Sandy's Kitchen: chicken

Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
This avocado chicken salad is pretty amazing! I was a little surprised on how much I really enjoyed it. I mean come on... it's just chicken salad ... well chicken salad that is all jazzed up! We all know the combination of avocado, lime and cilantro go great together. Add some Greek yogurt instead of mayo and it makes a fabulous Lean! Serve with your favorite Greens and you have a complete Lean and Green meal. Yum! Talk about a fiesta in my mouth!

I grilled some chicken breasts and cut them into bite size pieces. Measure out 10 oz of cooked chicken. You can also use a whole rotisserie chicken from the grocery store. Use the breast of the chicken with skin and bones removed.


Then I added the avocado and used my food scale to measure out 3 oz. Add cilantro, lime juice and your seasonings. Then add the Greek yogurt to give it that creamy goodness without all the fat of mayo. Enjoy!

Avocado Chicken Salad

 Ingredients:
10 oz finely diced chicken, about 2 cups but weigh for accuracy (1 2/3 Lean)
1/2 cup 2% Plain Greek yogurt (1/3 Lean)
3 oz chopped avocado (2 Healthy Fats)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp salt (1 Condiment)
1/8 tsp pepper (1/2 Condiment)
1 tbsp + 1 tsp lime juice (2 Condiments)
1/4 cup fresh cilantro, chopped (1/4 Condiment)

 Directions:
Combine all ingredients in a medium bowl. Refrigerate until ready to serve. Divide into 2 servings.

 2 Servings with 
1 Lean, 2.37 Condiments and 1 Healthy Fat per serving





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Vacation is officially over for me! Boo hoo! Boy... time sure flies by when you are having fun, but unfortunately vacation time always comes to an end and reality sets in again. I spent 10 wonderful days in Florida visiting family and friends which explains why I have been MIA for some time.

One of the highlights of our trip was when we went to the beach!


My son, who is now almost 16 months old, has never seen the beach. We have only lived in Colorado and Nevada since he was born. On the other hand, hubby and I grew up in Florida so we were lucky enough to experience the beautiful waters quite often. I really missed being in Florida so it was great to be back if only for a few days. It was so cute... my son did not know what to think of the sand that touched his feet for the first time. At first, he was a little bit hesitant about walking on it, but then he loved it! We definitely made some wonderful memories we will cherish forever!

Also, I can't forget the fabulous times we had with both sides of our family. It was great to see everyone again because we missed them deeply, but what usually comes with family gatherings is food and LOTS of it! Whether it be going out to restaurants more often than usual or the tons of food that gets served at family gatherings, it is soooooo hard to stay on plan. Temptation was everywhere!

I am happy to say that I did maintain my weight while on vacation and actually lost one pound since being back which was Friday. Now that I am home and I have SOME normalcy in my life, I am ready to be 100% OP and get the rest of the weight off!


As for the recipe...

This Oven Baked Chicken Fajita recipe is so easy to make and both hubby and I enjoyed it. I think marinating the chicken in the olive oil and fajita seasoning mix is key. It adds more flavor to the chicken the longer you let it marinade. Also, if you don't like zucchini and yellow squash, feel free to switch them out with more peppers or to one of your favorite veggies. This is a great dish if you are craving Mexican!


Marinade the chicken strips in olive oil and fajita seasoning mix. I left the chicken in the marinade overnight.


Slice your peppers, dice your squash and toss with rotel tomatoes.


 Stir the veggies with the marinated chicken strips until completely combined. Pour into prepared baking dish. Bake until done!

 
Oven Baked Chicken Fajitas

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into strips (3 Leans)
1 tbsp olive oil (3 Healthy Fats)
2 tsp chili powder (4 Condiments)
1 1/2 tsp cumin (1 1/2 Condiments)
1/4 tsp paprika (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp salt (1 Condiment)
1 cup Rotel diced tomatoes with green chilies, drained (2 Greens)
1 cup red bell pepper, cut into strips (2 Greens)
1 cup green bell pepper, cut into strips (2 Greens)
1 1/2 cups zucchini or yellow squash (3 Greens)
Juice from half a lime , about 2 tsp (1 Condiment)

Directions:
In a large bowl, combine chicken strips with olive oil, chili powder, cumin, paprika, garlic powder and salt. Marinate in the fridge for at least 3 hours or more if desired.

 Preheat oven to 400 degrees. Spray a 13×9 baking dish with cooking spray. Add the tomatoes, peppers, zucchini and squash to the chicken and stir until combined. Pour mixture into prepared baking dish. Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender. Squeeze juice from half a lime over chicken and veggies before serving.

