I received compliments and recipe requests for the photos featured on my recent post Your Grocery Budget & Keeping it a Priority, so here they are! Please bear with me- I get to be creative in my kitchen which usually means I’m not using any form of measuring.
Chicken and Vegetable Zucchini “Pasta” Salad
This is absolutely one of my very favorite summer meals. It is so fresh and light, but oh, so filling and tasty.
Ingredients: heirloom tomatoes (fresh from the garden or try Trader Joes), artichoke hearts, zucchini, red onion, cooked chicken, basil, EVOO, salt & pepper, and pretty much any other vegetable you like
Directions: Use a spirilizer or vegetable peeler to form your zucchini “pasta” and set aside. Dice tomatoes and simmer in pan with EVOO, add in chopped artichoke hearts, diced red onion and diced chicken to warm. Add in zucchini pasta and cook over low heat, stirring, for only a few minutes (you don’t want to zucchini to become mushy). Toss in basil, salt and pepper to taste.
Chicken Over Cranberry & Walnut Cauliflower Rice, with Bacon and Feta Crumbles and a Balsamic Reduction
Very yummy. Very filling.
Ingredients: Diced cooked chicken, dried cranberries, chopped walnuts, diced bacon, feta crumbles, cauliflower, balsamic vinegar, honey
Directions: Make cauliflower rice (place florets in food processor and pulse until rice-like, place in microwaveable bowl and heat for about 5 minutes, stir, heat again for another 3 or so), stir in cranberries, chopped walnuts, salt and pepper to taste, add to plate, top with chicken pieces, bacon and feta and drizzle with balsamic reduction (stir balsamic vinegar and honey together in a small saucepan, over high heat. Bring to a boil, reduce heat to low, simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool).
Thank you for the interest in my “recipes.” I will now focus on measuring and writing things down!