It was this past Monday that I made the salads in the Mason jars so it’s been a week. Tonight I added sliced strawberries, which had been in separate jars but whole, toasted almonds, carrots, Parmesan cheese chunks, grilled chicken and homemade croutons and we had a delicious, oh so easy to prepare and healthy meal. Perfect after working outside and being tired and hot!
Early this afternoon, I poured some balsamic dressing over three chicken breasts and stuck them back in the fridge. Vince grilled them but I only cut up one for the salads. Why is it that if we were eating chicken breasts for dinner, along with a salad, I would have had one and Vince would have had two but we each had half of one with the salad and were satisfied?
The salads were pretty, as well as delicious and healthy!
Hardly any mess to clean up — really just two bowls and two forks.
Two leftover chicken breasts went into a Mason jar. One will be sliced and served with carmelized onions, cheese and guacomole on flour tortillas tomorrow for lunch. I have borracho beans to go with that. The other will be made into chicken salad for lunch on Tuesday.
How’s that for stretching the food budget and cutting my time in the kitchen?