Asian Grilled Chicken Salad

Asian Grilled Chicken Salad

Ingredients: ¼ cup pineapple juice, 1 tbsp of soy sauce ( I use the low sodium kind), 1 tsp of brown sugar (I substituted with truvia) , 1 clove garlic, finely chopped, 2 (8 ounce) boneless, skinless chicken breasts, 1 package of Asian Island Crunch salad kit.

(the recipe also calls for bell pepper and onion but I don’t like either so I skip those)

Directions:

1)       Combine pineapple juice, soy sauce, sugar and garlic with 1 tbsp of the provided sesame ginger dressing (comes with the salad kit) in a small sauce pan. Bring to a boil and then reduce heat.

2)       Heat the grill to grill chicken or grill in a pan on stove. (I usually prepare all my chicken on    Sundays or Monday so that part is out of the way, otherwise I have to wait until my chicken is done, and when I’m starving, it simply just takes way too long)

3)       Baste chicken with pineapple sauce mixture.

4)       Slice chicken into strips. Place salad blend in a large bowl with all of the provided ingredients in the salad kit and toss the salad with the remaining dressing.

5)       Place the chicken strips on top of the salad & Enjoy!!

Oatmeal Casserole

Hello healthy morning eatin' and dare I say yummy.

Ingredients that I used were:

3 tbsp of greek plain yogurt
2 cups of whole grain oats
1/2 cup of walnut pieces
1/3 cup of truvia baking sugar substitute
1 tsp of baking powder
1 1/2 tsps of cinnamon
1/2 teaspoon of sea salt
2 cups of almond milk
2 tbsp of egg whites
1 tsp of vanilla extract
2 frozen ripe bananas
1 cup of raspberries (next time I will use raisins or blueberries)
1 cup of dark choc chips

Directions:

Preheat oven to 375 degrees
Spray an 8 inch baking dish with cooking spray

Combine oats, half of the walnuts, half of the berries, half of the choc chips, sugar, baking powder, cinnamon and sea salt in a bowl.

In a separate bowl, mix together the almond milk, yogurt, vanilla extract and egg whites. helpful tip: I added a little water to the yogurt and microwaved it to make it more of a liquid substance so that it would mix a little easier

Slice one of the bananas and line the bottom of the dish with the bananas slices. On top of the bananas spread the oat mixture evenly, pour the milk mixture onto the oat mix and bananas. Top with the other banana, walnuts, choc chips and raspberries left over.

Bake for 35-40 minutes... Enjoy breakfast for the rest of the week! This makes about 6-8 servings