What HEALTHY Dinner Can I Make With What I Have? *list provided*?

Question

Hello. Thanks For Answering My Question. Anyways, what can I Make With:

- white rice

- chick peas

- cucumbers

- green peppers

-Holapino hot pepper (or however you spell it)

- Banana Peppers

- Corn

- Cucumbers

- Crackers (saltines)

- butter

- I Have Meat

- I Have Chicken

- Lettuce

- Lemon

- Pine Nuts

- Potatoes

- Strawberries

- Nectarines

- Oranges

- pepper/salt

- Cheddar Cheese

- Extra Virgin Olive Oil

- Whole Grain Toast

- Tomatoes

- Eggs

What Can I Make? Thank You. Bye. ☆

Answer 1

Grilled chicken with hummus (made from the chick peas).  

Side dish, stir fried rice with green peppers, corn and toasted pine nuts.  

Sliced cucumbers and sliced tomatos as a salad

Answer 2

Boil the eggs and let them cool. Make a salad with the lettuce, corn, garbonzo beans, grate cheese, tomatoes,peeled sliced egg, cucumbers and wich ever bell peppers, and chedder cheese (shred it if it is in a block). You can grill the chicken and add that or just have the salad on the side. Top with dressing if you have it. If you don't have the dressing then just squeeze on some lemon, and add a drizzle of evoo.

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Or do a salad with out the chicken. Or whisk the eggs with a little milk or water. With the whole grain bread toast it and crumble, or crush the saltine crackers. Add some salt and pepper. Dip the chicken in the beaten egg and water/milk. Then the crumbs of choice. Pan fry in the evoo. Serve with rice or baked potatoes and salad.

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What kind of meat is it? Just salt and pepper then pan fry it. Serve with rice, salad, and fryed potatoes.

Answer 3

Make a nice salad w/ tomatoes, cucumbers, and chick peas, dressed w/ EVOO and vinegar.

Then make Chicken PIccata w/ some pasta or steamed rice on the side (recipe below; skip capers if you don't have them on-hand).

CHICKEN PICCATA

2 skinless and boneless chicken b*****s, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada DeLaurentiis