weekend review: go green

Figure 1. Friday night's dinner (made with mom and dad): chicken tostadas with avocado dressing and Mexican rice.

Green avocado dressing: creamy, tangy, delicious.

Figure 2. In preparation: chicken with lemon and olives.

Figure 3. Saturday night's dinner: chicken with lemon and olives, green pea rice, and steamed broccoli.

For green pea rice (from Cooking Light): Heat 2 tsp olive oil in a small saucepan over medium-high heat. Add 1 tsp minced garlic; saute 1 minute. Add 1 (14 oz) can fat-free, less-sodium chicken broth; bring to a boil. Stir in 1 cup long-grain white rice. Cover, reduce heat, and simmer 20 minutes. Stir in 1/2 cup thawed frozen green peas.

Green olives makes this my very favorite chicken recipe to cook. So good, my eyes close for most bites. Green pea rice is the perfect compliment.
 

 Figure 4. Summer veggie pizza (with garlic oil, onion, red bell pepper, corn, asparagus, basil, and mozzarella).

Figure 5. Sunday night's dinner: summer veggie pizza and kale and spinach salad.

Green asparagus and fresh green basil give this pizza a bright, healthy flavor. And a salad with dark greens is always the perfect side.