Chicken Stir Fry for Lunch!

I'm pretty sure this is going to replace my frozen meals. As I mentioned in my last post, me and my (hopefully) future sister-in-law made salmon and chicken stir fry last night with leftover broccoli slaw, shredded carrots and frozen green beans. I had it again today for lunch and I feel SO full! I'm not a nutritional calculator expert, but I can't fathom how this wouldn't be good for me.

Today's recipe:

1 can of chicken
handful of broccoli slaw
handful of shredded carrots
handful of frozen green beans

I took a medium skillet, put approximately two tablespoons of olive oil in it (I;m one of those who rarely use actual measuring spoons or cups), then dumped all the ingredients in there. Sprinkled some Cajun and Caribbean Jerk seasonings on top, mixed together over medium-high heat for awhile and done.

My thought is that I can slowly start adding more veggies to this mix. Maybe some broccoli sprouts...and snap peas...and, if I get REALLY daring...some peppers.

This definitely has less sodium than a normal frozen meal and I can't imagine where a lot of calories would come from. Regardless, I got to eat a much bigger bowl of this, which made me much fuller, which meant I wasn't wandering around the kitchen on my lunch break trying to figure out what else I could cook to make me not snack all afternoon at work!

Oriental Salad

I hate everything about this salad. Except for the fact that I love it.

The first time my mom fixed this salad, I was skeptical. The only thing in it that I *liked* was the lettuce. But somehow, when you put all the ingredients together - it's incredible. It makes a ton, though so the number in parenthesis is half of the recipe. To put it in perspective, I made the halved on Sunday for Mother's Day for a crowd of 7 and it was completely gone after people went back for seconds.

(1) 2 bags of romaine lettuce
(1/2) 1 bag broccoli slaw
(1) 2 pkgs beef ramen noodles
(1/4c) 1/2c red onion chopped
Almond slices (Mom didn't use these though since she can't have nuts - and I wind up not putting nuts in my stuff just so I won't forget)Mix above in bowl then pour over dressing.

Dressing:
(3T) 1/3c vinegar
(3T) 1/3c sugar (I tend to note put as much sugar in it - I don't really think the dressing needs it and it's just extra sugars in an otherwise healthy salad)
(1/4c) 1/2c olive oil
(1pkt) 2pkt beef seasoning (from the beef ramen package)

I hate broccoli slaw, I hate ramen noodles, I hate onions. Yet I'm in love with this salad. Go figure!

One quick hint - after you crush up the ramen noodles, save that until right before you serve it. Otherwise, the noodles become soggy from the oil & vinegar. The crispiness of it really adds to the salad (but I've had soggy leftovers and will still devour them!).

I should've taken pictures of it on Sunday, but I wasn't even thinking about it. Hubby and I had his parents, brother, brother's girlfriend and grandmother over for marinated steak bites, grilled marinated shrimp, chicken penne pasta, Oriental salad, asparagus (the same recipe with the whipping cream sauce over it) and bread. My brother-in-law's girlfriend brought funfetti cupcakes which were REALLY good. She made mini and regular sized ones so it was nice to be able to pop a mini one in to satisfy my sugar craving.

My brother-in-law's girlfriend and I made some chicken stir-fry for dinner last night while the boys were out playing golf. I'm planning on fixing some more for lunch and expanding my veggie palate over the weeks with that, too!