Chicken, Penne, and Green Vegetable

Serves 4

2 boneless, skinless chicken breast halves, cut into 2-1/2 in. strips

2 teaspoons poultry seasoning

1 pound penne pasta

1 pound asparagus spears (or sugar snap peas, green beans, wax beans, snow peas, or broccoli)

2 mediums tomatoes, chopped

1 cup fresh basil, chopped

1 cup Romano cheese, grated (or fresh Parmesan)

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

  1. Sprinkle the chicken with the seasoning.
  2. Spray a large nonstick skillet with nonstick spray and set over med-high heat.
  3. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 min.
  4. Meanwhile, cook the pasta according to package directions, omitting the salt.
  5. With a small strainer, transfer the pasta to a colander, reserving the water in the pot.
  6. Rinse the pasta under cold water. Drain and transfer to a large bowl.
  7. Add the green vegetable to the same pot of boiling water and cook until crisp-tender, about 3 min.
  8. Rinse under cold running water to stop the cooking.
  9. Drain and add to the pasta.
  10. Add chicken, tomatoes, basil, cheese, garlic, oil, and salt.
  11. Toss well to coat.
  12. Serve at once.
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Fifth Week in June Meal Plan

Sunday-Grilled tilapia with green beans

Monday-Summer lentil salad (white balsamic vinegar, dijon mustard, scallions, cucumber, cherry tomatoes, 2c. cooked lentils, feta cheese, mint)

Tuesday-One pan balsamic chicken and veggies (Italian dressing, balsamic vinegar, honey, chicken breasts, asparagus or green beans, matchstick carrots, cherry tomatoes)

Wednesday-therapy meal

Thursday-left-overs

Friday-hot dogs and beans

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Fourth Week in June Meal Plan

Sunday-Grilled Balsamic Basil Chicken Salad (chicken, balsamic vinegar, basil, lettuce, spinach, tomatoes, kalamata olives, Parmesan)

Monday-Thai chicken Ramen (red bell pepper 1 cup matchstick carrots, 4 green onions , Thai green curry paste, 14 oz . can light coconut milk, fish sauce, 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor, 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz), lime juice, 1/2 cup roughly chopped cilantro, unsalted peanuts)

Tuesday-left-overs

Wednesday-therapy meal

Thursday-left-overs

Friday-shrimp lettuce wraps with peanut dipping sauce (lettuce, shrimp, avocado, cucumber, cilantro, carrots, Newman’s Own Low Fat Sesame Ginger dressing, peanut butter)

Saturday-Honey salmon in foil (honey, garlic, white wine vinegar, fresh thyme, 2lb salmon)

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Grilled Balsamic Basil Chicken Salad

Makes 4 servings

We served the chicken over romaine lettuce with Caesar dressing, tomatoes, kalamata olives, and Parmesan cheese.

4 chicken breasts
1 cup balsamic vinegar
1/4 cup fresh basil, chopped
4 cloves garlic
1 tablespoon olive oil
6 cups mixed spring greens
1 cup baby spinach leaves
1/4 cup basil leaves, sliced
tomatoes
kalamata olives
Caesar dressing
fresh Parmesan cheese

  1. Place first 5 ingredients (chicken through oil) in a large container and turn to coat.
  2. Refrigerate 1 hour.
  3. Preheat outdoor or indoor grill or oven broiler.
  4. Remove chicken from marinade, discarding marinade.
  5. Grill chicken for about 8 minutes per side, or until cooked through.
  6. Allow it to sit for a few minutes before slicing.
  7. Meanwhile, toss together remaining ingredients.
  8. Top salad with sliced chicken and enjoy.Makes 4 servings
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Third Week in June Meal Plan

Sunday-Healthy avocado chicken salad (2 cups shredded chicken, 1 avocado, lime juice, cilantro, 1/4c. Greek yogurt, 1/4c. mayo, tortilla)

Monday-Chicken and broccoli grilled burritos (1 pkg Green Giant cheesy rice and broccoli, 1 c. shredded cheddar cheese, 3 c. shredded chicken, 4 tortillas)

Tuesday-Kid friendly pasta salad (veggie pasta, 3/4 lb chicken breast, 1 1/2c edamame shelled, 1 c. monterey jack cheese)

Wednesday- therapy meal (kix, peas, round pickle, hamburger, bun, brown/white veggie straws, orange veggie straws, mandarin orange, orange yogurt, orange juice or smoothie)

Thursday-left-overs

Friday-Greek quinoa bowls (quinoa, green bell pepper, red bell pepper, 1/3c feta, apple cider vinegar, fresh parsley)

Saturday-Mandarin chicken pasta salad (rice vinegar, 1/4c OJ, onion soup mix, cucumber, red bell pepper, red onion, 2 roma tomatoes, 1 can mandarin oranges, 2c. chicken, sliced almonds)

 

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Second Week in June Meal Plan

Sunday-hamburgers on the grill

Monday-Roasted Vegetable and black bean tacos (yellow squash, zucchini, red bell pepper, onion, sweet potato, black beans, ro-tel, spices, corn tortillas, avocado, cotijla or feta cheese)

Tuesday-Scrambled eggs with fresh fruit and bacon

Wednesday-Therapy meal (Kix, peas, pickle (round), hamburger, bun, brown/white veggie straw, orange veggie straw, mandarin oranges, orange yogurt, orange juice or smoothie)

Thursday-left-overs

Friday-Chicken Yakisoba (1/2 head green cabbage, onion, 2 carrots, broccoli, ginger, chicken breast, 2 ramen noodle packages, soy sauce, Worcestershire sauce, ketchup)

Saturday-Easy Oven fajitas (or on the grill) (2 onions, 3 peppers, 1lb chicken, lime, spices)

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First Week in June Meal Plan

Thursday-left-overs

Friday-Margherita pizza (pizza crust with garlic sauteed shrimp, roma tomatoes, basil, and feta)

Saturday-Grilled chicken pasta salad (rotini pasta, onion, 3 chicken breasts, 3c. broccoli, 2 mangoes, 1 zucchini, 1 red bell pepper, 1 bottle Italian dressing)

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