Saute in EVOO (extra virgin olive oil, thanks Rachel Ray) until soft/translucent.
Add chopped summer squash and cook for about 10 minutes until squash is soft. Add tomatillos and fire roasted green chilies (TJ's), s/p too.
Meanwhile, heat black beans and grate some cheese (I use TJ's grated Mexican blend).
Thursday dinner: Garlic Chicken Paninis
1 quart water
In a large bowl, combine water, salt, honey, bay leaf, garlic, peppercorns, thyme, parsley and lemon juice. Add chicken. Cover and refrigerate for 30-40 minutes.
Preheat the panini grill (I use a George Foreman) to medium-high heat.
Grill the chicken breasts for 3-4 minutes until cooked through. Set chicken aside. Turn off the grill, wipe it clean and preheat it again to medium-high heat.
For each sandwich: Spread Basil Garlic Mayonnaise inside two baguette halves. Place a chicken breast cutlet on the bottom bread half. Arrange layers of artichoke hearts and roasted red peppers on top of the chicken. Add a slice of cheese and close the sandwich with the top bread half.
Grill the sandwich for 4-5 minutes until the cheese is melted and the bread is toasted. Slice in half, serve immediately and enjoy!
1 cup coarsely chopped fresh basil
Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).
Monday dinner- Left over burritos (aka: anything in the refrigerator that is still good, stuffed into a tortilla with cheese)
With fall upon us, I'm dragging out the crock pot. I have three meals planned in it: