It’s just me, in this life I live. There’s no other human, on a personal level, that I am responsible for. The only people I have to make sure get fed, and clothed, and bathed, etc. etc. etc. is me. And y’all know what?
I still struggle!
If you’ve read about the way I meal prep, you already know I struggle to cook every night and my meals have to be strategically planned!
For example, I went to Publix this week and bought a very nice selection of healthy foods… with no. plans. whatsoever. Which, like my meal prep post says, SUCH a big no no!
And this week was no exception, especially since my roommate and I started back to the gym. (That’s a whole ‘nother blog post.)
So, naturally, Monday rolls around… We went to the gym and then had to make an unexpected trip to Sam’s. By the time we were finished, it was getting late, and you know where we ended up? Chili’s.
And, as yummy as that burger was, it was NOT 21 Day Fix friendly, nor was it cooked with any of the ingredients I spent good money on.
Fast forward to Wednesday, when I finally had to cook… my sporadic, no plan list of ingredients looked something like this:
- A frozen bag of riced cauliflower
It was a “I gotta see the what the hype is” purchase.
I am not a huge cauliflower fan. I know it’s been a Pinterest fad for a while, and while I have discovered it’s a great alternative to those carby-type foods that I absolutely adore… it’s kind of a pain in the rear.
It’s messy… or maybe that’s just me. So, when I saw they had FROZEN riced cauliflower… aka cauliflower I didn’t have to “rice”… aka cauliflower I didn’t have to destroy my kitchen over… I was sold.
But we know I wasn’t going to eat it plain, so I turned to Pinterest.
Lots, and lots, and lots of awesome recipes.
With lots of ingredients I didn’t have…
So I got creative and used what I had in the cabinet.
Now, we are HUGE Mexican lovers in our house. It’s like an unspoken house rule… “When all else fails, just eat Mexican.” Which means, there’s always some form of leftover taco meat, nachos, taco soup, etc. in our fridge.
***I should probably go ahead and tell you, I had already prematurely baked my chicken and steamed my cauliflower before I ever decided on a direction I was going. (Go ahead all you type-A-ers, I’ll give you a second to twitch over my impulsive decisions.)***
So, anyway. My unplanned dinner ended up something along the lines of a Chicken-taco-“rice”-bowl. I was a little iffy about how it would turn out, and I so badly wanted to just put it in a taco shell or eat it with chips… but I resisted and it. was. so. good.
Here’s how I made it…
- 3-4 cooked boneless, skinless chicken breasts – shredded
- A bag of frozen riced cauliflower, steamed
- 1 packet of taco seasoning
- 1 cup of salsa
- Optional toppings: cheese, jalapenos, sour cream
My chicken was baked, but you could use any leftover kind of chicken… grilled, boiled, baked, etc.
(If you don’t know how to bake chicken… salt and pepper, pop in the oven at 425 degrees for about 20-25 minutes depending on the size of your chicken breasts… for more in-depth instructions, there’s always Google.)
Warm up a sauce pan and add your chicken, steamed riced cauliflower, and taco seasoning. (Mix your taco seasoning with water as instructed on the back before mixing it in.) Heat it up and simmer for about 5 minutes, then remove it from heat and let the sauce thicken.
BAM! You’re done.
Top it off with your favorite Mexican toppings. I used shredded cheese and jalapenos!
BONUS: It’s yummy leftover!
Other recipes from Organized Chaos: