While I made lunch this afternoon, I went ahead and prepped my chicken. My 6 year old asked for healthy chicken nuggets. Most of the time, I just trim the fat off of a breast, dip them in egg whites, then in Italian panko crumbs. Lately, I’ve just been trimming the fat and cutting them up into chunks, then adding them to some heated EVOO, and then add pink salt and black ground pepper. It’s the easiest way to prep chicken, at least in my opinion. Easy to weigh and easy to add any dressings to to change the flavor each meal.
This week, I’ve added some ground bison. It’s been a while since I’ve done anything with bison! If I remember correctly, it was homemade bison burgers that were AMAZING! the recipe will be in my clean eating eBook, “Live Live & Eat Clean.”
The chicken, ground bison, and ground turkey are cooked in the skillet with just non stick spray. I added a half of a tsp of pink salt and a half of a tsp of ground black pepper to each meat. Tilapia was baked with just some EVOO spray and garlic. Salmon was cooked with Walden Farms honey dijon and lite soy sauce. Frozen green beans to go in the fridge to thaw out. I ran out of time today to prep fresh veggies, but I don’t mind the taste of frozen green beans or frozen mixed veggies 🙂 2 cups of brown rice are made up and 2 sweet potatoes for mycarbs. I’ll most likely make up some white rice Wednesday night to finish out my carbs for t he week.