Chicken Zucchini and Potatoes

We eat a lot of chicken in our house.  Sometimes it can get boring making the same things and hard to find something new. I mean how many different ways can you make it?  I also like to try and make things in either my crock pot or the oven, you know all in one dishes.  It's so much easier when you have a little one.  A little one who's determined to walk.  Crawling and pulling herself up on everything but that's a story for another day.

I found this recipe on www.allrecipes.com  it's my go to site.  I always find a great recipe.  Haven't had a flop yet.  It didn't call for chicken and really is a side dish, but I plumped it up with chicken to make it a main dish.  You really could make it with a bunch of different veggies for a vegetarian main dish.

 

Chicken, zucchini, potatoe bake........

NGREDIENTS:

2 medium zucchini, quartered and cut into large pieces 4 medium potatoes, peeled and cut into large chunks 1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced 1/2 cup dry bread crumbs 1/4 cup olive oil paprika to taste salt to taste ground black pepper to taste

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3.	Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Prep Time: 15 Minutes Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes Servings: 6

I omitted the paprika also added....

2 skinless boneless chicken breasts cut into chunks

3 Italian long green peppers instead of red peppers because I didn't have any

1 cup of parmesan cheese

Other suggestions which I may try next time is 

1 packet of dry onion soup mix

variety of seasonal veggies 

sweet potatoe mixed with the white potatoes.

My husband and I really enjoyed it.  Nice flavor not too bland and not over powering.  Great fall/winter dish.  The zucchini almost takes on a cheesy texture.  Really yummy.  This one will be in the recipe rotation.

How do you keep dinner exciting?

Have a great weekend, 

K

Crock Pot Pepper Steak

I made pepper steak in the crock pot today, however I substituted pork chops for the steak.  You really can probably sub chicken too.

I used this recipe from allrecipes.com.  It came out great.  I have to remember to take pictures while I'm making something but I can honestly say this is a keeper.  Absolutely no leftovers.  I served it over rice.

Try it out!

Crock Pot Pepper Steak ( or pork or chicken)

INGREDIENTS:

2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch

1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt

DIRECTIONS:

1.	Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.	Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3.	Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

XO,

K

My Favorite Pasta Salad

Yesterday for dinner Joe grilled some salmon burgers.  Yum!  To accompany the burgers I decided to make my favorite pasta salad.  It's so simple to make and a great summer time side to any dish.

Red onions chopped

Pasta cooked.  I used tiny shells but I prefer any try-color

pasta.

Finished Dish!

Zoey watching..... Pst!  Her Birthday is today!

Happy Birthday my little girl....

Thank you for being the best buddy for the past 7 years

Simple Summer Pasta Salad

1 small - med red onion chopped

1 package/block of your favorite cheese ( Provolone, Monterey Jack, Swiss work well) cubed

1 can black olives sliced

1/2  to 1 cup Parmigiano-Reggiano cheese 

1 cup salami diced (optional)

1 box (1lb) of your favorite tricolor pasta or any macaroni type pasta you may have on hand

1 - 8oz bottle of your favorite Italian dressing.  If you only have a larger bottle on hand only use half of the bottle.

Cook pasta according to direction on package.   Drain and let cool.  Cut red onion, cheese, olives and optional salami set aside.  Once the pasta is cool add red onion, cheese, olives and salami and dressing.  Mix well.  Then slowly add parmigiano-reggiano cheese.  Start with a 1/2 cup and mix.  Taste.  Slowly add more if you feel it needs it.   Cover and refrigerate approx 1-2 hours.  

This tastes even better the next day!  

Enjoy!

XO,

K