grease has solidified and then toss the can in the trash.

Tips and Variations

Use frozen green beans, steamed following the package directions.
Use trimmed fresh wax beans in place of the green beans, or a combination of the two.
Bake the bacon in the oven. Heat the oven to 375° F and line a rimmed baking sheet with foil. Arrange the strips of bacon in the pan and bake in the preheated oven for about 22 to 26 minutes, or until the bacon is crispy. Reserve some of the drippings for the green beans and drain the bacon on paper towels. Proceed with the recipe.
Before you add the cooked green beans to the skillet, saute (medium-low heat) a finely minced or pressed clove of garlic and/or a few tablespoons of finely minced shallots in the butter and bacon drippings for about 2 minutes, or until tender. Add the cooked and drained green beans and bacon; toss, heat, and season with salt and pepper.

Gluten-Free Caprese Chicken

A delicious and elegant dinner that doesn't take long to prepare IS possible on a busy weeknight. This gluten-free chicken dish is filling, packed with flavor, and takes less than 30 minutes to bake.

Mayonnaise may seem like an odd ingredient to combine with chicken (this recipe is actually adapted from a recipe on a Hellmann's jar!) A thin layer over top a boneless, skinless chicken breast helps lock in moisture and flavor. When combined with dried minced onion, the mayonnaise layer forms a scrumptious crust over the chicken.

I used Hellmann's Mayonnaise with Olive Oil because it contains fewer calories and less fat than regular mayonnaise, but you can use whichever brand of mayonnaise you prefer (ensuring it is gluten-free of course, always read labels!)

Once the chicken is nearly done baking, low moisture part skim shredded mozzarella is added to create a second layer of deliciousness. To finish off chicken with traditional Caprese style flavors, sliced tomatoes are arranged over top followed by freshly chopped basil.

Really want to kick the flavor up a notch? Finish off the dish with a drizzle of balsamic reduction, which is super easy to make from scratch.

What You'll Need
2 medium boneless, skinless chicken breasts
1/4 cup gluten-free all-purpose flour (I use Bob's Red Mill)
kosher salt and black pepper, to taste
2-3 tbsp mayonnaise (I use Hellmann's Mayonnaise with Olive Oil)
1/4 tsp red pepper flakes
1/2 tsp onion powder
1/4 tsp garlic powder
3-4 tsp dried minced onion
1/4 cup low moisture part skim shredded mozzarella (or more, for a really cheesy chicken)
1 large tomato, sliced
5-6 large fresh basil leaves, coarsely chopped (I snip with kitchen scissors)
drizzle balsamic reduction (either a store bought gluten-free version, or homemade)

How to Make It
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Add the gluten-free flour to the bottom of a shallow dish. Season generously with sea salt and pepper and whisk with a fork to combine.
Rinse the chicken breasts and pat dry with a paper towel. Coat both chicken breasts completely in the gluten-free flour, shaking gently to remove excess flour. Place both chicken breasts on the lined baking sheet.
Evenly distribute the mayonnaise between the two chicken breasts, using a small spatula or the backside of a spoon to completely coat the tops and sides with a thin layer of mayonnaise.
Sprinkle the dried seasoning on top of the mayonnaise layer, adding the minced onion last.
Bake the chicken breasts for 20 minutes. Remove from oven and add a layer of shredded mozzarella over top each breast. Bake for an additional 5 minutes, until cheese is melted and chicken is completely cooked through.*
Remove chicken breasts from oven and let sit 5 minutes. Arrange 2-3 slices of tomato over top each breast, followed by freshly chopped basil. Finish with a drizzle of balsamic reduction. Serve immediately.
*Be sure to cook the chicken completely through to reduce the risk of food borne illness.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.