It’s been a lazy kind of day. My sleep schedule is still all over the map. I couldn’t sleep last night. Finally crashed around 5 am and then crawled out of bed, literally, around 3:00 pm in the afternoon. It’s impossible to keep any kind of schedule like this, which is why I’m still off work. I’m really hoping to turn this around soon.
In an effort to eat more healthier and stretch the food budget to make money last longer – I’ve started cooking on a nightly basis. Tonight is leftover night. I have to use up some of the fresh ingredients in the fridge before they go bad. What do I have to use?
Mushrooms, lots of kale, leftover pork roast from Sunday, eggs and cheese. Normally I would add onions, but I ran out on Sunday.
The other night I made a delicious kale scrambled dish. It was so easy to make and surprisingly tasty. I’m scouring youtube for recipes for tonight’s dinner. I still have about a whole container of kale left to use – so I may have to fill up on kale smoothies.
I just finished my meal and it was delicious – I settled on stir fry.
On the upside, I’m down FIVE pounds since moving in here. I attribute it to sleeping longer hours and regular exercise. Moving my living room around last night due to a faulty outlet, also didn’t hurt. I’m looking forward to having a hot bath in my new tub which is becoming a favorite thing to do here.
The weather has not cooperated for long walks – but tomorrow is supposed to be a gorgeous day.
- 2 cups of cooked pork roast chopped into cubes
- 1 cup of grape tomatoes
- 1 cup of mushrooms cut – sliced in half
- 3 cups of fresh kale
- Olive oil, salt, black pepper, parsley, thyme
- A few drops of lemon juice
- Using a large skillet on the stove-top, drizzle some oil onto the pan and let warm up using medium heat.
- Add the pork to the pan and your choice of spices. I’m using a mixture of olive oil, salt, black pepper. The roast was marinated in a nice thyme sauce on Sunday so it has a lot of flavour already.
- Let the pork cook for 2-3 minutes or until lightly brown on the outside. Add in mushrooms, tomatoes. Cook for an additional minute or two.
- Add in the kale and cheese last as kale does not take long to cook. You don’t want it to wilt. Three cups sounds like a lot of kale – but it wilts down quickly. Add seasoning to taste. Use tongs or a wooden spoon to mix everything together. Let cook about 1-2 minutes.
- Add a few drops of lemon juice. And voila. The recipe is finished.
I’ll be adding half a jar of creamy garlic pasta sauce to this recipe for added punch. You could add in a can of your favorite creamy soup if you don’t have sauce.
This meal is delicious, healthy and a great way to use leftovers in your fridge to stretch your food budget even further. You can add in your favorite rice or noodles to make it more filling. But I’m trying to cut back on heavy carbs.
If you pre-prep everything ahead of time, like washing and massaging the kale, and washing and cutting up your veggies then this recipe should only take minutes to prepare. I store all my vegetables and fruit in Rubbermaid containers.