I told you I would share more fun recipes that I love. Everyone is always so surprised that I can live without cooking with gluten, dairy or soy... it's not too hard! Actually it took me about a year to figure it out.... I ate protein and veggies most of the time :)
3 cups of cooked quinoa
2-3 boneless skinless chicken breast
1 cp of shredded cabbage
1 cp of shredded carrots
2 stems of green onions chopped
1/4 cp of crumbled goat cheese (or blue cheese WOOF!)
1/2 cp of olive oil
1/2 cp of Frank's Buffalo Sauce
1 tsp onion powerder
1 tsp garlic powder
pitch of salt and pepper
Cook quinoa according to instructions, once done turn off burner and let sit. Add cabbage, carrots, and green onion so that that they can soften but not turn into mush.
In another pan boil chicken in water. Make sure the chicken is completely covered in water, and bring to boil. Once to boil, keep covered and turn off burner. Boil for about 20 minutes or until cooked. Once cooked, shred the chicken with two forks.
Combine sauce ingredients and stir.
Throw the shredded chicken in a freezer bag and pour the sauce into it. Shake shake shake!
Once chicken is covered, dump the chicken and sauce into the pan with the quinoa and veggies.
Let sit for about 5 minutes to make sure it melds together. Serve into bowls and sprinkle the cheese on top.
Prep time is about 40 minutes, but you will have leftovers!
See ya next Tuesday!
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