Shredded Chicken with Kale & Lentils & Pinto and black bean tamale pie

Both of the recipes are from Everyday Food Light (pg 138 and 145). Each of the meals could probably be served individually but I was afraid neither alone would be enough and plus I like variety.

For the chicken with kale, I couldn’t find canned lentils so I cooked dried lentils instead. They turned out pretty good. I would probably make the chicken differently next time so it had more flavor. Maybe even marinating it in olive oil, lemon, and thyme and then cooking it in a skillet.

I made half the recipe for the bean pie and made it in a regular size pie pan since I didn’t have the individual containers.

Overall, it was a pretty easy dinner even with two meals.



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