I missed y’all on Friday!!! But work was crazy and the day just ran out on me…So I promise today’s post is going to make up for it, because you are going to come away with a brand new, super healthy, and utterly delicious recipe to make this week!
As we mentioned last week, we have been meal-planning and trust me, it is the easiest way to simplify your life and lighten your budget! You do not have to be organized or decisive to make this work for you and in the midst of it all, you will end up discovering some WONDERFUL recipes that are both healthy and extra simple to make.
Each week, scour Pinterest and Facebook and Ziplist and your old cookbooks, collecting dust on the shelf, and find 3-4 recipes that sound like good, healthy meals that aren’t a 40-step process to make. It’s super easy to do. Instead of pinning all those recipes, print them out and make a grocery list for the week using those recipes as your guidelines.
Remember, you can create lighter lunches or “Leftover Buffet Night” from your dinners!
You really can’t even imagine how much this will simplify your life. No more, “Ugh! What can we make for dinner? There’s nothing in the refrigerator!”
It’s all planned out. With awesome dishes like this one:
Grilled Avocado & Mango Chicken
- Package of chicken breasts (3-4)
- Annie’s Naturals Roasted Red Pepper Dressing
- (2) Mangos
- (1) Avocado
- (1) Jar Roasted Red Peppers
- (1) Package of Baby Spinach Leaves
Marinate your chicken breasts in a ziplock bag filled with 1/2 bottle of Red Pepper Dressing. (I did this in the morning, prior to cooking the chicken that night, but marinate to your specifications.) Skin the mangos and the avocado, and then dice these and place aside in a bowl. Dice a red pepper (amount is to your specifications) and add to the bowl, set aside. Grill marinated chicken breasts – about 7 minutes/side. If you are grill-iterate, like me, you can use a cast-iron grill pan inside, with the same results. After the meat is completely cooked, add a little bit more of the Red Pepper Dressing to each side of the chicken, and then flip to sear in the flavor. Place the baby spinach on your plate, add the chicken breast on top and cover with the diced mango/avocado/red pepper mix. VOILA!
You can eat this for lunch the next day by turning it into a grilled chicken salad, or make extra for leftovers! So easy and so delicious!!
Well, my dears, it seems Caroline has escaped from our fence, so I need to run home and retrieve her…Goodness gracious, what a mess that little girl is! 🙂
Enjoy the rest of your Monday!! We will chat again tomorrow! 🙂
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