Our menu said grilled chicken salads but this turned into way more than just your typical grilled chicken salad. After school, tutoring and a meeting with parent, I got home around 6pm.  Brady was visiting his brother so I ran to the gym and pounded our 40 min. on the stairs while working to finish my book club book, Chasing Harry Winston. Our book club is next week, so if you have good suggestions for books we can fill our calendars with, PLEASE let me know!!

After the gym and a quick shower, and got started on our salads.  We did not go to the store this weekend (this NEVER happens) so we decided to try to use all of the food we had in our house this week, and see how long it lasts!  I found some organic little baby sweet potatoes in the fridge that I have been meaning to use, so I tossed them in my food processor to slice them like chips.  I put them on a pan with a spritz of olive oil and let them bake until some were crispy and they were all cooked!

Here is what else I opened/chopped up:

• grilled chicken that I had marinated in Mojo marinate last night
• black olives for Brady
• chick peas
• black beans
• corn
• leftover bulgar (plain)
• lettuce (iceberg, blahh since we were out of romaine)
• tomatoes
• a cucumber
• green pepper
• sweet potato chips!
• leftover lentils with bbq sauce I added to them

My intention was to have the grilled chicken (I made on the grill pan on the stove) but I didn’t need it with everything else!  I also didn’t need cheese or dressing because there were so many great flavors!

I am on a two hour delay for school so I already made dinner for tonight  – a version of Clean Eating pasta bake with him and her sides of the pan, and I am headed to get my workout over with before school!  I love two-hour delays!

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