What a beautiful weekend! I love September weekends that keep that summer vibe going. I think of them as an extra little gift from mother nature. We try to get up to VT at least once a month off ski season. Thankfully this was the weekend we had planned to go up this month. We had such a great day Saturday just the four of us including hiking on Okemo, lunch with a view, maple cremees, relaxing in the sun at Buttermilk Falls and ending the day with dinner outside. I was so sad when we had to come home yesterday.

Now back to reality… We have another week of crazy evening schedules, but fear not, I have some easy recipes on deck for dinner.

Italian Sausage & “Rice” Bake (GF & Paleo w/ suggested changes): I’ll be loosely referring to this recipe. Last week I substituted cauliflower rice for brown rice in a stuffed sweet pepper recipe. I’m thinking I can do the same thing with this. I have other changes in mind as well. Stay tuned… I think it’s a brand new recipe in the making.

Roasted Chicken w/ Balsamic, Honey & Tomatoes (GF & Paleo): I picked up a couple pints of tomatoes at a Farmer’s Market on the way home from VT Sunday for this recipe.

I also have a container in the freezer I’ll take out of some simple slow cooker chicken I whipped up last week.

1-1.5 lbs. of chicken breasts
1 jar of Green Mountain Gringo Salsa
  1. Place chicken in slow cooker and top with salsa
  2. Mix ingredients so chicken is covered
  3. Place cover on slow cooker and cook on low 6 hours or high for 4 hours
  4. Approximately one hour prior to serving remove chicken from pot, shred, return to pot, stir and cook on low for an additional hour.
Options – to name a few:
1: Burritos or Tacos  – You can add brown rice, black beans, shredded lettuce and/or corn
2: Top a salad
3: Mix with veggies such as wilted greens or sautéed zucchini/yellow squash



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