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!
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!
10-15baby potatoes, cut in half (or regular potatoes cut in chunks)
1 orangeBell Peppercut in strips
1redBell Peppercut in strips
1redonionquartered
10-12mushroomsthick sliced
18 ozbag sugar snap peasde-stringed
1 or 2Beets (or package of pre-steamed beets)
3-5carrots (or half a bag of baby carrots)cut into 1 inch peieces
1-2tbspolive oil
1tspbasil
1 tspparsley
1tspblack pepper
1tsppaprika
Instructions
Cut up all veggies and add to large bowl
add olive oil and spices. Mix well.
Place on cookie sheet lined with parchment paper (for easy clean up)
Bake at 425 for 30 minutes
Stir veggies. Check for tender soft veggies. You want them a little crisp, but soft. If needed place back in oven for 15-20 minutes more
Notes
Feel free to add or subtract any vegetables you like. Here are a few additions or substitutes: *Extra points if you include all the colors of the rainbow!
I make a lot of recipes with chicken. Baked chicken, boiled and shredded chicken, or grilled chicken. It’s nice to have chicken on hand and available to snack on, add to salads, sandwiches, and recipes, without the extra time of cooking it when you’re ready to eat.
That’s why I always cook a batch of chicken weekly and store it in the freezer until I’m ready to use it. I will either boil as many breasts as I can fit into a pot, seasoned with pepper, parsley, oregano, and turmeric or I will bake it. My husband also likes to grill chicken, but it’s so good, that doesn’t usually make it to the freezer!
So, this weeks What are we making Monday is all about baking and freezing chicken! Trust me, this will be a life saver! For those easy-to-make meals when you’re busy, tired, and only have time to just throw something together. Luckily, this makes it easier to eat a little healthier, rather than going for something quick and easy….and well…probably not as good for you.
Baked Chicken
Bake a batch of chicken and store in the fridge or freezer for a quick add in to any meal. Salads, sandwiches, quesadillas, pasta dishes, tacos, burritos, the options are endless and cuts down the cooking time, when you are just ready to eat NOW!
4-5chicken breastswhatever you can fit in a baking pan
3/4Cupchicken broth or bone broth
Black pepper
parsley
oregano
turmeric
Instructions
lay breasts in baking dish and pour over chicken broth. You want about a 1/4 to 1/2 inches of liquid on bottom of pan. This will help chicken come out super moist and delicious!
season moderately with spices. Use any that you love. I like these, but feel free to be creative with your own personal taste. You could add basil, garlic, onion powder, cayenne pepper, paprika, salt, etc. etc.
Bake at 375 for 30 min. to an hour, depending on size of breasts and if they are fresh or frozen. Follow package directions and bake until internal temperature is 165. Don't overcook! Chicken these days seems to get pretty tough and chewy if over done.
Remove from oven and let cool. Slice chicken into strips and separate into freezer safe containers or ziploc bags, according to the amount you will eat for one meal, or within 3 days.
This weeks golden child of What Are We Making Monday is Layered Taco Salad! All the greatness of Taco Salad but in casserole form. What’s also great about this, is that you can make it the day before. A great option for company, potlucks, or special occasions.
Layered Taco Salad
All the goodness of Taco Salad in a casserole. Great fo company, parties, potlucks and special occasions.
1Can favorite beans rinsed and drained wellI used refried, but black, pinto, and kidney beans will also be great
1/2Cansweet corn, drained
1/2Cup green onions, choppedRed onion is equally good
8ozof your favorite salsa
8ozshredded cheesesharp chedder, monterey, colby, mexican blend are all good opions
1Can black olivesdrained
2jalepeno pepperssliced
1large tomato, or about a cup of cherry tomatoessliced
tortilla chips for toppingcrushed
Instructions
Cook the ground beef, turkey or chicken then add in green chilies and taco seasoning and let simmer for about 10 minutes
place in refrigerator to allow to cool completely
If using refried beans spread them along the bottom of a 9X13 pan. If using other beans, layer the meat along the bottom of pan
Top with a double layer of iceberg lettuce, half the head, then 1/2 Cup Of ranch dressing, smoothing out, then beans, corn, 1/4 C. onion, and another double layer of lettuce. Press down firmly. Add the other 1/2 Cup Ranch dressing, salsa, cheese, olives, jalepenos, tomato, and rest of onion.
Cover and refrigerate for 12 to 24 hours. Although I ate immediately, depending on your purpose for this meal.
Slice into pieces, crunching tortilla chips over the top
Notes
Homemade ranch dressing link hereAnother version:3/4 Cup Mayo1/4 Cup Sour Cream3-6 Tblsp. dry buttermilk ranch dressing mix.Add gradually, according to taste and mix well.
This weeks What Are We Making Monday delight, is BBQ Chicken Salad. The flavors of this salad come together igniting all your taste buds! A little salt, a little sweet, a little tangy, a little savory…it’s a party in your mouth!!
Find out how you can lose weight and feel great with the smoothie diet! Imagine! Weight loss that’s delicious!
I’m not considered a food or recipe blogger, but I have been having so much fun in the kitchen this summer! I’ve been experimenting and creating new recipes. Some have turned out so good, I just had to share!
I am definitely an everyday smoothie, kinda girl. It started way back, when a smoothie was my only source of fuel for my body. I had some weird sort of digestive disorder, and my diet was limited to 5 ingredients. (You can read that story here, if you are curious.) So ever since then, I have always enjoyed my daily smoothie. As I continue to add more and more foods to my menu list, it makes it so much more fun to switch it up using fresh fruits and veggies that are in season! While having the added bonus of getting most, if not all, of my fruit and vegetable servings in one punch! I am very conscious of what goes in my body. I try to eat as clean, healthy and nutrient rich as I can. That is why smoothies are such a huge staple to my diet.