 Makes 3 Servings
Each serving provides
1 Lean, 3 Condiments, 3 Greens, and 1 Healthy Fat


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As some of you may know, I am on vacation! Woo hoo! Fun times ahead with family and friends! I am having a blast, but I am sorry to say I was not 100% on plan. I know... BAD ME! I was only off plan the first two days of vacation, but now I am back OP. Even for those first two days of being a naughty girl, I did eat five Medifast meals daily and one regular meal. Now the other meal did not happen to meet Lean and Green meal standards. That is what got me into trouble! I hate to say it but I did gain one pound. Since being OP yesterday, I have already said good bye to that one pound and I am now the same weight as when I left for vacation! I consider that a victory because normally good eating habits and vacation for me just don't mix. I will keep you posted on how I do the rest of my vacation, so stay tuned!


Wondering how I did on my July Dietbets? I did pretty well if I do say so myself! This is how much I won:



Sunshine's Dietbet (316 players): $37.29 minus $25 = $12.29

Team Kelsey DietBet (8 players): $90 minus $25 = $65

Sandy's Kitchen July Dietbet (848 players): $42.80 = $42.80

Fit and Fun DietBet (56 players): $32 minus $10 = $22



Grand total after subtracting my bets: $142.09!



 Starting weight: 167.8 lbs

Final weight: 160.2 lbs




Go me! Go me! It's my birthday! Okay, it isn't my birthday, but it sure feels like it!


For the month of August, I only signed up for the one I created Sandy's Kitchen August DietBet. I might sign up for more when I get back from vacation! I am officially addicted to Dietbet!

Are you interested in trying the weight loss plan I am on? If so, check out some of these great deals below!

Medifast has some deals for you! If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.

Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.

Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.


For the recipe...



If you are looking for a different variation of grilled chicken, then this is a great summer recipe for you to try! WARNING! You must be a fan of root beer... I mean after all... it is called marinated grilled root beer chicken! The name says it all!

I, for one, absolutely love the taste of root beer so I was pretty excited to try this recipe and so happy I did! Hubby on the other hand, wasn't too thrilled with the flavor, but he also doesn't really care for root beer. This is just one of those recipes that can be a hit or miss for the family.



I will definitely make this again even if it is only for me :) and possibly experiment with coca cola or orange soda. Anything to try and keep plain old grilled chicken just a little bit more exciting!






First, you need to pour the diet root beer in a medium sized bowl.



Then add the apple cider vinegar and oil to the root beer.


Next, pour in the lite soy sauce and give it a good stir.


Place the chicken in the marinade and refrigerate for more than 3 hours. As you can see, there will be tons of marinade leftover so you will only be using half your condiments and healthy fats.


Mmmmmm... marinated grilled root beer chicken! Bon appetit!

  Marinated Grilled Root Beer Chicken
Slightly adapted from Six Sisters Stuff

 Ingredients:
1 (12 ounce) can diet root beer with 0 carbs (free item)
2 Tablespoons apple cider vinegar (1 Condiment)
2 Tablespoons vegetable oil (6 Healthy Fats)
1/2 cup lite soy sauce (12 Condiments)
27 oz boneless, skinless chicken breasts - should yield 18 oz cooked (3 Leans)

Directions:
Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours. I marinated overnight Grill.
3 servings with 1 Lean, 2.16 Condiments and 1 Healthy Fat per Serving (since the condiments and healthy fats are in the marinade, only half is absorbed and half is discarded).


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I always thought I was a slow loser because it is no secret... I am a daily weigher. As a daily weigher, for some reason I always expect a loss, at least I always hope to have one anyways. I used to get discouraged when I weighed myself, but not anymore. Now I look at the overall picture. I look at how much I have lost during my entire weight loss journey and to be honest, I am pretty darn happy with my overall loss. My total weight loss is 17.8 pounds. On June 1st, I joined two DietBet challenges and since then I have lost 8.6 pounds. As you can see, 8.6 pounds is a great number to focus on for 3 1/2 weeks rather than focusing on my scale not moving for three days! What is important is that I feel fabulous!

Now what about this awesome looking recipe I have below...

Chicken parmesan made into meatballs? Yes please! Meatballs, Italian diced tomatoes and ooeey gooey cheese always make a perfect combination. This is definitely comfort food! I am all about making food that reminds me of good old fashioned home cooking! For the sauce, I just blended diced tomatoes in a small chopper to get it to the consistency of tomato sauce or you can leave it slightly chunkier, depending on how you like your sauce. I like mine a little chunky. Use Italian diced tomatoes instead of the regular kind because it already has the spices inside of it. Also, make sure to check your carbs on the back of the can. Some brands are 5 grams of carbs, while others are 10 grams per 1/2 cup! You need to find a brand that has less than 5 grams of carbs per 1/2 cup. I love Great Value Italian Diced Tomatoes. Enjoy this recipe!


Chicken Parmesan Meatballs

 Ingredients:
1 lb 95 to 97% ground chicken (2 Leaner)
1/4 cup grated Parmesan cheese (4 Condiments)
1/4 tsp pepper (1/2 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp Italian seasoning (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1 cup reduced fat mozzarella cheese, divided (1 Lean)
1 1/2 cups Great Value Italian diced tomatoes or 3/4 cup low carb marinara sauce, divided (3 Greens)

 Spaghetti Squash:
3 cups cooked spaghetti squash (6 Greens)
1 tbsp regular butter (2 Healthy Fats)

 Directions:
Preheat oven to 350 degrees.
Lightly spray a 13 x 9 inch glass dish with cooking spray.
Blend diced tomatoes in a blender or small chopper to resemble tomato sauce or until desired consistency.

 Melt butter in a  non-stick skillet over medium heat. Add cooked spaghetti squash strands in skillet and saute for about a minute. Set aside.

Combine ground chicken, parmesan cheese, and spices. Add 3/4 cup mozzarella cheese. Measure out 3 tbsp of the blended diced tomatoes and add to the ground chicken mixture until completely combined. Form into meatballs. Since this recipe makes three servings, I made twenty-one meatballs. It is so much easier to divide the meatballs evenly when they are in increments of threes such as 15, 18, 21, and so on.

Place meatballs in prepared glass dish. Bake for 25 minutes.
Spread tomato sauce over meatballs and sprinkle with the 1/4 cup mozzarella cheese. Broil until cheese is melted.  Divide the meatballs into 3 servings. Place each serving of meatballs over 1 cup of spaghetti squash. Enjoy!

Makes 3 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 2/3 Healthy Fat for the 2/3 Leaner

Click Here to Print

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I have some wonderful news to share with you guys! No, I am not pregnant LOL! For some reason whenever I mention "good news", my family or friends think I am pregnant! Maybe because I still look prego from my last pregnancy, but sshhhh that was a year ago! The news does involve losing the baby weight I gained. I am determined to get back to my pre- baby weight! How am I going to do it? With Medifast! I have officially become one of Medifast's bloggers! I am so excited and truly thankful for this opportunity to share my Medifast weight loss experience with all of you, as well as share some yummy recipes, tips and ideas! You don't have to be on Medifast to enjoy these recipes because most of the dishes are family friendly and just pretty darn good!

Many of you already know that I am not new to Medifast. In fact, I made it to my goal weight and then nature happened... I got pregnant. It was one of the most special moments of my life because my little peanut was born! I did re-gain some of weight back, but I am ready to get this baby weight off.

So why do I like Medifast? Well, I have been on probably every diet out there. I am quite an experienced dieter. Let's see... there was the cookie diet. How could I resist that one? Eating cookies all day? Sounded like my kind of diet! Problem was, although I love cookies, I got tired of  JUST eating cookies and one additional meal day in and day out. It was BORING! Not to mention the cookies were just so-so, but that could be because I was all cookied out. I didn't think that could happen, but it did.

I tried the HCG diet and did the injections. Yes! I injected myself! That diet only lasted a few months. I was hungry all the time because the calories were too low for me, around 600 if I remember correctly. Then there was the South Beach Diet and Weight Watchers. I can't really say anything bad about them, except they required more planning when it came to preparing my meals. Being on so many different types of weight loss programs, you learn which ones work for you and which ones don't. Medifast works for me. It works because it doesn't require much planning except when it comes to your Lean and Green meal. If you don't know what Medifast is, you eat 5 of their meals which range from brownies, chocolate chip soft bakes, oatmeals, soups, shakes, bars, pancakes, mac and cheese and much, much more!  My favorite is the Cappuccino Calorie Burn which I have every morning. I still haven't gotten tired of that one yet. Then you have a Lean and Green meal for the day. This is where I like to get creative! I would've never guessed I could have pizza with a crust made from cauliflower or spaghetti and meatballs with the use of spaghetti squash as a substitute for pasta. I would enjoy these Lean and Green recipes even in maintenance and I think that is what is most important. Choosing a weight loss plan that will not only get you to your weight loss goal, but allow you to succeed in maintenance as well.

