Chicken and Zucchini

This is another Whole30 favorite. It's super simple, but super delicious. 

Chicken and Zucchini

3-4 tbs olive oil

1 lb chicken (breasts, thighs, or tenders) cut into bite sized pieces

1/2 onion, sliced

2 medium zucchini, cut into circles or half-moons

salt

pepper

cayenne pepper (optional)

Heat 2 tbs olive oil in a large skillet over medium heat. Add onion, salt and pepper. When onion starts to soften, but not brown, add chicken. Sprinkle with salt and pepper. Cook, stirring occasionally, until chicken just starts to brown. Add zucchini, more oil, if neccessary, and season with salt, pepper, and cayenne, if using. Cook until chicken and zucchini are nicely browned and chicken is cooked through, about 5 minutes. 

Whole30- Day 1

So I drank my iced coffee black (and enjoyed it) and fried my eggs in extra-virgin olive oil instead of butter. I missed the taste of butter, but I survived. I usually eat buttered toast with my eggs in the morning, but again, I survived. Praise God that I've been eating eggs for breakfast for the past 5 months instead of my old usual, peanut butter toast with honey. That would have made for a harder transition.

Lunch was a big pot of veggie soup for me. I started with my friend Rachel's Minestrone recipe, using what I had and leaving out what I had to (pasta and beans, for example). I was surprised that eating two big bowls of really hot soup wasn't impossible to do in 90 degree Oklahoma. Triple-digit-degree Oklahoma? That's probably another story.
I had been to Sprout's the day before and got some swiss chard, fully intending to use it up the way I did last summer. Alas, it went into the soup. Sure, I wanted some Parmesan cheese on top and some crusty bread on the side, but the soup was good.

My afternoon snack was a delicious, huge bowl of fresh mixed berries. I am a genius for trying this at the height of berry season. 

Granted, a moment of weakness ensued when I was getting the kids their snacks. I had to force myself to put the peanut-covered spoon straight into the sink instead of licking it clean first. A quick text to a friend and she let me know I had seriously only just begun. 

I knew I was making chicken nuggets for dinner. And I knew that the last few times I made them, I ate the browned and crispy panko bread crumbs left behind in the pan by the fistful. But it wasn't a big deal to make them for everyone else and just saute my unbreaded chicken. I steamed some snap peas for my husband and I, added some brown rice to his plate and more berries to mine. Delicious. 

My food so far has been simple and delicious. Remember, I only just read about this whole plan the day before, so I haven't researched recipes, shopped for ingredients, or planned out the rest of the week. I'm trying not to make this more of a shock to my life-style than it has to be. So taking what I have, using it simply, and enjoying it? I can do that. 

Day 1 was a cinch. 

Veggie Soup

2 cloves garlic, chopped

1/2 onion, chopped

3 carrots, chopped

2 stalks celery, chopped

2 quarts (8 cups) chicken stock 

1 can diced tomatoes

2 bay leaves

1 sprig fresh rosemary

3 medium zucchini, sliced

1 bunch swiss chard, sliced lengthwise and then into ribbons

salt and pepper

olive oil

In a large pot over medium low heat, warm about 1 tbs olive oil. Add garlic and onion and cook until fragrant, about 3 minutes. Add carrot and celery, season with salt and pepper, and cook until softened, about 5 minutes. 

Add chicken stock, tomatoes, bay leaves, and rosemary and increase heat to medium. Bring to a boil, lower the heat back to medium low, and add the zucchini. Cook, stirring occasionally, for about 5 minutes. Add the swiss chard and let wilt slightly. Season with salt and pepper to taste. 

Mom's Broccoli-Rice Casserole

My Thanksgiving plate would not be complete without this dish. My mom always made it and, now that she's gone, I have taken the torch. No one in my family loves it as much as she and I, but that never stopped us from making the entire recipe every year.
While some of the ingredients are not found in my pantry at any other time during the year, I often make an exception, since it's a very special occasion.  This year, however, I tweaked things a bit for my own peace of mind (and to avoid paying $6 for a jar of Cheese Whiz!).
What's your favorite Thanksgiving dish?  Share it in the comments!

