Happy Monday my friends!
So, I have reached the conclusion that overnight oats are just not for me. I’ve tried numerous different combinations and I just cannot find one that I enjoy enough to recreate on a regular basis. I know many of you add peanut butter to yours, but I’ve been trying to avoid that option because knowing me and my nut butter obsession that would quickly spiral into an extra 300 calories. A few of you gave some other breakfast suggestions in this post, and I have to give a shout out to Coral because thanks to her, I think I found a new favorite overnight breakfast.
I’m going to call this “overnight cereal.” She said that she combines Kashi Go Lean cereal with yogurt and lets it sit overnight before enjoying it for breakfast the next day, and it sounded right up my alley so I decided to give it a try. Last night I combined the following in a bowl and put it in the refrigerator overnight:
- 1 cup Kashi Go Lean
- 3/4 cup vanilla Chobani
- 1/4 cup skim milk
This morning I stirred in some fresh blueberries and gobbled it up!
The cereal thickens up and gets really soft. I am personally a fan of soggy cereal, so if you don’t like it then you probably won’t like this. This breakfast also kept me full for longer than the overnight oats did, and I think it’s because the cereal has more protein and fiber than raw oats do. I’ll probably eat this for breakfast every day this week! Thanks Coral!
In other news, I have a yummy recipe to share with you today! Before I left for Grand Rapids yesterday, my mom made us an early dinner to enjoy at home.
The meal consisted of fruit
plus my favorite chicken taco salad!
I think this dish has popped up on the blog a few times, and I know that at least a couple people have asked for the recipe in the past so I figured that it’s about time that I posted it! It’s a lot of prep work, but the salad comes together in a flash and it makes for a delicious summer meal.
Chicken Taco Salad
- 5-6 cups chopped romaine lettuce
- 1 cup chopped celery
- 1/2 cup diced tomatoes
- 1 green or red bell pepper, chopped
- 1/4 cup green or sweet onion, chopped
- 1 – 15 oz. can kidney beans, drained and rinsed
- 1 can sliced olives, drained (whatever size can you prefer)
- 1 lb. ground chicken cooked with taco seasoning packet according to directions and cooled (may substitute ground beef or ground turkey)
- 3/4 cup shredded cheddar cheese
- 1 1/2 cups crushed tortilla chips
- 3/4 cup light mayonnaise
- 3/4 cup sour cream*
- 1/4-1/2 cup salsa
- 1 taco seasoning packet
In a large bowl, mix together all salad ingredients. In another small bowl, stir together dressing ingredients until evenly mixed. Pour dressing over salad and mix until salad is evenly coated. Serve immediately or refrigerate and serve cold.
*You may substitute plain fat-free Greek yogurt for the sour cream for a healthier alternative. I suggested this to my mom and she is going to give it a try the next time she makes it!
(Sorry, I don’t have nutritional information for this recipe because it’s too variable. However, I use this recipe calculator to calculate all my stats on other recipes so feel free to calculate it based on the ingredients that you use!)
This taco salad is a big hit in our house and I think it would be great dish to bring to a potluck or summer party! Let me know if ya give it a try!