Sautéed Collard Greens with Quinoa and Roasted Chicken

Just getting into #CleanEating😀 Hubby not so happy,  but he'll get over it. This was really simple and really yummy. Took a bag of pre chopped and cleaned collard greens, 1/2 bunch of asparagus cut into pieces, 3 large carrots sliced/shaved with a peeler, red pepper chopped, 4 garlic cloves and juice of 1 lemon, S&P to taste. I sautéed all in a large skillet with 2 tbs of olive oil until the veggies were cooked and the greens wilted, about 10 minutes. I cooked the quinoa per directions and added 2 cloves of chopped garlic when it was finished cooking. I had roasted several large bone in chicken breast on the grill. I removed the skin and bone and chopped the chicken and reserved 8 oz for this dish and saved the rest for later. Served the chicken over the quinoa and greens and shaved some parmigiana reggiano cheese overtop. NOM NOM!!! Followed this with organic, free trade dark chocolate for dessert!!

Yummy Italian Wedding Soup

It's still winter here in the Ohio, so today felt like some Italian Wedding Soup. Used a recipe from Giada with a few modifications. So, if you make it my way you'll need to bake off your meatballs for 25 minutes at 350. You'll also need to omit the eggs at end of her recipe. I instead opted to add Acini di Pepe pasta #70. I brought the broth to boil and added the pasta and escarole and let that cook for 6 minutes. I then added the baked meatballs and let it boil for 2 more minutes. Just finish off with a sprinkle of Parmesan to your bowls and enjoy. Good eats on this not so Spring Day.