what’s for dinner?

I’ll just say right now that I LOVED having our meals planned out for 2 weeks. Our fridge is a little bare right now but a trip to Costco and Trader Joe’s will get us stocked back up for the next 2 weeks. I had to make a few stops at the store for milk and greek yogurt in between,  but now that Target has a grocery store I was able to do it on a quick stop there (quick stop for multiple things that weren’t on my list by the way).  I’m very excited for this new addition at Target but can’t decide if it’s going to cost me more money or less.

Clean Eating is still the name of the game in our house. This is what I can say I’ve for sure noticed after 3 weeks (or is it 4?): 1.  The less I eat of the sugary/carb loaded stuff the less I crave it and miss it — It seriously is true.  2.  When I would eat it again (last night for example – baked beans, ribs in yummy bbq sauce, frozen yogurt with chocolate syrup and a cupcake – I wasn’t messing around!) I wanted more of it and today I can’t seem to get full or satisfied with what I’m eating. 3.  My stomach has reacted when I eat these foods again; I’ll just leave it at that.

Challenges: 1.   Eating out is hard! My husband thought I was CRAZY when I ordered a hamburger without the bun at The Graduate for dinner and the guy taking my order, “wasn’t quite sure how to put it in the computer.” But, I was making an effort to try to stick to eating clean.  2.  Weekends.  I always want to make a yummy dessert I’ve seen on Pinterest and we have a tendency to eat out more on the weekends; I need to do a better job of sticking to a normal eating routine on the weekends as well.

The next two weeks of dinners I have planned are Paleo inspired and all from the same website. I had “pinned” the slow cooked pork recipe and when I went went to read the ingredients and recipe I got sucked into her blog and managed to plan out the entire 2 weeks all from her site.  I love that the author of Everyday Paleo is a local Chico Mom and a true believe of eating Paleo and the healthy benefits that go along with it. I am not making the full switch Paleo but these recipes look delicious regardless.  For now, I am sticking with oatmeal in the morning, eating more veggies as snacks, lunch will be leftovers from dinner or avocado and lunch meat, and these Paleo dinners that all look fantastic! Maybe you don’t want to try eight new recipes in a row  but at least you could pick out a few and get them into your normal weekly dinner rotation.

And as far as the two little kiddos go — I am not making anything special for them; they are going to try these recipes right along with us. I want them to at least try the food we are eating. I will probably add applesauce or yogurt to their plate as well to at least have something I know they’ll eat.  They aren’t always huge fans of the meals but  if they at least try it, I’m happy. I read this great article here about the reason kids eat processed junk is because that’s what their parents give them and I couldn’t agree more. If I offer the girls an apple or cookies which are they going to choose? But If I just slice up an apple and put a little peanut butter in the bowl will they complain if they know a cookie wasn’t even an option?Probably not.  I liked her perspective and it is a good reminder of how important we are in shaping our children’s opinions on food and their healthy food eating choices down the road.  Do I think it’s important? Yes, yes, and yes! Do my kids eat a perfect, healthy diet? Heck no!  We are far from perfect and if you ask Norah what she’d like for dinner on any given night her answer is usually a passionate request for, “chicken nuggets!” But we are trying and if we can have them eating healthy foods 80% of the time I’m good with some treats the other 20%.

Here’s the recipe line up all courtesy of Everyday Paleo:

And I think this recipe for Fried Apples will be dessert one night.

Have a great week and let me know if you try any of the recipes!

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2 week dinner meal plan

It’s been awhile since I’ve posted a weekly meal plan so I thought I’d share what I put together today.Normally I plan out one weeks worth of dinners but decided to try planning and shopping for 2 weeks this time (crazy, I know). There will most likely be a few extra stops in those two weeks for produce (mostly bananas – Stella would eat them all day every day if I let her) and milk but I’m interested to see how it goes. I already like knowing what we’ve got planned and that there’s ingredients for a variety of meals in the fridge and freezer. I’m sticking with our clean eating and it’s going really well in our house – my body feels great and my hungry eaters (all 3 of them) aren’t complaining.  All of these recipes I’m trying are new (so no guarantees they are good even though they all sound good) and almost all from the two cookbooks I bought when I started this challenge.I’ve also included two yummy treats to satisfy that sweet tooth!

