Here’s what I cooked up this weekend:
- Super Veggie Chile
- Homemade Vegetable Stock
- Vietnamese Mango Salad
- Rosemary Grilled Chicken
Marinated chicken breasts in fresh rosemary, lemon zest, crushed garlic cloves, seasoned salt, and EVOO. Grilled! This is a take on this recipe.
- Breakfast Sausage Patties
I split a pound of spicy breakfast sausage into 8 2oz patties and fried them up. These will make quick breakfasts – chopped up into scrambled eggs or omelets, or just warmed up and gobbled with some salad greens or kraut. AM Protein + Veggies FTW.
- Shredded Coconut Soda Chicken
A riff on this recipe, using chicken leg/thigh quarters. I shredded the meat once it was cooked and mixed in a bit of the braising liquid. I served it Sunday night for my mom and step-dad over cauliflower rice, along with the mango salad. The rest will be reheated for lunch.
- Cauliflower Rice
- Bean Salad
This is an elevated version of the classic 3-bean salad you find in delis.