What a weekend. I got a pedicure with my daughter and my mom, got my taxes done, took my kids a surprise Valentine breakfast gift package, worked, had a wonderful Valentine's date night with the hubs (he put the whole thing together and surprised me), renewed my CPR (got my daughter CPR certified too), had lunch with my folks, took the kids to the movies, and did the menu planning/grocery shopping. All while in the throes of a massive allergy attack. UGH! The kids stayed at my Folk's house all weekend long. I really missed them, and I'm glad our house is full and back to normal. I am very thankful that my folks are close and willing and able to take the kids like that. It really helped when we had so much to do. I took them lunch on Sunday and then took the kids to the movies, so I could spend some time with them, and give my folks some alone time/time away from the kids.
So this week is easy, as it is all the recipes I didn't get to fix last week, because we were so busy. I actually only had to come up with 2 dinners for the week, and David is in charge in of one of those meals. 3 guesses as to what he chose...My "favorite" that's right...pigs in a blanket. I am working late tomorrow night, so they get to eat that, and I will pack something else to eat while I'm at work.
Tonight, I made the chicken tortilla soup. I gave you that recipe sometime last week. I was so happy to sit down with my family for dinner. everyone had some soup, except Kaila. She does not like this soup - too spicy for her (it's not really that spicy, especially if you leave out the Frank's). She made herself a quesodilla for herself. So since I've already posted this recipe, tonight I will share a recipe that a friend of mine sent to me. She thought I would enjoy it. I put it on my menu for a few weeks from now. She got it from the Performance Paleo Cookbook.
Crunchy Slaw with Chicken
Makes: 4 servings
1 lb cabbage, cored and thinly sliced
1/2 medium bell pepper, any color, thinly sliced
2 stalks celery, thinly sliced
4 oz sugar snap peas, tough stems removed and halved
3 green onions, white and light green parts, thinly sliced
1/4 C cilantro leaves, packed
1 lb cooked chicken breasts, shredded
Creamy mango jalapeno dressing
1/2 tsp sea salt
1/4 tsp black pepper
1/4 C unroasted cashews, roughly chopped
Combine the cabbage, bell pepper, celery, sugar snap peas, green onions and cilantro in a very large bowl and toss to combine. Add the shredded chicken breast and dressing stirring until everything is well-coated. Adjust the seasoning with salt and pepper, and garnish with the cashews.
Omit the chicken for a fresh, crunchy, veggie-only side dish.
Creamy Mango Jalapeno Dressing
1 C mango, fresh or frozen
Zest of 1 lime
6 Tbsp lime juice
2 Tbsp light tasting olive oil
1 jalapeno pepper, stem and seeds removed
1/2 tsp sea salt
1/4 tsp fish sauce
Combine all the ingredients in a high-powered blender or food processor and blend until smooth.
If you add the entire jalapeno pepper - seeds and inner white membrane - the dressing will be medium to spicy.
This just sounds like a fresh and crunchy light meal for spring/summer. If you grill up the chicken breasts, then you won't have to worry about heating up the house. You can do it the night before, and have the chicken cold in the salad.
I'll be serving in the next few weeks, and I'm kinda excited about it.
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