Chicken & Kale Lasagne

Chicken & Kale Lasagne

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

  1. Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
  2. Pre-heat your oven to 180 deg.
  3. Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
  4. Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
  5. Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
  6. In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
  7. Serve & Enjoy.

Slow Cook Pulled Chicken & White Bean Stew

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Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

 

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

1 tsp dried rosemary

1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)

1 tbsp lemon juice

Salt & pepper to taste

 

  1. Heat a little oil in a large pan and gently fry the onions and pepper
  2. Add the chicken breasts and brown all over for a few minutes.
  3. Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
  4. 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
  5. Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

 

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