Tag: garden

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What Are We Making Monday? ~Chicken, Bacon, Ranch Zucchini Boats

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The mid-summer creativity is underway! The garden is flourishing with produce galore! So now we create the meals around what we have coming out of the garden. Zucchini wins the race by far. So, this weeks what are we making Monday is chicken, bacon, ranch zucchini boats. This is a low carb, high fiber, delicious summer meal.

The great thing about zucchini boats is that they’re very versatile. We’ve made a Mexican version with beef, black beans, salsa, sour cream and cheese. And also a spaghetti version with beef (or sausage) mushrooms, spaghetti sauce and cheese. The options are expansive! More ideas…Chicken alfredo, a version of stuffed bell peppers (with zucchini though), meatball marinara, chicken Caesar is another favorite of ours! So go ahead, get CREATIVE!

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Chicken, Bacon, Ranch Zucchini Boats

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Ingredients
  

  • 2 medium or 1 large Zucchini
  • 1 cooked chicken breast
  • 2 strips cooked bacon or bacon crumbles
  • 1/2 cup ranch dressing homemade ranch in notes
  • 1/2 cup shredded cheese

Instructions
 

  • Wash and cut zucchini lengthwise, scoop out seeds and create a well in the center
  • Preheat oven to 400 degrees
  • drizzle olive oil, garlic powder, parsley, and black pepper on the inside flesh of the zucchini
  • Place in oven on parchment lined cookie sheet and bake for 15 minutes. Zucchini should be starting to get soft
  • Remove from oven and fill with chicken, bacon crumbles, ranch and cheese
  • Place back in oven and cook another 10-15 minutes until heated through and cheese is melted

Notes

Recipe for Ranch Dressing
Keyword bacon, chicken, cinnamon, delicious, dinner, food, foodgasm, foodporn, garden, healthy, ranch, recipes, recipesharing, summer, summerproduce, vegetables, veggies, zucchini
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What Are We Making Monday? ~Chicken and Summer Veggie Hobo Packs

This weeks what are we making Monday, is our Chicken and summer veggie hobo packs! This is a brilliant no mess, easy clean up, delicious summer meal! Whether you are using fresh produce from your own garden, a farmers market or even the grocery store, it’s a great way to add in seasonal vegetables to your meal. Bonus point, you don’t have to fire up the oven on a hot summer day! (unless you want to) Feel free to add or subtract any veggies to cater to your tastebuds. Let me know how it goes for you!

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Chicken and Summer Veggie Hobo Packs

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Servings 2 packs

Ingredients
  

  • 1-2 medium potatoes
  • 1 medium zucchini
  • 1 handful of garden fresh green beans
  • 6-7 cherry tomatoes
  • 2-3 mushrooms
  • 4 chicken breast tenderloins frozen is fine
  • Balsamic vinegarette
  • garlic salt, pepper, parsley, basil, turmeric

Instructions
 

  • slice the potatoes evenly, about a 1/4 inch thick and layer on an oil sprayed foil sheet, about 10-12 inches long
  • slice the zucchini about 1/2 inch thick and layer over potatoes
  • Rinse and snap off ends of the green beans and lay on top
  • slice mushrooms and add to stack
  • add in whole cherry tomatoes
  • nestle 2 chicken tenderloins on top
  • season with garlic salt, pepper, basil, parsley, and turmeric
  • drizzle with a moderate amount of balsamic vinaigrette
  • Seal the pack starting with the ends lengthwise, fold together and crimp. fold in ends and crimp
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  • Grill (or oven) at 375 for 40 minutes, seam side up, no need to flip
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Keyword bbq, chicken, delicious, dinner, foilpacks, food, foodgasm, foodporn, garden, grill, healthy, recipes, recipesharing, summer, summerproduce, vegetables
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What Are We Making Monday? ~Million Dollar Zucchini Skillet

For this week’s What Are We Making Monday, I’ve chosen the Million Dollar Zucchini Skillet. OH MY Goodness! Is this delicious! All the flavors meld together so perfectly.

What Are We Making Monday

It’s mid-summer, so of course my Zucchini Plant is out of control! I’m always looking for ways to use zucchini. I have quite a stack of recipes to go to, to slowly chip away at the garage fridge that’s chock full of fresh zucchini. I love it but it can be a chore. Some of my favorites are zucchini boats, filled with goodness; sometimes with an Italian flare , Mexican flare, or a classic, chicken, bacon, ranch (which I will share soon). I love zucchini, tomato, and cheese baked slices, zucchini bread, zucchini breakfast cookies, and the list goes on and on…But this skillet definitely ranks up high, on the feed my soul meter!

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Million Dollar Zucchini Skillet

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Ingredients
  

  • 2 tsp olive oil
  • 1 lb. Italian sausauge, shrimp, or ground turkey (beef) or a mix of 2!
  • 4 small-medium zucchini or squash 4-6 Cups quartered and halved slices
  • 1 large celery stalk
  • 16 baby carrots, or 2 small, peeled carrots
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic
  • 1 15 oz Can Fire roasted tomatoes or chopped fresh tomatoes.
  • 1/2 Cup White rice. uncooked
  • 1 Cup Water
  • 1 Tbsp Brown Sugar
  • 1/2 tsp salt
  • 1 tsp basil
  • 1 tsp Parsley
  • 1 tsp oregano
  • 1-2 Cups Colby Jack or mozzarella cheese

Instructions
 

  • Cut your zucchini lengthwise, once or twice depending on size, and slice 1/4 inch pieces into half moon shapes
  • Pour olive oil into large deep skillet. Add sausage, or other protein, cook over medium heat until brown.
  • Place celery, carrots, onion, garlic in food processor. Process into very small pieces, pea-sized or smaller. Grate or finely chop. Add to skillet.
  • Add tomatoes, rice, water, brown sugar, salt, basil, parsley and oregano. Mix well.
  • Add zucchini pieces and mix. Trying to get everything under liquid as possible. Bring to low boil.
  • Reduce heat to a simmer. Cover and simmer for 25-30 minutes or until zucchini is tender and rice is cooked.
  • Remove from heat. Remove lid and sprinkle with cheese. Put lid back on and let cheese melt
Keyword delicious, dinner, food, foodgasm, foodporn, garden, italian, skillet, summerproduce, zucchini