#58: Learn to cook 5 dishes

I’m on a roll.  I’ve figured out I can pretty much follow a recipe if it’s not too complicated.

I had some chicken breasts already thawed in the fridge and I didn’t feel like going to the grocery store, so I poked around on Recipezaar for a South Beach friendly recipe that included only ingredients I already had in the house.  I found…

ZUCCHINI GARLIC CHICKEN SKILLET

In a skillet, brown 2 chicken breasts with a little olive oil.

I should have used a non-stick b/c my chicken kind of stuck.  Oh well.

After browning the chicken, remove it and add a little more olive oil, 2 thinly sliced onions, and 2 cloves of minced garlic (1tsp pre-minced).  Saute until onions are translucent.

Yeah yeah yeah, I see the kind of burnt crap on the pan.  Sigh.

Next, add back the chicken, a 14.5 oz can of diced tomatoes, and salt & pepper (in my case, since I don’t use salt I just put a lot of pepper).

Cover and simmer for 20 minutes.

Now for the zucchini:  it’s supposed to be 2 medium zucchini cut into 1/2″ thick slices, but one of my zucc was starting to go bad so my pieces are ugly.  Sorry.

Add zucchini to skillet, re-cover and cook 3 min or so (long enough to cook the zucc but not let it get mushy.

The end!  It ended up being very tasty, so I was pleased.  Maybe if I use a bigger skillet next time I can double the recipe so I’ll have 4 servings to last a few days.

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