Recipe – How to Make Kale Brownies with Carrots

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Wahooooooo… I just made a batch of kale and carrot brownies!  Kale brownies. Have you tried them?  Holy Canolies.  There may be a way to eat this crap stuff after all.

Thanks for the awesome suggestion Kirsten! The Girl and I tried the brownies and you can’t even tell there are vegetables in there.  Wowza!  I wonder what else I can sneak kale greens into.

This is freakin’ awesome!

Ingredients

1 box Brownie Mix {I used Pillsbury}
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 large carrot {I used a handful of baby carrots}
8 leaves of kale
1/2 cup chocolate chips

*I used a boxed mix because  I have a bunch on hand I picked up for free last fall.  If you would like to try a similar recipe made from scratch try this one.

Directions

Pre-heat over to 350 degrees

Steam carrots and kale {I steamed mine in the rice cooker} and place the vegetables in a blender and semi- puree.  Add eggs, oil and water and puree. Add brownie mix and hit the pulse button a few times until everything is blended.

Line a 9″ by 13″ pan with parchment paper {or grease and flour} and pour brownie batter into the pan. Sprinkle chocolate chips on top and stir in.  Bake at 350 for 28 minutes.  Cool. Slice. Serve with a sneaky grin.

The Sneaky Chef By Missy Chase Lapine $11.35 ~ Amazon

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.



Recipe: Chicken and Kale Enchilada Casserole

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A few nights ago, I made this delicious chicken and kale enchilada casserole. Reader Erin O. sent me a link {Thanks Erin}.  Not only was it a snap to make, the Handsome Husband even raved about it!  And he’s Irish… so the only thing he ever raves about are potatoes and cabbage. Ha Ha Ha.

Seriously, if you find yourself with some fresh kale, or a neighbor ties a sack of it to your door… Make this for dinner!

Ingredients {adapted from this epicurious recipe}

1/2  pound Kale, rinsed well and drained
2 garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken, cooked and chopped
vegetable oil for frying the tortillas
6 whole wheat tortillas {I used Mission Artisan tortillas}
16 oz can Italian seasoned diced tomatoes, pureed
1  cup grated Monterey Jack (about 6 ounces)

Directions

Over medium heat, saute the kale in olive oil for about a minute.  Add the minced garlic and cook until the kale has wilted {about 1 more minute}

Grease a baking dish with olive oil and pour just enough tomato sauce to coat the bottom of the dish. Cover with a single layer of tortillas.  Add 1/3 of kale, chicken, a little tomato sauce and sprinkle with cheese.

Repeat: Cover with a single layer of tortillas.  Add 1/3 of kale, chicken, a little tomato sauce and sprinkle with cheese, two more times for a total of 3 layers.  Add the remaining cheese to the top and bake, covered at 350 degrees for 20 minutes.

Remove cover and bake 5 more minutes or until the cheese has slightly browned and is bubbling.

Cool slightly and serve with a side of Spanish rice or a small salad.

Looking for more delicious casserole recipes?  Check out The Best Casserole Cookbook Ever By Beatrice Ojakangas on Amazon.com.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

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