I planned for 7 meals to get us through the two weeks. Most of these recipes should have leftovers for lunches or other meals to fill in those days and I know there are days we’ll eat out so I didn’t want to plan meals for every night.  I know this looks like a ton of food but I was surprised when I made my grocery list how much I already had on hand and my grocery cart didn’t look that much fuller than compared to a normal one week shopping trip. Decide what works for your family and you’ll have your meals all planned and all the ingredients to give you and your family a healthy, easy dinner that you can feel good about eating and serving.

Because I was hiding out from my family  had nothing better to do tonight I typed up the recipes from my cookbooks to share with you. Please let me know if you try any of them and what you think so I know it wasn’t a wasted effort. 🙂  You can download the recipes and print them out here: Recipes.

Here you go — write it out and stick it on your fridge and your dinners are planned for the next two weeks!

1.  Easy Baked Fish Sticks (make enough so you have leftovers for the Mexican fish tortillas), Sweet Potato Fries & Broccoli**

2. Mexican Fish Tortillas, Brown Rice, Spinach Salad

3.  Turkey Meatballs, Brown Rice, Cauliflower

4.  Swiss Cheese & Spinach Quiche, Broccoli, Fruit

5.  Whole Wheat Pasta w/ Broccoli, Spinach Salad, Fruit

6.  Loaded Black Bean Burritto, Roasted Carrots

7.  Chicken Fajitas, Brown Rice, Broccoli

And the yummy treats:

Pear Oatmeal Crisp & Skinny Monkey Cookies

** I just have to comment on the broccoli since I know it’s on there a ton. I buy the big bag at Costco (it’s like $3.99!!!) and it will last us almost two weeks. I try to change up how I cook it so it’s not just the same steamed broccoli every night. A favorite way is roasting it in the oven with olive oil and then squeezing fresh lemon juice and lemon zest on top when it comes out — delicious! I’ll also stir fry it up with any extra veggies that are in the fridge, or just steam them in the microwave.

How do you plan out your dinners? I’d love to hear!

week one recap

Week one of my challenge is coming to an end and I can most definitely say it will be continuing. Was I perfect this week? Nope… a glass of wine yesterday, a VERY delicious piece of Upper Crust’s Carrot Cake at my cousins baby shower yesterday and few stolen french fries off the girls plates today.  But, I think that’s part of life and how you make it a healthy lifestyle (clean, paleo, weight watchers, atkins, whatever…) rather than a extreme diet for a few months.

I am not a nutritionist nor do I have the scientific research to back up what I am going to say (and we are only talking one week of trying this) but I swear I had less cravings of the sugary/carb loaded stuff I could normally overeat on.  Perfect example:  Friday night I was coming home late and we decided to just grab a Papa Murphy’s pizza since I wasn’t going to want to cook and I couldn’t talk my family into eating the leftover spaghetti or split pea soup for about the 3rd night this week. I don’t know if it was because I told myself I wasn’t going to have any or because I wasn’t starving since I’d snacked on cashews and an apple on the way home or what it was but I didn’t eat a single slice of the pizza and instead ate a bowl of split pea soup and strawberries while they munched away on their Canadian bacon pineapple cheesy deliciousness. But you know what? I didn’t really miss it. Let me say that again just to really hear it again myself –  I didn’t really miss it. This is coming from someone who could put away 4 pieces of pizza no problem. I don’t know if it was that I was all caught up in the idea of the challenge and trying to stick with it or that since I was eating less of the sugars/carbs I could easily turn them down when they were right in front of me. I don’t know if it’s true the less you eat of something the less you miss it and more importantly could that really be the case after a few days? I don’t know but I’m interested to see if it continues.

All in all, it was easy for me to transition to this style of eating. My energy levels were great all week and I never had that I’m-so-starving-I’m-going-to-eat-whatever-I-can-find feeling since I was making an effort to eat every few hours. Next week I am going to work on increasing my protein (thanks for the tips, Blaire) and I still need to keep the glasses of water going during the day.

