Tonight! Lemon-Pepper Chicken, Fruit-and-Nut Bulgur Salad, Spinach-and-Strawberries Salad, and a Baked Potato :-D
Zested two lemons onto 1.5lbs of thin-sliced chicken breast, then dredged in flour seasoned with salt and rough-cracked black pepper and sauteed in a mixture of oil and butter until crisp and cooked through. Elsewhere, I sauteed half an onion, a clove of garlic, and one carrot, minced in a little olive oil, then added in kosher salt, black pepper, and bulgur wheat and toasted for 2-3 minutes. I boiled some chopped dates and golden raisins in vegetable stock and poured the bulgur mixture into that and sealed it off for 15m. I mixed in a handful of toasted, chopped cashews and some chopped mint and parsley. For the salad, I made a basic lemon-poppyseed dressing with sugar, lemon juice, salt, a little onion, a little dijon mustard, and a fair amount of oil, then poured that onto a mixture of spinach, goat cheese, sliced strawberries, and toasted almonds. Finally, for the baked potato, just a regular russet scrubbed, oiled, salted, and baked @ 400 for 1.25 hours, then split and filled with butter and shredded mozzarella, mixed together, topped with cheddar, and rebaked for 5 more minutes.
I know the portion size is a little ridiculous for healthy, but you gotta start somewhere!