This Grilled Chicken Citrus Quinoa Salad is a completely make-ahead meal. Mix everything together, pop it in the fridge and chill it until you’re ready to eat. It’s filling, while being healthy and light. I originally started with this recipe from Sally’s Baking Addiction, but made some changes. I highly recommend marinating the chicken a day ahead of time. Sometimes boneless, skinless chicken breast can be pretty bland, but soaking it overnight in lime and cilantro then throwing it on the grill made it really flavorful and tender. Also, don’t skimp on the dressing when mixing it with the quinoa. It’ll soak it up pretty quickly so before you put the completed salad in the fridge, you almost want to over-wet it.
Read on for the recipe.
We are officially one week into life with little Beau and I’m starting to feel like myself again (don’t I sound like a new mother?!). He’s getting used to our family and has chewed on pretty much every little kid toy we own. He’s so stinking adorable though so he gets a pass on like everything.
Anyways, late last week this recipe was featured on the ShopRite Potluck blog. They were having a big crock pot sale and this is a perfect recipe if you’re looking to do some weekly meal prep. You can cook this up on Sunday and put it into containers for the whole week for a healthy, delicious breakfast. You can top this with whatever you’d like – berries, nuts, maple syrup, chia seeds, etc., but with the added quinoa, the oatmeal sticks with you a little longer than just regular oats.
This really doesn’t take a long time to cook in the slow cooker either. I can start it in the morning and have it ready by brunch time – which is when I first made this. You can easily double or triple this recipe too so you really have a lot to freeze and eat leftover. Enjoy!
Read on for the recipe and a super cute picture my new dog (because I’m officially a crazy dog lady again!).
Hey everyone! It’s been a really busy summer and things are about to get even crazier! Trevor works full-time as a geologist, which is really not a local business. While we’ve had him home for most of the summer, he has to travel quite a bit for his job. We’re gearing up for a two-week trip soon so I’ll be stocking our freezer with some delicious meals that I’ve made ahead of time so cooking dinner at night is a cinch.
I don’t know about you, but my kids are super crabby around dinner time; cooking dinner can kind of be a dramatic scene. A Food Saver (or any other kind of vacuum-seal machine) is kind of key for really mass-producing freezer meals. I use mine pretty regularly when we buy meat in bulk or cook up some of these freezer meals, and its worth the investment.
- These Turkey, Kale and Quinoa Meatballs look great (and are super healthy!). I’m going to cook them ahead of time (by baking a large batch in the oven) and freeze them into a couple dinner-sized portions. (photo and recipe is from The Lo Down)
- A lot of great meal ideas are on Pinterest, and these Cheesy Buffalo Chicken Breasts look amazing. Enough said. (I’ll prep the whole thing then freeze uncooked)
- Broccoli, Cheddar and Egg Hash Browns (Serve with a side of bacon)
- Chicken Pot Pie from Ina Garten – this one is a staple freezer meal for us. I make the chicken filling and freeze in the Food Saver bags. When its time for dinner, I made a quick biscuit and pour the hot filling over the top. (so not a full pot pie, but still the flavors)
Also, follow me on Pinterest to see what recipes I’m scoping out and what’s coming up on the blog!
I’m always looking for easy, healthy side dishes to go with whatever grilled meat we’re having throughout the summer. It’s a huge bonus too if I can make something ahead of time and just get it out when dinner’s ready to be served.
Also, I’ve been trying to find different ways to make quinoa lately too. Its super healthy and tastes really good so I’ll be trying to use it a lot more this summer.
I’ve actually made this salad as an orzo pasta salad before (original recipe is from Ina Garten here), but there’s only so much a girl can eat pasta (and coming from me, that’s saying a lot).
So I swapped out the orzo for quinoa to lighten things up a bit. Plus, I left out the garlic and eggplant (Trevor isn’t a huge fan of eggplant) and used some white mushrooms instead. I also added some fresh flat leaf parsley (only because we have a ton of it in our garden right now), and it was a great way to use up a bunch.
I served this salad alongside some pesto grilled shrimp and cut up strawberries for a little something sweet (my dinner is pictured above). It would also go well with beef and chicken (pretty much anything off the grill).
Read on for the recipe.