Recipe(tried): Sauteed Chicken Tenderloins with Garlic, Red Pepper, Mushrooms & Zucchini

Hello Everyone!

This afternoon I went to our local farmer's market and found fabulous vegetables and fruits...among them were big, fat, green zucchinis; gorgeous, red, giant bell peppers; sweet, succulent pluots; plump, firm garlic; tart, small limes; a bag of green, fragrant cilantro and yellow, long bananas.

Good prices too, the garlic bag which contained 3 bulbs was only $1.00, the veggies were all in baskets and they were each marked $3.00 and the basket of 10 pluots ( my favorite) was $3.99, oh, and the bananas were 20 cents/lb.

So, dinner tonight only took 20 minutes. Can you believe that? It's all thanks to to Tyson and those easy chicken tenderloins!! I did not know what I was going to make but with all those veggies I could get creative. It was delicious! I sauteed chicken tenders in olive oil seasoned with McCormick's Roasted Garlic, then after I flipped the pieces over, I added 1/4 of the red bell pepper julienned along with a sliced-thin garlic, a handful of sliced mushrooms and 1/2 of a sliced zucchini. When the chicken tenders were beautifully browned, I squeezed 1/2 of a lime and sprinkled on about 2 T. of chopped cilantro. It made a beautiful and appetizing plate!

Wow, it was incredible....along with that I made a Gina Salad and added some Vigo brand hearts of palm for an interesting twist on sweet and savory. On the plate next to the chicken and vegetables, I served 1/3 cup of Knorr's Cajun Style Red Beans and Rice. You know, I really must call them tomorrow and compliment them on that. And also tell them they really should call it "Cuban Red Beans and Rice" because it tastes just like the one Mama used to make.

The best part is that it took 20 minutes to make! How easy is that?

See you tomorrow!

~Gina