And in case you don’t believe that you can still make delicious and healthy treats here’s a very yummy “clean” peanut butter oatmeal cookie recipe I made with the girls tonight.

Recipe adapted from The Gracious Pantry.

Ingredients:

  • 1 C peanut butter
  • 3/4 C agave (or honey)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 C whole wheat pastry flour ( I realize mines says white whole wheat flour and I’m not exactly sure that that is – I just had to go with it since that’s all I had)
  • 1/2 C oats

Preheat oven to 350.

Combine all ingredients in a large mixing bowl and stir until well combined.

Scoop and drop the cookies onto cookie sheet ( I sprayed mine with olive oil using my misto sprayer, you could also do parchment paper) and bake for 10-12 minutes. You might need them to go a little longer if they are thicker – just check them and see.

Delicious! And the perfect way to end our Sunday.

day 1 of clean eating challenge

Don’t worry – I’m not going to be posting my play by play of clean eating; I just wanted to share what day 1 looked like for me and how truly do-able it is to make small changes and incorporate healthy eating into your life without sacrificing flavor and still feeling satisfied.

Here’s what today looked like:

Breakfast:  A bowl of oatmeal with banana and milk and sprinkled with lots of cinnamon and a few splashes of vanilla extract (check your vanilla — most have high fructose corn syrup; again something I was surprised by!) I wish I could take awesome food photography – it’s a talent I just don’t have. This does not look as appetizing as it actually was; trust me.

I enjoyed my coffee with fat free milk and nothing else – no fake sugar or creamer to sweeten it like I normally would have.  I felt like quite a grown-up having just milk in my coffee and it wan’t too bad. It’ll take some time to get used to actually tasting the coffee and not the overly sweet way I used to make it —  i/e a little coffee with my sugar/creamer.

Morning snack:  (remember they suggest eating ever 2-3 hours) A bowl of fresh raspberries and a handful of almonds.

Lunch:  Split pea soup with turkey (I made a big pot last night from The Eat Clean Diet Cookbook to eat for lunches all week) and a spinach salad with strawberries, feta, almonds and my favorite Lucero Balsamic Vinegar & Basil Olive Oil.

Afternoon snack: Brown rice cakes (found them at Trader Joe’s and learned they are made locally in Richvale right outside of Chico – yeah for eating locally too!) and almond butter.

Dinner: Skillet turkey spaghetti, roasted broccoli & sliced strawberries

Winner, winner spaghetti dinner! This was such an easy spaghetti recipe and the fact it’s all cooked in one pot was the most amazing idea I’ve ever heard of! No boiling the noodles separate – they boil in the tomato sauce liquid. I’ve never heard of such a thing! Great flavor and the girls and hubby scarfed it up. Regardless of clean eating challenge I will make this again for sure. This recipe made a ton — there will be plenty of leftovers for snacks, lunches and another dinner for sure.

Dessert:  Honey Apple Crisp I think I was expecting this to taste exactly like my favorite apple crisp recipe and I should have  known better since the  topping is made with whole wheat flour, oatmeal, flax seed (I replaced wheat germ with this), honey and butter. And while it wasn’t nearly as sweet and buttery as my old recipe (with brown sugar, white sugar, white flour, and butter) it was surprisingly really good and definitely satisfied my sweet tooth I get in the evening. The homemade honey whipped cream was a delicious way to top it and gave it the creamy feeling of having ice cream on top with just a little dollop. The girls gobbled it up just as quickly as they would’ve gobbled up the old recipe which goes to show you that our kids will eat healthy foods that aren’t loaded with sugar.  I will definitely keep this recipe in my roation and will play around with some different variations — want to try pears next and peaches this summer! My pictures did not turn out of our yummy dessert; they were all out of focus and fuzzy for some reason. Oh well. If you check out the link you’ll see her awesome pictures and recipe.

I’d say Day 1 was a success and not that much different than I normally try to eat — a few tweaks here and there and a little more time looking at labels at the grocery store but all in all do-able.

Now on to Day 2. 🙂

what’s for dinner?

