Good morning! It’s hard to believe that we are entering our last full week of August. On the one hand, this summer has gone by in a blur, but on the other, I feel like it’s been one of the most relaxing summers I’ve had in a long time. We only had 1 wedding, we didn’t have any big trips planned and we were able to get to the Cape for a few nice weekends. Even though I always want a nice, sunny weekend, this past one- rainy/gloomy/humid weather and all- was actually welcomed.
It was nice to be able to do stuff inside my apartment rather than go to the beach! Plus, my parents came down on Saturday for the night to help my sister and me with some packing and to celebrate my dad’s birthday. We ordered lunch when they got here on Saturday and then headed to Piers Park to hang out and relax before going food shopping in order to make dinner on Saturday night. We ended up grilling burgers- some were beef/veal/pork and the others were plan ol’ beef burgers. So good! On Sunday , mom and I went to church and then we all helped pack up some stuff that they were gracious enough to take home for us. All in all, it was a great weekend and so nice to just be home. I can’t remember the last time I woke up in my apartment on a Sunday and then had most of the day to do whatever the heck I wanted to do (which, consisted of watching part of a movie, doing a quickie workout, cooking, reading and blogging).
Anyway! The point of this post was to share an easy “zoodle” recipe with you. It seems like spiralizers are all the rage these days, and I can’t lie- I love using mine! I’ve used it for carrots, zucchini and summer squash, but zucchini is my favorite. This recipe came together pretty quickly and I enjoyed it all week. Loaded with wine and garlic and veggies, you can’t really go wrong 😉
Ingredients- rough estimate- I didn’t measure 🙂
- 2 large zucchinis, spiralized
- 1 ear of corn, steamed and kernels cut off the cob
- handful of small Brussels sprouts- cut in half
- 4 chicken breast tenders
- 2 tbsp. pine nuts (or nut of choice)
- 2 cloves of garlic
- 1/4 cup EVOO
- 1/4 cup white wine
- Juice of 1 lemon
- S&P to taste
Directions
- Steam the corn & cut the kernels off. Meanwhile, cut the Brussels sprouts and steam for 2-3 minutes to speed up the cooking time.
- Spiralize your zucchini and set aside. Head a skillet at medium heat and let the oil, garlic, wine and lemon juice simmer.
- Once it’s simmerd a bit, add in the steamed Brussels sprouts and let them cook for a bit. Once they are mostly soft, add in the pine nuts and corn and raw zucchini. While that is cooking, heat up another skillet and cook the chicken.
- Once the chicken is cooked, chop it up and add it to the veggies.
I’ll be honest, I had no idea what I was creating when I started this dish- I just knew I had a bunch of things in my fridge that I needed to use up so I went with it and I have to say- I’m pretty happy with the end result!
I loved the flavor combination as well as the bright green and yellow colors- and the slight crunch from the pine nuts was great for a texture queen like myself.
I ended up even eating it cold throughout the week and it tasted just as good as when it was nice and hot.
I tend to eat more veggies in the summer (because everything is fresh and they are light and easy), and this meal totally hit the spot in that department. Nothing like quick, easy & healthy meals to throw together and eat throughout the week!
Questions for you: How was your weekend? Has your summer been busy with weddings and travel? What’s your favorite dinner to make in the summer? Do you have a spiralizer?
Burpees to Bubbly 