I am visiting with the family and made dinner for them. Extremely low carb and fairly low sodium. The whole dinner took under an hour to prep and cook. I always encourage you to tweak it and make it your own. Share with your friends and let me know what you think!
Salad: This was a simple and quick way to bring more vegetables into your day. It took all of 15 minutes. In fact the whole meal took under an hour.
Organic mixed greens
Heirloom plumb and cherry tomatoes
1 English cucumber
I washed all of the veggies a vinegar and water solution. Chopped the cucumber and threw it all in a bowl. Serve with your own toppings. I did buttermilk ranch dressing and bacon bits. Yes the fake ones, they were what was in the house.
94 calories per serving
3 medium summer squash
1 large zucchini
3 sweet peppers orange and red.
1 container of grape tomatoes
1 Tbs soy sauce
Again, I washed every thing in a vinegar and water solution. Chopped all of the vegetables and placed them in a bowl. I seasoned the whole bowl with garlic powder, salt, pepper, and italian seasoning. I cut up the onion and placed those in the skillet with a drizzle of olive oil. I caramelized the onions and little then slowly added the other veggies, stirring as I went.
Vegan Tip- Add a side of rice or grains for a complete vegan meal and skip the chicken portion of this blog.
Low Fat / Gluten Gree – Chicken Piccata:
176 calories per serving
1.5 lbs of thin cut chicken tenderloin or breast.
1/2 mini bottles of chardonnay or a half cup.
Juice of one lemon
3 tbs of capers with the brine
In the pan drizzle the olive oil add the herbs and brown the chicken (I forgot this step, that is why it is so light in the pic.) Add the wine, capers, and lemon juice. Cook until done and use the liquid and capers as a gravy.
I will blog about the dessert later.