Medley seemed like a happy way to describe my absolute favorite side dish to make in the summer time with some of the yummy garden veggies that are season right now: zucchini, summer squash and tomatoes.
Let’s be clear, I don’t grow these veggies, because my thumb is not even close to green. I am happy to support my local farmers! 🙂
I’ve been making this for years…and it’s always a hit! Even the kids like it – I think the cheese helps. Because seriously…everything tastes better with cheese!
I always make enough to enjoy the leftovers for a couple of days.
Ingredients
2 cups of cooked brown rice
1 T. olive oil
2 medium zucchini
1 medium yellow squash
1/4 cup chopped onion (more or less to taste)
2-3 cloves of garlic (minced)
1 t. basil (fresh is great too!)
1 t. paprika
1 t. dried oregano
sea salt and pepper to taste
1½ – 2 cups chopped tomatoes (garden fresh are BEST!)
1½ cups shredded sharp cheddar cheese (divided)
Directions
Precook your rice and set aside 2 cups. (I use my Instant Pot for perfectly cooked brown rice SO much faster than the stove!)
Preheat oven to 375° and spray a 9 x 13 inch pan with cooking spray.
Heat the oil in a large skillet over medium heat. Add zucchini, squash onion and garlic and saute for 5 minutes or until tender.
Season with basil, paprika, oregano, salt and pepper.
Mix in the cooked rice, chopped tomatoes and 1 cup of the cheese. Continue to cook until heated through.
Transfer to the baking dish and top with remaining cheese.
Bake uncovered for 15-20 minutes or until cheese is melted and bubbly.
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So I was walking through my kitchen the other day trying to think of something to eat for lunch. I had leftover rotisserie chicken in my frig. So that’s where I started. I walked by my counter and saw the hot sauce. Then I opened the frig and saw my Greek yogurt and POOF! It hit me! BUFFALO CHICKEN SALAD!
And since I’m following the portion container meal plan from 21 Day Fix, Hammer & Chisel, Cize etc… this worked perfectly! The end result was creamy, a little crunchy and just a wee bit spicy! Why have I never thought of this before?! I think this one will go into the rotation because it really hit the spot!
So here is what you do (p.s. …it couldn’t be easier!)
Ingredients
4 oz shredded chicken breast
1/4 cup plain Greek yogurt
1 T. favorite hot sauce (Franks is a good one for Buffalo)
1 stalk of celery – diced
dash garlic powder
salt and pepper
Directions
Mix it all together and serve in a whole grain tortilla/wrap, put it on a salad, or eat it out of a bowl! Whatever floats your boat! 🙂
This recipe is one serving and will count as 1 red, 1 green and 1 yellow (w/ romaine and a wrap)
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for perfectly cooked brown rice SO much faster than the stove!)
