Oh, You Don’t Like Kale?

There are so many varieties of kale that if at first you don’t succeed, try, try again. Raw may have too intense flavor for some, so you can also sautee it. Even the most reticent kale eater should try this combination…although the salmon may also be a hurdle for some fussy eaters, lol.
Simply sautee kale, one tomato, red onion, garlic clove and two summer squashes. Add premade quinoa and a piece of grilled salmon. Or a can of tuna can do the trick too.
Colorful, healthy and easy. Oh, delicious too.

Roast Chicken a la Jessica

Summer fun #2

So tasty, with nicely crisped skin and prep takes maybe 15 minutes.  Perfect for a middle schooler to pop in the oven, so dinner’s on the table when the bigguns get home.


– 1 Roast chicken, 3-31/2 lbs

– Salt and pepper to taste

– ½ lemon

– 2 cloves garlic, smashed

– 2 Tbsp softened butter



  1. Preheat oven to 425 degrees. Rinse the chicken and pat dry. Lightly season the inside of the chicken with salt and pepper. Put lemon and garlic inside the chicken.
  2. Use a butter knife and spread the softened butter on the chicken covering the top of the bird. Season the entire chicken with salt (or seasoned salt) and pepper, place on a baking sheet and bake on the middle oven rack for 25 minutes.
  3. Turn down the oven temperature to 350 degrees and cook for another 30 minutes. If the top still isn’t crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear (not pink) when you pierce the skin with a knife.
  4. Remove the chicken from the oven and cover it with foil in a loose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat.

Mexican Lasagna

Summer Day #1

Add a little spice to your life! This is crazy good and little ones can easy help older kids prepare this. (Or you can do it yourself in a snap.)


1 package corn tortillas

1 lb ground beef

1 can diced Rotel tomatoes

2 cups orange cheddar

2 cups pepper Jack

1 onion, chopped

3 (or more!) cloves of garlic

Taco sauce

Taco seasoning

Jalapenos (optional)

Half of a can of smoked chipotles

Half brick of cream cheese

Small can of black olives, chopped


Prepare ground beef according to directions on the seasonings packet.

Line 13×9 pan with corn tortillas.

Top the tortillas with half of the ground beef.

Blend cream cheese with chipotles, spread on top of beef.

Pour drained tomatoes on top.

Sprinkle all the cheddar cheese on top.

Place another layer of tortillas on the cheese.

Top the tortillas with remaining ground beef.

Sprinkle onion and olives on top.

Drizzle taco sauce over entire dish, and sprinkle with pepper jack cheese.

Bake at 350 degrees for 45 minutes.