Meal Plan: Go-to Salads

This is a week of go-to meals.  Easy, quick, good meals....that happen to all be salads.

Adam leaves for Boston on Wednesday for his MovNat certification seminar so I won't make hardly any meals for the rest of the week.  The boys and I will just live on leftovers, but I wanted to give you some of our favorite recipes for those weeks/days when time runs out or you simply don't want to cook much.

Monday:  Mango Chicken Salad
       The first time I made this, I took the hour to make the Chipotle Mayo, then dumped it down the drain.  The subsequent times I used Walden Farms Chipotle Ranch Dressing found in the produce section of my local Publix.  This dressing, paired with chicken from the crock pot, has made this meal a simple, quick meal.  And by chicken from the crock pot I mean I put 3-4 chicken breasts in the crock pot with some water, garlic salt, and onion powder on low for 5-6 hours.  I have used frozen chicken breasts too when I forgot to pull them out of the freezer.  After they are done cooking, I shred them with forks and store it in the fridge for quick protein.  There is another recipe down below where crock-pot chicken is used.

Tuesday:  Taco Salad
          I will use the taco seasoning I posted about here.  Put it over some crispy romaine, add some onions, avocado and homemade salsa.

Wednesday:  Leftovers

Thursday:  Pizza

Friday:  Sweet Steak Salad sans pearl onions and dressing.

Saturday:  Chicken Salad.
     About three or four chicken breasts cooked in the crock pot on low for 5-6 hours...then shred with fork.
     In big bowl combine chicken with one apple, cut into chunks; 1/4 cup shredded almonds; and one 8.5 oz bottle of julienne sliced sun dried tomatoes in olive oil with herbs (maybe less depending on how much chicken you have).  Serve over lettuce, in an avocado, melt it in the oven on portabella mushroom, etc...the possibilities with this stuff are endless.

Sunday:  Leftovers