I’ve had a bag of Trader Joe’s Chicken Fried Rice in my freezer for quite some time and finally came up with what I wanted to do with it. I chopped up some carrots and kale and threw them in some veggie broth, added some of the rice and voila! Super quick chicken rice soup. It was very good for how fast it was.
Today we had a lunch at the Ritz Carlton Resort for the boyfriend’s grandmother’s birthday! I hadn’t been there yet and was super excited to go. It was a long drive and situated right up against the mountains.. it was beautiful! Spring is here! The trees are turning green and there were wildflowers everywhere!
The food and service were excellent and we all had a great time.. the weather was perfect! When we got home we looked at our fruit bowl and veggie drawer and decided it was time to juice. I shop once a week and whatever we don’t think we’ll eat before my next trip (tomorrow) gets juiced.
We juiced carrots, celery, a cucumber, a tomato, mandarin oranges, a lime, a few blueberries, and ginger. It tasted so fresh and packed a lot of ziiing! After finishing our juice and cleaning the kitchen we hit the pool to relax and soak up some sun!
Because we had such a big lunch we decided to take it easy and have some of the pasta salad I made Saturday.
In the mix are cheese tortellinis from TJ’s, tomatoes, cucumbers, spinach, artichoke hearts, olives, feta, basil, crushed red pepper, and artichoke pesto. I like to make this salad in the summer because it’s a yummy, quick, cool meal perfect for hot days.
I’m off to bed.. have a great week everyone!
Last night we made grilled chicken fajitas with blue corn tortillas and they were so delicious and beautiful but I wasn’t able to get any photos of my plate before I devoured it because the Arizona/Duke game (one of the GREATEST WILDCAT GAMES EVER!) was on and I had my game-face on. I made the beans ahead of time and was able to snap a few pics of them.
I chopped up some onion and garlic, sautéed them in a little Pam cooking spray, added about half a can of Rotel diced tomatoes and green chiles, garlic salt and chili powder. I rinsed one can of black beans and added them to the pot. Brought it to a boil and then down to a simmer for ten minutes. I squeezed some lime on top and served in the fajita with chicken, guacamole, onion and green bell peppers, salsa, and shredded Monterey Jack. The beans were so good I saved the leftovers to bring to work today for lunch.