Ginger Chicken with Coconut Rating: 7
This recipe came from Tyler Florence's Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating and it was pretty good but nothing overly special. It felt like comfort food because the coconut milk used. We used veggie stock in place of chicken stock.
The big hit of this meal was the kale chips. The whole family could not get enough of them. A great side or snack for us and our kids since we grow it in our backyard.
Kale Chips Rating: 10
Preheat oven to 350 degrees F. Put a large bunch of kale, stemmed, and torn into chip size pieces in a bowl, drizzle with a bit of oil (we used garlic infused grapeseed oil) and toss until lightly coated. Spread out on baking sheet and lightly sprinkle with kosher salt. Put them in the oven and after 5 minutes toss them around on the baking sheet a bit. Once back in oven check every few minutes. They get crispy and you don't want too much browning at all. You are just trying to dry them out not brown them.
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