Veggie Packed Weeknight Dinner


Kale, Feta Chicken Burgers with Roasted Cauliflower and Butternut Squash

We like to eat lots of protein and lots of veggies in our house.  Sometimes our 2 year old isn't as excited about the veggies as we are.  My trick?  Literally put vegetables in every component of the meal and she's bound to eat them - intentionally or not. 

Here's how I made this delicious, veggie packed weeknight dinner.  And yes, my plan worked.  She avoided the squash and cauliflower, but ate all the kale in the burger.  Win!

The Burgers

2 cups chopped kale (I'll put in whatever green I have- kale, arugula, fresh or frozen spinach - it all works!)

1/4 cup crumbled feta

1/4 cup almond meal (optional)

16 oz. ground chicken (can use turkey, grassfed beef)

Drizzle of extra virgin olive oil

Salt and pepper

Fire up the grill.  Chop the kale and throw it in a bowl with the crumbled feta and almond meal.  Add the ground chicken, season with salt and pepper.  Combine the ingredients and form into patties.  Drizzle them with extra virgin olive oil and grill for 5-6 minutes per side.

Roasted Butternut Squash and Roasted Cauliflower

1 head cauliflower

1 butternut squash

Extra virgin olive oil

Salt and pepper

Preheat the oven to 425.  Chop the veggies, scoop out the seeds of the squash.  I don't even bother peeling the butternut squash because I'm lazy, I like the added texture and why bother?!  If you want to peel it, that totally works too!  Put the veggies on separate baking sheets and drizzle with olive oil, season with salt and pepper and toss them with clean hands.  Bake the veggies until golden brown - The butternut squash for about 40 minutes and the cauliflower for about 30, stirring them around a few times throughout the baking.