Curry Lentil and Kale Soup

This is another new favorite recipe in our house so I wanted to share!  It’s fairly easy to make and has great flavor.  Hope you enjoy!



1/4 cup olive oil

1 yellow onion, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

2 teaspoons cumin

1 teaspoon curry powder

1/2 teaspoon dried thyme (full leaf)

28-oz can diced tomatoes, drained

1 cup dried brown or red lentils (or a mix)

4 cups vegetable broth

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

pinch red pepper flakes

2 cups kale, rinsed

1 lemon, juiced


  • Heat olive oil in large pot on medium heat.
  • Add onion and carrots and cook for about 5 minutes.
  • Stir in garlic, cumin, curry powder, and thyme.  Stir.
  • Add tomatoes and stir.
  • Add vegetable broth, water, lentils, salt, pepper, and red pepper flakes.  Bring to a boil.
  • Reduce to simmer and simmer for 27 minutes.
  • Add kale and continue to simmer for about 3 more minutes.
  • Use immersion blender and blend soup.
  • Add lemon juice and stir.
  • Enjoy!!!


My daughter doesn’t love this soup alone so I usually give it to her with peas over pasta.  She enjoys that 🙂


Sheet Pan Sausage and Veggies

Well here is what has become a new favorite in my household!  Wednesdays are sheet pan dinner night, and this is one of our favorite sheet pan meals!  It is so easy and delicious!  Hope you enjoy!




1 head broccoli, chopped

1 pack brussel sprouts (about 20), ends cut off and chopped

1 red pepper, sliced

2-3 large carrots, peeled and sliced thinly (I just use the peel to make the thin slices)

6 italian sausages, chopped

4 tablespoons olive oil

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 tablespoon dried parsley

1/2 tablespoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme (full leaf, not powder)

Sprinkles of red pepper flakes


  • Preheat over to 400 degrees.
  • Place veggies in single sheet pan with sausage on top.
  • Drizzle olive oil over meat and veggies.
  • Sprinkle spices over meat and veggies.
  • Bake for 35 minutes.  I typically flip meat with 20 minutes left and stir full dish with 5 minutes left.
  • Enjoy!


Garbanzo Bean Stir-Fry

This was one of those delicious dinners that simply involved throwing everything I had handy into a wok and cooking it.  Those are the best dinners!  Olive oil, onion, garlic, red pepper, spinach, garbanzo beans, and whole wheat pasta.  The whole family loved it, especially my daughter.  Hope you enjoy too!



  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 4 cups spinach
  • 1 can garbanzo beans
  • 1/2 box whole wheat pasta


  • Boil pasta separately and drain.
  • Heat olive oil in wok.  Add garlic and onion and cook for a couple minutes.
  • Add red pepper and cook for a couple minutes.
  • Add spinach, garbanzo beans, and cooked pasta.  Continue cooking until everything is cooked to your liking.
  • Enjoy!!!

10 Weeks of Chili, Week 9: Bacon Chili

I know, I know, this series has taken me way way way too long!  Way longer than 10 weeks!  I have to admit, I am growing oh so very tired of chili!  But, I absolutely insist on finishing the series!  This week’s chili was pretty decent.  I couldn’t really taste the bacon in it, so I’m not sure I would make it with bacon if I made it again (no sense eating bacon if you can’t even taste it).  Other than that, I enjoyed it, and I was pretty intrigued on the idea of bacon chili, so I’m glad I gave it a try.


Bacon Chili


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The 10 Weeks of Chili, Week 6: White Chicken and Beans Chili

I realized that I seemed to start this series with the nontraditional chili recipes.  I believe the next 4 are all pretty standard, so this is the last nontraditional one.  This recipe was good, but a little spicy for me.  My 1 year daughter loved it!  So I guess that is saying something 🙂


White Chicken and Bean Chili

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