Last week, the husband dragged us tent camping in the Adirondack Mountains. The area is absolutely beautiful, I will 100% agree with that. Breaking from the hustle and bustle of everyday life and breaking away from electronics was very calming and relaxing.
(views from our tent)
(Top of Panther Mountain)
While I won’t get into the reasons I do not enjoy tent camping at all (give me a camper and I’m good to go) I love to see the pure joy on my boys and husbands face. They loved every minute of it and I in turn, loved watching them. I’m not going to lie when I say I was very excited to get back and take a real shower, wash the bug spray and campfire smells away and cook on a cooktop that doesn’t burn the top layer of skin off.
Introducing: Grilled Chicken Pesto Zoodles!
As I have stated before, zucchini is one of my favorite vegetables and come summer time, we eat A LOT of it. It’s very easy to care for (if you can keep the squash bugs away) and grows like a weed. Luckily, there is so much you can do with it. So yes, here is yet another zucchini recipe.
Many of the ingredients in this recipe come straight from my garden. The basil for the pesto, the tomatoes and the zucchini, I picked from the garden that morning. Yeah for having dinner right at your finger tips!
I used my homemade Pesto for this recipe. The zucchini I used were a bit too big for my hand spiralizer so I used my mandolin and julienned the zucchini. Normally I would spiralize them. Tastes the same whichever method you choose.
Asian foods have always been one of my favorites as far as types of foods. Well, let me rephrase that, since I started eating it in high school, its been one of my favorites. Fast forward to a few years ago and when I began to realize just how bad take-out Asian really was. I would always feel like crap the next day after eating it. Bloated and gross feeling.
As I began to invest more into my cooking at home and eating healthier, I figured there had to be a way to make Asian food healthier, but still taste good. Turns out after investigating ways to cook Asian food at home, the real stuff is nothing like you get in carry out restaurants.
Yes, I probably sound naive but when you grow with Panda Express in the mall and a Chinese carry-out on every corner, you think that’s what it is.
It turns out, fresh meats and vegetables mixed with fresh Asian spices and sauces, is even better than the carry-out crap most of us are used to!
This recipe has the perfect amount of sauce and spice to go with the organic chicken and fresh veggies. And better yet, you don’t have to play the game of “guess the mystery meat!”
***Quick side note: These are the Liquid Aminos I use. A healthier alternative to soy sauce. This is the sesame oil that I use. ***
It’s no secret that I dislike meatloaf. I’ve said it many times but the rest of the family loves it so I am continuously trying to find different ways to make it more exciting. Mostly for me, so I will eat it.
I came across the idea of putting the meatloaf in the pepper rings over at this blog. I thought it was neat and very portion friendly so I took the idea and used my own meatloaf recipe in the rings. She put cheese on the top of hers but I was using cheese in another dish so I didn’t want to overwhelming the meal with cheese.
I love how much easier it was to bake. Time to cook is one of my pet peeves for regular meatloaf. That and it’s a lot of meat… in a loaf shape. Ack! This recipe is fast to prepare and easy to bake so it can be made during a week night. While they are baking, make your sides.
I served mine with grilled zucchini from the garden and a cauliflower gratin. So good! You can substitute lean ground beef or ground chicken if that is your taste preference.