Day 133 - What's For Dinner

As I mentioned yesterday, I have planned out my meals for the entire week. The only short coming: eating the same things, each meal, everyday. I'm not terribly opposed, but many people would be (I know, it's boring, lacking variety, etc...). So I'm going to let you in on a little secret that makes these plans not only manageable but exciting!

Starting with 4oz. sauteed chicken breast, 1/2 cup of sauteed zucchini, mozzarella and Parmesan (all of which are completely yum-o to begin with) we can gussy it up in a different way each night of the week. Try this:

• Served with cheeses melted, and half of a garden fresh tomato, garnished with a 'just cut' sprig of basil.
•  Tuck a bed of bibb lettuce and tomato slices into two pita halves, add warmed chicken, squash and cheeses, drizzle with light balsamic dressing.
• Prepare 1oz. fresh whole wheat pasta, drizzled with extra virgin olive oil and a crushed clove of garlic. Toss with chicken, squash and cheeses.
• Spread basil pesto over a pre-packaged flat bread or pizza crust, top with chicken, squash then the cheeses and make it toasty in the oven for a great take on pizza.
• Top 1/2 cup brown rice with the chicken and squash; for a little extra crunch add half a cup of pico de gallo into the rice.

Each of these variations provides at least 2 servings of veggies, 1 serving of heart healthy oil and 4oz. of a lean protein.Oh! And yumminess,  that's the most important part : )

There are so many other ways to elaborate on this simple combination of delicious and versatile flavors. To make being creative even easier, I prepare all of the chicken and squash on Sunday, portion it (refrigerate some and freeze the rest) that way I only have to figure out the fun part each night for dinner. Doing this saves a bunch of time during the week nights when I would rather be hanging out with my hubby or playing with my boys.

Tomorrow: Hand Over Your Lunch!