Feta-Stuffed Chicken, Beets and Sweets, and Kale, Oh My!

This is a family favorite over here. I think these three things make up Anthony's ideal meal and it's a perfect combination for a fall evening. These recipes all make enough to feed three, but they're easily adjusted to make as little or as much as you'd like. They don't have to be exact, so if you like to just throw ingredients together, go for it. I like to assemble the beets and sweets and stuff the chicken while Alexander is napping so that all I have to do is pop some stuff into the oven when Anthony gets home from work. And the kale seems to taste best made in a cast-iron skillet, but any kind of pan would work. It might just be me, though.

Feta-Stuffed Chicken
Makes 3 stuffed thighs, 273 calories each

2 tablespoons bread crumbs
2 tablespoons garlic and herb feta cheese crumbles
1 tablespoon peanut oil
3 boneless/skinless chicken thighs
1 tablespoon peanut oil
Salt and pepper, to taste

1. Preheat your oven to 425 degrees.
2. Combine the first three ingredients in a bowl. Lay the chicken out on a cutting board with the smooth side down and spoon the filling over the chicken and roll them up.
3. Heat the peanut oil in an oven-proof skilled on medium high and carefully place the chicken rolls in oil, presentation side down. Cook about 4 minutes, flip, and cook another 4 minutes.
4. Slide the pan into the oven and cook for about 15 minutes, or until an instant read thermometer registers 165 for the filling.

Ready to Roll!

Into the fridge they go...

Oven-Roasted Beets and Sweet Potatoes

Serves 3, 155 calories each

1 large sweet potato, peeled and diced (2" cubes)

1 medium red beet, peeled and diced (1" cubes)

3 small golden beets, peeled and diced (1" cubes)

1 small yellow onion, sliced

1 tablespoon olive oil

1 teaspoon crushed rosemary

Salt and Pepper, to taste

1. Preheat your oven to 425.
2. Combine all ingredients and place in a glass baking dish. Bake for 45 minutes or until everything is toasty looking and soft, stirring once.

Sauteed Kale

Serves 3, 118 calories each

1 tablespoon peanut oil

1 small yellow onion, chopped

1 bunch of kale, chopped

1/2 cup chicken broth (I use 1/2 tsp Better than Bouillon chicken base dissolved in half a cup boiling water)

2 tablespoons apple cider vinegar

1. Heat the oil in a cast-iron skillet on medium-high heat.
2. Saute the onion until translucent. Add the kale and saute for another 5 or so minutes. Add the chicken broth and vinegar and cook until most of the liquid is dissolved.

Follow me on Facebook! https://www.facebook.com/OneHealthyMealADayForLife