Ok…I know potatoes aren’t necessarily the type of food that makes you excited and eager to make ASAP…But i’m on a mission in my household, and in a few weeks I’ll disclose all the details of what I’ve been working on.
But to get you somewhat excited, you should know that it’s all about healthy grocery shopping each week on a LOW budget. It’s about stretching food, using the ingredients you have on hand, and not over spending each week at the grocery store!
Normally during the week I visit the grocery store 2-3 times. Eeeeeee!! Partly because my girls eat a flat of berries a day, and partly because I’m a food blogger. Sadly, I buy A LOT of food to go along with my long lists of ideas that I have planned for this 3rd child of mine (the blog), but I usually don’t get to most of them.
HENCE I buy more than I need which equals…I spend more.
It’s really a simple fix, but I’ve never been a simple person. Ever. Ask my husband. And my parents. I’m fantastic.
Near the end of the week I start to notice that the few things I have left in my kitchen are no where near what I want to eat, so at that point I head to the grocery store and buy what we would rather have…
But I’m changing.
So what happens when I open my fridge and see some rotting potatoes, a handful of kale, and a lemon? As my good friend Tim Gunn once said…”Make it work.”
So I saved the lemon for the baby, and made a potato dish that was flavorful, comforting, and surprisingly didn’t taste anything like ‘the end of the week.’
*I love this dish because it contains a great variety of vegetables, which is always a plus! Feel free to jazz these up as a breakfast side dish, or top them like you would a baked potato!*
- 3 TB. coconut oil
- 2 TB. chopped garlic
- ½ sweet onion, diced
- 2 large carrots, shredded
- 1 green bell pepper diced
- 4-5 golden potatoes, peeled and diced
- 1 bunch curly kale, stems removed, leaves chopped
- opt: a little veggie broth to add while the potatoes are cooking, about ¼ cup
- salt and pepper to taste
- preferred seasonings (We like a sprinkle of paprika, garlic, hot sauce, and cumin)
- Heat your coconut oil in a pan on low/medium heat.
- Cook your onions and garlic until onions become translucent, about 3-5 minutes.
- Next add in your carrots and bell pepper. Toss and cook for 2-3 minutes.
- Add in your potatoes, toss, and cover the pan with foil. Add a little broth if you want the potatoes softer more than crispy. Cook for 15-20 minutes, stirring occasionally.
- Once the potatoes are cooked to your liking, add your seasonings to taste.
- Fold in the kale, cook for a minutes to warm kale.
- Serve immediately and enjoy!
These would be perfect with tons of toppings as if you were loading a baked potato, such as:
Eggs, cheese, greek yogurt, salsa, beans, hot sauce, etc…
But out of the above toppings, only one thing was in my fridge…Salsa. 🙂