In case you missed it, Saturday was an extremely important day. It was the day that THIS GIRL (the blonde)
was born! I won't tell you how many years ago, because it doesn't matter. What matters is how amazing she is and how much of an impact she has on the people around her. I could never let her birthday go by without a little bit of fanfare.
Something else about this girl? She's a mom. Of three. And is about to make that FOUR. Crazy, right? Nuts, right? But she's a great mom. And she's excited to welcome this new little one in a few months. Apparently, though, this new little one has a taste for some healthier food, and she's looking for ideas. As a birthday gift to her, I thought I'd post a new, easy recipe each week in order to help stock her arsenal of healthy meals. That ok with you all? Can I do that? If not, too bad! It's my blog! ;p
My first submission is fast (goes together in 5 minutes flat and then requires NO attention as it bakes for 30), healthy, and BEST OF ALL received the highest honor in my house: the hubby seal of approval! Enjoy, roommate!
Greek-Inspired Chicken over Whole Wheat Pasta
Ingredients:
14 oz uncooked pasta
2.5 lb boneless skinless chicken tenderloins
1 package fresh spinach (5 oz)
8 oz sliced mushrooms
1 pint grape tomatoes, sliced
4 oz crumbled reduced-fat feta cheese (I used tomato basil)
1 cup light balsamic vinaigrette
- Preheat oven to 350 degrees.
- Layer chicken, spinach, mushrooms,tomatoes, and feta in a sprayed 9 x 13 baking dish.
- Pour vinaigrette over ingredients; bake uncovered for 30 minutes.
- Prepare pasta according to package directions.
- Serve chicken mixture over pasta, and ENJOY!
0 comments