Chicken Primavera Saute'

This recipe is from the book Low-Carb Essentials by George Stella - thanks Mom & Dad! Simple and flavorful - what more could you ask for?

Ingredients:

• 2 tbs EVOO
• 1 lb chicken tenderloins, cubed
• 1/2 onion, chopped
• 2 yellow squash, sliced
• 1 large zucchini, sliced
• handful of grape tomatoes, halved
• 1/2 bell pepper, sliced 
• 1/4 cup chicken broth or stock
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1/3 cup grated Parmesan
• 2 tbs chopped fresh basil 

Directions:

1. Heat oil in large skillet over high heat. 
2. Add the chicken and onion to the hot skillet. Saute' until chicken is slightly browned, about 4 mins.
3. Reduce to medium-high and add squash, zucchini, bell pepper, broth, seasoning, pepper, salt to the skillet and saute' for 5 minutes. (until veggies are crisp-tender) Add tomatoes during the last minute.
4. Remove from heat and stir in Parmesan and basil before serving. Voila! Enjoy! 

Parchment Cooking Bags

Hey all! So about a month ago I posted about an amazing Publix-in-a-bag experience post: Meals in a bag! When I was at the grocery store a couple weeks ago getting sandwich bags, I noticed these gems below - Parchment Cooking Bags! Dinner was ready from start to finish in 30 mins and clean-up was a breeze! The vegetables were perfectly steamed! Details below:

Heat oven to 400 degrees. Place sliced yellow squash, salt, pepper, dash of EVOO in bag, shake up, and fold to close. Place on cookie sheet.

Raw salmon pieces: season as you wish, place in bag, fold to close and place on other 1/2 of cookie sheet. 

 After bags are prepped, place in preheated oven for 20 minutes. *Next time we will split the salmon and veggies. Salmon was SLIGHTLY dry...ever so slight though.  The water in the veggies will keep the salmon from drying out. 

I Googled parchment bag recipes and got several hits - can't wait to see what we cook up next! 

EASY PEASY!