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Grilled Italian Marinated Chicken, Pesto Couscous, and Sauteed Summer Squash by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

Recipes:

Grilled Italian Chicken by Abby Zenthoefer serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Grilled Chicken marinated in Italian Dressing. Short on time? Pour dressing over the chicken as you cook it on the grill.

Ingredients:

boneless, skinless chicken breasts

1 bottle

Italian dressing

Directions:

Marinade the chicken in the dressing overnight, or at least 10 mintutes. Cook on grill.

Categories:

Dairy Free
Low Calorie
Low Carb
Low Fat
Main Dishes
Meats
Peanut/Nut Free
Poultry
Quick & Easy
Smart Budget Foods
Spring/Summer
Wheat Gluten Free

Pesto Couscous by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

An elegant and surprisingly quick and easy side dish. Couscous flavored with Parmesan cheese, basil, and toasted pine nuts.

Ingredients:

2 c.

water

1/2 T.

butter

1 tsp.

salt

1/2 T.

olive oil

1/2 c.

couscous

1/2 c.

grated Parmesan cheese

1/4 c.

fresh basil, coarsely chopped

1/4 c.

toasted pine nuts

Directions:

Combine water, butter, oil, and salt in a medium sauce pan. Bring to a rapid boil. Stir couscous into water mixture. Stir and remove from heat. Let stand 10 minutes, then fluff with fork. Stir in cheese, basil, and pine nuts. Serve immediately, or reheat the next day.

Categories:

Eggs & Cheeses
Ethnic Foods
Fall/Winter
Pasta/Rice/Potatoes
Quick & Easy
Side Dishes
Spring/Summer
Vegetarian/Vegan

Sauteed Summer Squash & Zucchini by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Zucchini is traditionally green, but it also comes in an array of yellow colors. Yellow zucchini is sometimes called summer squash. It’s all pretty much the same delicious soft-skinned squash. This recipe is the perfect way to eat great quantities of it when your garden is bursting mid-summer!

Ingredients:

3 T.

olive oil

3 c.

zucchini, sliced (green or yellow)

1 c.

fresh tomatoes, chopped

1/4 c.

onion, diced

2 cloves

garlic, minced

salt and pepper to taste

Directions:

Heat oil in a medium sauce pan until oil ripples and dances. Add sliced zucchini squash, chopped tomatoes, and diced onion. Season with salt and pepper to taste. Sautee for 5 minutes, stirring occasionally. Add garlic and cook an additional 5 minutes or so, until tender and zucchini and onions turn somewhat translucent.

Categories:

Dairy Free
Fall/Winter
Low Calorie
Low Fat
Peanut/Nut Free
Quick & Easy
Side Dishes
Smart Budget Foods
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free