I’m eating heart-healthy. I didn’t think I would need to think about that at 33, but a recent physical proved otherwise and with a nasty family history, I’m not screwing around. Eating healthy is one thing, feeding my family and having them like it is another.
I mixed up grilled veggies and noodle with chicken and some balsamic vinegar. It was so delish that Madison had “three loads” at dinner! Her words, not mine.
Ingredients:
2 zucchinis
1 red bell pepper
1 bunch asparagus
1 red onion
4 cups rotini noodles
2 tsp balsamic vinegar
1/2 rotisserie chicken
vegetable oil
I quartered the veggies and spread them out on a cookie sheet. Then, I brushed the veggies with oil and added a little salt and pepper. I broiled them on low for about 15 minutes or until tender. While they were cooking, I boiled the noodles and shredded the chicken. I mixed the noodles and the chicken with a little bit of the balsamic vinegar.
Once the veggies were cooked to my liking, I pulled them out of the oven and cut them up. I tossed them in the noodle and chicken mixture and added just a bit more balsamic vinegar.
I like to leave the veggies crunchy enough so that if I reheat it, they aren’t limp.
For a completely vegetarian meal, you can skip the chicken, but my kids need the protein!