Recipes by HOPE Resource Center
Don’t know what to with all that kale
• 2 cups sliced almonds
• ⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons)
• Kosher salt
• 1 ½ cups extra-virgin olive oil
• 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
• 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
• 1 ½ cups freshly grated Parmesan (optional)
Makes 6 or feeds 3 people
1 can black beans
1 can corn
1 can diced tomatoes with chilies
1 can queso
Half a head of lettuce
6 flour/corn tortillas
Mix all the ingredients in the flour tortilla and you’re set!
Six Can Chicken Tortilla Soup:
Makes 6 servings
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through.
Chicken Stir-Fried Ramen:
Makes 2 1 (3-ounce) package chicken flavor ramen soup mix
1/2 cup chopped onion
1-1/2 Tablespoons olive oil
1 can cooked chunk chicken, drained
1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)
Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.
While cooking the noodles, saute the onion in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese.
Hope these recipes are helpful to you. Have fun and enjoy these recipes!