Hello!
Hope you’re all having a wonderful start to the week. Everything is quiet over here, and I actually have a night to do whatever I want to because I finished my assignment this morning instead of leaving it until tonight.
I spent some time with Layla in the living room and read my book, the official biography of Steve Jobs. I could only get through three chapters because Layla was snoring too loudly. 
Let me take you on a journey back in time (OK this is not an exciting story at all, just FYI) to probably the first healthy meal that I “came up with” and subsequently fell in love with. I was 17 at the time and this dish was the catalyst that made me appreciate pretty much every vegetable out there.
Oh, and it’s wicked easy too. It’s pretty much like making a frozen skillet meal.
Here’s what you need:
- a skillet (obviously)
- 1 boneless skinless chicken breast (fully cooked)
- any kind of frozen vegetables you like and as much as you like (I combine three different bags of frozen vegetables: an asian vegetable variety, frozen corn and something with frozen asparagus, green beans and peppers. Again, feel free to use any kinds of frozen vegetables you like.)
- 2 tblsp of your favourite salad dressing (not a creamy variety)
Add in chopped chicken breast and cook until the liquid from the frozen vegetables cooks off. This dish tastes much better when the vegetables are ever so slightly charred, not watery. Add in the salad dressing and toss around for about 30 seconds or so and it’s done!
My favourite dressing for this dish
Veggie Lovin'
It’s not a groundbreaking dish, but it tastes awesome and the fact that it comes together in about 8 minutes just makes it fantastic.
I’m going for a walk now, just because I feel like soaking up the last hour before it becomes dark outside. I’m trying to avoid seasonal depression disorder, jokingly and seriously. I’m taking Vitamin D pills to hopefully appease the drama queen in me who whines when it gets dark at 4.
