A friend recently said to me, "Don't you ever just throw a chicken breast in the oven to bake, microwave some frozen vegetables, and call it a meal?" The answer is yes...sort of. I had two working parents as a kid, so I ate a lot of plain baked chicken with plain microwaved veggies. While I rarely cook anything that has no spice or flavor, I do sometimes take a recipe and change certain elements so that I can get it on the table a little faster. Tonight, I cooked took this awesome recipe for Almond Strawberry Stuffed Chicken and switched it up a little. First, as I'm trying to use up some of our older frozen meat, I used two pork chops and two chicken breasts. Instead of marinating, I just sprayed them with my misto, doused them in balsamic and lemon, and then sprinkled them with salt, pepper, and cinnamon before putting them into the oven to bake. Then, I made the stuffing into more of a topping, just throwing it on top of the protein when it was done. Tasty!
Oh, and it was accompanied by steam-in-the-bag green beans fresh out of the microwave. My mother would be proud.
This week's menu:
Monday - Almond Strawberry Chicken/Pork
Tuesday - Southwestern Chorizo Burgers
Wednesday - Salmon
Thursday - Crockpot BBQ Chicken
Friday -A special grain-free version of a comfort food that I'm trying to keep a surprise
This post is part of Menu Planning Monday and Monday Mania.