As I mentioned in my latest posts, with my husband’s new traveling job, I made one new rule for myself: cook something new every week. Although Jeff ended up being home last week (yay!), I still wanted to follow my plan. I found recipes that we would both liked and headed to the grocery store.
For my lunches, I made taco salad. I followed this Paleo recipe, although I used turkey instead of beef, and added chopped onions. The seasoning was perfect. To make it a salad, I added diced bell peppers, diced tomatoes, shredded cheese, lettuce and spinach.
On Tuesday, I made these pot sticker burgers with Asian slaw. They were super tasty although the slaw was a little bit too spicy for my taste. But that’s my fault, I should have skipped the crushed red peppers…I should’ve known better.
On Thursday, I made slow cooker Mongolian beef. Although the preparation took a little bit more time than I expected, it was still stupidly easy to make and the result made the house smell amazing. I served the beef with steamed Jasmine rice and sautéed asparagus. When I asked Jeff to rate the dish on a scale of 1 to 5, he responded “I got a second helping. It means more than your scale.” Good point, honey, good point. If Mister Picky gets seconds, you know it was good.
Although I had planned to make more, I only ended up needing two dinner dishes for the week. Partly because Jeff was out one night and I made a lazy but delicious bowl of pasta (regular boxed pasta and store sauce…don’t judge) and also because we caved in and got frozen pizza on Friday.
This week, I only have one recipe lined up so far: chicken salad for my lunches. The recipe I made was super simple but absolutely delicious. I apologize for the lack of quantities, I just threw it all in randomly.
Best-Ever Chicken Salad
- Chicken breast, diced
- Fuji apple, diced
- Red grapes, halved
- Fat free Greek yogurt
- Natural peanut butter (or almond or nut-free butter)
- In a large bowl, mix the chicken, apple and grapes.
- In a small bowl, whisk the yogurt, peanut butter and honey.
- Add the “sauce” to the chicken mixture and mix it all together.
- Voilà! Serve in sandwich, pita, lettuce wrap…or just eat it with a spoon!
I plan to have it tomorrow for lunch in a pita bread, and possibly try to make a lettuce wrap with it. Seriously, this is my new go-to chicken salad recipe. SO GOOD. I may or may not have had a few spoonfuls after I made it. I had to stop myself.
Other than the best chicken salad ever, I don’t have any crazy recipes planned this week. My true excitement will be at the preschool: Dr Seuss theme, baby! I cannot wait to see the children’s faces when I tell them we’ll be making green eggs and ham, just like Sam-I-Am!