Last night was a dinner disaster. I was feeling ambitious and it was a bad idea. I promised to try and stay away from the crock pot, however, I am not cut out for complicated dishes. First, I tried to make fried chicken cutlets. I should have known. All the bread crumbs ended up stuck to the pan, the chicken looked like it was covered in water by the end. I baked broccoli & cauliflower but undercooked it and it was too hard to eat. I sauteed spinach in the same pan as chicken and kids wouldn't touch it because of the bread crumbs all over it. I also made quinoa spaghetti with Classico Tomato & Basil sauce, fortunately something almost impossible to mess up. The saving grace was the arugula pesto my cousin Carianne recommended. I blended arugula, lemon, garlic, olive oil, and salt & pepper. When I diced the chicken, broccoli, cauliflower, and spaghetti and mixed it with the pesto it actually tasted delish! But even after deciding it was delicious, it was not worth the clean up. Frying pan, broccoli baking dish, mini food processor, pasta pan, sauce pan, cutting board, plates bla bla bla. Soooo, tonight was a Costco Rotisserie Chicken night!!! It is free of all my family's allergies, it is 5 bucks, and it is easy!
Fresh Vegetable Quinoa:
1 cup of uncooked quinoa
2 cups of water
2 tbsp of salad dressing (I used Organicville Olive Oil & Balsamic)
I put the above three things in the rice cooker.
Diced tri-colored peppers
Diced celery
Diced carrots
Diced cucumbers
Mix the vegetables with salad dressing (I used the Organicville for this too) and add it to the cooked Quinoa. Add salt & pepper. You can eat this warm or cold.
Brussel Sprouts:
Mix brussel sprouts with olive oil and kosher salt. Bake at 400 until crispy.
Kitchen is clean, I am not exhausted, & healthy food awaits. In the future I will try and remember my own rule, nothing complicated.
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