So, my goal all along with this page has been just this. Things I can put “on paper” and share my ideas, thoughts, tips and creative juices – whenever they may flow.

As a new mom, I’ve learned that every second of every day is precious and I need to use that time very wisely. I’ve always been one to maintain a balanced diet and try to stick to a plan each week but with a 3 month old and going back to work, it’s a whole new ball game.

I’ve been back to work for four weeks now and those days of making my lunch nightly for the next day went by the wayside and I had to figure out this whole mom thing. Those few hours after work, fly by and who wants to worry about lunch when you have this little guy to play with every night. Who could pass this up?

Many of you asked for my plan that I shared on Facebook yesterday, so I figured I’d add it here. I’ve had this page on the backburner for a couple of years now. This seems like the perfect opportunity to start it up and make something of it.  Who knows if anything will come of it, but if I can share it with a few friends and help people, then it’s worked. If not, no harm done and I can have the ideas for myself to build from and use again.

So here it is… blog #1 of Deelish Life. Life should be full of happiness, smiles and memories, kind of like when you have that favorite dish or meal, something to make you remember just how Deelish it was.

I hope you enjoy and would love some feedback on any ideas for future posts!

 

5 Days of Chicken Bowls

5 pack of chicken breasts

Cut each breast in half (in thickness so it will cook quicker) – I was cooking for 2, so I needed 5 meals each

On each breast, I used a rub, no marinades so the flavors wouldn’t spread when cooking

                Burrito Bowl Chicken – I sprinkled taco seasoning on each breast, front and back

                Asian Chicken – Chinese 5 spice rub on each breast

                Caribbean Chicken – Jerk Rub on each

                Zesty Citrus Rub – I look for unique rubs and I found this one at food lion in the Mexican spice aisle. It has a hint of lime and it really Deelish!

                Garlic Salt & Pepper Chicken

                Salt & Pepper

Spray a cookie sheet with non-stick spray and Place the breasts on the pan. I cooked them at 375 degrees for about 25 minutes. They will get juicy, but the flavors don’t really spread. Just make sure the juices run clear from the chicken so you will know they are done.

 

While the chicken is cooking, now is the time to prep the rice and other sides for the bowls. I used the boil in a bag rice and a yellow rice, to mix things up a bit. Both of which are super easy and you’re only getting two pots dirty.

Next make the pineapple salsa for the Caribbean Chicken bowl.

                Pineapple salsa

                                1 can of diced pineapple – drain the juice

                                ¼ red onion diced very small

                                1 tbs of fresh cilantro – chopped

                                Mix them all together and set aside

 

Next cook the stir fry veggies for the Asian bowl. I used fresh stir fry veggies from the produce section. Add low sodium soy, teriyaki and about a ½ tbs sesame oil.

 

Once the chicken is done, let it cool enough to work with and dice and then it’s time to assemble!

Burrito Bowl

Taco Seasoned chicken diced

½ cup of brown rice

½ cup frozen corn

½ cup black beans

Top with salsa

The day of, you can add fresh avocado

 

Asian Chicken bowl

5 Spiced Chicken diced

½ cup brown rice

½ the veggie mixture and it’s sauce

 

Caribbean Jerk Chicken bowl

Caribbean Jerk Chicken diced

½ cup of the yellow rice

Pineapple Salsa

 

Garlic Salt & Pepper Chicken Bowl

Garlic, Salt & Pepper Chicken diced

½ Cup yellow rice

Green Beans

 

Grilled Chicken Salad

Salt & Pepper chicken diced

All of your favorite salad ingredients

I made an olive oil, lemon juice, salt & pepper dressing to keep it low cal/low fat

 

In addition to the bowls, I portion out snacks to mix and match for my lunch bag.

Carrots and celery for snacks in Ziplocs and throw them in the veggie drawer in the fridge.

Fruit bowls (Strawberries, blueberries, melons, etc) in Tupperware also and have other fresh fruit to add to my lunch bag like apples and bananas.

Almonds get portioned in ¼ cup snack bags and put in the pantry.

 

Each morning, all I have to do is grab, pack and go!  Good luck and let me know if you need any other ideas or help!

Hopefully, I can do this morning consistently and share with everyone.