Happy Monday all! When I was originally putting my breakfast together, I was thinking I was creating a “smiley” face with my banana and Taco Egg Muffins. But, when I posted the picture……
It kinda looks like a HAPPY MONSTER! LOL…..creepy!
I had TWO Delicious Taco Egg Muffins for 5 Points+.
I was really looking forward to my Homemade Chinese Chicken Salad for lunch, but, there was a change in plans. I had to go to Oxbow Market and Gott’s Roadside Grill to do some Sustainability/Composting/Recycling research. Sometimes it is awesome when work involves good food
I got the Turkey Burger ~ :Ground Turkey with Fresh Herbs toped with homemade apple onion chutney, cheddar cheese and romaine lettuce”. No mayo! SO GOOD! 13 points+
Sweet Potato Fries…..I tried to resist, really, but, figured it was worth it busting into my WPA. Might as well get it out the way early in the week LOL. 11 points+
Since I missed out on this salad at lunch, I decided it would make a FAST dinner since everything was already prepared.
Dinner tonight was made to host all my Craving Ellie in My Belly Friends (CEiMB) Cookbook Club Friends. I picked this recipe because I LOVE Chinese Chicken Salad and as spring approaches I find I want salad more often.
This week’s recipe is Ellie Krieger’s Savory Chinese Chicken Salad.
This recipe is SUPER easy to make and honestly might be my FAVORITE new Chinese Chicken Salad of all time. I LOVED IT and cannot wait to eat it again!
You could take shortcut by using rotisserie chicken or you could cook up the chicken Ellie recommends.
Combine 1 Tbsp Soy Sauce with 1/2 Tsp Sesame Oil. Brush it over 1 lb boneless, skinless chicken breast and cook it in the oven or on the grill at 400 for 20 minutes.
Chop your chicken and set it aside.
My ONLY change to Ellie’s recipe was to add a bunch of toasted sesame seeds because I LOVE the flavor they give when roasted. To toast them, cook them over medium heat for 2-3 minute until browned.
Whisk together the dressing adding in the toasted sesame seeds. You do not have to wait for them to cool.
I saved a few steps by buying pre-shredded red cabbage and carrots. Then, I chopped up the scallions and Napa cabbage. I omitted the water chestnuts only because I forgot them.
Toss the veggies together.
Then, layer up the salads. I divided the veggie mix into 4, then, topped my bowl with 3 ounces of chicken, 1/4/ cup mandarin oranges, 1 Tbsp Roasted Almond slices and black sesame seeds (optional).
Drizzle with 2 Tbsp of the dressing and dig in. My entire HUGE SALAD clocked in at 7 points+.
If you like Chinese Chicken Salad, you HAVE to try this recipe ~ it’s AWESOME! Click HERE to get the recipe.
WEEKLY GOAL UPDATE
~ I bonded with my treadmill and completed day one of C25K plus did 20 Minutes of Gentle Hatha Yoga
~ I guzzled 80 ounces of water!!!
~ Eat less…um, working on that, but, I think I balanced out today by not having any snacks and lightening up dinner.
NEW AT FRIENDS FOR WEIGHT LOSS
Are you watching The “Boring” Bachelor this season? If so, who are you voting to win ~ Chantal or Emily???
Emily pulls at my heart strings every time she shares the story of her life……plus I LOVE her accent. However, I think that he has better chemistry and seems less nervous with Chantal.