Posted in Eat the Good Stuff, What's for Dinner, WW Freestyle

Taco Tuesday

Grilled Chicken

This week when Tuesday arrived, tacos were on my mind.

I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.

So glad I did.

I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The grilled chicken that is the result is pretty delicious. You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.


Mexican Chicken Marinade

Ingredients

¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast

Instructions

  1. Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
  2. Add chicken and marinate for thirty minutes or longer.
  3. Grill chicken until done, 165 degrees on instant-read thermometer.
  4. Enjoy!

 

I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.

Posted in Eat the Good Stuff

Coleslaw with Greek Yogurt Dressing

thepartysinthekitchen.me

In the quest for eating the good stuff, I tried this coleslaw to go along with our pulled pork. It was pretty tasty. I hope you enjoy it, too.


Coleslaw with Greek Yogurt Dressing

Ingredients

• 12 ounce coleslaw mix
• 3 scallions, finely chopped
• 1 apple chopped into bite size pieces (I used Honeycrisp, Granny Smith would be good too)
• 1 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey, or to your taste. I added a little stevia to give it just a bit more sweetness without the calories.
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the slaw mix, scallions, and apple in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, apple cider vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour over the slaw, toss to coat evenly.
4. Refrigerate for 2 hours up to 1 day before serving.
5. Can stay refrigerated 2-3 days.


 

“We all eat, and it would be a sad waste of opportunity to eat badly.”

Anna Thomas


Weight Watchers: This recipe works out to be 1 Smart Point per cup when using honey. It can be made with stevia for 0 Smart Points if you prefer. So much nicer than 7+ Smart Points on the same amount, wouldn’t you say? Enjoy!