JUST SPEAKING OUT " ABOUT THE ART OF COOKING GOOD FOOD!"

  When it comes to the art of cooking I consider it one of most enjoyed hobbies that most people I meet seem not to enjoy. I like creating low calorie meals that are healthy and not lacking in taste, and flavor. The many recipes I use are from years of experience and of course a call or two to my mother. Food has increased in price somewhat in the last few years so I think of what is budget friendly as well. My partner loves to try the new dishes I create, as I call them my experimental creations. I am certainly not Rachael Ray or Julia Chiles.
  There is nothing more disappointing than eating a low calorie meal, and paying more for food that has a lack of flavor, or an appeal to each persons palate. One of the experimental dinner favorites is a recipe that includes chicken breast, red potato's zucchini yellow and green. Fairly inexpensive too! I take the chicken breast marinate them in about 4 tablespoons of a red wine vinaigrette, about 2 tablespoons of olive oil, if there is a lack of these two ingredients, use about a half a cup of Italian Salad Dressing and a little bit of cooking oil. Place a fork through the chicken breast this helps to marinade and cook thoroughly.

   I use the old metal roasting pan, it also makes for an easy clean up, place the breast in the pan, add about a cup or two of water.  Take about half of red bell pepper, and half of a yellow bell pepper, slice it length wise add the sliced bell peppers on top of the chicken breast, also adding a about 2 small pieces of garlic clove, minced. Add a little ground pepper, Italian seasoning, and a little season salt, a few sprinkles of parsley, and roast for about an hour and half at 350 degrees with the lid. The red potato's are washed off cut into slices placed into a sauce pan with a little olive oil and a little sliced red onion,  placing the lid over the top letting them cook, and only using about half a teaspoon of Herbs De Provence a little ground black pepper, and a small amount of crushed chives, then saute, or steam until done, Next is to to saute the zucchini wash and cut of the ends, slice them. I like to saute these in a small amount of butter if you you are watching calories, you will want to use the olive oil. I mix the yellow, and green for eye appeal, and flavor with a little bit of pepper, paprika,salt and dinner is cooked. Healthier when the salt, and butter are not used, also it is inexpensive.