Heather’s Leftover Salad – August 13th

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Today I made Heather’s Leftover Salad. Over the weekend I made some skillet roasted chicken seasoned with Herbes de Provence, garlic, sea salt and pepper.

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So with my leftover chicken I made a salad for dinner tonight. Super quick and easy to make. I suppose you can use whatever vegetables you want but here’s what is in mine:

4 chopped pieces of roasted chicken tenderloins
1 package baby Spinach
1 green bell pepper
1 cucumber
1 tomato
Shredded mozzarella cheese
Crisp onions

I just chopped up all the veggies and am serving with my favorite dressing. My family loves leftovers so they got leftovers and veggies all in one meal.

Have a blessed evening!
Heather

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Skillet-Roasted Lemon Chicken with Potatoes – August 2nd

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Skillet-Roasted Lemon Chicken with Potatoes from Taste of Home A+ Recipes

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1 tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb fingerling potatoes, halved lengthwise
8 cherry tomatoes

Grease a 10-in cast iron skillet with 1 tsp oil. Arrange lemon slices in a single layer in skillet.

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Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemon.

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In a large bowl, combine rosemary and remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 degrees for 25-30 minutes or until chicken is no longer pink and potatoes are tender.

Chicken Fettuccine Alfredo with Veggies – July 27th

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Tonight’s recipe is Chicken Fettuccine Alfredo with Veggies from Taste of Home Simple and Delicious. Really good and really easy. It is ready in about 20 minutes.

1 Package (9 oz) refrigerated fettuccine
3 cups frozen mixed vegetables
1 package (9 oz) ready to serve roasted chicken breast strips.
1 1/2 cups Alfredo sauce
1/2 cup shredded Parmesan cheese

Fill a Dutch oven two-thirds full of water; bring to a boil. Add fettuccine and vegetables; return to boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.

It was really filling and I have tons of left overs. I hope it freezes well.