Congratulations on surviving your first week to everyone who headed back to school and work this week! Getting back into the swing of things and adjusting to new schedules can be hard, but I have faith that we’ll all adapt! This week was super busy for me, mostly trying to figure out how to balance working full days on Monday and Wednesday with school work. I had planned on making something more elaborate for you guys, but instead I’m sharing what I like to call a “nothing in the fridge” easy weeknight meal.
Category Archives: summer squash
One of the reasons I love summer is because all my favorite vegetables are in season. I love to roast squash and zucchini year round, but sometimes you just need to switch things up! I was inspired by a gratin on Kath’s blog, but didn’t want to add a ton of cheese to my vegetable side. Luckily, my experiment worked! This is definitely my new favorite way to enjoy summer veggies!
Ratatouille, as many of you might be familiar with from the Disney/Pixar Movie, is a traditional French dish which consists of various vegetables and herbs. It’s a perfect summertime dish, because all the vegetables are in season, and it doesn’t require you to turn on the oven! To make this ratatouille you will need: 1 yellow onion, 1 1/2 zucchinis, 1 summer squash, 1 1/2 bell peppers (I used 1 orange and 1/2 red), 1 can of diced tomatoes, 2 cloves of minced garlic, 2 tablespoons of olive oil (divided), 1 teaspoon of herbs de Provence*, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
This recipe came about as many of my recipes do, figuring out how to make a delicious and satisfying dinner from what I have on hand. I knew Chris was joining me for dinner yesterday, so I checked out my refrigerator in the morning. Leftover roasted vegetables and diced fire roasted tomatoes in the fridge, two lonely chicken breasts in the freezer. I moved the chicken into the fridge to defrost, and then set out on my way to work pondering what to make. When I suggested making a “sauce” out of the roasted vegetables and tomatoes, Chris was intrigued, but not sold. Then I mentioned that I could put this sauce over chicken that had been cooked in bacon fat. Needless to say dinner was decided.
For just going with the flow, this recipe pleasantly surprised Chris and I. It was fast and simple, in addition to being delicious, and made completely from items I had in the pantry and refrigerator!
Start out by frying up some bacon on medium-medium high. I used turkey bacon, because that’s what I tend to buy – a mild attempt at watching my figure.
While the bacon was cooking I also put some rice on to serve the chicken and ragu over. You can use any type of rice you want, I used a whole grain chicken flavored blend. Prepare the rice according to the package directions.
After your bacon is nice and crispy remove it from the pan to paper towels, and let it cool before cutting it into pieces. Next, turn down your burner to medium and season your chicken breasts. I seasoned my chicken breasts with dried thyme, basil, garlic powder, salt and pepper prior to cooking. Be sure to season both sides! After seasoning, add the chicken to the pan, do not pour out that bacon fat!
If there is one thing you should know about me, it is that I l-o-v-e roasted vegetables. I have been known to eat an entire pan of them for dinner, and am not ashamed one bit. They are so easy and versatile, and are ready in 20-25 minutes! I try to pick vegetables that are in season, but my all-time favorite combination is zucchini, yellow squash, red peppers, green peppers, broccoli, and red onion. I sometimes substitute artichoke hearts for the broccoli when I can find a good deal on them.