Saturday, August 4, 2012

Cheesy Zucchini Rice
adapted from Comfort of Cooking, originally from Real Simple
  • 2 cups chicken or vegetable broth
  • 1 cup long-grain white rice
  • 2 Tbs butter
  • 1 medium zucchini, grated on the large holes of a cheese grater
  • 1 cup shredded sharp cheddar
  • salt and pepper, to taste
Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low.

Cook about 20 minutes, or until most of the liquid has been absorbed.

Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season with salt and pepper, and serve.

Baked Parmesian Chicken

6 chicken breast
1/2 cup greek yogurt
1/2 cup sour cream
1/2 cup shredded parmesian cheese
1 cup panko seasoned with garlic pepper

Mix yogurt, sour cream and cheese together and spread onto the chicken breasts.  Sprinkle with seasoned panko and bake at 350 until juices run clear.

Bacon Garlic Green Beans

4 slices of bacon cut into bits and cooked in skillet
fresh garlic pressed (to taste)
fresh or frozen green beans

Cook bacon in skillet until nice and crisp then add green beans and garlic and cook until green beans are crisp tender.

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