Here’s some delicious and healthy ideas for dinner this week (and an idea for breakfast!) — try one or try them all and let me know how they turned out for you.
Banana  Bread Protein Muffins.  I love banana bread and these are an interesting combination of oatmeal, greek yogurt, egg whites, and protein powder (and a few more ingredients) but there’s no flour or sugar. And each muffin is only 1 point! Plus the protein powder will help keep you fuller longer so they should be a great breakfast or snack throughout the day.
Chicken Piccata has become my go to meal when we are out to dinner. I love the salty, lemony flavor and just about everything about the dish. I’m excited to try Skinnytaste’s version which is lightened up and will make a very healthy meal served with a spinach salad and a vegetable (either broccoli or butternut squash).
This is a variation of my favorite Taco Soup and we have fallen in love with it! This is a repeat recipe that I believe I have posted before but this one is too good not to get in a  rotation of favorite recipes. Super easy, good flavor, healthy and leftovers will last beautifully in your fridge to serve as lunches all week.  Top it with a little shredded cheese, sour cream and tortilla chips and serve it with a fruit salad. Yum!
Lemon Chicken with Broccoli
Recipe from: Weight Watchers.com
There must be a lemon theme this week.  This looked really fresh and perfect for a quick dinner. I have been buying the big bag of broccoli at Costco so I love finding meals to use it in and different ways to cook it for our side dishes. I think couscous or rice and either salad or fruit would go perfectly with this.
Lemon Chicken with Broccoli
2 T. flour
1/2 tsp. salt, divided
1/4 tsp. pepper
12 oz. chicken breasts, thinly sliced
2 tsp. olive oil
1 1/2 C fat-free reduced sodium chicken broth, divided
2 tsp. minced garlic
2 1/2 C broccoli florets, uncooked
2 tsp. lemon zest, or more to taste
2 T. fresh parsley, chopped
1 T. fresh lemon juice
On a plate combine 1 1/2 T flour, 1/4 tsp. of salt and pepper each and coat chicken in the flour mixture.
Heat oil in a large non-stick skillet over medium high heat.  Add chicken and cook, turning as needed until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 C of broth and garlic in same skillet, bring to a boil and scrape up brown bits from bottom of skillet. Add broccoli; cover and cook for 1 minute.
In a small cup, stir together remaining 1/2 C of broth, 1/2 T. flour, and 1/4 tsp. salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is thickened, about 1 1/2 minutes.  Stir in chicken and lemon zest; and heat through.
Remove from heat and stir in parsley and lemon juice to coat.
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Doesn’t this look like a bowl of creamy deliciousness? And it’s only 2 pts for a 1 cup bowl which means seconds will most definitely be happening! I love using my crock-pot – especially on the nights I’m now teaching a  class in the evenings; it just makes dinner time so much faster and simpler and the house smells good all day.  A simple dinner served with warm french bread — doesn’t get much better than that.
Anybody making any good appetizers for the Super Bowl today? Share them if you do! Have a great Sunday!

what’s for dinner?

I don’t know how many people are actually using the recipes I post on “What’s For Dinner” but I know my family is enjoying them and I certainly am enjoying the fact that I am taking a little time on Sundays to get the week planned out, making for smoother weeknights. I was thoroughly impressed with both the Shepard’s Pie and Tuna Noodle Cassarole from last week. Both had great flavor and were gobbled up by grown ups and kids alike! Plus, the leftovers were fantastic and we finished them off for lunch today. I’m finally doing the pork chops and mac and cheese tonight and am having to push the Chicken Parmesean to next week.  Life happens and I decided I wasn’t cooking dinner Friday night and instead we went out to dinner – yeah to no cooking or dishes!

Crockpot Chicken Tacos – This is a slight variation to my favorite crock-pot chicken salsa by adding taco seasoning. I love how this recipe couldn’t be simpler: frozen chicken breasts covered with salsa and taco seasoning mixed in and set to cook all day on low while we are out doing our thing.  I am going to add on this yummy spanish rice recipe and veggies to complete our meal. Didn’t figure out points for this – but if you take it easy on the toppings  and how many you eat,  I’d say it’s a really healthy dinner.

