After weeks of the same meals pretty much everyday (which I’m totally okay with), I had a spark of creativity in the kitchen and wanted to try out new recipes this last week – As you can probably tell from my most recent food posts. The latest was a very simple and quick chicken salad, because you know I love simple!
This was a nice add-in to my workweek lunches which I have a tendency to have tuna, eggs, or a roast beef sandwich. This one is definitely a keeper!
1 12.5 oz can Chicken Breast Chunk in Water
~1 tbsp of Fat Free Mayo (or to your liking)
sliced Black grapes
Honey Roasted Pecan Pieces
Mix chicken and mayo in a small bowl. Once throughly mixed, stir in celery, grapes, and pecan pieces.
Enjoy on a brioche bun or across crackers with a tall glass of lemonade on the side!
Have similar simple recipes you enjoy, send them my way!
This recent snowy weather has put me in the mood for my favorite soup; Chicken Tortilla. Not only is the recipe delicious and pretty healthy but it also can be whipped up in the crockpot in just a few hours. The only work is shredding the chicken!
I was raised in a household that loved soup and my dad could throw together some of the best variations so it is always been a favorite meal of mine and additional bonus; great leftovers!
2 Chicken Breast
1 Can Diced Tomatoes
1/2 Cup Fresh Diced Onions
1/2 Cup Fresh Diced Peppers
1 tsp Cumin Seasoning
1 tsp Chilli Powder Seasoning
~3 Cups of Broth (I go between Vegetable and Chicken broth – whichever I have on hand)
Greek Yogurt/Sour Cream
Shredded Mexican Cheese
Place all Soup Ingredients in the crockpot and cook on high heat for 2 1/2 hours.
Remove Chicken and shred into pieces and place back into the pot.
Cook on low heat for another 3 hours.
Dish up into bowls, top with desired toppings, & enjoy!
I use to HATE salads. I would say naive things like “I feel like I’m chopping on a tree!”. But through the years, I’ve experimented plenty to find out which ingredients I actually really enjoy and have learned that I actually love and sometimes crave a good, hearty salad.
After a busy weekend of eating out way too much, it’s been nice to be in my new place and cook up my own meals. I’ve been in an Asian phase lately which is where I pulled my inspiration. I whipped up this simple salad this beautiful sunny afternoon with 6 ingredients.
Trader Joe’s Miso Salad Dressing
Trader Joe’s Fat Free Feta Cheese
Mixed Stir Fry Veggies
Shred the rotisserie chicken. If you’re making the salad just for you then baggy up the chicken into 3-4 bags and freeze the remaining chicken to use for later. If you making a salad for a group then feel free to use the entire chicken.
Place shredded chicken into a frying pan or wok. Drizzle with teriyaki sauce and heat on medium heat for 2-5 minutes.
If you’re using microwavable veggies, cook accordingly. If you’re using fresh veggies, sauté in a frying pan over high heat.
Top spinach with Miso salad dressing, cooked chicken, cooked veggies, & feta.
Anytime I get asked from friends about how they can start learning how to cook, I normally suggest for them to try out either simple pasta dishes or stir fry. They are the easiest meals you can throw together and, even better, you can really customize them to be with ingredients you truly like to eat. Also, neither of these dishes are normally that photogenic which means they have to taste delicious, right?
This dish is fairly healthy minus which teriyaki sauce you decide to use. Since I just moved to Colorado and I’m really feeling out my different grocery stores I just grab a new one that I thought looked like the best option. I do have personal favorite brands and flavors that I tend to go for though (like this one). I would love to learn how to make a good homemade version so if you have a good recipe, do share with your girl!
Chicken – I normally either get 2-3 chicken breast from the deli
1 cup Brown Rice
Veggies (listed the one I prefer below but add or exchange for personal preference)
Bell peppers or sweet peppers
Soy Sauce (optional)
Start by boiling chicken in a large pot on the stove.
Begin to steam rice in about 2 1/2 cups of water in a smaller pot on med/high heat.
Boil broccoli in a small pan until softens.
Sauté veggies in a large frying pan on medium heat and in a little bit of olive oil. Depending on your veggies will determine when you add them into the frying pan. For those I listed above, I’ll start with peppers and snap peas to cook down first and then add in the onions and soften broccoli.
For mushrooms, I normally boil them in a small pan on high heat. Once those are brought to a boil, I drain the water and then sauté them on medium heat in a little bit of soy sauce and a scoop of butter until that cooks away.
Once your chicken is cooked white all the way through, shred it into pieces.
Clear the frying pan of all the veggies once cooked. Add in shredded chicken and cook on low heat with teriyaki sauce.
Once chicken and rice is complete, mix all ingredients together.