Rizetti

I did not feel like going shopping last week, so  I am down to the bare minimums on food this week.  Results?  CREATIVITY.  Today at lunch I scoured through the pantry and fridge and found, well not much of anything :-(
I pulled out the last two chicken breasts and some rice.

I warmed a pan to melt the last bit of coconut oil that was scraped from the jar (by the way they have some at a really great price at Walmart).  I cut the chicken into small chunks added in a little bit of garlic and onion powder and a pinch of cayenne.  Next, I added a tiny amount of sea salt and tossed in the chunked chicken.   I put a pot of water to boil and made two servings of rice.  After the chicken was getting crisp I scooped it out and put in on a platter.  I added about two tablespoons of potato flakes (I knew I needed something to flavor the rice a bit, but still hadn't figured out what to do).  I stirred it around for a minute and remembered we had a can of Dad's Italian Juice, so I added that.  I wanted it thick enough to keep it from becoming soup so I found some of Dad's Squash powder and added about 1 cup of that (it is always a great option because it seems to really fill up the kids and keep them full!).  It turned out great we served it kind of like spaghetti, even topped it with a pinch of mozzarella!

INGREDIENTS:

• Two chicken breasts
• Coconut oil
• Sea salt
• Garlic powder
• Onion powder
• 1 Quart Dad's Italian Juice
• 1 cup Dad's Squash Powder
• 2 servings of rice
• Cayenne
• Tbsp of potato flakes

Heat about 2 tablespoons of coconut oil, sea salt, garlic powder, and onion powder and fry chicken breasts in it, cubed.  Meanwhile, cook two servings of rice.  Remove the chicken chunks and add 2 tablespoons of potato flakes.  Add 1 quart of Dad's Italian Juice and 1 cup of Dad's Squash Powder.  Warm until it is the consistency you like and good and warm. 

Serve layered rice, sauce, and chicken and maybe even top with a pinch of mozzarella. 

I love happy accidents!