Sandra's Easy Cooking

Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale salad.

It’s hard to believe, I know, but I do have these cravings for madly healthy food, as well.

Even though kale or raw greens do not agree with me anymore, I still love eating every once in a while.

Now, don’t be afraid of adding fruit to your salad, especially greens like kale because it brings down the dull taste of kale.

Personally, for me, kale tastes like grass, nothing extraordinary without a doubt.

However, when you add fruit to raw kale that burst of sweetness comes in and makes kale taste delightful.

As you can see the salad looks spectacular and wonderful, and it truly tastes superb.

Basically, everything that you see on this salad is fresh and healthy.

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With that being said, you can add a mix of citrus fruit such as grapefruit, mandarins, or different types of oranges.

Although on that point, it has a nice amount of freshly squeezed lemon juice as well.

This type of salad would bring a smile on your face even on the most depressing day, and light up it up significantly more.

I am telling you, it is a powerhouse and simply perfect to keep that New Year resolution to eat healthier. Wink*Wink*…

I know, we all do make those resolutions, but the reality is that if we eat at least a couple of times a week something like this, I am certain that our body would thank us for sure.

If you try my Citrus Kale Salad, please tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

You might also like:

Mixed Greens with Peaches

Massaged Kale and Strawberry Salad

Yield: Serves 4

Citrus Kale Salad

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Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

• 5 cups fresh organic Kale it will go down to about 2 cups after massaging
• 2 Oranges peeled and sliced (mandarines, or other similar)
• 1/2 cup Nuts, any on hand; pinenuts, almond, cashews, etc.
• 1 cup Pomegranate

GINGER VINAIGRETTE

• 1/4 cup Olive Oil Extra virgin, organic
• Juice from 1/2 Lemon add more if you like it really sour
• Juice from 1/2 orange
• 1/2 teaspoon ground ginger, you may use fresh with juice squeezed out and use that as well
• Pinch of salt, or to taste
• Pinch of Ground Black Pepper
• Generous pinch of Sumac
• 1 tbsp. Lemon Zest
• 1 tbsp. Orange Zest

Instructions

1. After washing thoroughly, add the kale to a mixing bowl, I like using scissors to chop it in the smaller pieces, but you may use a knife and chop into bite-size pieces on a large cutting board before adding it to the bowl.
2. Mix together ingredients for the ginger vinaigrette, whisk to combine it well, or place everything in a jar with a lid and shake to combine.
3. Pour vinaigrette over it, and massage kale by squeezing it for about five minutes, or until leaves are very tender. Taste and see if you need more salt.
4. Peel oranges (or other citrus fruit) and slice however you wish, add to the salad and lightly toss.
5. Plate it on the large platter if you wish, and pomegranate seeds and pinenuts. Read notes for more options.

Notes

You may use other toppings such as olives, croutons, or any other nuts for that extra crunch.

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Simple, Tasty, and Easy Skillet Lasagna with Beef and lots of delicious cheese!!!

Who doesn’t love cheesy lasagna, right? However, this way you can save yourself some time and be done in 30 minutes or less.

If you multitask like me, this meal is done in 35 minutes, especially using this amazing ceramic skillet by Ceramcor Xtrema where meals taste better, healthier and it cooks much faster.  

I said that Xtrema skillet is one of my favorite cookware, however, you can most defiantly use something like Cast Iron Dutch Oven with a lid, or similar to that. As long as it’s ocean safe you can use it.

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This is 100% my kind of meal. Sometimes I would add spinach or kale, but that is up to you to make those decisions. Let me tell you this is pretty darn delicious with spinach and beef.

I just love this combo as well as my family. Usually, I made this in large quantities so we have leftovers.

However, if you don’t eat red meat, you can substitute it with chicken sausage or ground turkey. I’ve made it with ground turkey many, many times and loved it.

With that being said, if you do not eat meat at all, use mushrooms and greens to make vegetable skillet lasagna.

From time to time we enjoy making chicken or shrimp alfredo lasagna with different times of noodles, or cheese and spinach which is one of my daughters’ personal favorite.

Possibilities are truly endless!

IF YOU MAKE my Easy Skillet Lasagna, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking.

You can watch it on my youtube channel, along with a lot of other videos.

I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!

Yield: SERVES 6

Easy Skillet Lasagna

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Simple, tasty, and easy Beef Skillet LAsagna

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1/2 Onion chopped
• 1 lb Ground Beef 80/20
• 1 tsp. Salt
• 1 tsp. Ground Black Pepper
• 1 tsp. Italian Herbs Blend
• 1 tsp. Sage
• 3 Garlic cloves chopped
• 2 cups Pasta Sauce Meat, Marinara, Traditional, etc.
• 2 cups Water
• 1/2 lb Pasta I used wide noodles
• 2 tbsp. Grated Italian Cheese Blend
• 6-8 Scoops Ricotta Cheese
• 1 tbsp. Shaved Parmesan Cheese
• 2-3 tbsp. Shredded Italian Cheese Blend

GARNISH:

• 1 tbsp. Fresh Parsley for garnish
• 1 tbsp. Shaved Parmesan cheese

Instructions

1. Heat the skillet to medium-high, then turn the heat down to medium-low. Add Olive oil.
2. Add chopped onion, and stir. Cook for a minute, just to get them to soften.
   Add ground beef and cook until the beef is completely cooked. If you are using a higher percentage of fat in ground beef, now it’s the best time to take out excess fat.
3. Add seasoning; salt, ground pepper, Italian dried herbs, and sage. Stir well! Add chopped garlic cloves, stir.
   Pour any pasta sauce that you desire, then stir in about 2 cups of water. IF you have more pasta and a bigger/deeper skillet, add about 1/2 cup more sauce and water.
4. Add noodles, and mix to coat, then add Grated Italian Cheese Blend. Cover and allow it to cook under the lid at a LOW temperature for 13 to 15 minutes or until the pasta is completely cooked.
5. Take the lid off, then add Ricotta Cheese and Shaved Parmesan Cheese, then cover and cook for 5 minutes under the lid.
6. Take the lid off and add Shredded Italian Cheese Blend, cover and cook under the lid for 3 more minutes or until the cheese is completely melted.
   

Garnish and enjoy!

Notes

You can use ground turkey instead of beef. Add more or less cheese. I liked this way, but if you love cheese, add more.

Noodles, macaroni, broken lasagna noodles whatever you have will work, HOWEVER, the cooking time of the noodles but vary. Wide noodles cook pretty fast.

If you have a bigger skillet and deeper you can add the whole pound, but otherwise, stick to half a pound. This could be in the fridge for up to 5 days and in the freezer for 3 months.

Of course, make sure to seal it very well. I FORGOT TO ADD “important factor” IN THE VIDEO: Start Cooking this on medium-high, then lower it to medium-low. This type of skillet (Ceramic skillet) keeps the temperature even, so you do not cook on HIGH. It gets the job done beautifully at a lower temperature. You can also bake it (375F) instead of keeping it on the stovetop.

Did you make this recipe?

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