Crockpot Black Bean Chili (from my GooseBerry Patch 101 Slow Cooker Recipes Cookbook)

Another recipe to use the crock-pot and come home to a house that smells delicious and dinner ready to eat. I’m just going to make my favorite spinach salad with fruit (blueberries, strawberries and/or raspberries are my favorite), feta cheese, toasted walnuts and topped with Lucero Balsamic Vinegar to go along with it.

  • 1 lb. pork tenderloin
  • 3  15 1/2 oz. cans black beans, drained and rinsed
  • 16 oz. jar chunky salsa
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 t. dried oregano
  • Garnish:  sour cream diced tomatoes, tortilla chips

Place pork in a a lightly greased (or use non-stick spray) slow-cooker; add remaining ingredients except garnish.  Cover and cook on low setting for 8 hours, or on high for 4 hours. Shred pork; return to slow cooker.  Garnish servings with dollops of sour cream and diced tomatoes. Serves 4-6.

Chicken & White Bean Enchiladas with Creamy Salsa Verde  — Why not add a few extra chicken breasts when you make the Chicken Tacos and you can use that shredded chicken to make these?

what’s for dinner?

Comfort food’s on the menu this week and they all are lightened up versions of some classic favorites;  keep the sides simple and you’ve got a healthy meal for you and your family. Eating healthy doesn’t mean plain chicken breasts and boring vegetables. You can have healthy versions of richer dishes by being aware how you cook them (baked not fried, steamed not soaked in butter, light or fat free sour cream instead of regular) and they are still flavorful and satisfying.

This looks so delicious and a perfect quick weeknight meal. I think sauteed spinach (with lots of garlic)  would be a yummy side and some sliced fruit — might need to add a baked potato for the hubby so its filling enough for him.

 

 

 

 

 

 

Pork Chops with Dijon  Herb SauceBaked Macaroni & Cheese & a steamed veggie (whatever’s on sale at the grocery store!) To make it even lighter you could do the macaroni as the main dish and omit the pork chops (or visa versa).

 

 

 

 

 

 

Think this with a veggie (roast broccoli or carrots?) and a salad would be perfect.

 

 

 

 

 

 

 

 

 

 

Shepard’s Pie

Weight Watcher’s Shepherd’s Pie 2  large  potatoes, peeled and cut into 2-inch pieces 1/4 cup  nonfat sour cream 1  tablespoon  reduced-calorie margarine 1/8 teaspoon  table salt 2  teaspoons  olive oil 1  cup  onion			 			 (chopped) 2  medium  carrots			 			 (diced) 2  medium  celery ribs, diced 1  lb  uncooked  			ground turkey breast (or morningstar farms recipe crumbles)3  tablespoons  all-purpose flour 1  tablespoon fresh rosemary, chopped or 1  teaspoon  dried rosemary 1  teaspoon  dried thyme 1/2 teaspoon  table salt 1/4 teaspoon  black pepper 2  cups canned chicken broth or 2  cups  beef broth (or vegetable for vegan) Preheat oven to 400ºF.    Place potatoes in a large saucepan and pour in   enough water  to cover potatoes. Set pan over high heat and bring to a   boil; reduce  heat to medium and simmer 10 minutes, until potatoes are   fork-tender. Drain potatoes, transfer to a large bowl and add sour cream   and  margarine; mash until smooth, season to taste with salt and set   aside. Meanwhile, heat oil in a large skillet over  medium-high heat.  Add  onion, carrots and celery; cook until soft, about 3  minutes. Add   turkey and cook until browned, breaking up the meat as it  cooks, about 5   minutes. Add flour, rosemary, thyme, salt and pepper;  stir to coat. Add broth and bring to a simmer; simmer until mixture  thickens, about 3   minutes. Transfer turkey mixture to a 9-inch, deep-dish  pie plate.  Spread  mashed potatoes over top and using the back of a  spoon, make   decorative swirls over the top. Bake until potatoes are  golden, about   30 minutes. Slice into 6 pieces and serve. Six servings, 275 Calories each  Big surprise but I’ll probably just pair it with simple veggies and fruit.

what’s for dinner?

