You're going to have to eat out every night if you're going to live in a hotel......they said.
Well here is me defying what "they said". Now I never said this doesn't take extra planning and patience. But it CAN be done, my friends! I was told last week while explaining our current living situation, "It's going to get old and expensive eating out every night!" I responded in shock, "Oh, we haven't been going out to eat. I'm cooking! I bought a hot plate!"
**Awkward stares......A what-plate?!**
I had never heard of a hot plate either. But it's serving me well so far! I obviously miss our gas stove... Our blender..... The Kitchen-aid food processor. The dishwasher. But "kitchen, kitchen, on the wall (the kitchen is this room is literally a little station on the wall), what is the most prized possession of all????
The Garbage Disposal.
My God. How did I survive in a time without one?!?! My gag reflex is strongly stimulated when I finish washing dishes....and those chunks of soggy food are in that little plug. Blech!!Ack! Yuck!
So last night we were on our way home from a coffee shop. I was working on more never-ending paperwork for my travel assignment. Ryan was studying (he pretty much studies 24/7 with this school). As we passed Chipotle ....Ryan grinned at me, and said and trying to convince me, said "Babe, you don't have to cook. I know you just want to pick up food there and just go home and relax." But determined, I said, "No! I have chicken thawed, and a pantry full of food. I'm cooking tonight!"
And disappoint I did not. I threw together a recipe that may be one of my new favorites. The cool part is although I served this as a pasta last night. I had some of the leftovers for lunch, nixed the pasta, and put the meat and sauce on a bed of spinach -- and wallah - salad!
So here is my recipe! For any GF folks out there, I bet this would be really good over quinoa too!
- 1.5 lbs boneless, skinless, chicken breasts, marinated in a bag of EVOO & balsalmic vinegar
- 1 can 8 oz tomato sauce
- 1 can whole, crushed tomatoes
- 14 ounces Canelli/white beans
- 1 cup spinach (I used spinach, endive, chard, kale because that's what was in my "Power Greens" bag)
- 1/4 white onion, chopped
- 1/2 red bell pepper
- S & P to taste
- Marinate Chicken breasts in bag with EVOO & Balsalmic Vinegar for about 4 hours.
- Cook chicken over medium heat. Once both sides are seared, add the onion and peppers.
- Add in crushed tomatoes. Season dish with S, P, and Basil.
- Simmer on low, add in the white beans and tomato sauce.
- Prior to removing, throw in the spinach.
- Once wilted/cooked - Serve over pasta. (I had to premake my pasta before cooking this, as I had only 1 burner to work with.) ;)
Notice our lovely dining room table. Oh wait, that's the bed ;)