Feeds:
Posts
Comments

Posts Tagged ‘Zucchini’

004

 

Hi there.  My name is Jen and I have a food blog.  Don’t worry, I haven’t (yet) gone crazy.  This announcement isn’t aimed towards you, since, obviously, if you are reading this right now, you already know that little fact.  Just a little reminder to myself.  It’s been a long time, people.  How are things?

So, this recipe was orignally dubbed Turkey Breast with Mexican Squash by Rachel Ray.  As you can see from my post title, in true fashion, I ended up changing it a little bit …

Ingredients (my way – to see Rachel’s recipe, please click on the link above):

(For two)

  • 2 boneless, skinless chicken breasts
  • 1 tbsp. chili powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1/4 onion, chopped finely
  • 2 zucchini, sliced 1/4″ thick and halved
  • 1 can Green Giant Southwestern Style Corn, drained (not Mexi-Corn)
  • ~1 cup canned diced tomatoes with green chiles, drained

Preparation:

Chicken – I really cheated when it came to the chicken since it was still partially frozen.  To solve this little problem, I boiled the chicken in a large soup pot, instead of preparing it in a skillet.  Once the chicken was just cooked through, I removed the breasts from the water, cut into thick strips and dredged one side in the chili powder mixture.  From there, they were browned in a heated skillet with a little EVOO.  Perfecto.

Mexican Squash – in another skillet, heat a small amount of oil over medium-high heat.  Add the chopped onion and saute for 3-4 minutes.  Add the sliced zucchini, leaving it undisturbed for 3-4 minutes to brown.  Add the corn and tomatoes; cook for 5-10 minutes, until heated throughout.

To serve ours, I mounded the Mexican squash on each plate, topped with chicken strips and a sprinkle of shredded Mexican cheese.  The dish was quite tasty, loaded with flavor and had the perfect amount of heat.  In the words of Rachel, YUM-O!

 

Enjoy this Wednesday!  XOXO

Advertisements

Read Full Post »

Chicken ‘N Chips

Girls on the Run is so much fun!  I swear they just get more and more adorable to me as the weeks pass! 

As I was looking over the day’s lesson plan, I snacked on a teeny bag of pretzels that I bought for their snack today, in addition to the baby bananas –

I got a HUGE tub of these individual packs at Sam’s Club for $6.00.  I love the bat and pumpkin shapes!  Each bag is only 50 calories … but you really only get maybe 10 little pretzels.

Needless to say, I wasn’t satisfied snack-wise, so as I was walking out the door, I grabbed a Chocolate Chip Z-Bar

Let me just tell you – this rocked my walk to the school!  I love it way more than the Honey Graham.  It has little pieces of chocolate in the bar, which added to the crunch factor.  Delish!

When I got home, I went for snack #3 (yes, I am HUNGRY today), which ended up being a perfect apple with a spoon of almond butter –

I enjoyed my late afternoon treat while I checked e-mails and caught up on some of my favorite blogs! 😀

 

Dinner tonight was simple-simon …

Baked BBQ Chicken with Mushrooms, Jalapenos and Melty Cheese

(For two)

  • 2 boneless, skinless chicken breasts
  • BBQ sauce
  • 1/4 cup mushrooms (we used canned, since we don’t have fresh.  Grrr!)
  • 1/4 cup sliced picked jalapenos
  • Shredded lite Mexican blend cheese

Place chicken breasts in oven-proof dish, slather with BBQ sauce and bake in 350 degree oven for 23 minutes.  Remove dish from oven, top with mushrooms, jalapenos and cheese.  Place in oven under broiler until cheese is melted and browned.

Crispy Baked Zucchini Chips

(For two)

  • 3 zucchini, sliced
  • 1/2 cup panko bread crumbs
  • 1 tbsp. reduced fat Parmesan cheese
  • Sprinkle of salt, pepper and paprika
  • 3 tbsp. egg whites (from carton)

Dip one side of sliced zucchini in egg whites and then bread crumbs.  Place crumb-side down on baking sheet (sprayed with Pam) and place in 475 degree oven for 10 minutes.  Remove from oven and flip over zucchini slices and return to oven for an additional 8 minutes.

Oh, I almost forgot the leftover hummus and Red Pepper Bread crostini

Everything was great … bellies are full.  Now it’s time to get my bum comfy on the couch in preparation for the Presidential Debate.  Have a lovely night!

Read Full Post »