I crushed it this week at meal prep. CRUSHED it. Typically we made salads because it’s easy. And they’re healthy. And they are different every time. There was a point in time where I made taco salads for a month straight. Yeah, they were good, but I can only do so much taco flavored ground beef. This last Sunday I looked in the fridge before we headed out to the grocery and thought, “Hmm, how can I use those leftover portobello mushrooms?” Well, my friends, you sauté them and throw them on a salad.
But first, let me share about a little seasoning that I can’t quit. This is an “ode to Herbes de Provence.”
I first got acquainted with the herb blend back in 2010. A friend from here sent me her family’s stuffing recipe and it called out for HdP. I obviously couldn’t make the recipe without it since that was the only seasoning. So off to the market I went. It still, to this day, is the best stuffing recipe I’ve ever had. I’ve made it every year since. Pretty sure it’s because of the HdP.
If you’re fancy and want to make your own HdP, please follow Emeril here. If you want to just buy it, do that. But it typically consists of: dried thyme, rosemary, lavender, marjoram, basil, sage and oregano.
Now I can’t get the “You down with OPP” song out of my head. Yes, I’m down with HdP. *weirdo*
Anyway. Simple. I like simple. So I made salads for the week with chicken breasts, HdP sautéed portobellos, small bell peppers, avocado, heirloom tomatoes, and a romaine / arugula mix. Get on board.
For two people, 5 days a week, 10 salads you’ll need:
3 heads of romaine
1 bag / bunch arugula
3 lbs. chicken tenders (recipe below for marinade)
5 small peppers
4 portobello mushrooms (sautéed in 1 T. HdP and 1 T. Butter)
1 pint heirloom tomatoes