I’ve been cooking up a storm in the kitchen lately. Between food prepping on Monday and getting a new cookbook on Wednesday, I’ve been dirtying a whole lot of dishes. I mean it, I’m a messy cook. Does anyone else seem to get everything dirty when they’re just making something simple? It happens.
My friend Shannon got me this amazing cookbook, Let Them Eat Kale, and I’m already in love. Obviously I’m biased because I have a (slightly obnoxious) obsession with kale. But seriously, it’s fantastic. I loved gazing at all of the gorgeous pictures and as soon as I got it home, I started whipping up kale chips!
I can’t share the exact recipe with you, since it’s from the cookbook, but here are a few similar one’s I found online.
- This kale chip recipe from About Food is a pretty similar recipe
- This “cheesy” recipe from the Kitchn uses cashews instead of tahini
These “cheesy” little chips are addictive. I made one batch on Wednesday and a second batch on Thursday!
Now let’s dive in to a new budget friendly meal idea for Frugal Friday! This one is super simple in terms of a recipe and it’s also really healthy! And like all these Frugal Friday recipes, you can serve 2 people for $10 or less. Since I’m on a kale kick, I combined my zucchini pasta with a kale salad! It was filling, delicious, and packed with veggies! If you want a little extra protein, you could add some cooked quinoa to the salad or chicken to the pasta.
What you need:
For the kale salad:
- 1 bunch kale- $2.00
- 1 tbsp olive oil- $0.25
- 1/2 cup shredded parmesan cheese- $2.00
- 1/2 lemon- $.50
Click here for the complete kale salad recipe and instructions!
For the “spaghetti” dish:
- 2 zucchini- $1.50
- 1 cup marinara sauce- $1.50
- 1/4 cup shredded Parmesan – $1.00
- Bit of olive oil, salt, & pepper
For the zucchini, you can use a vegetable peeler, julienne slicer, spiralizer or mandoline slicer to slice it into very thin strips. I used a julienne blade that came with my mandoline slicer. Spray a large skillet with olive oil and cook the zucchini over medium heat for just a couple of minutes until it begins to soften but still holds it’s shape. Sprinkle with salt and pepper. Don’t over cook it! Then just drain it and top it with marinara & shredded parmesan!