What a great time of year to enjoy fresh fruits and vegetables. This week we’ll be making some delicious recipes with fresh ingredients that are healthy and quick. The stars of the show this week are peppers, zucchini, summer squash, eggplant and tomatoes. I haven’t made any of the recipes for this week, so I’ll be testing them along with you.
It’s also a week of no grocery shopping. I’m only making recipes that I already have ingredients for. It’s a little harder, but the fresh veggies delivered to the door are definitely a help. J Try them and let me know what your family thinks! I pulled all of these from allrecipes.com.
So here is the menu for this week – quick, easy and healthy so you can own what your family eats one meal at a time.
Side of veggies
Chicken and summer squash
A night out at a baseball game with some wonderful friends so no cooking tonight!
Stuffed peppers for two
2 tbsp. olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into ¼-inch slices
1 tbsp. fresh basil
1 tbsp. grated parmesan cheese
1 medium tomato thinly sliced
½ cup shredded mozzarella cheese
Combine oil and garlic and brush over both sides of eggplant slices. Place on greased baking sheet. Bake at 425 degrees for 15 minutes, turn. Bake 5 minutes longer or until golden brown. Cool on wire rack.
Place half eggplant in a greased 1 qt. baking dish. Sprinkle with half of the basil and parmesan cheese. Arrange tomato slices over top. Sprinkle with remaining basil and parmesan. Layer with half of mozzarella cheese and remaining eggplant. Top with remaining mozzarella. Cover and bake for 20 minutes at 350 degrees. Uncover and bake for 5 minutes longer or until cheese is melted.
Chicken and summer squash
4 skinless boneless chicken breasts
½ tsp. salt
¼ tsp pepper
1 tbsp. butter
1 tbsp. vegetable oil
¾ pound yellow squash sliced
¾ pound zucchini, sliced
1 medium tomato – peeled, seeded and chopped
In a large skillet, melt butter in oil over medium high heat. Season chicken with half of salt and pepper and add to skillet. Cook until lightly browned – about 2 minutes on each side. Transfer to large plate and cover to keep warm.
Pour off fat for skillet. Add squash, zucchini and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes.
Transfer chicken to platter and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all liquid has evaporated, about 2 minutes. Arrange vegetables on chicken and serve.
Stuffed peppers for two (modified slightly based on some of the reader reviews)
2 medium green bell peppers
½ pound ground turkey
1 (8 oz.) can tomato sauce
¼ cup crushed Ritz crackers
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
½ teaspoon Worcestershire sauce
1/8 teaspoon red pepper
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
Cut tops off peppers and discard. Remove seeds. Blanch peppers in boiling water for five minutes. Drain and rinse in cold water and set aside.
Lightly brown meat (not all the way through) and drain. Combine meat, ¼ cup of tomato sauce, crackers, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg. Mix well. Stuff peppers and place in ungreased 1 ½ quart baking dish. Pour remaining tomato sauce over peppers. Cover and bake about 30 minutes at 350 degrees. Sprinkle with remaining cheese and return to oven for about five minutes or until cheese is melted.
You can add some chicken broth to the bottom of the pan to help steam the peppers if you want.