So I caught a little bit of slack on my last post for my weeknight meals being too healthy and boring. Well I’m sorry, but I’ve been trying to keep our weeknight dinners full of lean protein, several different kinds of veggies and little to no carbs, because I’d like my arteries to still work when I’m 30. But if you’re a reader who likes my blog for the decadent pictures of Italian food and stories about ridiculously caloric dishes like chili mac and cheese, well I can see how you’ve been a little dissapointed by the steamed salmon and cauliflower puree I’ve been making lately. (I still maintain that both of those dishes are delicious.) But I am a woman of the people and I hear you readers, I hear you.
So without any further adieu I give you…buffalo chicken cheesesteaks…on a MONDAY. When I gave Matt the shopping list tonight you would have thought we were getting a puppy. “No vegetables!?” Nope just buffalo-y chicken-y blue cheese-y goodness. Here’s how ya make it
Sautee with sliced onion for 5 to 7 minutes until chicken is browned on the outside and cooked through, and smile while you do it