Lucky me! I've roped my little sister into guest posting on My Life Through Food. She's part hair stylist, part photographer, part artist and 100% mom. Now she can claim to be part blogger. My next mission will be to get her to contribute one of her fabulous cheesecakes- they'll rock your world.
Without rattling on too much... here's Lizzy!
Having a baby changes a lot of things. One of those happens to be the way you plan and organize your day. Running out to the grocery store every day after I've decided what to make, isn't nearly as easy when toting around a 4 month old. As a result, I came to the conclusion that it was high time to start being an organized dinner maker. I read blogs, scoured magazines, came up with a few concoctions of my own and lo and behold- our menu for the week came together. It wasn't as labor intensive as it sounds and I even enjoyed myself a little. Amidst the weeks worth of entrees, the little gem I created for last nights dinner is worth sharing. It uses some grocery store conveniences such as rotisserie chicken and herbed cous-cous, but they get spiced up with a couple not so ordinary ingredients. Any busy mom can put this together and the whole family will enjoy it! Super delicious and not too bad for the waistline, it definitely gets earmarked for another appearance.
Lemon Chicken Salad
1/8 cup extra virgin olive oil
A few chopped garlic cloves
juice of one large lemon
splash of apple cider vinegar
3/4 plain Greek yogurt
a small handful of fresh dill/chives
dash of hot sauce (I used Sriracha)
*Toss into dressing*
1 rotisserie chicken (skin and bones discarded- meat shredded)
1 small red bell pepper chopped
little bit of chopped red onion
1/3 seedless/skinless cucumber chopped
2 ribs of celery from the heart (cut on the bias)
2 plum tomatoes chopped
4 warmed pita/flat bread
Sweet and Salty Couscous
1 box herb & garlic couscous
handful of craisin/raisin mix
helping of feta cheese crumbles (I use the Mediterranean blend)
handful of chopped scallions
*Prepare as box directs... then stir in above delights*
In a saute pan heat a dash of olive oil, toss in some fresh garlic. Once heated, throw two big handfuls of spinach leaves-- season with salt and pepper. Toss until wilted. Serve with diced tomatoes.