Eating well is not that difficult. It just takes a bit of planning which we do on the weekends. We try to plan simpler meals for weekdays and will cook more time consuming meals on the weekends. We really like the versatility of the cauliflower rice and our shopping list usually has at least 3 heads of cauliflower. A food processor is essential and you can make a lot of cauli-rice ahead of time and just keep it in a large tupperware container in the fridge to use throughout the week.
This batch would have been enough for 2 dinners but we made it all and we got a dinner and 2 lunches out of it. I had bought a bunch of boneless, skinless chicken breasts and when I get home form the store I take a little time to trim them, pound them, and separate into 4 packs in ziplocks. Then into the freezer and thaw them as needed. Thaw them the night before and mix up a little marinade with olive oil, red wine vinegar, fresh chopped garlic, shallots, fresh squeezed lemon juice, and some mustard (either dijon or a nice grainy brown). Right before I leave for work in the a.m. I throw in the marinade and it's ready to grill when I (well Mr. H is the grilling master actually) get home.
We have 2 for dinner and 2 more left over for lunches. For the cauli-rice I mixed 1/2 cup chicken broth with a couple TBS of this great paella spice mix from Sprouts, chop some garlic and green onions and thaw some frozen carrots and peas. Pretty!
Saute the garlic and onion in a little olive oil. Add the veges and the cauli-rice along with the sauce.
And you have this beautiful rice:
Along with the grilled chicken it is a delicious, healthy, satisfying meal:
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