Do you have a blender?
I couldn’t talk about smoothies without raving about my blender!! My trusty ninja is amazing! It is the most used, abused and loved appliance in my kitchen! Not only does it create my daily smoothie and make my deliciously easy and healthy spaghetti sauce, it doubles as a food processor to make soups and other sauces, and you can even mix dough!
I hope you try this recipe, and start experimenting with your own healthy concoctions, while the vast supply of fresh produce is still abundant!!
Happy blending!
Summer Peach Smoothie
Robin
It's that time of year where the delicious, juicy peaches are in season!! Mmmm…my favorite! This is a healthy way to enjoy the tastes of summer and include 5 servings of your fruits and veggies in one glass!
Summer nights, cooking on the grill, and fresh veggies from the garden. Is there anything better? This meal is the ultimate taste of summer. Not only is it delicious and healthy, it is easy, with little to no clean up! Especially if you transfer it onto paper plates! Summer just got even better.
I was fortunate enough to start my garden early this year. If the weather stays warm like they predict it will, I will be enjoying the fruits (well in this case, veggies) of my labor well into fall.
I hope you enjoy this recipe. Let me know. In the meantime, here’s to summer, growing your own garden and eating healthy, delicious meals!! Enjoying all the simple pleasures of life! Stay healthy and eat well.
Chicken and Summer Veggies Foil Packs
Robin
A great way to utilize your fresh, garden grown, summer veggies. An easy, no mess clean up, using foil packs. Throw it on the grill and enjoy those summer nights!
Since I have been home these last couple of months, I’ve been able to reprioritize my life. I’ve been doing more beneficial things for myself, such as:
Self Care Practices
Creating soothing and comforting spaces in and around my home
Writing more
Eating and expanding my healthy food choices to keep David’s and my immune system strong.
David’s day usually starts at 1 am and he works 12-14 hours a day.
Before our paths crossed he would survive on coffee and sunflower seeds until dinner…
Not anymore!!
Not on my watch!
So now, every Sunday (usually) I dedicate a couple hours to washing, prepping and cutting up vegetables
I usually try to incorporate 3-4 servings of vegetables, 1 or 2 fruits, a grain (oats), a protein and a healthy fat.
Chicken, turkey and avocado, chicken or tuna salad, nuts or peanut butter with his celery are my usual go-tos for the protein and healthy fats.
The green tea provides him with beneficial antioxidants.
All of that sums up to be vitamin and nutrient rich deliciousness with sustainability to get him through his day.
And he loves me for it, because he feels amazing!
Now before you go off to accuse me of being a 1950’s housewife, where a woman’s place is barefoot and in the kitchen…
I can almost hear the screams of the equal rights and girl power activists now…I do it because I want to. Not because it’s expected of me or I have to.
It feels good to take care of and keep my guy healthy in that way. He takes care of me in so many ways. We take care of each other. Healthy bodies, healthy minds and a healthy relationship. It doesn’t get much better than that!
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In my blog post How I keep my guy healthy, I mentioned all the delicious, nutrient rich foods I make for David’s work day lunches.
Breakfast oats are an easy go-to option. You can make them the night before or even 2 days before. They need to set in the fridge for at least 8 hours before consuming. I rotate with many different flavors. It gives him something sustainable to fill him up, plus the added benefits of heart healthy whole grains in the oats. I use Bob’s Red Mill Old Fashioned Rolled Oats. Plus they are organic and gluten free!
I make them in small mason jars, half pint for me and pint sized for him and all you need is a spoon and can eat it right out of the jar, which makes it a very handy breakfast.
The base is always the same, and then I switch up the different recipes.
Breakfast Oats (Base) this is for a half-pint jar, double for a pint.
1/4 Cup uncooked old fashioned oats
1/3 Cup skim milk (or almond, coconut)
1/4 Cup low-fat Greek yogurt (I use a vanilla flavored one)
1 teaspoon chia seeds
These are our favorite flavorings:
Raspberry Oats (add this to your base)
1 Tablespoon Raspberry jam, preserves, or spread
1/4 to 1/3 Cup fresh raspberries
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds and raspberry spread. Put lid on and shake well to combine. Remove lid and add raspberries. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds and maple syrup. Put lid on and shake well to combine. Remove lid and add blueberries. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
1 Tablespoon peanut butter (or other nut butter substitute)
1 teaspoon honey
1/4 Cup diced ripe banana (approx. half a banana)
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, peanut butter and honey. Put lid on and shake well to combine. Remove lid and add banana. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, cinnamon and honey. Put lid on and shake well to combine. Remove lid and add applesauce. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, maple syrup, pecans and cinnamon. Put lid on and shake well to combine. Remove lid and add carrots. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
Pina Colada (add this to your base)
1 Tablespoon honey
1 teaspoon shredded coconut
1 Tablespoon slivered almonds
1/4 Cup diced pineapple
Directions:
In a half pint (one cup) jar, add oats, milk, yogurt, chia seeds, honey, coconut and almonds. Put lid on and shake well to combine. Remove lid and add pineapple. Return lid and shake again. Refrigerate overnight (8 hours) or up to 2 days. Eat chilled.
I hope you get a chance to try these and enjoy them! Let me know in the comments.
