Good Morning!

Looks like rainy weather is headed our way and we surely need it...I did not post yesterday due to being out from 8:30 to about 4:30 with Mom running around doing errands and enjoying ourselves as we found bargains galore at the grocery stores...we also went to the produce market, the $1 store, and the library to return books. I fixed my DH a sandwich just the way he likes it and I had two ham and cheese roll-ups. My neighbor and I then went walking for an hour and it was quite delightful as the weather was cool and breezy. Time just flew as we gabbed away.....

For dinner tonight we will enjoy once again, by popular demand, Lemon-Rosemary Chicken, Sauteed Broccoli, Zucchini with Mushrooms and Simple Tomato Salad. This dinner along with the Grecian Chicken has proved to be favorites at home....

Happy Cooking!! Gina

Chicken Breasts with Rosemary, Lemon and Garlic
Served alongside Sauteed Broccoli, Mushrooms and Zucchini
Serves 2

2 boneless, skinless chicken breasts
1/2 lemon
2 garlic cloves crushed
fresh sprig of rosemary
2 tbsp. olive oil
sprinkling of salt and pepper
sprinkling of Italian Seasonings

Using a sharp knife, butterfly each breast. Put each breast between plastic wrap and pound with a mallet till thin. Loosen the rosemary from the sprig and chop coarsely. Season the breasts with salt, pepper, Italian Seasonings, rosemary and the crushed garlic. Let them marinate while you prepare the vegetables for the saute. When you start the veggies, heat the oil in a large skillet and gently place the chicken breasts over med-high heat to brown. After you turn them, squeeze lemon juice over.

Sauteed Broccoli Florets, Zucchini and Mushrooms

1 1/2 zucchini, sliced and chopped
large handful of sliced mushrooms
broccoli florets from two stalks
(I save the stalks to make Appletree Salad later in the week, YUM)
1 garlic clove, crushed
salt and pepper
sprinkling of Italian Seasonings
squeeze of lemon
2 tbsp. olive oil

In a skillet, heat the olive oil and throw in all the veggies, sprinkle on the seasonings and cover with a lid so that the steam helps cook them too. Temp should be med-high. Stir occasionally and when the broccoli is bright green throw in the garlic and cook for two more minutes. Before taking off heat, squeeze lemon juice over.

Slice three tomato slices for each plate, season with salt and pepper and drizzle balsamic and olive oil over. Serve with a lemon wedge alongside the chicken and veggies. Exquisite!!