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.

Ingredients:
1-1.5 lbs. of chicken breasts
1 jar of Green Mountain Gringo Salsa
Directions:
  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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