Here is an example of a yummy Lean option! This chicken came out so moist just as the title suggests. Make sure you don't over cook the chicken otherwise it will dry out. This is a yummy dish the entire family will enjoy!


Melt in Your Mouth Chicken

Ingredients:
 28 oz raw boneless, skinless, chicken breasts or tenderloins ~ should yield  20 oz cooked (3 1/3 Leaner)
1 cup plain 2% Fage Greek yogurt (2/3 Leaner)
1 tsp garlic powder (2 Condiments)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
1/4 to 1/2 cup grated reduced fat parmesan cheese (4 Condiments) *
1/2 tbsp dried parsley (1/2 Condiment)
1 tsp dried basil (1/2 Condiment)

Directions:
Preheat oven to 375 degrees.
Line a 13 x 9 inch baking pan with non-stick foil. 
This is optional but it makes clean up easier.
Place chicken in baking pan in a single layer.
Combine yogurt, parmesan cheese and seasonings in a medium size bowl.
Distribute yogurt mixture evenly over chicken.
Bake for 40 to 45 minutes or until done. Be careful not to over cook.
  Divide into 4 servings.

Makes 4 Servings
Each serving provides 1 Leaner and 2.5 Condiments
(You still need 3 Greens and 1 Healthy Fat per serving)

* If you can not find reduced fat parmesan cheese, you can use regular parmesan cheese but decrease the amount to 1/4 cup which counts as 4 Condiments. 1/4 cup will still provide plenty of flavor.


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Today is Day 6 for me. Day 5 was a wonderful day! I was passed the stage of the infamous Medifast headache, gone was the drained feeling I had from re-starting again. AND Get this... I actually felt like exercising! That feeling isn't very common for me, but I took advantage of it and did 40 minutes walking on the treadmill. I burned 267 calories to be exact! 


 Now what could probably wrong with a little exercise? Well, on Medifast, you shouldn't start exercising (unless it is already a part of your lifestyle) for at least 3 weeks. This gives your body time to adjust to the lower calorie weight loss plan. Some have even told me exercising slows their losses down. I think I learned the hard way because my scale hasn't budged since Sunday and I just re-started Friday. I am at a stand still. I am not losing as much as I have hoped and I usually I have pretty good losses the first week.  I do know my thyroid meds need to be increased because my doctor mentioned it to me the other day. Now that I have my new prescription in hand, maybe that will help with my losses. Otherwise, I just need to be patient. I didn't gain all this weight in one day so I won't lose it one day either :) 

Here is a new recipe I wanted to share with you guys. I got this recipe from The Detoxinista and it is really good! If you are craving comforting food, then try this! It is creamy, cheesy and oh so good for you! She said it reminds her of a cheesy hash brown casserole and I have to agree. Definitely a family pleaser. I would have never thought of using yogurt to make this dish creamy but it works! I made a few minor changes to make it Medifast friendly as well as added some grilled chicken to complete my Lean. You could always serve the chicken on the side if you like. Just divide the chicken in half which would be 2.25 oz per serving. Also, I wanted to note that the recipe calls for Cheddar. I didn't have any so I used reduced fat mozzarella and it still tasted good! That is why my dish looks lighter and more yellow in color than The Detoxinista's . Enjoy this recipe!

Cheesy Chicken Spaghetti Squash Casserole
Slightly adapted from The Detoxinista

Ingredients: 

For Chicken:

6 to 7 oz raw chicken breasts - should yield 4.5 oz grilled (3/4 Lean)
1/4 tsp Mrs Dash Southwest Chipotle Seasoning or seasoning of your choice (1 Condiment)

For Squash:

3 cups spaghetti squash, cooked (6 Greens)
1 tablespoon light butter, melted (1 Healthy Fat)
1/2 tsp garlic powder (1 Condiment)
1/2 teaspoon salt, or to taste (2 Condiments)
1/8 tsp black pepper, to taste  (1/4 Condiment)
1 tbsp grated Kraft Parmesan cheese (1 Condiment)
3/4 cup 2% Fage Total Greek yogurt  (1/2 Lean)
3 oz. reduced fat cheddar, shredded and divided (3/4 Lean)
1/4 tsp dried basil (1/2 Condiment)

Directions:
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. 
Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.

Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese. Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top. Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.

2 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving

*If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of  beef and 2.6 oz of shrimp per serving.


