Late-for-Dinner-Winner

Jayne created this recipe on the fly. Here is what she wrote when she sent in the recipe. Tell me this scenario isn’t true of many of us? While planning our menu before will help us avoid this scene, there are times when all the great plans fail. Jayne had ‘one of those days’.

 “Work has been crazy and I was very late making dinner yesterday, so I ended up just quickly chopping and sautéing a bunch of things I had in the fridge.  I do this a lot – but as it turns out last night IT TASTED GREAT and was really simple.  So…thought I would share for all my Get Fit NH family who also start cooking dinner right when everyone is starving.  Start to finish, this took me about 20 minutes.  Enjoy!”

Late-for-Dinner-Winner

• 1 medium sized eggplant (unpeeled)
• 2 small green summer squash (unpeeled)
• 2 9-oz packages of Perdue Short Cuts Carved Chicken Breast, Grilled
• 15 oz can of Cannelloni beans (drained and rinsed)
• Salt/pepper to taste
• Extra Virgin Olive Oil

Start by chopping the eggplant (skin on) and summer squash into similarly sized pieces (1 inch cubes).  Sauté in olive oil on medium heat.  After a few minutes, add about 1/4 cup of water and cover to get them to break down and soften up.  Continue cooking until soft, about 5-6 minutes. Add pre-cooked sliced chicken breast, cannelloni beans and cook until heated through.

Jayne is a member of  our FLAG accountability group. After sharing this recipe, others have used this recipe as a base idea and added their own twists. Helen used broccoli and chicken sausage to make this recipe her own. While Hester had broccoli and leftover chicken for her dinner. The point of all this is, dinner can be made quickly with what you have on hand and it can taste good!