This has possibly become one of my new favorite things. Inspired by a cute picture of chicken salad stuffed mini peppers, I went looking for a good recipe for our Kentucky Derby party a few weeks ago. I’ve never actually made it, or gravitated towards it. But this was outstanding, and we’ve now had it both in the mini peppers and as lettuce wraps for lunch. Easy to keep on the light side, we’ll make this again and again. This is from Cooking Light.
It’s hard to argue with an easy weeknight chicken dish, especially one that is super cheesy, too! I saw this on Pinterest (having good luck with ideas there lately) and modified it more to our seasoning tastes. It was good! I’m not the best with chicken breast, but this was not even a little bit dry, and this is a very versatile recipe – add any veggies you like. We threw in spinach. The only change I’d make is to add more tomatoes next time – maybe a second can. We had this with some steamed broccoli on the side. Yes, there IS chicken somewhere under that cheesy goodness!
So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
This was an awesome weeknight meal! I happened to have a jar of Trader Joe’s salsa verde on hand (my favorite jarred salsa!), so this was a done deal. The pork we had in the freezer was a loin roast, so a bit of a pain to butterfly (largely because I’m not that good at it), but worth the trouble. Very simple and really, really tasty. We had this with some simple steamed green beans tossed with the Penzeys Ruth Ann’s mix – we’re addicted to this one on *everything.* The combo was great. The pork recipe came from Chow and I didn’t do anything differently. I might double the mustard next time, just because we love mustard, but really it’s not necessary.
What can I say…this one may have become one of our absolute favorites! Hugely flavorful for not a lot of effort. In my low-carb recipe idea search, I saw a pita-less gyro, and that gave me the idea to do a lamb burger over a Greek salad. We topped the burger with some not-quite-tzatziki and it was delicious. I used a Bon Appetit recipe for this, and made no changes. Great as-is. I kept the salad on the lower-cal side by cutting the oil substantially when I made the dressing. We definitely didn’t miss it.