KID FRIENDLY RECIPES and REVIEW: Chicken medallions, Orzo and Summer Squash

Work meal with three elements, a little overexposed,
much better to look at in real life.

Today's review comments:  delicious, it was wonderful, are those mushrooms, is that egg plant?   I'm a vegetarian so I just took some of the tomato and put it on the orzo.  (Orzo is simple, cook and drain, add to sauteed onions and basil freshly ground black pepper)

ROASTED SUMMER SQUASH AND PINE NUTS (or WALNUTS) AND ROMANO CHEESE, this is a slow cooker recipe
INGREDIENTS:
2 Tbsp EVOO
1 clove garlic, pressed
1/2 cup yellow onion, chopped
1 medium red bell pepper, seeded and chopped
3 medium zucchini, cut in 1/2 inch slices
3 medium summer squash, cut in 1/2 inche slices
1/2 cup pine nuts (walnuts), choppedd
1/3 cup Romano cheese, freshly grated
1 tsp dried Italian seasoning (or 1/2 cup chopped fresh basil)
1 tsp salt, divided
1/4 tsp black pepper
1 Tbsp unsalted butter, cut into small cubes
DIRECTIONS:
1.  Saute oil, garlic onions and red bell pepper over low heat, until translucent and soft, about 10 minutes.
2.  Transfer all of above to slow cooker and mix in zucchini and summer squash and toss lightly.
3.  In a small bowl, mix pine nuts (walnuts), cheese, italian seasoning, slat and pepper.  Fold half of the cheese and nuts into the mixture in the stoneware and sprinkle the remaining cheese and nuts on top.  Dot the top of the cheeses with the butte.
4.  LOW setting for 3 to 5 hours, HIGH setting for 1 1/2 to 2 hours.
5.  Serves 6 to 8.
I actually ended out cooking it for 7 hours on a low setting so it was a little overdone.

CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES

PREP TIME 20 MINUTES
TOTAL TIME 30 MINUTES

INGREDIENTS
3 boneless, skinless chick breast halves (four 6 ounces each)
2 Tbsp all purpose flour
1/2 tsp salt and coarsely ground black pepper
1 T sp EVOO]2 Tbsp butter, divided
1 garlic clove, pressed
1 shallot, finely shopped
1/2 cup dry white wine
2 tsp small capers plus 1 tsp caper juice
2 plum tomatoes, peeled and diced
2 tsp finely snipped fresh oregano, divided (used basil)

DIRECTIONS
1.  Cut chicken breast into thirds and pound thin
2.  Combine flour, salt and black pepper in shallow dish.  Dredge chicken lightly and shake off excess.  Heat EVOO and 1 Tbs of butter over medium high heat until hot.  Saute chicken about 6 minutes or until browned and cooked through, turning once.  Remove, cover and keep warm.
3.  Add garlic and shallot to Skillet, cook 1 minute or until tender.   Add wine. Stir to loosed browned bits from skillet.  Return to heat, simmer 1 minute.  Add capers, caper juice and tomatoes, sitr until heated.  Remove from heat,add remaining 1 Tbsp butter and 1 tsp oregano (basil).  Return chicken to Skillet, coat well with sauce.  Sprinkle with remaining 1 tsp basil.

yield 2 servings, 370 calories