Fruit-Filled Cantaloupe Baskets and the Egg~Asparagus Roll~ups make a wonderful weekend brunch. Invite another family over to enjoy these with you. The sounds of the laughter of friends along with some treats for the palate make for wonderful memories.
Saucy Summer Squash Skillet (Print this)
* 1 Tbsp. oil
* 1-2 lbs. of chicken breasts (cubed)
* 1 yellow summer squash
* 2 small-medium zucchini
* 1 onion, coarsely chopped
* 1 (14 oz.) can diced tomatoes (I’ll use fresh when I have them!)
* 1 (10 oz.) can diced tomatoes with green chilies (Rotel)
* 1 (8 oz.) can tomato sauce
* 1-2 cups frozen corn
* 1-2 Tbsp. Italian Seasoning
* Simmer for about 20 minutes, stirring occasionally.
1. Heat oil in a large, heavy skillet.
2. Quarter and slice zucchini and squash.
3. Saute zucchini, squash, and onion in oil until tender.
4. Add chicken,tomatoes, Rotel, tomato sauce, corn, and seasoning.
5. Simmer for about 20 minutes, stirring occasionally.
* 1-2 lbs. of chicken breasts (cubed)
* 1 yellow summer squash
* 2 small-medium zucchini
* 1 onion, coarsely chopped
* 1 (14 oz.) can diced tomatoes (I’ll use fresh when I have them!)
* 1 (10 oz.) can diced tomatoes with green chilies (Rotel)
* 1 (8 oz.) can tomato sauce
* 1-2 cups frozen corn
* 1-2 Tbsp. Italian Seasoning
* Simmer for about 20 minutes, stirring occasionally.
1. Heat oil in a large, heavy skillet.
2. Quarter and slice zucchini and squash.
3. Saute zucchini, squash, and onion in oil until tender.
4. Add chicken,tomatoes, Rotel, tomato sauce, corn, and seasoning.
5. Simmer for about 20 minutes, stirring occasionally.
