One-Skillet Chicken and Veggie Saute

• 1/2 lb chicken breasts, chopped into one-inch chunks
• 4 T butter or oil of your choice, divided
• 2 medium summer squash, thinly sliced
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 sweet peppers, sliced
• 1 bunch basil, minced
• Salt and pepper to taste

Heat 2 T butter in a large, deep skillet over medium-high heat, add chicken and let it sear (4-5 minutes). Flip it over, and brown on second side until fully cooked (another 3-4 minutes). Transfer chicken to a bowl and set aside. Add remaining 2 T butter to skillet and add squash, peppers, onion, and 1/4 t each salt and pepper. Cook, stirring occasionally, until veggies are tender and just starting to brown in spots, about 6-8 minutes. Add garlic and basil and cook one more minute, stirring constantly. Add the chicken back in and cook one more minute, until it is re-warmed. Enjoy!

Zucchini Boats

• 1 lg or 2 medium zucchini, sliced lengthwise and soft middle scooped out

• 1 lb ground meat of your choice

• 1 box of cherry tomatoes, halved, or one large tomato, diced

• 1-2 small onions, diced

• 1 t oil or butter

• 1 medium kohlrabi, peeled and grated, or 2-3 medium potatoes, grated

• 1 medium or 2 small peppers, diced

• 1 bunch basil, minced

• Salt and pepper to taste

• Shredded cheese (optional)

Preheat oven to 375. Heat oil on large skillet over medium heat. Add onions and peppers, saute  4-5 minutes, then add beef. Cook 2-3 more minutes, then add tomatoes, kohlrabi, basil, and zucchini centers, and cook another 3-4 minutes. Place the zucchini halves on a cookie sheet or casserole dish, spoon the cooked mixture into the zucchini, and sprinkle cheese on top, if desired. Bake for 20-25 minutes, or until zucchini is tender.