Image of Sarah Bridgeman making a smoothie

What we’re eating: September 15-20

Hello weekend! We are almost back in the groove of things over here! Food is one thing we don’t sacrifice, and honestly, we wouldn’t have it any other way! As always, we are still cooking once, eating twice with simple ingredients! It’s really the best way that works for our lifestyle! This week we have some long time go-to’s , along with TEB’s absolute favorite honey mustard chicken recipe!

So, this weeks dinners:

Monday

Honey mustard chicken (recipe below), zucchini spirals, kalamata olives, tomatoes, and peppers tossed in tuscan herb olive oil

 

Tuesday

Cobb salad: leftover honey mustard chicken, egg, turkey bacon, red onion, tomatoes, avocado

 

Wednesday

Turkey burgers with sweet potato fries

Thursday

Salsa chicken with sautéed sweet potato spirals and kale

Friday

Leftover turkey burgers, I will reheat the sweet potatoes in the oven!

Honey Mustard Chicken

Prep Time 2 hours

Ingredients

  • 1/3 c raw honey
  • 3 tbsp  whole grain mustard
  • 2 tbsp dijon mustard
  • 2 tbsp avocado or olive oil
  • 2 tbsp raw apple cider vinegar
  • 1 tsp minced garlic
  • pink salt and pepper to taste
  • 1.5-2 lbs organic chicken tenders

Instructions

  1. Marinate chicken for at least two hours before baking or grilling. We prefer grilled! Enjoy!

Pro tip, honey mustard chicken: use the recipe above. When you get everything mixed together and poured over the chicken, take a fork and poke holes in the chicken so the marinate can seep into it! Also, it’s best grilled!

Tag me on instagram with your simple meals, @sarahdbridgeman! Would love to see what you create! If you need more dinner ideas, check out the other food posts here! 

 

 

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