As many of you know who follow my blog I love to just grab what I have in the fridge and make a meal happen. I don’t like to think too hard unless I have to, especially when it comes to food! Here’s what John and I quickly threw together for lunch yesterday and we both loved it enough to blog about it. The boys also gave their stamp of approval when they devoured the leftovers for an after school snack!
3 oz prosciutto, diced
4 already cooked chicken breasts, diced
2 leeks, trimmed and diced
1 bunch kale, diced
2 tablespoons coconut oil
1/2 tablespoon balsamic vinegar
Black pepper and garlic powder to taste
Peel the parsnips and cut into chunks. Place in your pressure cooker with a cup of water, bring to pressure and cook for 7 minutes. If you do not have a pressure cooker, hurry up and get one; or you can steam the cut up parsnips for 10-15 minutes. While the parsnips are cooking, dice your meat and veggies. Heat the coconut oil in a large skillet and add the diced leeks. Cook until the leeks start to brown, add the diced prosciutto and cook for another 4-5 minutes. Add the kale and saute until the kale is wilted. Add the chicken, balsamic vinegar, garlic powder and black pepper. Saute for another 3-4 minutes. Remove the parsnips from the pressure cooker and mash. Serve the stir fry over the mashed parsnips.