We love to grill and do it often. It's so simple to throw some chicken or beef or pork into a delicious marinade in the morning...and then have my husband grill it that night. Add some easy side dishes like fruit or a salad along with rice or potatoes, and dinner is done.
Lately when I find boneless chicken breasts on sale for $1.99/lb., I purchase many packs, throw them in Ziplocs with a marinade when I get home, and pop them in the freezer. Then when I need some easy meals, I thaw a few packs of chicken and have Mike grill up to eight breasts at a time. That night we'll have a simple grilled chicken Caesar salad. Romaine lettuce, freshly grated Parmesan cheese, and organic croutons along with some Newman's Own Caesar dressing.
The leftover chicken is saved for the following evening when we will make some tasty skillet lime chicken tacos. This recipe was given to me by an old college friend, and it's become a wonderfully quick and yummy meal.
1 1/2 lbs. cooked chicken (cubed)
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onion, chopped
2 cloves garlic, crushed
1 tsp. oregano
Saute the chicken in a skillet to warm and then add all ingredients. Cover and simmer 10 minutes and serve in warm tortillas along with whatever toppings you love (lettuce, olives, monterey jack cheese, salsa, sour cream, avocados).
Simple and yummy summer meals. That's where it's at for me!