Mom's Broccoli-Rice Casserole

1 package frozen chopped broccoli
1/2 cup water
3/4 cup instant rice (1 1/2 cups cooked)--This year, I used 1 1/2 cups cooked brown rice.
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup (1 stick) butter
8 oz jar Cheese Whiz (you read that right)--This year, I used this cheese-sauce recipe.
1 can Cream of Mushroom soup--I know you can make this from scratch, but I didn't. 


Preheat oven to 350. Bring broccoli and water to a boil in a medium saucepan. Boil for 6 minutes, add the rice and turn off the heat. (If you're using already cooked rice, just add it to the dish with everything else.) Set aside while you saute onion and celery in the butter until soft- about 10 minutes. Add the vegetables, the broccoli and rice to a large bowl. Add the Cheese Whiz and soup and mix well. Pour into a 9*13 casserole dish. Bake 20-30 minutes, until bubbly and lightly golden brown on top.

Gwyneth Paltrow's Fried Zucchini Spaghetti

When your mother-in-law gives you the largest zucchini you've ever laid eyes on, use some for zucchini pancakes, some for chocolate zucchini bread (a recipe I thought I had shared but apparently have not! Soon!), and some for Gwyneth's fried zucchini spaghetti. Smile to yourself as you eat a huge bowl of it, knowing you don't have to share it with any of the picky eaters in your house.

Fried Zucchini Spaghetti
from My Father's Daughter, by Gwyneth Paltrow

1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Creamy Pasta with Chard and Tomatoes

Over a birthday lunch at Whole Foods with my sister, I mentioned how frustrated I had been with cooking. I felt stuck in a rut of chicken nuggets and cheese pizzas and "kid food." I never made anything I really wanted anymore, or anything "just for me." As my wise older sister is wont to do, she enlightened me to the fact that I could very easily make myself something for lunch that was just for me, and cook a more kid-friendly dinner.

Light bulb.

This dish fits the bill perfectly, and it uses up the beautiful swiss chard I've discovered (and fallen in love with) at our farmer's market. I buy it every week, and this is my favorite way to eat it.

Creamy Pasta with Chard and Tomatoes

from Joy of Cooking

1 tbs olive oil

1/4 cup chopped onion

2 garlic cloves, minced

1/4 tsp red pepper flakes

2 large ripe tomatoes peeled and chopped or 1 cup chopped drained canned tomatoes

1 pound chard, trimmed and cut crosswise into 1/2 inch strips

3/4 cup heavy cream

salt and black pepper to taste

8 oz pasta (I used whole wheat penne)

3/4 cup grated parmesan (I used romano)

Cook pasta according to package directions, drain and set aside. Meanwhile, heat olive oil in a large pan over medium heat. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until soft and golden, about 2-3 minutes. Add tomatoes and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Add the chard and cook until wilted, about 2 minutes. Add heavy cream, salt and pepper. Cook two minutes, until bubbling. Remove from heat, add to the pasta and toss well to coat. Toss in cheese and serve.

Lemon Chicken Primavera

This gem of a pasta salad is like summer in a bowl. It's light, filled with veggies, and perfect at room temperature.  

Lemon Chicken Primavera

Ingredients:
1 box small shaped pasta (I prefer orzo)
1 rotisserie chicken (or 3-4 roasted bone-in, skin-on chicken breasts)
1 cup fresh spinach, chopped
1 cup fresh veggies, chopped (I love carrots, summer squash, and zucchini)
2 tsp chopped fresh basil
1/3 cup pine nuts, toasted
1/3 cup crumbled feta cheese
juice of 1 large lemon
2 tbs olive oil
1 1/2 tsp salt
1/2 tsp pepper

Directions:
1. Cook pasta according to package directions, drain. Set aside.
2. Meanwhile, shred meat from chicken. Set aside.
3. Combine chopped veggies with chicken and pasta while pasta is still warm. Add the lemon juice, olive oil, salt and pepper and toss. Check for seasoning. Add basil, pine nuts, and feta. Toss.
Enjoy! Great at room temperature!