We’ve been trying to eat more vegetables. Vibrant colors, crisp textures, and wonderful tastes…not to mention that these plant products are really healthy and wonderfully nourish your body if you give them the chance. But you probably already knew all that.

Sometimes it is confusing to look at an eggplant and feel inspired. Sometimes my recipe file feigns blankness when I see that brussel sprout staring back at me. But this recipe…this adaptable, quick and easy to prepare recipe…wins out each time. Really.

Start with my ingredients, choose your own ingredients, it is all the same. One pan. Ground meat. Lots of chopped veggies. A little cook time. Salt and pepper. Voilá, supper.

(This particular combo actually helps you make another dinner too. You’ll see what I mean.)

Supper Scramble

• 1/2 lb ground beef
• 1/2 lb mild Italian sausage, uncooked, removed from casing
• 1/2 bunch green kale, rinse, drain (but do not dry), and rough chop
• 4 cloves garlic chopped finely
• 1/2 can (15oz) chickpeas (or fresh) drained and rinsed
• 1/2 medium red pepper, large dice
• 1/2 medium green pepper, large dice
• 1 medium tomato, large dice
• juice of half a lemon
• Salt and pepper to taste

1. Place oil in a large saute pan over medium high heat. Add ground beef and ground sausage and cook through, stirring occasionally.
2. Add kale and garlic and cover pan to steam for 3 minutes, or until kale greens have wilted. Uncover pan and toss greens and garlic together with ground meat.
3. Add chickpeas and diced peppers and heat through.
4. Season with salt and pepper to taste and remove from heat.
5. Add diced tomatoes and lemon juice and toss through and serve.

Serves 4.

Variations:

In another pot of boiling water cook up 1/2 lb gluten-free pasta, (or wheat pasta) and toss this in along with everyone else.

Dice 2 medium potatoes and par-boil. Remove the cooked meat from the pan and drain the juices. Return the pan to the heat, add 2 T of oil and fry the potatoes (don’t forget the medium high heat) until browned on all sides. Add cooked meat and the rest of your scramble ingredients for a quick flash finish.

Scramble 8 eggs in another pan, and add to ground sausage with a bit of diced pepper, tomato and potato, for a breakfast style scramble.

But wait, did I not tell you that this recipe lends itself to another meal? Here is what you’d likely have left.

Half pound of ground beef and a half pound of Italian sausage and a bit of kale. Brown the meat over medium high heat in a large saute pan. Add kale and cover pan to wilt the greens. Uncover pan and add pasta sauce and heat through. Serve over your favorite spaghetti pasta for a quick and healthy dinner.

You can probably guess what to do with half a can chickpeas, some garlic, half a lemon, half a red pepper and half a green pepper. Make hummus and dip pepper slices.

Hummus:

• 8 oz chickpeas
• 2 large cloves of garlic chopped
• 1 T sesame tahini (it is in the peanut butter aisle)
• juice of half of lemon

Mix together in small food processor until smooth. Season with salt and pepper or any one ingredient to your taste. Eat with pepper slices.

So there you have it. Two easy peasy suppers, chock full of life giving, healthy veggies. These are my go-to recipes for those times I really don’t want to cook dinner. Because they are super speedy, super simple, and super healthy.

For a peek at other healthy meals visit one of my favorite bloggers Amy, at Simply Sugar and Gluten Free!