Thursday, June 18, 2009

Double Duty Dinners

I just have to post on this, because it really was that simple. Last night, after my 12 hour day away from home, I was famished upon walking in the door. Hmmm, what shall I eat? I had already succumbed to cereal one day this week; thus, I could not bare to do that again. So I whipped up a great entree salad! But the best thing is I used the leftovers from last night's salad for today's lunch! I apologize that there are no pictures, but use your imagination. They both were great!

Double Duty Salad
10 boiled new potatoes, divided
1 boiled egg (I boil a bunch and eat them throughout the week)
1/2 red bell pepper sliced, divided
3 oz grilled chicken breast (I used the bag variety in the freezer section)
1/2 cucumber
1 avocado
8 mushrooms, divided
Citrus Vinaigrette (I found this yesterday at the store--Bernstein's--fabulous)
1 slice of Garlic Texas Toast (you are welcome to be healthier than me and opt for something whole grain, too)
Start your oven for your bread and put in ASAP. Boil your new potatoes until fork soft. On a plate layer lettuce, cucumbers, bell peppers, avocado, 2 mushrooms, 1/4 bell pepper, and sliced boiled egg. Top with 4 sliced new potatoes and drizzle with dressing. Serve with Texas Toast! 15 minutes tops!

Next day...
1 Tbsp olive oil
1/4 onion, sliced (I used Texas Sweet)
remaining bell peppers, mushrooms, and potatoes
4 oz of grilled chicken (again the package kind works)
Sage (I had 2 fresh leaves, but you can use 1/4 tsp, too)
Salt, Pepper, & Paprika sprinkled over top
Parmesan cheese
In a skillet, sauté onions & peppers in olive oil. Once caramelized add potatoes. Toss in mushrooms and chicken. Last, add the spices & herbs. Sprinkle the mixture with cheese and serve! YUM!

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