Wondering which Cinco de Mayo Recipes to make for your fiesta? Here’s a roundup of our family favorites!
Grilled Chicken, Broccoli & Cabbage Salad
Recently, my family has made a commitment to eat healthier. We’ve been eating lots of fresh fruits and veggies and eating at home much more than usual. Since doing so, the biggest challenge has been finding ways to prepare food ahead of time on days when we are on the go. When I first heard about Tyson Grilled & Ready Chicken Breasts Strips I was excited to try out a new recipe. Especially considering that the chicken contains no preservatives and is carved from a real chicken breast. First, I went to Tyson’s recipe tab for inspiration, after about 10 days straight of regular grilled chicken and lettuce we needed a change. After perusing the recipes I decided to make up a recipe full of fresh veggies that didn’t include lettuce. I had recently seen a recipe on a friends facebook page of broccoli salad that inspired my creation.
My in-laws were in town for a couple of days so we enjoyed a date night out without the kiddos. First, dinner with my hubby then a quick trip to Walmart on the way home to grab the ingredients I needed for the Grilled Chicken Broccoli and Cabbage Salad. While we were there I also picked up bone-in chicken breasts, boneless skinless chicken breasts, squash, and zucchini for a soup recipe I am trying to duplicate after my trip to Dallas last week. I hope it turns out as delicious as this Grilled Chicken Broccoli and Cabbage Salad!
The recipe was so easy to make, especially with a food processor. Washing the vegetables took the most time by far, but I’m kind of picky about clean vegetables. Although you could eat the Grilled Chicken Broccoli and Cabbage Salad right away, it’s much better served after the veggies have had a chance to soak in the salad dressing overnight. It got the stamp of approval from both my hubby and the kiddos! I’ll definitely be making it again.
I created a Google + albums online you can view here.
- 2 packages Tyson Grilled & Ready Refrigerated Chicken Breasts
- 1 cabbage
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 carrots
- 2 bunches fresh broccoli
- 1/2 red onion
- 2/3 cup low fat Vinaigrette salad dressing
- 1/3 cup low-fat Dijon
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- Wash vegetables thoroughly.
- Either chop in food processor or chop finely by hand.
- Measure 2/3 cup Vinaigrette salad dressing and 1/3 cup Dijon salad dressing and add to chopped vegetables.
- Mix well to combine ingredients. I have found using a large bowl with a lid makes it much easier.
- Make sure lid is secure and shake until ingredients are mixed well.
- Pour veggies on serving dish, add Tyson Grilled and Ready Chicken Breasts then garnish with seasoning.
- Best served after refrigerating overnight.
Discolosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #MealsTogether.” As always all opinions are my own, read my full disclosure policy here.
My family loves chicken fajitas! We usually eat out at our favorite Mexican Restaurant at least once a week. Lately, we have been trying to eat at home more, so I made up this recipe for homemade Chicken Fajitas. They turned out sooooo good!! I’ve included a photo tutorial below. I hope your family enjoys this recipe as much as mine did!
Berry Barbecued Pork Roast
- 1 3lb. pork roast Whole or Half Boneless Pork Loin or Rib Half, 2.49/lb, Use $1/1 Earthfare Natural Pork
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 cups fresh or frozen cranberries I think they were around $2.50 at my store
- 1 cup sugar Use $0.50/2 Domino Sugar from 8/29, 10/17 RP or $0.30/1, $0.75/1 Imperial Sugar
- 1/2 cup orange juice
- 1/2 cup barbecue sauce
- Preheat oven to 350.
- Sprinkle roast with salt and pepper. Put fat side up on a rack in shallow roasting pan. Bake for 45 minutes.
- In saucepan, combine remaining ingredients. Bring to boil & reduce heat to low.
- Cook and stir sauce for 10-12 minutes or until thickened.
- Brush sauce over roast, and bake an additional 15-20 minutes, or until roast temperature reads 160 degrees, brushing frequently with sauce. Let stand 10 minutes before slicing, and serve with remaining sauce.
Serve with . . .
NOTE FROM JAMIE: Do we have any seasoned freezer-cooking chefs out there? I’d love to do a few segments soon about freezer cooking – and I was hoping we could pool our resources to make them some really “meaty” recipe roundups! If so, Please email me at firstname.lastname@example.org with your recipe, name, and a couple tidbits about yourself! (Subject Line: Freezer Cooking)
We frugal foodies have unique challenges that normal shoppers don’t. This little segment aims to help by offering:
- Stockpile-cooking ideas
- Clever Casseroles in which to hide your leftovers from the hubby & kids
- Kitchen tips & tricks
- Freezer-cooking recipes & planning
- And really, everything but the kitchen sink!
Our very own “Deal Detective Kim” has generously offered to take the lead on this one (aspiring food writer that she is) – but start thinking up a recipe YOU often turn to, because we’ll be asking for some contributions to keep this new weekly segment running!
And now, I’ll turn it over to you Kim!