A Whoop Whoop for our garden this week. The cauliflower, carrots and a cabbage were ready for harvesting. I don’t know why but I feel “winter” vegetables need so much more washing. I did learn a good trick though, fill a bowl up of water and a tsp of salt and stick the recently harvested vegetables in the solution….all the bugs come out and die.
Here are some photos of the harvested vegetables…..Carrots, Cabbage, Cauliflower respectively.
The cauliflower may be a little mature based on the edges but we are going to give it a try anyway and add it to our indian chicken dish tonight.
UPDATE: The cauliflower tasted great with the Indian chicken dish.
That brings us to the meal plan for the week. I am out of town this week Mon–> Thu so the boys are fending for themselves.
This chicken vegetable cacciatore recipe is my favorite recipes. It falls into my comfort food category and is great on a miserable day (be that cold or raining/snowing). It happens to be a weight watchers recipe from WeightWatchers Momentum Cookbook (page 123) – modified quantities below.
Ingredients (serves 3-4)
1 packet of purdue boneless chicken breasts, diced into about 1 in chucks (pre-packed two 1/2 breasts)
1/ 2 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 red bell pepper, sliced
1/2 package of cremini mushrooms (~4 ounces), sliced
1 celery stalk, sliced
1 yellow onion, sliced
1 carrot, sliced
2 garlic cloves
1/2 a jar of pasta sauce (or a can of tomatoes+herbs of your choice)
Cut the chicken and sprinkle with salt and black pepper. Heat the oil in a skillet, add the chicken and brown. Transfer the chicken to a bowl and set aside.
Add the vegetables to the skillet – from the bell pepper to garlic cloves, cook and stir the vegetables until slightly softened (about 3 minutes).
Add the chicken back to the skillet with the vegetables. Add the pasta sauce or canned tomatoes + herbs and heat. Once it starts to bubble slightly, reduce heat and simmer covered for about 15-20 minutes.
We serve this with either a 1/2 cup of brown rice pasta or a grain like couscous or quinoa. It usually provides enough for an additional 2 lunch portions – its great reheated. You can also freeze it easily in a sealed container.
Our weekly plan is our guide to our meals – we mix up the dinners sometime and eat what we are in the mood for. Easy is what was on my menu for tonight – so I opted to have the vegetable frittata early.
Our Vegetable Frittata ingredients varies based on what I have in the fridge and what needs to be used. Below is tonights ingredients but you could add spinach, mushrooms, bell peppers – really anything goes.
1 tsp olive oil
1/2 medium onion, diced (you could use leeks or spring onions)
1 garlic clove
1 small head of broccoli, chopped into small-ish pieces
1 medium-large zucchini, grated
1 tomato (I used a Roma tomato)
salt and pepper for seasoning
5 eggs, lightly beaten (You could use three eggs and 1/2 cup of egg whites)
2 tbsp italian cheese, grated (optional)
Heat pan on medium heat. Place olive oil in the pan, then the onion and garlic. Cook onion until clear.
Add Broccoli, Grated Zucchini and tomato to the pan – heat ingredients through. I add the broccoli first and then the other ingredients. Cool.
In a small bowl, lightly beat the eggs. Add the vegetable mix to the eggs and lightly stir.
Place the egg mixture back in the pan you were using to cook the vegetables. Add cheese to the top (optional, My husband wanted cheese I did not so I only added it to one 1/2). Cook mixture for 10-15 minutes on low heat.
Once almost set, place pan into oven and broil for 3-5 minutes (keep an eye on it) remove once top has become firm.
NOTE: I put aluminum foil on the handle of my pan before putting in the oven as I do not think it is oven proof.
Serve 1/4 of the frittata on a plate, it goes well with a spinach or garden salad.