I'm not sure what it is about this semester but I find I am way less stressed and way more open to letting things come as they may. This may be because I don't have a whole lot due right now (it mostly all starts after Reading Week) but whatever is causing it, I am all for it.
That being said, I've found a lot more free time. I've tried to devote it to two of my favourite things: cooking and sleeping. I've dedicated the lion's share to sleeping but today I made dinner. My go-to easy, nutritious, quick and delicious meal is my version of Chicken Parm. It's mostly the same as ones you will find anywhere but I don't bread/fry the chicken and I use couscous instead of spaghetti. Om nom nom. The recipe is below and I highly recommend you try it out. 5 ingredients, less than an hour to make. Delicious.
Preheat oven to 350 F. In saucepan, heat up 2 tsp vegetable oil. Place 4 boneless skinless chicken breasts in the oil and cook for 2-3 minutes each side until the chicken is lightly browned. Place chicken in a greased glass 11 x 4 inch pan. Using another 2 tsp of oil, saute 1 cup sliced zucchini and 3/4 cup sliced onion for a few minutes until they are lightly browned and then place them on the chicken. Spread 1.5 cups of tomato sauce on top of the chicken and cover the sauce in 1 cup grated mozzerella. Sprinkle a few tablespoons of parmesan cheese on top of the mozzerella. Cook in oven for 25-30 minutes or until chicken juice is clear when pierced with a fork.
For all those veggies out there, I hear this recipe works very well if you substitute slabs of eggplant for the chicken. You will most likely have to play around with the cooking time though.
On that note, the oven is dinging and the food is calling my name.
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