Happy Halloween!

In honor of Halloween, we watched Scream 4 last night.  I’m not going to lie, I was quite scared and jumped NUMEROUS times.  One time I actually yelped.  I didn’t have high hopes for the movie (4th sequel seems like a lot), but I was very impressed with the shocking twists and turns.  Did anyone else notice that there were a LOT of CW actors in it?!

Love GALE! 🙂

Tonight’s dinner was all about using items up from our fridge.  It turned into a FAVE!!!

Chicken & Peppers with Balsamic Vinegar: (adapted from Allrecipes.com)

  • 1 tbsp olive oil
  • 2 boneless skinless chicken breasts (cut in strips)
  • salt & pepper
  • 1 tbsp olive oil
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1/2 onion, sliced (I used red as that’s what I had)
  • mushrooms
  • 4 garlic cloves, minced
  • 1 tbsp dried basil
  • 2 tbsp balsamic vinegar
  • couple handfuls of spinach

Mmm chopped veggies!

In a large skillet on medium high, heat the olive oil and brown the chicken.  Season with salt and pepper.  I cooked the chicken almost the entire way through (faster simmering time in the end)!  Once browned, set aside.
In the same skillet, add the other tbsp of olive oil.  Then add all the veggies (any that you want really)!  Allow the veggies to cook until tender (about 7 minutes for mine).  Next add the garlic and cook for another minute or 2 (stir a lot).  Then add the basil and balsamic vinegar and cook another minute.
Add the chicken back to the skillet.  Reduce heat to low, cover, and simmer until chicken is done.  Again, mine only had to simmer about 5-10 minutes since I cooked the chicken longer at the start.  With one minute left, I added spinach!

How pretty is that?!

*The recipe on Allrecipes says to add more balsamic vinegar at the end.  I opted not to – didn’t think it needed it (personal preference)!
We both REALLY liked this meal – so simple (and colorful)!

Plus some multi-grain bread!

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