Roasted Veggies

 Another easy recipe that's quick and healthy!  For a larger crowd increase each squash by 2.

 

Roasted Veggies

1 yellow squash

1 zucchini squash

1 onion

1 container of fresh sliced mushrooms

 Olive oil

salt and pepper taste

garlic powder to taste

 

Preheat oven to 400 degrees.  Slice the yellow squash and zucchini into rings and then cut them in half.  Cut the onion into slices or dice.  Add the mushrooms and other veggies into a gallon size ziploc bag and shake up to mix.  Add olive oil into bag and coat the veggies.  Spread onto the pan.  Sprinkle with salt, pepper, and garlic powder.  Place in oven for 25 - 30 minutes.

Veggie Pasta Salad

 I'm back with a pasta salad that's full of fresh veggies!  No story with this one, just a good recipe.

Veggie Pasta Salad

1 box tricolor rotini pasta (gluten free if preferred)

2 tomatoes, diced

1 zucchini, diced

1 cucumber, peeled and diced

1 small can sliced black olives

1/2 orange or red bell pepper, diced

1 cup Mozarella cheese

1 package diced ham or real bacon bits

Light mayo to taste

Cook the pasta and drain it.  Add all the fresh veggies, olives, and ham or bacon.  Stir well and let cool.  Add the cheese and mayo.  Stir until well coated.  Chill and serve.  Makes a lot!

Not My Brother's Chicken Picatta!

 Every time I eat Chicken Picatta I think of my brother.  We went to lunch one day and that was what he ordered.  I didn't know what it was until that day.  When the order arrived, he let me taste it.  When he saw my eyes light up, he even offered to let me have his lunch.  I have the best brother!!!  I let him have his lunch, but soon after I got home, I was trying to locate a good Chicken Picatta recipe.  I narrowed it down to two and combined them to come up with the recipe below.  I love Chicken Picatta, but I love my brother more!

*I took the picture after  I removed a piece of chicken. Chicken Picatta 2 large boneless, skinless chicken breasts - sliced  Salt and pepper to taste ½ cup all-purpose flour or gluten free flour 3 Tb. extra-virgin olive oil, divided 1 Tb minced garlic ⅓ cup chicken bouillon  1 Tb drained capers 4 Tb butter, cut into pieces 2 Tb fresh lemon juice Zest of 1 lemon   Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt and pepper. Place flour in a gallon Ziploc bag. Put chicken in bag of flour and toss to coat. Shake off excess flour and transfer to a plate.  Heat 2 Tb oil in a large skillet over medium-high. Cook in batches (if needed) to avoid overcrowding the pan, cook chicken without moving them, until browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 2 more minutes. Move chicken to a clean plate.  Add garlic and remaining 1 Tb oil to the skillet and cook, stirring often and reducing heat to keep garlic from burning, until golden brown, about 1- 2 minutes. Add bouillon and capers and cook, swirling the pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add the butter. Swirl pan for about a minute while butter melts to help it form an emulsion with water. Stir lemon juice and zest into the sauce until blended.  Return chicken to the skillet and turn over to coat in sauce.  Simmer until chicken is cooked thoroughly and sauce is thickened, about 2 minutes. Move chicken to a plate from heat. Pour the sauce over the chicken and serve.  You can also serve it over a bed of spaghetti or egg noodles.   Makes 4 servings

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