Happy Friday, Ya'll!
First up, I had to share a recipe I made last night. It actually turned out really well...and was pretty healthy. I've been taking major steps in the clean eating department and let's just say creativity is needed in the cooking arena! Do any of you follow clean eating guidelines? I would *LOVE* some recipe suggestions! Here's a pic of last night's dinner:
Also, I did something last night I thought I would NEVER do. Started lifting weights! Actually, before I get all braggy, It was all I could do to lift weights. So I worked on benchpressing the bar. And trying not to laugh. Because, weak little me trying to lift weights is just comical. Oh well, I'm excited to start working on my summer bucket list. A happier, healthy body is def at the top!
I joined up with Newlywed Bliss to be a part of their writing team! I'm actually very excited to do so. It's a great web site with lots of encouragement regarding marriage. What's not to love? Today, I shared about building our spouses up with our heart of gratitude! So please check it out if you get a chance!
Here's the recipe for anyone interested!
Hawaiian Chicken with Strawberry Salad
4 Chicken Tenderloins
1 small tomato, diced
1/4 cup green pepper, diced
1/4 cup cucumber, diced
1/2 cup fresh pineapple, diced
Creole Seasoning, to taste
1/4 teaspoon sea salt
1 tablespoon olive oil
2 thin slices of Mozzarella Cheese
4 medium strawberries, sliced
Spring salad, for bedding
Cook tenderloins separately. Once finished, sprinkle with creole seasoning and diced veggies. Bake for 10-15 minutes at 350 and add mozzarella cheese slices. Slide back in the oven until the cheese melts about 2-3 minutes. Serve on a bed of spring lettuce and fresh strawberries. Note: The fresh strawberries are really what made this dish! I think next time, I'll add more.
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