Shopping List
Chicken_Tostada___MyFitnessPal_com
image-96

  • Tostada’s (Mission, 22 count)
  • 1 can bush black beans (reduced sodium)
  • 1 bag bird’s eye gold and white corn
  • 2 chicken breasts
  • 1 Medium onion
  • Kraft 4 Mexican Cheese (need 1 cup total)
  • 1 vine ripe tomato
  • romaine lettuce hearts
  • Scallions
  • Cilantro
  • Saison seasoning
Directions
 
Get 2 pans going over medium heat (6/10 on my stove). Preheat oven to 350 degrees (F).
 
Dice tomato, salt, pepper, saison and mix, set aside in a bowl/cup. Drain and rinse black beans, set aside. Set aside 2 cups of corn in a bowl. Loosely chop onion and set aside. Chop the cilantro and scallions and also set aside.
Rinse and pat dry the chicken breasts. Salt, pepper, and saison and pat it into both sides.
Add 1 tbsp cooking oil to the pan, place chicken down, cook each side 4 minutes or until cooked.
While the chicken cooks add the onions to another pan and sauté until its reduced a little bit (salt, pepper, and add saison at this point). After you flip the chicken add the corn and drained black beans to the onions and let everything heat up.
Line a baking sheet with foil and place 4 tostada’s down. Spoon even amounts of the corn/beans/onion mixture onto each tostada. Remove chicken from pan, slice into pieces. Place half a chicken breast on each tostada. Add 1/4 cup of cheese on top of the chicken. Place in oven for 5 minutes (or until cheese is melted).
Place 1 or 2 on a plate, sprinkle shredded lettuce, scallions, cilantro, and tomato on the top (to taste).
Enjoy!
IMG_2913
image-97

dinner healthy

Shopping ListChicken__vegggies__sweet_potatoe___MyFitnessPal_com
I’m assuming you have some teriyaki sauce, grated parmesan cheese (green canister type), and brown sugar or cane sugar laying around in the pantry.
Put sweet potatoes in the microwave for ~ 8 minutes.
Loosely chop the onion, pepper, zucchini and squash and put them in a bowl. Sprinkle with about 2 tbsp of parmesan cheese and a good helping black pepper (to taste). Set aside.
Bring a pan to medium high heat. Butterfly the chicken breasts. Rub the McCormick seasoning on both sides. Salt & Pepper to taste.
Once pan is hot, place chicken in the pan. Add a little bit of water (maybe 1tbsp) and then cover with a lid for 5 minutes.
Take sweet potatoes out of the microwave and scoop the insides into a bowl. Add 1 tbsp of raw cane sugar and cinnamon to taste. Mash with a spoon/fork and set aside.
Flip chicken over, add another 1 tbsp of water and cover again for 4-5 minutes. Use a meat thermometer to check the temperature (165F+).
Rinse pan out real quick and then put back on stove, add bowl of veggies. Sprinkle with a little bit of teriyaki sauce and cook for about 4 minutes. Taste and season this as it cooks.
Slice chicken and plate everything! You’re done.

 

dinner healthy