The best way to start my day off is a date outside with these beings. I am obsessed with them to put it lightly. These pups are my world, and fester up so much love in my heart, aren’t they just so cute?! Alright alright, let’s talk about why we are really here: FOOD. Now some of you may not read any further than this, as I am about to talk about something that some refer to as slumgullions, stovies, musgoes or boring LEFTOVERS. But today, I am going to be talking about how to make a completely new dish from leftover foods. Keep reading!

From my prep last week, I had WAY more chicken than I knew what to do with, so this week, I decided to skip on a new protein source, and stick with what I had. And it saved me cash on my grocery trip as well. #bonus

The chicken was seasoned last week in a way that wouldn’t negatively affect this dish in the least. So I knew this was going to be the perfect fit. And the other things, I just had lying around (for the most part). Zucchini was provided by the lovely Mace family! They grow wonderful veggies throughout the summer, one of the zucchini was the height of a 6 month old baby! And they also make a killing on eggs, which may or may not have been my breakfast of choice for the week 😛

I have been randomly playing around with my new phone ever since I got it, messing with settings to make this blog look more “official”. So forgive my random photo of the grill grates. Safe to say, I’m enjoying all of this writing and blogging! In a busy world, it gives me peace and enjoyment, and helps with my relationship with food, immensely.

Now how do you feel about leftovers? Prefer a freshly cooked meal? This recipe can always be prepared last minute, it took me all of 15 minutes to make all of the other parts of the dish, so add another 10-15 for chicken cooking time, and you would be golden. Not so bad, right?

The zucchini was a fun addition, inspired by one of my clients, who made this for me when we had dinner one evening this summer. Simple, and so darn good! The lemon salt added to this dish, makes it a hit! I am not the biggest fan of adding salt to most dishes, but this one was well overdue. I recommend it! And grilling out is always a given in the summer time. Bring the heat!

If you haven’t already taken advantage of having your own garden at home, or renting one of the hundreds of community garden spaces around Ann Arbor, you are missing out! The fresh tomatoes and basil from the garden made this dish complete. It’s fun to see them grow, and use them for cooking. It’s like an art, a true craft of all the hard work to keep those babies alive, using them for a greater purpose, like filling my tummy 🙂

Chicken Bruschetta

 

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken breast

DIRECTIONS

  1. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
  2. Toss in the mozz cheese when ready to serve.
  3. Season chicken with salt and fresh pepper.
  4. Place pre-cooked chicken on plate and serve!

Read more at http://www.skinnytaste.com/grilled-chicken-bruschetta/#fKMdjLaBXvrwJiBO.99

 

Grilled Zucchini

 

  • 6 whole Zucchini (medium Sized)
  • 1/8 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 whole Lemons, zested

Lemon Salt

  • 1 teaspoon Kosher Salt
  • 1 whole lemon zested

DIRECTIONS

  1. Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic ziploc bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and shake them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
  2. Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
  3. Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

 

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