Russ actually requested salad the other night, which is rare, so I made a huge salad. I made it also including romaine lettuce, but i think it would be just as good without it. This is what I did:
1 bag of hearts of romaine
3 roma tomatoes (only ones that were decently red), diced
3 green onions, chopped
1 bell pepper, diced
1 English cucumber, diced
1 pkg sweet off the cob corn thawed under cold running water
1/2 pkg shelled Edamame, steamed 2-3 mins, then cooled
1 pkg diced oven roasted chicken breast
real bacon bits to taste
a few handfuls of roasted, salted sunflower kernels
I just threw all of that together in a big bowl and mixed it with my hands. I made homemade buttermilk ranch to go with it. It was good that night, but a lot of the romaine was eaten so the leftovers were mostly the other veggies and stuff. I just dumped a little ranch into the container and stirred it well and ate it and to me it was even better that way.
————————————-
Last night I was feeling sort of unmotivated to cook, but we had to eat, so I threw together a chicken and pasta dish rather quickly
1 pkg chicken tenderloins (probably about 10 or so pieces)
cornstarch
salt & pepper
garlic & herb no salt seasoning
olive oil
1 bag frozen broccoli florets
2/3 carton College Inn Chicken stock – wine and herb flavor or regular chicken stock, just use a little less broth and add some white wine and itialian seasoning.
1/2 a pound small pasta like radiatori
I seasoned the cornstarch, dredged the chicken, shook off the excess. Then I started the water for the pasta. I heated some olive oil in my electric skillet and added the chicken. I browned both sides of the chicken, then added the stock and broccoli. I reserved a little of the seasoned cornstarch to thicken the sauce if needed. I cooked the pasta and simmered the chicken and broccoli until they both were done. Drain the pasta, stir it into the chicken. taste and adjust seasonings. Mix a little water with the cornstarch that was reserved and add to the chicken and pasta, stirring well.