Click Here to Print 


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I love Mexican rice and I thought hmmm... fried rice from grated cauliflower tastes yummy so why not Mexican rice? Well, it turned out yummy too! I decided to try it as a casserole by layering the Mexican rice with grilled cut up chicken that was marinated in olive oil and fajita seasoning. Then layered with shredded Mexican cheese of course! It definitely fulfilled my craving for Mexican food!


It was even better the second day! After re-heating it, I just mixed it all up together and it became a big bowl of spicy goodness!


Mexican Chicken and Cauliflower "Rice" Casserole

Ingredients:
2 1/2 cups grated cooked cauliflower (5 Greens)
1/2 cup mild rotel diced tomatoes (1 Green)
1/4 cup salsa (4 Condiments)
1/8 tsp salt (1/2 Condiments)
1/8 tsp pepper (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1 cup reduced fat Mexican cheese, grated (1 Lean)
8 oz raw chicken breast (1 Leaner Lean)
1/2 tsp low sodium taco seasoning (1 Condiment)
1 tsp olive oil (1 Healthy Fat)

Directions:
Season chicken with taco seasoning and toss with olive oil. Marinate for at least 4 hours. Grill, bake or broil. Chop into bite sized pieces and set aside.

 In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour mixture into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions.

 Makes 2 servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments per Serving




Click Here to Print

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Tomorrow is my weigh in day for the 50 pound weight loss challenge I am doing. I will be happy with any loss right about now. Now, if I gained... then I will kick, scream and throw a fit! Nonetheless, I can't wait to see what my scale has in store for me. I started exercising this past Monday which is HUGE for me! I haven't been active in anything for quite some time. I really started moving my butt because of this 50 lb weigh loss challenge! One of our mini challenges is to exercise for at least 30 minutes fives times during the week. Well, today is my second day of walking on the treadmill for 30 minutes (33 minutes to be exact, but whose counting!). I feel pretty good about adding exercise to my daily routine and I find myself looking forward to it.

If you haven't already joined some type of a challenge or maybe a support group on Facebook, I highly suggest you do so. I am in a couple of social groups and what you get out of those groups is beyond words. The groups that I belong to are simply amazing! The people are wonderful, they know what you are going through because they are going through the same thing, and you will meet some very inspirational people! You learn so much from others on program, whether it might be a new recipe, tips and tricks to add variety to the meals, or how to cope with stress through this whole weight loss process. It isn't easy going through this journey alone so take advantage of all the resources out there!

Now, it is recipe time! This chicken is especially yummy because it has the subtle sweetness from the pancake syrup and a slight crunch from the almonds, while the lemon brightens it up with a little tang. It adds some variety to plain old chicken breasts!


Almond Maple Chicken

 Ingredients:
8 oz raw chicken breasts - should yield 6 oz cooked (1 Leaner Lean)
2 tbsp Walden Farms pancake syrup (1/2 Condiment)
1/2 tbsp grated fresh lemon zest (1/2 Condiment)
1 teaspoon lemon juice (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/8 tsp pepper (1/4 Condiment)
10 whole almonds, chopped (1 Optional Snack)

 Directions:
Heat oven to 400 degrees. Place chicken in a shallow baking pan and then sprinkle with salt and pepper. Combine pancake syrup, lemon rind, lemon juice, and almonds in a small bowl. Pour mixture over chicken. Bake for 25 to 30 minutes or until done.

 Makes 1 Serving
Each serving provides
1 Leaner Lean, 2.75 Condiments and 1 Optional Snack
(needs 1 Healthy Fat)
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Wow! This recipe was absolutely delicious! It's actually Cody Jo's Indian Chicken with Curry Yogurt Sauce featured on her blog New Beautiful Me. She also makes a roasted curry cauliflower side dish to complete the meal so that it is a full lean and green meal, but unfortunately, I didn't have any cauliflower. I just seasoned the chicken with salt, pepper, garlic powder and 1/2 a tsp of curry powder that was supposed to be used for the cauliflower. I baked the chicken at 350 degrees for 40 min or until done. Then I served it with the yogurt sauce as a dipping sauce. Very good! After I realized I didn't have any cauliflower, I wanted to shred the chicken and put it on a bed of romaine lettuce with the curry yogurt sauce as my dressing. Turns out my romaine lettuce was frozen in my fridge! I just wasn't having any luck with my veggies. I just ate the chicken with some leftover cabbage. I have to say that the curry yogurt sauce is to die for. I may try using it in my chicken salads as a change of pace! Enjoy this yummy recipe at New Beautiful Me!




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