One of the most exicting purchases we've been able to make recently was a nice sized grill. After a traditional Labor Day BBQ With Burgers, hot dogs, wings, baked beans, and Mama Carol's totally amazing potato salad (which is so easy to make- but will have everyone asking for the recipe!) the next night we decided to grill up some bone in chicken breast. It was delicious! I threw it in a bag with some Mojo marinade over night, and then tossed the raw chicken on the grill, served with some corn on the cob and left over baked beans it was an easy weeknight dinner that didn't take too much work to make it delicious.
Fast forward a couple days later, and there is still left over grilled chicken in the fridge. As delicious as it was, no one wanted left overs, maybe no one seen them? Not wanting to go to waste I decided to use it for lunch and dinner in the same day. Simply marinating and grilling the chicken was use #1 for our chicken, #2 was chicken Cesar pitas.
Chicken Cesar Pitas:
6 oz Grilled Chicken
2 Cups Super Greens (spinach, bok choy)
3 tbs Hidden Valley Ranch Creamy Parmesan Dressing
1 Josephs Whole Wheat Flax Pita
Now onto use #3 for our chicken. I've been really craving some kind of creamy pasta dish so I decided to use the rest of my grilled chicken along with some left over bacon and make a Grilled Chicken & Bacon Florentine Alfredo.
4 Oz Grilled Chicken Cut into Chunks
4 Strips Cooked chopped bacon
1 Jar Ragu Alfredo Sauce
2 Cups Super Greens (Spinach & Bok Choy)
1 tsp fresh chopped Garlic
1 tsp olive oil
1 Box Penne Pasta