Happy Saturday everyone!! 🙂 I’m about to share with you one of my favorite, easy, go-to recipes. It takes only a few minutes to prep, cook it up, and a minute or two to assemble your plate. I make the Balsamic Green Beans and Mushrooms regularly as a side, they go with just about anything if you are sick of plain vegetables. Hope you enjoy!
Bruschetta Grilled Chicken Sandwich
Ingredients
grilled chicken breasts, cut thin
wheat roll, toasted
low-fat mozzarella cheese slice
diced tomatoes (and onion mixture if you like onions, I do not)
garlic powder
Directions
1. Fire up your grill and grill chicken breasts until juices run clear
2. A couple minutes before the chicken breasts are done, top with a slice of mozzarella
3. Toast your bun (We used the Pizzazz because we don’t have a toaster oven). While the bun is toasting, stir desired amount of seasonings (garlic powder) into diced tomatoes.
4. Layer chicken and tomato topping on bun. Voila! 🙂
Balsamic Green Beans and Mushrooms (from kalynskitchen.com)
Ingredients
1 lb of green beans (we used french style)
1 small package of fresh mushrooms
1 tablespoon balsamic vinegar or balsamic vinaigrette
1 1/2 tablespoons olive oil
Salt and fresh ground black pepper to taste
2 tablespoons finely grated parmesan cheese
Directions
1. Preheat oven to 450 degrees.
2. Whisk together balsamic and olive oil. In a large ziplock bag or bowl, mix mushrooms and green beans. Add balsamic/olive oil mixture and squeeze the bag until all mushrooms and green beans are covered.
3. Line a baking sheet with aluminum foil and spread green bean and mushroom mixture evenly
4. Roast for 20-30 minutes, or until all the liquid on the pan from the mushrooms has evaporated.
5. Season beans to taste with salt and freh ground pepper and sprinkle with grated parmesan cheese.
From Miss to Mrs : Jax's Journey 