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I know so many of us lose weight more easily with a low carb lifestyle – yours truly included! So, as I was thinking about this eve’s culinary indulgence, my mind wandered to the chicken breast cutlets, squash, fresh salsa, and spinach awaiting me in my fridge. Presto! A fantastic low carb meal was born! What’s your favorite low carb dinner – hope you enjoy mine!

Blessings,
Miss K

Cheesy Salsa Chicken with Mixed Squash and Spinach Salad

UTENSILS: Large Skillet, 2 qt saucepan, Meidum Mixing Bowl

INGREDIENTS:

6 Chicken Cutlets, Darn Good Seasoning, 3 Sandwich Slices of Colby Jack Cheese (or your favorite), 1 1/2 – 2 cups of your favorite fresh salsa, 4 Small Yellow Squash & 1 Medium Zucchini (thickly sliced) 2 Garlic Cloves (minced), 1/4 Sweet Yellow Onion (thinly sliced), 1 Bag of Baby Spinach, 10 Strawberries (thinly sliced), 1/2 Cup Pine Nuts, 1/2 Cup Crumbled Gorgonzola or Feta Cheese, 1/2 Cup Crispy Bacon (chopped), 1/4 Cup Raspberry or Balsamic Vinaigrette

TO START:

Preheat the large skillet on Meidum heat for about 3 minutes. Season the chicken with Darn Good. When the skillet is ready, add the chicken and cover, whistle open.

MEANWHILE:

Saute the minced garlic and onion on medium heat in the 2 qt saucepan and slice the squash. When the onions begin to caramelize (about 5 minutes) add the squash, salt & pepper, and 1 TBSP of water to the pan, cover, whistle open and cook on medium heat.

When the whistle sounds on the chicken, uncover, flip and cover with the salsa. Recover, whistle closed, and turn the burner to low. In 8 minutes, uncover, and add 1/2 slice of cheese to each piece of chicken. Recover and turn the burner off. Let stand until you are read to serve.

When the whistle sounds on the squash, close the whistle and turn the burner off. Remove the squash to a cold burner and allow to stand until you are ready to serve.

TO FINISH:

In the medium mixing bowl, toss the spinach with the sliced strawberries, pine nuts, crumbled cheese, chopped bacon, and dressing.

Serve and enjoy!

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