Stop Blogging and Cook

DAILY POST JAN 22nd:  WHAT’S IN YOUR FRIDGE?

VEGAN & GLUTEN-FREE

S H O P

LEFTOVER
Chicken
VEGETARIAN:  Omit chicken

GROCERY
Balsamic vinegar
Olive oil
Golden raisins or dried cranberries, optional

GREEN MARKET
Edemame, or frozen wo/pods
Corn, or frozen
Sweet red pepper
Green onion
Cilantro

T I M I N G

COOKING TIME:  20 min
PREPARATION TIME:  5 min

1. Cook rice; cool.
2. Toss chicken & rice in dressing.
3. Add chopped vegetables.

C O O K  /  P R E P A R E

INGREDIENTS
Leftover chicken
Balsamic vinegar
Olive oil
Edemame, or frozen
Corn, or frozen
Chicken
Sweet red pepper, sliced into slivers
Green onion, chopped
Cilantro leaves
Golden raisins or dried cranberries, optional

PREPARATION

1. In a small bowl, combine 3 parts olive oil & 1 part balsamic vinegar.  Toss chicken in dressing.
2. In a medium bowl, combine 3 parts olive oil & 1 part balsamic vinegar.  Add cooked & cooled rice; toss well. Add chicken to rice.
3. Add chopped vegetables to chicken & rice.  Toss well.

S E R V E

Place on bed of lettuce w/sliced avocado, a hard-cooked egg.

W O R K P L A C E   L U N C H

Perfect anytime.  Inexpensive, providing a big bang for your lunch buck.