photo credit:

As part of my limited gluten challenge, I whipped up a simple, balanced dinner that made use of my leftover brown rice from a Chinese restaurant.

  • Drizzle olive oil in a skillet over medium
  • Toss in pearl onions {I bought a bag of Trader Joe’s peeled and frozen ones}
  • Throw in chopped chicken sausages {I used Trader Joe’s Spinach, Fontina, & Garlic Chicken Sausages}
  • Add in chopped sun-dried tomatoes
  • Saute until chicken sausage is cooked through and onions are slightly caramelized
  • Combine with prepared brown rice and a tablespoon of Alouette Garlic & Herb Spreadable Cheese. Enjoy!

Since I’m going out of town tomorrow, I wanted to use up ingredients that I already had in my fridge. Last night I made a quick pot of quinoa chicken vegetable soup, inspired by this produce-filled soup.


First, prepare chicken and quinoa.

Chicken: bake olive oil-drizzled chicken tenderloins or breasts at 350 until cooked through (about 15 minutes). When it has cooled enough, cut into bite-sized pieces.

Quinoa: prepare according to instructions (usually 2 parts water to 1 part quinoa; bring to boil; simmer on low for 10-15 minutes or until water is absorbed)

All the rest: Like the other soup,

In case you didn’t know, polychromatic = multi-colored. How’s that for “spicing” up a soup title?

(Okay, done with the puns)

I sauteed chopped celery, carrots, garlic, onion, and trimmed leeks for a few minutes in a skillet then threw it into a pot with: 5 cups of water, 4 1/2 chicken bouillon cubes, canned corn, leftover canned diced tomatoes, a peeled and chopped potato, chopped zucchini, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. It’s now simmering on low for 15-20 minutes. The last step: toss in baby spinach and chard leaves.

I promise, it sounds much more labor intensive than it is. That is a wholeeee bunch of vegetables packed into one soup- enjoy!

[photo credit- here]

As usual, I’m supposed to be doing schoolwork, but I find myself blogging…or tweeting…or checking blog stats haha.

I made the best meal ever the other night, so I wanted to share my joy with the world.

It was so simple, and I’m just hoping I can recreate it!

1. Drizzle olive oil and soy sauce over 2 pieces of chicken tenderloin. Garnish with onions and garlic. Bake at 375 until the chicken is cooked throughout. Cut into small pieces.

2. Cook spinach-ricotta ravioli (I like TJ’s) according to package.

3. Heat a dash of olive oil in a large skillet. Throw in chicken & onions, ravioli, and sun-dried tomatoes (jarred or homemade). Saute over medium for several minutes.

4. Toss with a scoop or two of ricotta.

5. Eat from a bowl. Side note: my sister and I obsessed with bowls. We never eat off plates. We think they’re impractical. All meals should be served in bowls!

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+Cristina Roman