Someone was asking me the other day if i starve myself on my planned meals nutrition program thing. Well… this was Thursday’s dinner. Salad. With balsamic chicken, strawberries, spinach, sunflower seeds and balsamic dressing (balsamic, olive oil, honey, dijon mustard, lemon juice).
large bowl of it too.
I really really LOVE dinner salad, its healthy and supper filling.
A serving is 1 red container, 1 green container, 1 purple container and 1 orange container (dressing and seeds)
Then i took the leftovers and turned them into lunches. It turns out that mason jars seal really well (i know, everyone who made canned food knows that!) and the food in them stays fresh forever, even when you store it with dressing already in. Had one for lunch today and it was absolutely glorious.
It is a simple tool no? Well it is a lifesaver. When i get home from work at 6pm and i need meals for the next several days i can turn to this handy devise and it will save me.
Last night i did just that. put everything in and walked away. at 12:30 it was done. portioned out and into the fridge and to bed with me. World saved and no muss no fuss. Or rather, no mess because i use these little guys. Saves me all that cleanup too!
oven baked chicken
3 boneless skinless chicken breast
plain bread crumbs 1 c
vegie oil 2T
hot pepper sauce 3T
worcestershire sauce 1T
wisk together hot sauce, worcestershire sauce, pepper, salt. add chicken and marinade 2-12 hours. preheat oven to 435. remove chicken from marinade, coat in breadcrumbs
spread olive oil in shallow bakign dish.
arrange chicken in dish and bake for 15-20 min.
reduce heat to 325 and cook another 15-20 min.
1 bunch of asparagus
1 cup light soy sauce
Put all into a gallon ziplock and let sit for 15-20 min (while chicken bakes on one side)
Put onto shallow baking pan including liquid
Put into 325F oven
cook with chicken for the second 20 min