Happy What I Ate Wednesday! I can’t believe it’s December. Where did November go? Yesterday I spent a few hours putting up our Christmas decorations. Tip: If you’re looking for cheap Christmas decorations, go to the dollar store. Picked up a full bag of lights, bows, garlands, plastic snowflakes, cute boxes and stockings for $8.
Breakfast: Typical. Eggs on sweet potatoes and onions. If this was all I was allowed to eat for breakfast for the rest of my life I would die happy.
Dinner: If you’re looking for a fast and delicious recipe, try this one. This was a “throw everything from the fridge into the skillet” recipe and it turned out a lot better than I expected.
- Heat up about a tablespoon of butter in your pan. (Note: I officially made the switch to Kerry Gold butter. I swear that stuff is liquid gold).
- Cut up a bundle of asparagus into bite size pieces and add to your pan. Cook for a few minutes.
- Cut up one red pepper into bite size pieces and add to your pan. Cook for a few minutes.
- Cut a few handfuls of cherry tomatoes in half and add to your pan. Cook for a few minutes.
- Season with salt and pepper. You’re done.
Lunch: Last week I picked up a package of pre-cut broccoli slaw from the grocery store. Added chicken and a mayo based sauce to create this recipe. This was light and filling at the same time. I made my own mayo since I don’t eat soy (commercial mayonnaise is basically soybean oil).
Chicken Slaw Salad
- 1 chicken breast, cooked and cut into bite size pieces
- 1 bag of broccoli slaw (I used Green Giant brand)
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise (I used Nom Nom Paleo’s recipe with avocado oil)
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon chili powder
To cook my chicken, I set my oven to 350 degrees (F). You only need one chicken breast for this recipe but I cooked a second one to eat later. I put aluminum foil at the bottom and then lightly poured a bit of olive oil on top. Seasoned with salt and pepper and cooked for 30 minutes (until chicken breast has internal temp of 165).
First I made my mayonnaise, then I added the lime juice, honey, salt and chili powder. The lime juice will thin out your mayonnaise so it will easily cover your salad.
In your bowl, mix your broccoli slaw and your cilantro with your spicy mayo dressing.
When your chicken is done cooking, cut it into bite size pieces and add to your salad mixture.
That’s it. Super simple. If you’re looking for more meal ideas, head over to Peas And Crayons for more What I Ate Wednesday.