Short and sweet. This post, I mean, not the food. If I don’t pre-plan my meals, I don’t eat or I don’t eat well. Big mistake, either one.
This week, I made a southwestern quinoa and chicken salad. While all that was cooking, I threw some chicken breasts in the crockpot with some limes and chipotle peppers. I will use those with leftover salsa and rice for some awesome wraps/tacos.
Southwestern Quinoa
- Rinse and prepare quinoa according to directions (1 cup dry)
- Add juice of one lime
- chopped cilantro
- green onions
- 1/2 cup of rinsed black beans
- 1/2 cup of can shoepeg corn
Chicken Walnut salad
- Cubed chicken breast
- celery
- green onions
- walnuts
Dressing
- 1/8 cup of greek yogurt
- juice of one lemon
- 2 teaspoons of dill
- 2 teaspoons of olive oil
I take the dressing separate and mix right before eating. I usually eat this with crackers, bagel, bread, or wrap.