Meng Menu + Sauteed Kale with Bacon and Onion Recipe

Sunday: London Broil, smashed red potatoes, garden salad

Monday: Crispy pan fried cod, parmesan rice, green beans

Tuesday: Frozen pizza, salad

Wednesday: Chicken pot pie

Thursday: Grilled pork chops, smashed potatoes, sauteed kale w/ bacon and onions (RECIPE below!)

Friday: Sandwiches, veggies, chips

Saturday: Homemade Biscuits and gravy, fruit salad

Wow. I haven't done a Meng Menu post in a while. The 5 day power outage we had at the beginning of July really threw me off. 

But I am back today! I stayed at budget at $125 today. We were actually given the London Broil by Aaron's aunt and uncle who are embracing a vegetarian diet. Win for us! The original price on the broil was $17! I would NEVER spend that much on a piece of meat so I am very happy to have it (and I have another one in the freezer too)!

We have been enjoying Kale from our garden this summer. Here is how I make it frequently:

Sautéed Kale w/ bacon and onions

Serves 4

Ingredients 

20 stalks of kale (or more), washed, removed from stalks and torn into bite sized pieces (This may seem like a lot but Kale, like all greens, cooks WAY down)

1/2-3/4 cup Chicken stock (fresh or use a 1/2 TSP chicken bullion)

2 slices of bacon, chopped into small pieces

1 TSP minced garlic

2 TBS minced onion

Salt

Pepper

1/2 lemon, juiced or 2 TBS red wine vinegar (if desired)

Make it!

Saute bacon pieces in a large skillet (that has a lid) until crispy. Remove from skillet, reserving drippings. Add onion and saute until tender, about 2 minutes. Add garlic and saute 1 minute (or less). Add chicken stock and stir briefly. Stuff  kale in skillet and turn in liquid with tongs. Cover and braise for 5-10 minutes (until desired doneness), stirring 1-2 times. Add bacon back in. Season with salt, pepper, and lemon/vinegar (if desired). Cook and stir for 2-3 more minutes. 

Enjoy!