I got a little behind last week after a 24 hr. flu bug attacked our house! So far all but Norah have been hit but so far looks like we are going to make it (knocking on wood as I type) without her getting it. Not fun at all but glad to be back to normal and eating good food again.

Chicken Tortilla Soup
Don’t let the fact that this is Pioneer Woman’s recipe make you think it’s not healthy – I figured out the Weight Watcher points for this and per serving it comes out to a very reasonable 6 points. Now, two bowls might not make this a super weight friendly meal, but pair it with a salad and veggies and you’ve got a yummy dinner! I’m excited to try this soup.

 

 

 

 

Crock Pot “Wendy’s Turkey Chili

IMG_0007

This looks delicious and perfect for a cold winter night with cornbread and fruit. She also says it freezes well so my plan will be to freeze some to have an easy meal to pull out when we need it.

 

 

 

 

 

 

 

Buffalo Chicken Strips

Weight Watchers Buffalo Chicken StripsThese should hopefully pass the husband taste test too. Looks yummy, spicy and 3 strips for 4 points is definitely reasonable.  Will be serving this with rice  and my favorite roast carrot coins.  If these are a keeper they might make it into the line-up for our Super Bowl snacks.

what’s for dinner?

Here’s “What’s for Dinner” this week:

Beef & Broccoli Stir Fry, Brown Rice & Fruit

Image of Beef  & Broccoli Stir-Fry

Recipe from: weightwatchers.com

  • 2 1/2 Tbsp cornstarch, divided
  • 1/4 tsp table salt
  • 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
  • 2 tsp canola oil
  • 1 cup(s) reduced-sodium chicken broth, divided
  • 5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
  • 1 Tbsp ginger root, fresh, minced
  • 2 tsp minced garlic
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 cup(s) low-sodium soy sauce
  • 1/2 cup(s) water

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Split Pea Soup, Bread & Salad

 

 

 

 

 

 

Italian Style Stuffed Red Pepper, Oven Roasted Cauliflower & Fruit

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Bean & Sausage Soup, Roasted Butternut Squash (maybe a weird combination but it sounds delicious), & Bread

Have a great week!

what’s for dinner?

Here’s what we are eating the first week of 2012! I am trying to increase the fruits/veggies at dinner to help fill us up without needing an extra serving of the main dish. I’m a sucker for going back for seconds without pausing to let my body register it’s full and instead am going to go for more fruit/veggies first. The girls love their fruit and do pretty good with vegetables so if they aren’t loving the main dish then they’ll eat their share of those. I try not to make anything special too often for them and serve them what we are eating so they can try new foods and see what they like. There have been plenty of nights where I’ve made a quesadilla or mac and cheese to keep them happy though. The Roast Carrot Coins are always a big hit with them and because of that recipe I’ve started roasting more of our veggies for dinner (asparagas, broccoli, green beans, sweet potatoes) and found out that almost everything tastes good roasted with a little olive oil, salt and pepper. Yum! I think I will try roasting the cauliflower one of the evenings this week too.

Broiled Salmon with Spinach & Feta SauteWhole Wheat Couscous, Roast Carrot Coins

Spinach Lasagna RollsRoasted Broccoli, Sliced Fruit

Crock Pot Chicken Enchilada Soup, Spinach Salad & Vegetable (maybe the cauliflower from our garden that I need to pick?)

Chicken Chili with Green Salsa, Golden Sweet Cornbread, Sliced Fruit

Recipe from 5 Ingredients or Less by Gooseberry Patch

  • 12 oz. pkg. chicken breast tenders, cut into 1/2 inch strips
  • 2 15 oz. cans white kidney beans, rinsed and drained
  • 16 oz. jar mild (medium or hot?) green salsa
  • 1/4 C. fresh cilantro, chopped
  • Optional: cherry tomatoes

Place chicken in a skillet; saute for 2-3 minutes or until juices run clear when chicken is pierced with a fork. Add beans, salsa, cilantro and 1/2 C. water; heat thoroughly, about 5 minutes.  Spoon into serving bowls, top with quartered tomatoes, if desired.  Serves 4

Have a great week!