The first recipe of the year!  I almost didn't make this one because of the bread.  It's not that I've sworn off bread but I've definitely reduced my bread intake.  This recipe calls for 10 slices.  In hindsight, I could’ve used 5 slices and increased the amount of zucchini, onions, or I could've added mushrooms.  Actually, I think I would add mushrooms regardless of how much bread I used.

It was good and I would make it again but I think I would take more with me for lunch because I felt like I had a hole in my belly a few hours later.  I've been feeling a bit hungrier over the last few days.  It's either because of my increased training or my body anticipating the increased load.



Yellow Squash and Chicken Casserole

- two boneless chicken breasts, cubed
- 10 slices of whole grain bread
- one large onion, sliced thin
- four medium yellow squash, sliced thin
- two garlic cloves, diced
- one cup of part-skim mozzarella cheese
- two tsp Italian seasoning
- black pepper to taste
- two tbsp olive oil

Preheat oven to 350F degrees.

Place bread on a baking sheet and place in the oven for 5 minutes.  Flip bread over and continue to bake for three minutes.  Let cool and cut into small cubes.

In a stockpot, cook chicken in one tbsp olive oil over medium high heat until browned (about three minutes).  Drain and set aside.

Add one tbsp olive oil to the stockpot and sauté onions for 5 minutes or until tender.  Add squash and garlic and continue to cook for 5 minutes.

In a large bowl, combine bread, sautéed veggies, chicken, cheese, Italian seasoning and black pepper.  Transfer to a greased 9x13 baking dish and bake for 15 minutes.

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