We have had some schedule changes this week that have caused us not to exactly follow the planned menu. We are still having the same things, but just on different days of the week. Life is all about being flexible. We decided to grill out on Sunday night because it was a beautiful Spring evening. Instead of having the Chicken Tikka Masala like I had planned, we decided to make the Chili Lime Chicken Burgers from Against All Grain http://againstallgrain.com/2012/02/25/chili-lime-chicken-burgers/
First, I cooked the onion, red pepper and garlic in olive oil. This made my house smell fabulous.
Then I used my food scale to measure out the patties. This way I could ensure all patties were the same size. I like to do this so I know how much protein I am getting with each meal. I aim for 20-30 grams of protein per meal.
I made our side dishes by using a mandolin slicer to cut the sweet potato like potato chips. I love this tool because it makes slicing vegetables so easy and quick. It is a cheap kitchen gadget that I recommend buying. Here is a similar one like I use. http://www.bedbathandbeyond.com/store/product/mandolin-slicer/1010496373 I then tossed about 1-2 tbsp of olive oil on the chips and spread them out on a baking sheet. I sprinkled sea salt on the potatoes and baked them on 400 for about 35 minutes. I baked the asparagus at the same time and we grilled the burgers while everything was in the oven. Here is the finish product.
Perfectly balanced meal: protein (chicken burger), fat (olive oil), and carbs (asparagus and sweet potato).
~Eat well, be well