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I’m crying uncle on this “viral syndrome” thing. The doctor did warn me that after the first 3 weeks that I could expect to be hit with some severe post nasal drip.  

Well, it hit me-full force on Saturday afternoon.  I have been constantly sneezing, blowing my nose, my ears are hurting and I look like I’ve been hit by a mac truck my face is so raw.

So I figured this week-we‘re going to talk about getting easy and healthy meals on the table for days when you just don’t feel like cooking.  Whether it be from over work, illness or just too tired from holiday preparations.

I’ll start with the main dish today.  Now I will tell you-I think it’s worth the time to use brown rice instead of instant white or brown.  I’m not much for instant anything.
But for those who want to really speed up this chicken dish-feel free to swap out the traditional for the fast version.

Garlic Pineapple Chicken (serves 5 and is about 400 if you serve it with 3/4 C rice)

1-1/2 lbs, boneless, skinless chicken breasts (or thighs/legs) cut into 1-1/2” cubes

1 20 oz can chunk pineapple in its own juice-do not drain

1/2 C fat-free Italian dressing
1/3 C ea. green peppers, chopped celery
1 tbsp minced garlic

Rice

Coat a large skillet with cooking spray, cook chicken over med heat until juices run clear. Add the rest of the ingredients (except for the rice).  Bring to a boil, reduce to a simmer and cook for 3-5 minutes, uncovered.  The idea is that you just want to heat everything through.

Serve over rice.

Friday-a different kind of salad to go with it!

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