Going to be short and to the point today as I should be making dinner right now instead of doing a blog post. Been a busy day but still managed to get to the market. Sorry the pics are so bad… I was in a rush and was too lazy to change lenses… the 35 is too tight for these kind of shots. Anyways…
- Green onions
- Russet potatoes
More strawberries! Have lots of plans for these guys outside of straight consumption.
Just incase you are wondering, I’m making a modified version of skillet chicken & zucchini using up some old tomatoes from last week and the zucchini this week. No mozzarella cheese though! Just some parm.
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That sounds delicious! Was it as tasty as it looks?
I’m making chicken and yellow rice with sweet peas and pineapple (in 1 pan). It’s one of my daughter’s favorite “comfort food” dishes. Plus, the oven is busy roasting pecans, so an oven-cooked meal is kind of impossible right now.
1 pan meals for the win! Especially with pecans roasting.
Now for my ridiculously long reply…
I thought it was really good. The flavors were nicely balanced – it tasted as if everything was simmered all day together. Often times recipes like this don’t. It came together quick (all hail pounding out chicken cutlets). And overall pretty nutritionally balanced (starchy carbs, fibrous/non-fibrous veggies, lean protein, & minimal healthy fat) which is something I’ve been paying heavy attention too lately.. of the things I haven’t been talking about on here.
What I actually ended up doing:
For the sauce: sautéed garlic in a bit of olive oil. Added 1 13oz can diced tomatoes (plus bits of 2 almost ready to be composted tomatoes), pinch salt. Pureed it. Then let it simmer about 30 mins w/a bay leaf.
Used 2 small chicken cutlets, seasoned with s&p & italian seasoning. Seared one side, flipped and then poured in the sauce in. Sprinkled the tops of the chicken w/fresh parmesan. Let simmer covered 10 minutes. Meanwhile sliced up some zucchini (used half of the one in the picture and should have used more) and slightly pan seared them in another pan w/a little olive oil – I knew the chicken would cook way fast so I wanted the give the zucchini a head start on getting soft. Then I added in the slices with the chicken and tomatoes – more like fit them in where ever I could. Put the lid back on let it simmer another 5 or so mins before turning off the heat. From there it sat for an hour while I waited for Will to get home (traffic was insane.) But an hour later it was still great. Added a little more parmesan on top and served it over some leftover black rice (though I would have preferred brown.) Or you could do the normal thing with this type of dish and serve it over pasta. 🙂
Personally, I’d prefer it over rice or lentils… but Greg likes pasta every now and again so we keep some whole wheat pasta in the pantry.
Mmmmmm! I’ll have to remember this recipe the next time I have fresh zucchini around. :o)