Happy Monday. Go get ’em!
Happy Monday. Go get ’em!
I sometimes do yoga, but drinking wine in yoga pants is so much better.
What are your dreams? Mine…? Coming soon.
Again, a reminder to myself that I have come so far, and it is okay to rest. Feel like I am growing a bit…hopefully, more than I realize.
I found inspiration from The Kitchen (once again), but this time from Katie Lee. She made a Greek Chicken and Orzo Pasta Salad.
I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over. I always save the skin when I break down a rotisserie chicken. I think that it keeps the chicken moist.
This looks like a lot of ingredients, and to be honest, it is. Below are the ingredients I used. I would definitely recommend assembling all of the ingredients before you do anything!!
1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Cook the pasta to the box directions, drain, and add some olive oil and cool.For the chicken, the original recipe called for marinating and cooking the chicken tenders. I cheated, and used Rotisserie chicken. I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning. I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon. Whisk together to blend.Melt the butter, and add two tablespoons of olive oil. Saute the garlic, and once bubbly add the Panko bread crumbs.I took it off the heat, and it still got a bit darker than I wanted. Tasted great…but looked over done.Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese. Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish). Then add the bread crumbs, and stir. You can serve this warm, room temperature or cold. I prefer it warmed a bit.David’s plate.My bowl…and yes, it is a pig face bowl. This was so good, and I have plenty for lunches and a couple of dinners next week.
Fresh, filling, and tasty. I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients. This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.
Reminder to myself….scattering seeds!
I saw this on Instagram from @momontimeout. She has some amazing recipes. I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.
I modified it a bit…but these are the ingredients I used:
2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.Sprinkle the crackers over the top, and drizzle the melted butter.Bake at 30-35 minutes until cooked through.Sprinkle with the cut parsley. Serve and enjoy.David’s plate, and he had seconds and thirds.My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
My actions and reactions are mine, and mine alone. I choose to let things happen to me, right?
Finding my voice…