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Ranch Chicken and Veg Skillet

20180111114019

20180111114019

Dinner time around house is after workout. Ideally workout would be done by 5:30 but needless to say that's not always the case. This means that by the time dinner is ready, we are hungry bears. To help in this effort, I try to find quick meals for the week nights.

Recently, I've been trying to prep any veggies, sauces or spice mixtures while I'm waiting on my Mr. to get home. This has helped tremendously! This recipe lends very well to that method of a little prep and then cook later

I chopped the veggies and chicken and made the ranch seasoning before workout and then all I had to do was basically throw it in the pan, let it cook for 10-15 mins and then eat. So easy.

The cheese pictured here is the cheddar variety of Daiya shreds.

The cheese pictured here is the cheddar variety of Daiya shreds.

If you serve this hot and mix it up the cheese melts into gooey yumminess.

Ingredients

Ranch Seasoning

  • 1 tsp Dill

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried minced onions

  • 1 T parsley

  • 1/4 tsp black pepper

  • 1/2 tsp sea salt

Skillet

  • 2 tsp olive oil

  • 1 pound thin sliced chicken breasts, cut into bite sized pieces

  • 1/2 red onion, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 large zucchini, chopped

  • 1/2 can black beans, drained and rinsed

  • 1/4 cup quinoa, rinsed (uncooked)

  • 1 can fire roasted diced tomatoes, undrained

  • 1/2 cup low sodium chicken broth

  • 1 cup cheddar cheese, shredded

  • Fresh cilantro, for garnish

Directions

  1. In a large skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes. Chicken should not be fully cooked.

  1. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 15 minutes or until chicken is no longer pink in the center and quinoa is cooked.

  1. Divide among 4 bowls. Sprinkle cheese evenly over. Top with Cilantro and serve!

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Salt and Pepper Zucchini Chips

Salt and Pepper Zucchini Chips



Prep time

15 mins

Cook time

1.5 hours

Total time

1 hour 45 mins

Salt and Pepper Zucchini Chips

Author: FrugalFreebiesandDeals.com

Recipe type: Appetizers

Serves: 1-2

Ingredients

  • 1 lb (about 4 cups) thin sliced Zucchini*

  • ¼ tsp salt

  • ¼ tsp pepper

  • ½ tsp olive oil (this can be omitted)

  • 1 tsp apple cider vinegar

Instructions

  1. Preheat oven to 230 degrees F.

  2. Note: I cut my zucchini on a mandolin slicer. I did both the thin and thick slices. The thin turned out much better and crispier.

  3. In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar

  4. Add sliced zucchini

  5. Toss with the “dressing” to coat.

  6. Spread zucchini slices out onto a parchment paper-lined baking sheet.

  7. Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.

  8. Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).

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