I’ll throw this up in the recipe blog, too, but had to share this. I whipped up this “stuff” for dinner lastnight, and made every attempt to make it as balanced and nutritious a meal as possible.

Here’s what it is:

1 Cut Up Summer (yellow) squash
1 Cut Up Eggplant
1 Cut Up Zucchini
1 Pkg Purdue Short Cuts Italian Seasoned Chicken Breast pieces

All of this is sauteed and simmered in a bit of olive oil. I also left the excess saltwater wash from the eggplant in there too – but only used about 1/2 tsp. of salt on the eggplant. I simmered everything until it was tender and the eggplant was finished – that’s the only thing I can’t stand if it’s not cooked well.

I served it over a whole grain angel hair pasta.

Oh. My. Goodness.

The flavor from the italian seasoned chicken carried through the whole dish – and it was amazing. It made enough for 5 meals, and it’s got all of the right stuff. A nice big serving of vegetables, a serving of fiber/healthy carbs, a good amount of protein, and a healthy digestable fat.

I could eat it every day, seriously!

I did alright with my water intake yesterday, I had a lot of coffee (black) and switched to water around noon – so I only got a little over 30 ounces down by the end of the day. Sadly, I got out of the habit of reaching for water when my tummy grumbled. I need to work on that again!